Chile, Food Pairings, Recipes, Soups
Sea food soup
Ingredients (serves 6)1kg of sliced crust-less bread – cubed
1 can (400ml) of evaporated milk
3 tablespoons of butter
1 onion, finely chopped
1 red pepper – finely chopped
1⁄2 carrot – grated
1 garlic clove – crushed
1 kg of mixed cooked seafood, prawns,
oysters, clams or mussels, crab, etc.
100ml of white wine
A pinch of hot chilli
1⁄2 teaspoon of dry oregano
1⁄2 cup of grated parmesan cheese
1 can (400ml) of evaporated milk
3 tablespoons of butter
1 onion, finely chopped
1 red pepper – finely chopped
1⁄2 carrot – grated
1 garlic clove – crushed
1 kg of mixed cooked seafood, prawns,
oysters, clams or mussels, crab, etc.
100ml of white wine
A pinch of hot chilli
1⁄2 teaspoon of dry oregano
1⁄2 cup of grated parmesan cheese
Soak the bread in a bowl for 15 minutes. Heat the butter in a frying pan over low heat, add the onion, pepper, carrot and garlic. Cook for 5 minutes or until the ingredients are transparent, season with salt and pepper. Add the wine and bread with the liquid it was soaking in and cook, stir, 3 –5 min or until thick. Add seafood, a pinch of hot chilli and cook for 1 more min. Mix well and place in a bowl or individual dishes to bake. Sprinkle with Parmesan cheese and bake in oven of medium heat, 20-25 minutes or until it is bubbling and golden.
