Prawn and Red Pepper Soup with Almond Garlic Sauce
|Large prawns||1 1⁄2 Pound, peeled (750 Gram)|
|Samos/Muscat wine||16 Fluid Ounce (450 Milliliter)|
|Red hot chili||1 Small|
|Grated lemon zest||1 , thin|
|Red peppers||12 Ounce (350 Gram)|
|Onions||8 Ounce, thinly sliced (250 Gram)|
|Olive oil||3 Tablespoon|
|Garlic||1 Clove (5 gm), finely chopped|
|Celery stalks||3 , chopped tops and leaves|
|Finely chopped mint/Basil||2 Tablespoon|
|Paximathia bread rusks||5 (Piece Of Toasted Whole Meal Bread Per Person)|
|Scorthalia||2 Tablespoon (To Serve)|
Put the prawn peelings, wine, 900 ml (1 pt 12 fl oz) water, bay leaf, rosemary, chilli and lemon zest in a soup pot and add salt.
Bring to the boil and simmer, uncovered, for 20 minutes.
Strain through a colander lined with damp cheesecloth or muslin.
Spear the peppers on a carving fork or skewer and hold over a flame until the skin bubbles, turning them round.
Put them into a paper or plastic bag, seal it and leave for 5-10 minutes.
Peel off the skin and remove the stem and seeds.
Slice half the peppers into thin strips and reserve.
Puree the remaining pepper in a food processor, or pound in a mortar with a pestle.
In a flameproof casserole, fry the onions in the oil over low heat until transparent.
Add the garlic, celery and red pepper and simmer for 5-10 minutes.
Chop the prawns coarsely and add to the pan with the pepper puree.
Simmer 1-2 minutes - until the prawns turn pink.
Add the fish stock and heat through.
Adjust the seasoning then sprinkle with mint or basil.
To serve spread a paximdthi with scorthalia and place it in the bottom of a soup plate.
Ladle the soup over.