Prawn soup

Name: Prawn soup
Yield: Serves 4
Cuisine: India
Ingredients: 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; 2 fish stock (bouillon) cubes; 2 fish stock (bouillon) cubes; 2.5 ml/½ tsp salt, or to taste; 120 ml/4fl oz/½ cup double (heavy) cream; 15 ml/1 tbsp chopped fresh parsley, to garnish; ground black pepper; 750 ml/1¼ pints/3 cups fish stock; 150 g/5 oz potatoes, finely chopped; 200 g/7 oz cooked prawns (shrimp), defrosted and drained if frozen; 200 g/7 oz cooked prawns (shrimp), defrosted and drained if frozen; 1 small onion, chopped; 15 ml/1 tbsp sunflower oil or light olive oil; 2 cloves garlic, crushed, or 10ml/2 tsp garlic purée; 2 cloves garlic, crushed, or 10ml/2 tsp garlic purée; 10 ml/2 tsp fennel seeds; 5 ml/1 tsp black peppercorns, lightly crushed; 15 ml/1 tbsp sunflower oil or light olive oil; 25 g/1 oz unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

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 clov

Asia
India
Pescatarian
Gluten-free
Soup

Method

Put all the ingredients for the stock in a large pan and add 2 litres/2½ pints/8 cups