Seafood minestrone

Seafood minestrone

MAKES 4 -6 SERVINGS 75 minutes
FiveStar: 
Average: 5 (2 votes)

INGREDIENTS

For the minestrone

  • 120 gr. dried red kidney beans, cooked
  • 16 mussels, scrubbed and debearded
  • 75 gr. white wine
  • 1.5 kg fish fumet
  • 15 gr. silvered bacon
  • 15 gr olive oil
  • 115 gr. sliced onion
  • 140 gr. leeks, thinly sliced
  • 30 gr. sliced celery
  • 15 gr. minced garlic
  • 50 gr. tomato paste
  • 280 gr. tomato concasse
  • 5 gr. chopped rosemary
  • 5 gr. chopped thyme
  • 1 bay leaf
  • 1 lemon slice, 1 cm. thick
  • 70 gr. rice, cooked
  • 40 gr. green beans, cooked and cut into pieces
  • 120 gr. shrimp, cleaned with heads and tails on
  • salt
  • ground black pepper

DIRECTIONS

For the minestrone

Place a pan over high heat and cook the mussels with the wine until opened.
Strain the cooking liquid and reserve. Remove the mussels from the shells, roughly chop and reserve. Place a pan over medium heat and render the bacon in the oil. Add the onions, leeks, celery, and sweat until the onions are translucent. Season with salt and add the garlic and tomato paste and sauté until a nice color and aroma develops. Add the rest of the ingredients and simmer until the shrimp is cooked, about 5 minutes. Add the reserved mussels and season as required.

For the minestrone

  • 120 gr. dried red kidney beans, cooked
  • 16 mussels, scrubbed and debearded
  • 75 gr. white wine
  • 1.5 kg fish fumet
  • 15 gr. silvered bacon
  • 15 gr olive oil
  • 115 gr. sliced onion
  • 140 gr. leeks, thinly sliced
  • 30 gr. sliced celery
  • 15 gr. minced garlic
  • 50 gr. tomato paste
  • 280 gr. tomato concasse
  • 5 gr. chopped rosemary
  • 5 gr. chopped thyme
  • 1 bay leaf
  • 1 lemon slice, 1 cm. thick
  • 70 gr. rice, cooked
  • 40 gr. green beans, cooked and cut into pieces
  • 120 gr. shrimp, cleaned with heads and tails on
  • salt
  • ground black pepper

For the minestrone

Place a pan over high heat and cook the mussels with the wine until opened.
Strain the cooking liquid and reserve. Remove the mussels from the shells, roughly chop and reserve. Place a pan over medium heat and render the bacon in the oil. Add the onions, leeks, celery, and sweat until the onions are translucent. Season with salt and add the garlic and tomato paste and sauté until a nice color and aroma develops. Add the rest of the ingredients and simmer until the shrimp is cooked, about 5 minutes. Add the reserved mussels and season as required.

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@Yiannis Lucacos

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