There Santa Caterina soup it is a seafood soup with potatoes, an easy to make second course that is traditionally eaten in NaplesSaint Catherine’s Day just like the mussel soup it is eaten on Holy Thursday. A delicate second course with a refined flavour, an excellent sea-land combination. There are many variations to make this soup, both in the ingredients and in the preparation, do not underestimate the spicy version. It does not necessarily have to be served as a single dish, it can be prepared by cutting both the potatoes and the fish into small pieces, and serve in single-portion bowls as an appetizer. While you give vent to your imagination, below I describe my version.
Santa Carina Soup
- 300 g of potatoes
- 1 squid
- 6 prawns
- 500 g of mussels
- extra virgin olive oil
- 7-8 cherry tomatoes
- 3 slices of bread
- 1/2 onion
- 1 clove of garlic
To prepare seafood soup with potatoes, start washing and cleaning the squid, cut it into rings, also wash the prawns and mussels. Finely chop the onion, remove the green core of the garlic and chop it together with the onion. In a large pot, put a couple of generous turns of extra virgin olive oil, add the chopped garlic and onion, and add first the squid, and then the prawns, brown for a minute, add the white wine. Then peel and cut the potatoes into small pieces, add them to the pan, together with the tomatoes cut into quarters.
Add a glass of water and start cooking over medium heat with the pan half covered. Cook for ten minutes, then add the mussels,
and cook for another ten minutes, add salt if necessary.
In the meantime cut the bread slices into pieces and fry them in a large pan with a little extra virgin olive oil, place them on a sheet of absorbent paper to eliminate excess oil.
Place a portion of croutons on the bottom of the plate, then add the ready soup, completing the dish with chopped parsley, and some spicy chilli pepper if desired.