4 slices of Italian pancetta (smoked) or bacon (chopped)
1 carrot chopped
2 small onions chopped (or 1 large)
2 potatoes (chopped into bite size pieces)
1 l. of Chicken stock
3-4 cherry tomatoes
200ml of single cream
1 red chilli pepper (chopped)
100ml of white wine
1 tbs of flour
1 tbs of tomato paste
Olive oil, salt & pepper to taste.
Parsley to garnish
Seafood – 200gr. of trout filet, 8 scallops, 150gr of king prawns (cleaned and deveined).
Ciabatta bread & garlic clove.
Start with preparation of seafood. Cut trout in bite size pieces. Clean & devein prawns if necessary. Set aside ( I leave all my seafood in the fridge until the last minute).
Put your soup pot on medium heat. (Remember we will cook all our ingredients in one pot). Start with cooking pancetta until it releases its fat and brown up a little(drizzle some oil if there is not enough bacon fat to cook the onions). Add the onions, carrot & chilli pepper and cook for further 5-6 min until onions get translucent.Add a tablespoon of tomato paste and incorporate into the mixture. Add tablespoon of flour and cook it off for 3 mins constantly mixing the mixture so it doesn’t burn (make sure you don’t see any floury bits after 3 min of cooking). Add white wine and cook for 1 minute. Add chicken stock and bring it to the boil. Add potatoes and cherry tomatoes and cook on medium heat for 15-20 min or until potatoes are tender and fully cooked. When potatoes are cooked add 200ml of single cream. Take the seafood out of the fridge and add to the soup and simmer for 2-3 min, make sure you don’t overcook the scallops because the tend to become like rubber and not pleasant to eat. Garnish with chopped parsley
It goes perfectly with Ciabatta bread, you can add ciabatta bread slices into pre-heated 200C oven and cook until the surface becomes golden and crispy, take it out and smear with garlic clove both sides while they are hot.