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Seafood soup: mussels, shrimp, squid, octopus. Seafood soup recipes for every taste. Recipes for making soups from sea cocktails Creamy shrimp soup with asparagus
Until recently, seafood soup was considered a delicacy dish, served in miniature portions in elite restaurants. Today this delicious food has become available to everyone. And we leave the problem of choosing the best recipe for you!
What is a classic seafood soup? This is, first of all, refined ease of preparation, richness and nutritional value of food. These are the ancient principles of Japanese cuisine, in which the gifts of the underwater world have acquired an almost cult significance.
Ingredient composition:
- zucchini and daikon - 40 g each;
- miso pasta - 4 tbsp l .;
- Tsuyu sauce (to taste);
- shimiji and shiitake mushrooms - 10 g each;
- dashi powder - 2 tsp;
- dried seaweed - 20 g;
- salmon fillet - 150 g;
- Chinese salad - 5 g;
- Tofu cheese - 150 g;
- a bunch of onion feathers;
- shichimi spices;
- bulb.
Cooking method:
- The base of Japanese soup is miso broth. To obtain it, soak dry algae for 2 hours so that they swell, then cut them into short strips.
- Pour 600 ml of filtered water into a saucepan, heat it to a boil, add dashi powder. Stir the liquid until smooth, reduce the heat.
- Cut the cheese into pieces. Dilute the miso paste with a ladle of broth, send the resulting mixture to the soup. Mix the composition thoroughly, immediately reduce the heating to a minimum. Add pieces of tofu, seaweed, portions of diced salmon. After 3 minutes, finish cooking.
- Pour miso broth into bowls, place pieces of fish, mushrooms and vegetables: chopped green onions, daikon, lettuce, zucchini.
Season the seafood soup with Tsuyu sauce, decorate with fresh cilantro.
Creamy taste
Cooking delicate creamy seafood soup. Pleasant taste and appetizing decoration made the dish a frequent guest on our table.
List of components:
- shrimp (including several large individuals) and mussels - 150 g each;
- potatoes - 4 pcs.;
- olive oil;
- fresh cream - 180 ml;
- wine (preferably dry or semi-sweet) - 200 ml;
- leek - 1 pc .;
- salt, dill.
Cooking procedure:
- We wash and peel the vegetables. Cut the potatoes into small cubes, chop the light part of the leek into rings. Saute food in a saucepan with olive oil over low heat. Season the composition with a pinch of salt.
- When the vegetables acquire a golden hue, pour in up to 200 ml of drinking water. Heat the food to a boil, add the potatoes, boil until tender.
- We place the contents of the pan in the blender bowl, break it into puree, put it in a separate bowl. Pour cream and wine here, continue cooking.
- We wash the thawed seafood well, peel, quickly fry in oil until pink. If desired, grind the mussels and shrimps with a kitchen appliance or put them whole in the soup. We expect a new boil, turn off the heat.
We pour the food into deep bowls, decorate with pre-boiled large shrimps, basil leaves, and other herbs.
Cheese first course
Cheese soup with seafood can be recognized as the most popular dish due to the ease of preparation, the availability of the food components used, and the sophistication of its appearance.
Required Ingredients:
- shrimp in a shell - 350 g;
- processed cheese - 240 g;
- potatoes - up to 400 g;
- laurel leaf, peppercorns, juice of a quarter of a lemon;
- pitted olives - 6 pcs.;
- condiments and spices (curry, ginger, grated nutmeg, turmeric);
- greenery.
Cooking steps:
- Boil peeled potatoes until soft in slightly salted drinking water. We drain most of the liquid, break the tubers with an immersion blender, dilute the mashed potatoes with the left broth. Add shavings of finely grated cheese, once again mix the composition with a kitchen apparatus.
- Dip the thawed and washed shrimp in boiling water. Add a little salt, a laurel leaf, a few peppercorns, juice squeezed from a quarter of a small lemon. Boil the food for no more than 3 minutes from the start of a new boil. Overcooked crustaceans will become tough and tasteless. We always take this rule into account!
- We clean the shrimp from the shells (we leave a few individuals for decoration), coarsely chop the fish meat, put it in the soup. We add a part of the grated nut, chopped ginger, a pinch of curry. We boil the composition, after a minute we turn off the heat.
