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Really want this recipe - Bottega Louie Frutti di Mare Soup

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FRUTTI DI MARE - the best cold soup I ever ate. Usually I can figure out how to cook something, but I can't make out that base. Anyone know??

Langoustine, prawns, avocado, cucumber, heirloom cherry tomatoes, micro basil, radish & basil oil

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  1. Sounds similar to gazpacho. Add the Cooked seafood after you prepare the liquid

    1. Have not had a cold version but I start by sauteing the sofrito in EVOO, (finely diced onions, or shallots, minced garlic, red pepper flakes, anchovy paste, oregano, and fresh chopped parsley until tender, and onions are translucent. Add tomato paste and cook for a few more minutes then add dry white wine, fish stock, clam juice, or chicken stock, and saffron. Simmer to allow the saffron's flavor to bloom. Add the seafood in order of which takes the longest to cook. Season to taste with salt, and pepper. To make basil oil start by blanching the basil. Drain well and transfer to blender. Add olive oil and puree until smooth.

      1. Thank you for the suggestions. The 'broth' is clear, not red, but doesn't taste like water or like stock...that's the mystery!

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