Tuesday, September 29, 2020

Shrimp and Snapper Soup

 

 

FOLLOW THE FISH
Capt. Pete Rapps
CaptainRapps@gmail.com

What’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. It will take you just 30 minutes from start to finish. Serve with some warm fresh bread or biscuits and butter.

½ LB Ditalini or any small pasta

3 Cloves of chopped garlic

3 TBS Extra Virgin Olive oil

1 Pint of cherry tomatoes sliced into halves

1 Bunch of Asparagus chopped into 1” long pieces

¼ Cup chopped Scallions

½ Cup diced zucchini

15 Kalamata olives sliced

2 TBS Captain Rapps’ “MARCO RICO” (Caribbean Blackening Seasoning)

2 – 14.5oz Cans chicken broth

1 Dozen Large Key West Pink Shrimp peeled

1LB of Snapper fillets

¼ Cup chopped Italian Parsley

Grated Pecorino Romano Cheese

 

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 Captain Rapps’ “MARCO RICO” (Caribbean Blackening Seasoning). Simmer on medium stirring occasionally for 5 minutes. Add the chicken broth and simmer for 2 or 3 minutes. Peel the shrimp and cut into 1-in long pieces. Cube the fish fillets into 2-in chunks. Now, add the shrimp and fish to the pot and cover. Let cook for 10 minutes, but do not stir the pot to avoid breaking up the fish chunks. Add the cooked pasta, and stir very gently again to avoid breaking up the fish. Serve in bowls, and top with fresh Italian parsley and grated Pecorino Romano cheese to taste.

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