We pour the cheese first course into bowls, decorate with large shrimps, olives, parsley sprigs.
Thai soup "Tom Yam"
A very interesting option for seafood soup. The food has such a pronounced taste that it will be remembered from the first spoon and for a lifetime!
Grocery list:
- galangal (root of a perennial plant);
- bulb;
- lemongrass (a herb with a lemon scent);
- lime fruit;
- shrimp - 300 g;
- fish sauce - up to 100 ml;
- chives - 2 pcs.;
- oyster mushrooms - 450 g;
- cilantro, chili pod.
Cooking process:
- We lower the frozen shrimp for 5 minutes in boiling water, take it out, remove the blue veins (intestines) from the backs, put it on a plate. We return the shells back, cook for another ten minutes.
- We beat off the lemongrass with a culinary hammer. Finely chop the peeled onion and chives. Chop galangal into small slices. We tear the mushroom caps with our hands into pieces of arbitrary shape.
- Fry onion and garlic in oil, break the resulting composition in a blender bowl. Strain the fish broth, put galangal, lime leaves, chopped lemongrass in it. Boil the soup components for up to 10 minutes.
- Add fish sauce to the dish. In no case do we change it for a soy product. The taste of the dish will be completely different! Attach the oyster mushrooms, cook for another 5 minutes, then squeeze the lime juice.
- Now load the shrimp "tired" from waiting, sprinkle the food with a large amount of chopped cilantro. We try the broth for salt and pepper.
Tom Yam soup has such bright food flavors that the aftertaste that remains from them is felt for many hours.
How to cook seafood fish soup
This dish was once invented by fishermen from Marseille. Gradually, a simple seafood fish soup gained the same worldwide fame as a French baguette, crème brulee or croissant.
Set of components:
- sea scallops - 70 g;
- squid - 250 g;
- olive oil - 40 ml;
- peeled mussels - 300 g;
- tomatoes - 3 pcs.;
- potatoes - 4 pcs.;
- fish fillet (optional) - 1 kg;
- large shrimps - 270 g;
- onions - 2 pcs.;
- garlic cloves - up to 5 pcs.;
- lemon juice;
- small fish - 300 g;
- sweet carrots;
- saffron, laurel leaf, greens.
Cooking technology:
- The traditional Marseille fish soup was cooked without potatoes, so we use the root vegetable cut into slices according to our preferences.
- We clean, gut and rinse well a set of small fish, fill it with lemon juice, leave for a quarter of an hour. The separated tails, heads and fins are placed in boiling drinking water, boiled for 20 minutes, then taken out and discarded.
- Fish fillet, like other seafood, finely chop, send to strained broth, cook for 10 minutes. We remove the pieces from the pan, leave them in a plate, pass the liquid composition of the food through a sieve again.
- Cut the peeled carrots and onions into slices. Chop the chives, chop the tomatoes into small slices. Saute vegetables until soft, put them in a clean dish for making fish soup, adding saffron, laurel leaf, potatoes (optional).
- Pour the components of the soup with a fish soup, boil the products until tender, leave the food for 20 minutes to infuse.
We take out the fillet pieces from the pan, put the portions into serving bowls, add the broth, sprinkle with chopped herbs. The fragrant seafood ear is ready!
From sea cocktail
There are different variations in the preparation of seafood first courses. We select the desired composition of the assortment and create an appetizing fish soup with pleasure.
List of ingredients:
- turnip onions - 120 g;
- olive oil - 50 ml;
- parsley root (5 cm), celery stalk - 230 g;
- potatoes - 250 g;
- tomato paste - 220 g;
- garlic cloves - 2 pcs.;
- chilli;
- seafood cocktail - 1 kg;
- sweet carrots - 100 g;
- laurel leaf, saffron;
- cherry tomatoes - 5 pcs.;
- wine (preferably dry) - 120 ml;
- salt pepper.
Cooking method:
- To get a tasty and rich soup, we use a seafood cocktail, in which we include different types of fish: pangasius, shrimp, squid, mussels, tilapias, small octopuses, other inhabitants of the underwater depths, which are abundant on store shelves.
