Shrimp and Scallop Chowder
4 servings
30 minutes
Shrimp and scallop chowder is a true culinary journey into Spanish cuisine. This aromatic soup combines the tenderness of seafood with rich spicy notes of lime, ginger, and chili paste. Lemongrass adds freshness while fish broth provides depth of flavor. In Spanish gastronomy, such chowders are often prepared on the coast where seafood is a key ingredient in many dishes. Light yet nourishing, this soup is perfect for a cozy dinner or festive gathering. It warms and surprises with its exquisite aromas, leaving a long-lasting pleasant aftertaste. Served hot and garnished with fresh herbs, it creates a feeling of true Mediterranean comfort.
1
Add lemon sorghum, a leaf and lime zest, ginger, and chili puree to the fish broth.
- Fish stock: 1 l
- Lemongrass: 1 piece
- Lime: 1 piece
- Ginger: 15 g
- Chili paste: 1 teaspoon
2
Bring to a boil and cook for 10-15 minutes.
3
Chop the green onion and add it to the broth. Cook for 2 minutes.
- Spring onion: 1 bunch
4
Cut the shrimp in half lengthwise, without separating the tail.
5
Rinse the sea scallops.
6
Add scallops and shrimp to the broth. Boil for 1 minute. Add salt.
- Tiger prawns: 7 pieces
- Sea scallops: 10 pieces
- Salt: to taste
7
Sprinkle the soup with chopped greens.
- Fresh herbs: 1 bunch
