adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Prawn and potato soup with chilli toast recipe
Prawn and potato soup with chilli toast recipe
0 Likes
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Savory seafood and potato chowder, perfect for a cozy night in.
Ingredients:
  • 36.40 gm olive oil
  • 1 brown onion, coarsely chopped
  • 50g streaky bacon rashers, finely chopped
  • 3 garlic cloves, crushed
  • 60ml sherry
  • 2.50 gm smoked paprika
  • 500g Red Royale potatoes, cut into 3cm pieces
  • 1l chicken stock
  • 400g tomato passata
  • 1/2 Sourdough Baguette*, thinly sliced diagonally
  • 1 garlic clove, extra, halved
  • Tabasco sauce, to serve
  • 600g raw prawns, peeled leaving tails intact, deveined
  • 40.00 ml coarsely chopped flat-leaf parsley
Instructions:
  • Preheat the oven to 200°C. Line a baking tray with parchment paper. Heat half of the oil in a large saucepan over medium heat. Sauté the onion, bacon, and garlic until the onion softens and the bacon is golden brown, stirring occasionally, for about 5 minutes.
  • Turn up the heat to high. Pour in the sherry (if using) and stir while cooking for 2-3 minutes until the liquid reduces. Sprinkle in the paprika and add the potato, stirring constantly for 1 minute until well combined.
  • Pour in the stock, passata, and 1/4 cup (60ml) water and bring to a boil. Lower the heat, cover, and simmer for 8 minutes until the potatoes are tender.
  • Lightly coat both sides of baguette slices with olive oil spray, then lay them out on a baking tray lined with parchment paper. Bake for 5 minutes or until they turn a beautiful golden color. Gently rub both sides of the toasted bread with the cut side of the extra garlic clove and finish by drizzling a bit of Tabasco sauce over the top. Enjoy!
  • In a large frying pan over high heat, heat the remaining oil. Season the prawns and add them to the pan. Cook, stirring occasionally, for 2 minutes or until prawns curl and are cooked through. Stir in half of the parsley.
  • Ladle soup into individual bowls, garnish with prawns, sprinkle with extra parsley, and serve alongside chili toast.

Similar Recipes