I sautéed half a red onion in olive oil for 6 or 8 minutes with some chopped garlic, a teaspoon of red pepper flakes, a couple of bay leaves and a pinch of salt.
I added 5 or 6 oz. calamari with some tentacles and a cup of vermouth. When the vermouth was reduced by about half I added a 14 and a half oz. can of diced tomatoes and a can of fish stock. I let that simmer gently and after about 40 minutes I turned the heat off and let it sit for a while. I do that a lot with soup.
It needed a tiny bit more salt before serving. And I removed the bay leaves.
It also needed more calamari and more tentacles but it was a delicious soup. One I'll make again. And again.
And it was a great first course for some seared sea scallops!
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