Prawn soup

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Sopa De Camrao is an example of the Portuguese influence on western Indian cuisine. It is easy to make once you have prepared the aromatic stock. You can either make your own, use bought fresh stock, or combine a good-quality fish stock cube with other flavouring ingredients, as suggested here.

Ingredients

For the fish stock

  • 2 fish stock (bouillon) cubes
  • 1 large unpeeled onion, quartered
  • 7 large garlic cloves, lightly crushed with the skin on
  • 2 bay leaves
  • 2.5 cm/1 in piece cinnamon stick
  • 5 ml/1 tsp black peppercorns, lightly crushed
  • 10 ml/2 tsp fennel seeds

For the soup

  • 25 g/1 oz unsalted butter
  • 15 ml/1 tbsp sunflower oil or light olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, crushed, or 10ml/2 tsp garlic purée
  • 150 g/5 oz potatoes, finely chopped
  • 750 ml/ pints/3 cups fish stock
  • 200 g/7 oz cooked prawns (shrimp), defrosted and drained if frozen
  • 120 ml/4fl oz/½ cup double (heavy) cream
  • 2.5 ml/½ tsp salt, or to taste
  • ground black pepper
  • 15 ml/1 tbsp chopped fresh parsley, to garnish

Method

  1. Put all the ingredients for the stock in a large pan and add 2 litres/ pints/8 cups water. Bring to the boil, cover and simmer for 45 minutes.

  2. Leave to cool slightly. Strain the stock through a large sieve (strainer) lined with muslin (cheesecloth) into a bowl underneath.

  3. For the soup, heat the butter and oil in a large pan over a low-medium heat and add the onion and garlic. Fry gently until the onion has softened, then add the potatoes and cook for 2–3 minutes, stirring.

  4. Pour in the stock and bring to the boil, reduce the heat, cover and simmer for 10 minutes, or until the potatoes are tender.

  5. Reserve a few prawns and add the remainder to the soup with the cream, salt and pepper. Simmer gently for 2 minutes.

  6. Cool slightly, then purée the soup in batches in a blender or in the pan using a hand-held blender. Serve garnished with the parsley and the reserved prawns.

Per portion Energy 307kcal/1276kJ; Protein 11g; Carbohydrate 8g, of which sugars 1g; Fat 26g, of which saturates 14g; Cholesterol 153mg; Calcium 63mg; Fibre 0.6g; Sodium 939mg.