Ingredients
-
40 ml Olive Oil
-
60 g Onionchopped
-
110 g green pepperchopped
-
200 g Carrotschopped
-
6 g garlic cloveminced
-
300 ml tomato sauce
-
300 ml diced tomatoespeeled
-
200 ml White Wine
-
1 Lt carabiner broth
-
1 bay leaf
-
5 g dried oregano
-
5 g dried basil
-
5 g Pepper
-
500 g carabinerpeeled and deveined
Directions
The carabineiro, or scarlet prawn, is a big prawn, both in size and in flavor. Found in warmer Portuguese coastal waters, the carabineiro’s sweet flavor and delicate texture make it highly sought for as a premium ingredient.
This recipe was provided by the highly talented Rui Mota, chef, teacher & food designer, based in Lisbon, Portugal.
How to Make it:
- In a large saucepan, heat oil over medium heat.
- Add onion and green pepper, cook and stir until tender.
- Add carrots and garlic, cook three minutes longer.
- Stir in tomato sauce, tomatoes, wine, broth and seasonings. Bring to a boil.
- Reduce heat, simmer covered for 30 minutes.
- Blend everything using the hand blender then pass throw a fine sieve.
- If its too liquid you can thicken with a bit of roux.
- Stir in carabiner (i.e. prawns). Cook covered for 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink.
Carabiner Soup; Photo credit: Rui Mota
