When I started this blog, I posted every evening what we just had eaten, which was almost a ‘full-time job’. After a while I started to program my recipes. And nowadays, although our daily menu is almost always different, I only post a few recipes a week. I still keep on writing them in the present for at least two reasons : less grammatical mistakes, a more fluent way to write a recipe. This recipe is awesome and is made with super fresh fish from the market, and thus …we had it on Thursday evening.
Two days ago I asked the fishmonger Mirco to bring me fresh raw scampi and fresh vongole which I mix with some frozen salmon to prepare a Napolitan fish soup. Remember that scampi belong to the lobster family and not to the shrimp family.
Start with the tomato based soup. Chop and fry 4 garlic cloves, 2 celery stems and 1 chili in 1 table spoon of olive oil. Bake and stir for a few minutes. Add 100 ml of white wine and allow to evaporate. Add 2 cans of tomatoes, 2 bay leaves and a pinch of salt. Add 500 ml of water. Allow to simmer for 15-20 minutes.
Wash the vongole. Heat a pan with 1 table spoon of olive oil. Add the vongole. Close the pan. Once the vongole are open, stop the fire. Chop 300 grams skinless and boneless salmon in cubes.
Add the scampi and salmon to the soup. Cook for approximately 5 minutes until al dente. Taste, add pepper and salt. Finish with the vongole, their liquid and a handful of chopped fresh parsley.
Simple recipe with awesome ingredients. Homemade focaccia is probably the best company.
Doc V's Healthy Kitchen 