BRODETTO (RUSTIC ITALIAN SEAFOOD SOUP)
SERVES 4-6 PREP 20 MINS COOK 50 MINS
TIP Making your own prawn stock gives this soup a wonderful depth of flavour.
• 2 tbsp olive oil
• ½ tsp each dried chilli shells and heads, stirring, pan with wine and simmer
• 750g green prawns, peeled, deveined (heads and shells reserved)
• 7 cups water
• 1 onion, finely chopped
• 1 fennel bulb, finely chopped
• 1 carrot, finely chopped
• 2 anchovy fillets
• 1 garlic clove, finely chopped
• 1 tbsp thyme leaves, plus extra to serve
• 1 tbsp tomato paste flakes and fennel seeds
• 1 cup white wine
• ¼ cup risoni
• 500g black mussels, scrubbed
• extra-virgin olive oil, to serve
• finely grated lemon zest, to serve
• toasted bread, to serve
1 In a large, heavy-based saucepan, heat half the oil on medium. Cook prawn 3-4 mins until lightly browned. Add water and bring to boil. Reduce heat to low and simmer, covered, 15 mins. Pour through a fine sieve, discarding solids. Set aside.
2 Meanwhile, in a large saucepan, heat remaining oil on medium. Saute onion, fennel, carrot, anchovies, garlic and thyme 6-8 mins, until onion and fennel soften. 3 Stir in tomato paste and spices, cook 2 mins. Deglaze
3 mins, until reduced by half.
4 Add prawn stock and risoni. Bring to boil, reduce heat to low. Simmer, covered, 10 mins until vegetables are tender.
5 Add mussels and prawns to simmering soup. Cook, covered, 3 mins until mussels open and prawns are just cooked through. Serve in bowls, drizzled with olive oil and topped with lemon zest and extra thyme leaves. Accompany with toasted bread.
This story is from the October 12, 2020 edition of Woman’s Day Magazine NZ.
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This story is from the October 12, 2020 edition of Woman’s Day Magazine NZ.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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