Seafood soup with scampi skewers

Name: Seafood soup with scampi skewers
Total time: 1 h 5 min
Yield: 6 people
Ingredients: 2 tbsp rapeseed oil; 1 tbsp concentrated tomato purée; 100 g shellfish shells, e.g. prawns, scampi or tiger prawns; 2 chives, chopped (approximately 150 g); 1 carrot, chopped (approximately 75 g); 2 stalks celery, chopped (approximately 100 g); 5 stalks fresh parsley; 1 small garlic clove, peeled; 1 tsp lemon zest (unwaxed); 1 bay leaf; 10 black peppercorns; 10 coriander seeds; 1½ l water; 200 g cocktail tomatoes; 400 g lamb's lettuce leaves; 100 g onions microgreen; 30 g red ribbon sorrel; 6 bamboo skewers, medium – about 10 cm long; 12 norway lobster tails, peeled and raw; 25 g butter; 1 tsp lemon zest (unwaxed); ½ tsp coarse salt; freshly ground pepper; 250 ml double cream; 1½ tsp coarse salt; 6 slices French baguettes, toasted

A hearty seafood soup that is packed with taste, made with homemade seafood broth and served with delicious scampi skewers....it doesn’t get much better. Light, fresh and beautifully presented to bring colour to your dinner table. Prepare your seafood soup the day before and reheat when it’s time to serve, giving you more time for your guests. Seafood soup with scampi skewers is a perfect choice for your starter, main course or part of a larger menu.

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Instructions

Seafood broth

Heat the oil in a large saucepan.
Add the shellfish, tomato puree, onion and carrot and cook on a high heat for about 1 minute. Add the celery, parsley and the rest of the ingredients and bring to the boil.
Cover the pan and cook on a low heat for about 20 minutes. Strain the soup using a sieve (and cloth if necessary).
Boil the seafood broth on a moderate heat until about 500 ml remains.
Add cream and salt and bring to the boil.
Season to taste and serve in a jug so that you can pour it yourself at the table. Serve with toasted bread.

Soup filling

Cut the tomatoes into quarters, remove the flesh with a teaspoon and dice the remaining tomatoes.
Divide the lamb’s lettuce, diced tomatoes, microgreens and sorrel into six small soup bowls ready for serving.

Scampi skewers

Place the peeled scampi on bamboo skewers – two on each skewer.
Fry the butter until golden and add the scampi skewers. Cook on a high heat for about 3 minutes, turning each skewer occasionally.
Sprinkle with a dash of lemon zest, and season with salt and pepper. Put a skewer in each soup bowl.

Enjoy!

Seafood soup with scampi skewers

How long is seafood soup good for?

When refrigerated, seafood can generally be reheated and consumed no more than 4-5 days after it was first prepared, and seafood soup is no different. As always, trust your sense of smell before deciding whether to reheat and consume. The usual risks when reheating seafood should be considered and it’s important to check for any signs of expiry, such as a change in smell. Store your seafood soup in a sealable container to avoid spoiling its rich flavour and taste. Reheat it slowly and over a low heat, without boiling, until it becomes piping hot and ready to serve.

Can you overcook prawns in soup?

Overcooked prawns can easily undo hours of hard work in the kitchen preparing and making your seafood soup. Overcooked prawns are both tough to chew and flavourless, so it’s important to pay close attention to timing when following your recipe – making sure your prawns are well cooked but not overcooked. Typically, you should cook your prawns on a low heat for around 2-3 minutes until they turn into their usual pink and white colour. You should also make sure to add your prawns at the very last step, making sure your prawns pack the most taste possible.

Do you wash scampi before cooking?

As with all seafood and meats, it’s important that you rinse prawns and scampi thoroughly under cold water before handling, cooking or eating. This will help you not only to remove any residue sand or dirt from the prawns or scampi, but more importantly most bacteria present on the seafood. However, keep in mind that this will not remove all bacteria and it’s still vital that you follow food safety guidelines when it comes to both personal hygiene, as well as cooking, storing and reheating seafood.

How do you know when scampi is cooked enough?

The best way to know when scampi, prawns and tiger prawns are considered cooked is to pay close attention to their colour, touch and smell. When cooked, scampi, prawns and tiger prawns will turn into their typical pink and white colours, as well as becoming firm to the touch and emitting a sweet-smelling aroma. If you’re still not sure and want to be on the safe side, use a thermometer to check the temperature. The temperature at the thickest part of the scampi or prawn should be at least 63 °C.

Ingredients

Seafood broth

Rapeseed oil	2 tbsp
Concentrated tomato purée	1 tbsp
Shellfish shells, e.g. prawns, scampi or tiger prawns	100 g
Chives, chopped (approximately 150 g)	2
Carrot, chopped (approximately 75 g)	1
Celery, chopped (approximately 100 g)	2 stalks
Fresh parsley	5 stalks
Small garlic clove, peeled	1
Lemon zest (unwaxed)	1 tsp
Bay leaf	1
Black peppercorns	10
Coriander seeds	10
Water	1½ l

Soup filling

Cocktail tomatoes	200 g
Lamb's lettuce leaves	400 g
Onions microgreen	100 g
Red ribbon sorrel	30 g

Scampi skewers

Bamboo skewers, medium – about 10 cm long	6
Norway lobster tails, peeled and raw	12
Butter	25 g
Lemon zest (unwaxed)	1 tsp
Coarse salt	½ tsp
Freshly ground pepper