
FOLLOW THE FISH
Capt. Pete Rapps
Pete@CaptainRapps.com
hat’s better than a warm fresh homemade pot of locally caught seafood soup on a cool winter’s day? Head on down to the local grocer or farmer’s market and pick up just about everything you need for this quick and easy recipe. You can substitute the Tripletail fish with and firm locally caught fish fillet like Redfish, Grouper, Cobia, Snapper, etc. It will take you just 30 minutes from start to finish. Serve with some warm fresh bread or biscuits and butter.
INGREDIENTS:
• 1/2 lb Ditalini or any small pasta
• 3 Cloves of chopped garlic
• 3 Tbsp Extra Virgin Olive oil
•

Tripletail and shrimp soup.
• 1 Bunch of asparagus chopped into 1” long pieces
• 1/2 Cup chopped Scallions
• 1/2 Cup diced zucchini
• 15 Kalamata olives sliced
• 2 Tbsp Captain Rapps’ Everglades City All Y’all Seasoning
• 2 – 14.5 oz cans chicken broth
• 1 Dozen Large Key West Pink Shrimp peeled
• 2 Tripletail fillets (about 1 lb)
• 1/2 Cup chopped Italian Parsley
• Grated Pecorino Romano Cheese
PREPARATION:
Cook pasta for 10 minutes just until firm/al dente. Run in cool water, drain, and set aside. In a large pot, cook garlic in the olive oil on medium until translucent. Keep on medium heat and add Tomatoes, Asparagus, Scallions, Zucchini, olives, and the

Lou Clementi with a Tripletail caught withCapt Rapps.
Captain Rapps’ Fishing Charters offer expert guided, light tackle,
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