Recipe “Mediterranean tomato and pepper soup with squid” | NDR.de – guide

by Rainer Sass

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Ingredients (for 4-6 people):

  • 1 kg (preferably Patagonia variety) squid

  • 4 Spitz pepper

  • 1 jar (400 g) white beans

  • 8 medium-sized potatoes

  • 2 stalks of celery

  • 2 chili peppers

  • 1 medium-sized young garlic bulb

  • 1 l Tomatensaft

  • 0.5 EL Tomatenmark

  • 1 l vegetable stock

  • 200 ml white wine

  • olive oil

  • 0.5 bunch of parsley

  • 1 Bio-Zitrone

  • salt

  • Pfeffer

  • Zucker

Clean the squids. To do this, pull the head with the innards out of the tube. Cut off the head just below the eyes. The tentacles should still hold together in a ring. If necessary, the hard beak has to be pushed out. Cut the tubes lengthways, wash the remaining innards and remove the transparent backbone (whalebone). If you like, you can remove the skin and wings. Wash the tubes and tentacles again and place them dripping wet in a bowl.

Peel the pointed peppers and cut into pieces. Clean the garlic, chilli and celery and cut into slices. Peel and quarter the potatoes. Cook separately in water with salt and a little olive oil. They cook longer than the other ingredients.

Heat olive oil in a casserole and sauté celery, garlic and chilli until colorless. Sprinkle with a little salt and sugar. Add the squids with the rest of the liquid and stew briefly. Add the beans and peppers. Pour in the tomato juice, broth and white wine and stir in a little tomato paste.

Let everything simmer for about 15 minutes. After 5 minutes, add the boiled potatoes to the pot. Add black olives to taste. Clean and chop the parsley and finally stir in. Season the soup with lemon juice, lemon zest, salt and pepper. Pour into deep plates and serve drizzled with olive oil.

Tomato soup with squid served in a soup plate.  © NDR Photo: Florian Kruck

THE! | Broadcast date | 04/16/2021

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