The seafood soup is an ideal choice to serve as a starter when we have something to celebrate. It is a tasty and light recipe, excellent when we have a more complete second dish. On this occasion we propose prepare with Argentinean red shrimps and scampi, but the truth is that it is great with all kinds of seafood. In fact, it is a good way to use the left over ingredients when we have prepared other seafood recipes.
Fruity Chardonnay - Young white wine
Peel the scampi and the Argentinean red shrimps, and separate the flesh from the skins and heads.
When finish, we put them all aside.
Put a splash of oil in a fry-pan and fry the garlic cloves until golden. After, add the chopped vegetables and sauté them until they turn color.
Incorporate the bay leaf and the grated tomato and cook for 5 minutes over medium heat.
Next, incorporate the skins and heads we put aside. Sauté together for 5 minutes and cover them with water. Let them boil for 30 minutes and season to taste.
Pass the broth through a strainer and put in a pan to heat in order to incorporate the noodles, the scampi tails and chopped Argentinean red shrimps. When the noodles are cooked, season to taste with salt and serve.