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.
Servings Prep Time
2servings 10minutes
Cook Time
30minutes
Servings Prep Time
2servings 10minutes
Cook Time
30minutes
Ingredients
  • 1/2 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1small fennel bulb, finely chopped
  • 2tablespoons olive oil
  • 150g king prawns, shelled and de-veined
  • 1/2tablespoon parsley, finely chopped
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.