Fish Soup with Loi Fides and Shrimp

Recipes

Fish Soup with Loi Pasta Fidelini Nests and Shrimp

Serves 4

Ingredients:

  • 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

Method:

  1. 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.
  2. 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.
  3. 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.
  4. Remove fish bodies and bay leaf, and blend all ingredients in the pot together in a blender or food processor.
  5. 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.
  6. 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.
  7. 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.

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