Light chupe de camarones with potatoes, corn and egg

Ingredients

For 1 serving

• Shrimp150 g
• Potatoes150 g
• Canned sweetcorn60 g
• Peas50 g
• Onion50 g
• Garlic1 clove
• Tomato paste10 g
• Paprika1 teaspoon
• Fish stock350 ml
• Skim milk100 ml
• Eggs1
• Dried oregano1 pinch
• Extra virgin olive oil6 g
• Saltto taste

Contains: lactose, eggs, shellfish, fish, celery,

Method

1. Chop the onion and garlic; peel the potatoes and cut them into roughly 2 cm cubes. Peel the prawns and remove the dark vein. Heat the fish stock.
2. Heat the oil in a pan over medium heat and fry the onion and garlic for 4 minutes, until soft; add the tomato purée and paprika and stir for 1 minute, until slightly darkened.
3. Pour in the hot stock, add the potatoes and a pinch of salt and cook over medium heat for 15 minutes, until the potatoes are tender.
4. Add the drained sweetcorn, peas and prawns and cook for 4 minutes, until the prawns are pink; lower the heat and pour in the milk, heating without letting it boil.
5. Crack the egg into the barely simmering soup and stir gently for 2 minutes so it sets into ribbons. Adjust the salt and finish with the dried oregano crumbled over.