This soup would traditionally be made with prawns, which in Peru closely resemble our scampi. We’ve gone with scampi here, but large prawns would also work well.
Ingredients
Method
Main
1.Place fish bones in a large saucepan, cover with 4 litres water, then bring to just the below boil, reduce heat to low and simmer until well flavoured (1 hour). Strain stock into a clean saucepan (discard bones), then add scampi shells, bring to the boil, then reduce heat to low and cook until well flavoured (1 hour). Strain and set aside (discard shells).
2.Blanch tomatoes until skins split (10-20 seconds), refresh in cold water, then peel, dice and set aside.
3.Cook quinoa in boiling salted water until tender (10-15 minutes). Strain well, then spread on a tray to dry.
4.Heat oil in a saucepan over medium heat, add onion and stir occasionally until very tender (10-15 minutes), then add garlic, oregano and cumin, and cook until fragrant (1 minute). Add tomato and stir occasionally until tender (3-5 minutes), then add 750ml reserved stock, bring to the boil, add potato, chilli and ½ tsp coarsely ground black pepper and simmer over low-medium heat until potato is very tender (8-10 minutes). Add milk and process in a blender or with a hand-held blender until smooth.
5.Cook corn in a large saucepan of boiling salted water until tender (8-12 minutes). Drain and set aside.
6.Meanwhile, bring soup to the simmer, add scampi tails and cook until just cooked through (4-5 minutes). Serve soup hot topped with quinoa, corn, feta and coriander.
Note Rocoto chillies are available fresh from Disaster Bay Chillies or bottled from Tierra Latinas en Australia or substitute piquillo peppers.
Drink Suggestion: Yeasty fino sherry. Drink suggestion by Max Allen
Notes
