AT A GLANCE
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.
|01||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).|
|02||Blanch tomatoes until skins split (10-20 seconds), refresh in cold water, then peel, dice and set aside.|
|03||Cook quinoa in boiling salted water until tender (10-15 minutes). Strain well, then spread on a tray to dry.|
|04||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.|
|05||Cook corn in a large saucepan of boiling salted water until tender (8-12 minutes). Drain and set aside.|
|06||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.
YEASTY FINO SHERRY. , suggested by MAX ALLEN