Scampi soup (zupetta di scampi)

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Scampi soup (zupetta di scampi)

Julie shares with us her way to prepare a scampi bouillabaisse called zuppetta di Scampi in Italian. This recipe is very tasty and made with homemade scampi broth, you will be surprise how easy it is to prepare. A very light comfort meal, wich you can serve with pasta or simply as it is. 

Scampi soup (zupetta di scampi)

By Julie Fish + Seafood Print
Details
Prep time: 15 minutes
Cooking time: 45 minutes
Servings or yield: For 4 people
Difficulty level: Easy
Ingredients
454g of scampi tails (26-30) butterfly cut, in the shell. You will need the shells to make the homemade fish broth
300 g fresh or dry pasta
12 fresh mussels
24 fresh clams
4 cups of water
1 large can Italian tomatoes
1 cup of house white wine
½ cup of fresh cilantro (facultative)
2 garlic cloves
2 tablespoon of capers
2 anchovy filets
1 fresh parsley bouquet plus ½ cup of fresh parsley
1 peace of fresh ginger
1 teaspoon hot Pepperoncino
1 tablespoon of whole black pepper
1 tablespoon of tomato paste
Extra virgin olive oil
Salt and pepper to taste

Preparation

Pell the scampi tails, place shells in a plate and flesh in another.

Minced the anchovies and capers and smash the garlic clove.

Heat some olive oil in a saucepan with the garlic, capers and anchovies, add the tomato paste and scampi shells. Mix together and cook until scampi gets darker, about 2 to 3 minutes. Add 4 cup of water, with fresh ginger, fresh parsley bouquet and whole black pepper. Cover and leave to low heat for about 45 minutes.

Place the tomatoes in a bowl and crush it with your hands.

Keep only the leaves from the cilantro.

In a large stockpot heat some olive oil with the garlic and 1 teaspoon of hot pepperoncino and set the heat to medium high. Cook for about 1 minute. Add the white wine.

With a stainless strainer, filter the broth directly in the saucepan. Add the tomatoes and mix well. Cook for a couple of minutes.

Add the fresh clams, cover and cook at medium heat for about 5 minutes or until the clams open up. Add the mussels, the scampi flesh and the fresh cilantro. Salt and pepper to taste. Cover and leave at medium heat for about 5 minutes or until the mussels opens up.

Add one portion zuppa in a serving bowl  and serve right away with pasta aglio e olio (see recipe on our website) or just as a soup.»

Tips, Tricks + Culinary ideas

Tip Always keep seafood shells to make your homemade seafood broth.
Suggestion You can serve your soup on pasta, rice or quinoa.

Preparation steps

étapes de préparation

1 - Pell the scampi tails. Reserve the shells in a plate and the flesh in another one.

étapes de préparation

2 - Minced the anchovies and capers. Smash the garlic clove.

étapes de préparation

3 - Heat some olive oil in a saucepan with the garlic, capers and anchovies.

étapes de préparation

4 - Add the tomato paste.

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5 - Add the scampi shells.

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6 - Mix together. Cook until the scampi gets darker, about 2 to 3 minutes.

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7 - Add 4 cup of water.

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8 - Add the fresh ginger and the fresh parsley bouquet.

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9 - Add the whole black pepper.

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10 - Cover and leave to low heat for about 45 minutes.

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11 - Place the tomatoes in a bowl.

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12 - Crush the tomatoes with your hands.

étapes de préparation

13 - Keep only the leaves from the cilantro.

étapes de préparation

14 - In a large stockpot heat some olive oil with the garlic and 1 teaspoon of hot pepperoncino and set the heat to medium high. Cook for about 1 minute.

étapes de préparation

15 - Add the white wine.

étapes de préparation

16 - With a stainless strainer, filter the broth directly in the saucepan.

étapes de préparation

17 - Add the tomatoes. Mix well. Cook for a couple of minutes.

étapes de préparation

18 - Add the fresh clams. Cover cook at medium heat for about 5 minutes or until the clams open up.

étapes de préparation

19 - Add the mussels, the scampi flesh and the fresh cilantro.

étapes de préparation

20 - Salt and pepper to taste. Cover and leave at medium heat for about 5 minutes or until the mussels opens up.

étapes de préparation

21 - Serve in a bowl as a soup or serve with pasta and olive oil.

Fish + Seafood