Ardo

Creamy fish soup with grilled scallops

13_romige_vissoep_met_jakobsschelpen_en_tijgergarnalen_2jpg

Ingredients to serve 4

Creamy fish soup

4 large scallops
1 litre fish stock
1 cup Ardo diced onions
1 cup Ardo chives
1 cup Ardo parsley
1 tablespoon Ardo diced garlic
2 aniseeds
1/2 litre double cream room
2 red Thai peppers
100g unsalted butter
salt

Fried tiger prawns with Pernod

8 tiger prawns
1 cup Ardo diced tomatoes (10x10)
1 cup Ardo diced onions
4 cl Pernod
1 tablespoon olive oil
salt, black pepper

Allergens

Milk, Crustaceans, Fish

Preparation

  1. Boil the fish stock with double cream, aniseeds, onion and the whole Thai pepper until 1 litre of soup remains.
  2. Put the herbs, garlic and butter in a blender.
  3. Pour the fish stock through a sieve into the blender and mix until the soup is green and creamy.
  4. Add salt to taste.
  5. Clean the tiger prawns and remove the black vein. Keep the end of the tail.
  6. Heat the oil in a pan and add the tiger prawns.
  7. Sauté for 2 minutes.
  8. Add the tomatoes and onions and allow the whole dish to simmer for another 2 minutes.
  9. Finish off with Pernod, salt and pepper.
  10. Grill the scallops for 2 to 3 minutes.
  11. Finish off with salt and pepper.
  12. Serve the soup with the tiger prawns, grilled scallops and freshly baked bread.

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