Preparation time15’
Cooking time20’
Level of difficultyMedium
2 tablespoons olive oil
1 tablespoon chopped onion
1 carrot peeled and cut into pieces
2 sprigs of celery, cut into slices
150 ml white wine
2 bay leaves
1 liter of water
360 gr. potato peeled and cut into cubes
1 tablespoon tomato paste
1 teaspoon thyme
1 tablespoon sugar
1 teaspoon vegetable broth
1 teaspoon lemon zest
1 teaspoon cumin
salt and pepper
150 gr. cuttlefish cleaned, cut into pieces
5 medium shrimp with their shell
1. Put the olive oil in a saucepan and heat it. Fry the onion, the carrots, the celery and then add the wine. Add the bay leaf, the water, the potato, the tomato paste, the thyme, the sugar, the broth, the lemon zest, the cumin, salt and pepper.
2. Let the soup simmer for 1-2 minutes and add the cuttlefish and the shrimp. Lower the heat and simmer in the pot covered with the lid for 30 minutes.
3. After 30 minutes, remove the shrimp from the pot and clean them from the shell. Put back in the pot the crumb. Also, remove from the pot the bay leaves.
4. Beat the soup in portions in the blender to make it velvet. Serve it hot.
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