Ingredients
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150 g Cuttlefish from one of the Blue Island Fish Markets, cut into pieces
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5 medium Shrimps from one of the Blue Island Fish Markets (with shells)
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2 tablespoons olive oil
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1 tablespoon onion, finely chopped
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1 carrot, chopped
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2 sprigs celery, sliced
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150 ml white wine
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2 bay leaves
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1 litre water
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360 g potatoes, peeled and cubed
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1 tablespoon tomato paste
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1 teaspoon thyme
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1 tablespoon sugar
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1 teaspoon vegetable stock powder
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1 teaspoon emon zest
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1 teaspoon cumin
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Salt
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Pepper
Instructions
Heat the olive oil in a deep saucepan. Next, fry the onion, carrots and celery. Douse with the wine. Add the water, potatoes, tomato paste, thyme, sugar, stock, cumin, salt and pepper.
Let the soup boil gently for 1 to 2 minutes and add the cuttlefish, shrimps, lemon zest and bay leaves. Lower the heat, cover the saucepan and simmer for 20 minutes.
Next, remove the shrimps from the pan and remove the shells. Throw the shells away, but put the crumbs back in the pan. Also, remove the bay leaves. Put the soup through a blender in batches; blend until smooth and creamy.
Finally, heat and serve.
Bon appétit!
