Fish Soup with Loi Pasta Fidelini Nests and Shrimp
- ½ package of Loi Pasta Fidelini Nests
- 6 tablespoons olive oil
- 1 large onion, diced
- 2 garlic cloves, thinly sliced
- 3 celery stalks, chopped
- 2 bay leaves
- 2 medium tomatoes, diced
- 2 carrots, chopped
- 1 tablespoon of tomato paste
- 4 fish bodies, wrapped in cheesecloth
- 2 potatoes, peeled and chopped
- 1 cup white wine
- Salt and freshly ground black pepper
- 4 to 5 tablespoons fresh lemon juice (about 2 lemons)
- 12 pieces of shrimp, shelled and deveined
- Heat a medium soup pot over medium heat until very hot. Add 2 tablespoons of olive oil and heat until it’s very hot. Add the onion, garlic, and celery, and sauté until the vegetables are softened, 3 or 4 minutes.
- Stir in the bay leaves, tomatoes, carrots and tomato paste, and sauté for another 3 to 4 minutes. Pour in the wine and enough water so the liquid covers the vegetables (about 6-8 cups). Add fish in cheesecloth and potatoes, cook over medium heat until the carrots and potatoes are soft, 10 to 15 minutes. Season with pepper to taste.
- Cover the pot, and cook until the fish is cooked through, another 10-15 minutes. Add 3 tablespoons lemon juice, taste the broth, and adjust the seasoning with more lemon juice, and some salt if needed.
- Remove fish bodies and bay leaf, and blend all ingredients in the pot together in a blender or food processor.
- Boil Loi Pasta Fidelini Nests in salted boiling water with one tablespoon of olive oil for 3-4 minutes, until the desired texture. Drain, toss with 1 tablespoon of olive oil, and reserve.
- While the pasta is cooking, heat 3 tablespoons of olive oil in a sauté pan over medium heat; season the shrimp with salt and pepper, and sauté until cooked through. Remove from pan and reserve.
- To serve, place Loi Pasta Fidelini Nests in the middle of a bowl, surround with 3 shrimp, and pour soup on top.
Cook’s note: The salt used in this recipe is very minimal for a few reasons: the addition of celery reduces the need for extra salt; the lemon adds a beautiful bright acid that cuts the need for extra salt; and the fish itself is naturally salty and infuses the broth with fish flavor and salinity.Back to recipes