Seafood soup with Calvados

Zuppa di mare al Calvados

Ingredients (8 portions):

  • 1 Kg Mussels
  • 1 Kg Clams
  • 400g Prawns
  • 500 g Salmon (whole fillet or slices)
  • 400 g Potatoes
  • 200 g Chiodini Mushrooms
  • Cooked Smoked Bacon
  • 500 ml Cream
  • 200 ml of Broth (carrot, onion, parsley)
  • 1/2 glass of Calvados
  • Garlic
  • Salt and pepper

First for all, we prepare all the ingredients so as to facilitate the work.

Let’s start with the fish: Put the clams soaked in cold water with a few tablespoons of salt. If the mussels are not clean, take care to remove the seaweed that come out of the shell. Shell the shrimp without throwing the shells and heads. Remove the fish bones from the salmon fillet and even the skin and cut into slices of 2-3 cm.
Wash the baby potatoes, no need to peel them, cut them into cubes. Clean and wash the mushrooms. Cut the smoked bacon slices into strips. Mince the shallots.
Now that we have prepared all the ingredients, put on the fire a saucepan with water and salt, and we begin to blanch for 5 minutes the potatoes, so that they cook more quickly after in the soup.
Drain and rinse the clams from the sand, putting them again in cold water and salt. In a pan put carrot, onion, parsley, shrimp shells and heads, and 350 ml of water.
Once the broth will become tasty, set aside. Rinse the clams and begin to prepare the dish.

In a large pot put to melt the butter with the shallot, chopped garlic and bacon. When they start to brown, add the potatoes. Once browned, add the mushrooms and drizzle with calvados. Now add the broth that you filtered, cook for 20 minutes and add the cream.

When the soup has begun to boil add the salmon, and the last 10 minutes, add the crustaceans and molluscs.

Once cooked serve hot accompanied by garlic and parsley croutons.



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