Soup from scamps - recipes that strike the imagination

On the supermarket shelves, there are often mysterious marine animals. For shrimps, they are too large, for lobsters or lobsters are too small. The people look at them with suspicion and pass by. And in vain! These crabs are called scamps, they are tasty and useful, in the Mediterranean countries are considered a delicacy, and dishes from them are prepared the most different. So lovers of seafood should pay close attention to these inhabitants of the seas and oceans.

What is Skampia?

This is not its only name. It came from the Italian name, which sounds like a scampi there. The more famous name is langoustine, but in Europe the term "Norwegian lobster" also walks, and the English call the scampia a Dublin shrimp. Outwardly it looks like a normal lobster, but it has much more modest dimensions - a maximum of 25 cm.

Of course, most langoustines are prized fresh, since freezing makes their meat loose, and it loses much of taste. However, transporting these cancers is very difficult: without water, they quickly die, and during the "journey" they fight each other. So they carry them separately, which significantly affects the cost.

On our counters, they get quickly frozen, and we have to accept this. The main thing is that they have not defrosted before - the quality deteriorates to the limit. Normal langoustine should not have fish "flavor", for which we highly appreciate. So, if you feel a characteristic odor at the autopsy - boldly show the store claims.

Preliminary preparation

Most often from these crustaceans prepare different home-made soups. Whichever langoustine you get (and suddenly get fresh!), First it must be divided. And whatever you are going to cook - soup from scamps, salad with them or some exotic dish - you first need to remove the animal from the shell. To do this, in a bulky saucepan boils water, where cancer is dropped for half a minute. Longer to cook it is not necessary - like squid, it becomes rubber and noticeably deteriorates to taste. Langoustin understands it still warm: the head is removed, the shell is neatly broken, and the coveted meat is squeezed out (extremely carefully!) From the tail. "Remains", that is, claws, shell and head, can be used for a fragrant broth, on which a delicious soup of scamps or some kind of soup is later prepared. But keep in mind: there is a lot of cholesterol in your head, so take risks.

Classics are always in price

In a large saucepan, an olive oil is heated (and no substitutions!), In which are added chopped fennel, carrots, celery and onions. When they become soft, garlic is added - it can be ground, it can be whole denticles. Pure fish (preferably sea bass) and scamps are cut very large and added to vegetables. After mixing, fish broth poured in advance is poured in. To make your soup of scamps look even more beautiful and seductive, you can pour a little turmeric. Then, crushed tomatoes, laurushka, thyme and parsley are introduced. At the end, a glass of dry wine is added (it is better to take a white one). Boil soup from scamps is necessary until they are ready and the fish. Usually it takes 20 minutes - depends on the volume of the pot and the number of ingredients taken. At the ready, the laurel is taken out, and everything else is passed through the blender. To give more uniformity, it is desirable to wipe the mass through a sieve or a net colander. It will stay a little warm, salt and serve fat cream on the table. As a result, you get a fragrant and appetizing soup (photo above), from which even the most capricious family member will not refuse.

Note that the exact composition of the components here is not knowingly specified, since traditionally homemade soups are prepared "by eye", as you and your household members like.

Creamy soup from scamps

You can build a wonderful first dish from these crayfish and with fewer ingredients. To begin with, 4 tomatoes should be freed from the skin and chopped simultaneously with 4 onion-bulbs. They should be allowed in butter, then add a spoonful of flour and fry until golden. Then a quarter of a liter of broth is poured in. To make such a soup of scamps more delicious, it is recommended to weld a base of chicken or turkey meat. When it starts boiling, 2 cups of fatty cream, salt, sugar (by pinch), 6 spoonfuls of wine, white pepper and a little tobacco-sauce are added. After five minutes, prepared scamps (a quarter kilogram) and tomatoes are introduced, and at the very end - small rings of green onions. So the soup is ready! His photo is already tempting, but the dish is supplemented with a stunning scent.

French soup in Ortizi

Famous culinary experts have their own opinion on how to make soup from scamps. To start them (in the number of pieces of 20) are quickly boiled, the meat is extracted, and everything else is returned to the pan, where a half a kilogram of fish, onions, savory (greens), carrots, salt and lemon slices are simultaneously laid. Cook should be about an hour and a half. Then the fish is disassembled, the broth is decanted and passed through with the vegetables through the blender. Another onions and a half a kilo of tomatoes are finely chopped and stewed without any liquids with salt and red pepper in a separate saucepan. When they are soft, they also turn a blender in puree and rub through a sieve. Four potatoes are cut into small cubes and one-half cup of rice is poured into the main pan. When they reach the required condition, tomato puree and half a cup of cider or white wine are added. While preparing, lemon juice is squeezed out, two eggs are beaten together with it, after which the mixture is gently added to the pan. The resulting delicious soup is poured into plates, which are already laid pieces of scamps and fish. Top for beauty and aroma can be sprinkled with lemon zest and parsley.