Fish soup

A proper brodetto-style shrimp and tomato broth over squid ink pasta, with toast for dunking.

⏱ 40 min · medium · 🍽 serves 4

Ingredients

• 8 oz raw shrimp, peeled and deveined, tails on
• 6 oz squid ink linguine
• 3 tbsp olive oil, plus extra for toast
• 1 small shallot, finely chopped
• 2 cloves garlic, thinly sliced
• 1/2 tsp chili flakes
• 1/2 tsp fennel seeds
• 1/4 cup dry white wine
• 1 (14 oz) can crushed San Marzano tomatoes
• 1 cup fish or clam stock
• Salt and black pepper, to taste
• 4 slices rustic bread
• Small handful fresh basil leaves, torn

Steps

1. Heat 2 tbsp olive oil in a large skillet over medium. Add shallot and cook 3-4 minutes until soft.
2. Add garlic, chili flakes, and fennel seeds, stir 1 minute until fragrant.
3. Pour in the wine, let it bubble hard for a minute to cook off the raw edge.
4. Add the tomatoes and stock. Simmer 12-15 minutes, stirring now and then, until slightly thickened. Season with salt and pepper.
5. Meanwhile, bring a pot of salted water to a boil and cook the pasta 1 minute less than the package says. Drain, keeping a splash of the pasta water.
6. Toast the bread in the toaster oven until deeply golden, then drizzle with a little olive oil.
7. Slide the shrimp into the simmering broth. Cook 3-4 minutes, turning once, until just curled and opaque - do not let them go rubbery.
8. Add the drained pasta straight into the broth, tossing with tongs to coat. Loosen with a splash of pasta water if it looks tight.
9. Divide between two bowls, scatter with torn basil, and serve the toast alongside for dunking.