Scallops soup
15
30
4
No
Ingredients
- 300 gr (2/3 pound) of scallops
- 1 pinch of cayenne pepper
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 796 ml (28 oz) of crushed italian tomatoes
- 1 liter (4 cups) of fish fumet (or fish broth)
- 100 gr (1/4 pound) of dried rice vermicellis
- 125 ml (1/2 cup) of fresh parsley
- Salt and pepper up to taste
Preparation
Side-by-side mode
- In a large casserole, fry sliced leeks in a mix of oil and butter until it becomes translucent. Add cayenne peppers, tomatoes and fish fumet.
- Cover and bring to a boil. Reduce heat and simmer for about 15 minutes.
- Add vermicellis and cook for 2 minutes. Add parsley and scallops. Cook until scallops becomes opaque and remove right away from heat, because if scallops are over cooked it'll becomes rubberry.
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