My Gluten-Free Italy

My Gluten-Free Italy

Prawn soup // Zuppa di gamberi

This simple, delicate dish is based on a Venetian recipe: a clear broth, flavoured with finely chopped vegetables including fennel, giving a background aniseed flavour that is beautiful with all kinds of seafood, is topped with pan-fried prawns. Rather than let the vegetables merely have a background function of flavouring the broth, the quantities I’m suggesting here allow this dish to be a little more substantive; served with some fresh bread, this could be served as a complete light meal. My recipe calls for shelled prawns. If you’re able to buy prawns with the shells on, you could clean and prepare them yourself, using the shells along with the vegetables to flavour the broth.

Prawn soup // Zuppa di gamberi
A light and delicate soup wth prawns and a clear broth flavoured with vegetables. Fennel provides a delicious aniseed base that is great with all seafood.
Prawn soup // zuppa di gamberi
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 1/2 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 small fennel bulb, finely chopped
  • 2 tablespoons olive oil
  • 150 g king prawns, shelled and de-veined
  • 1/2 tablespoon parsley, finely chopped
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 1/2 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 small fennel bulb, finely chopped
  • 2 tablespoons olive oil
  • 150 g king prawns, shelled and de-veined
  • 1/2 tablespoon parsley, finely chopped
Prawn soup // zuppa di gamberi
Instructions
  1. Bring 500ml of lightly salted water in a saucepan to a boil and add the chopped vegetables. Simmer for 20-30 minutes, lid on, to provide your vegetable broth.
  2. In the meantime, heat two tablespoons of olive oil in a frying pan over a medium heat and add the prawns and a pinch of salt. Fry, turning frequently, for 2-3 minutes, or until the prawns are pink all over. Take them off the heat and keep to the side while your broth cooks.
  3. Once your broth is ready, add the prawns and heat through for a minute or two. Taste for salt. Stir through the chopped parsley before serving.
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