- Pour 2 liters of filtered water into an enamel pan, lower the washed onion with husk, peeled carrots, parsley root, celery stalk.
- Boil the vegetables for up to 45 minutes, then filter the broth, place the potatoes cut into wedges, cook until soft.
- Finely chop the onion, parsley and celery roots, chives, chili (remove the tail and seeds). Saute vegetables in olive oil until transparent. Add assorted seafood, halved cherry tomatoes, a pinch of saffron. Pour in wine, salt food, simmer for 10 minutes.
- Put the contents of the pan in a bowl with ready-made potatoes, cook for another 5 minutes.
At the finish, we give the food time to brew.
Put the thick part of the food in a portioned plate, then pour in the fragrant broth. This is the eastern etiquette of serving the first course!
Tomato soup with seafood
This dish is an Italian variation on the theme of fish soup, which has never been found in the traditional cuisine of the country. The delicious "idea" of talented chefs has been embodied in a sumptuous meal!
Required products:
- vegetable broth - 700 ml;
- cognac - 20 ml;
- oregano - 2 tbsp. l .;
- butter (butter and olive) - 50 g each;
- fillet of white fish (to taste) - 350 g;
- tomatoes - 5 pcs.;
- peeled shrimp - 450 g;
- fresh cream (35% fat) - 200 g;
- chives - 2 pcs.;
- salt, pepper mixtures.
Cooking features:
- We wash the fish fillets, boil for a quarter of an hour with the addition of salt, after which we take out the product, divide it into large pieces, leave it in a separate bowl.
- Simmer peeled olives and cut into slices in oil in a saucepan. Add chopped garlic along with oregano, fill the products with broth, cook for 15 minutes under a lid over low heat. Break the finished soup base with a blender until puree.
- Fry the defrosted and washed shrimps for up to 3 minutes in butter, add brandy. After the start of the boil, we warm up the food for a short time, send it to the stewpan to the base of the dish. Add cream here, season the food with salt and pepper, turn off the heat after 2 minutes.
Ingredient composition:
- lime or lemon - ½ fruit;
- shrimp - 150 g;
- champignons - 200 g;
- chicken fillet - 1 pc .;
- carrot;
- coconut milk - 450 ml;
- onions - 2 pcs.;
- chili pod;
- ginger root - up to 5 cm;
- cilantro, salt, parsley.
Cooking a dish:
- Cut the washed chicken fillet into pieces up to 2 cm, place in a saucepan, pour 1.5 liters of filtered water. Heat to a boil, be sure to remove the foam.
- We peel the vegetables, chop the carrots into strips, finely chop the onions, put the products in the broth.
- We divide the mushrooms into thin slices, send them to the rest of the soup components after the start of a new boil. Season the food with salt, add the chopped chili pod (remove the tail and seeds), grated a piece of ginger root. We continue cooking for another 15 minutes.
- Now it's time for coconut milk. Pour it into a saucepan with food, add lime juice, a little zest from a citrus fruit, lower the shrimp. Boil the food for no more than a minute, season with herbs, leave to infuse on the stove.
It is impossible to convey in words the bouquet of impressions that we get from soup with coconut milk. This must be tasted, feeling all the nutritional nuances of the components combined in the dish.
Seafood soup is a case when the fashion for exotic culinary masterpieces provided our bodies with the necessary substances and microelements. We use the gifts of the seas and oceans while such an opportunity exists!
Today, a variety of seafood and dishes from them are not considered exotic. You can buy a frozen seafood cocktail both in summer and winter. Dishes in which it can be used are easy to prepare and low in calories. Therefore, more and more housewives use it to diversify the family diet.
Sea cocktail - what to look for when choosing?
Usually seafood includes:
- Squid;
- Shrimps;
- Rapana;
- Mussels;
- Octopuses.
Sometimes it contains lobsters, scallops and cuttlefish.
Manufacturers and sellers of seafood do not always comply with the conditions for freezing and storing food. Therefore, when purchasing, carefully consider the contents of the package. A large amount of ice is due to the fact that the product has been thawed and re-frozen. It is impossible to be sure of the quality of such seafood.
When opening the packaging at home, pay attention to the smell and color of the seafood. If it raises any doubts, refrain from using such a cocktail in food. Food poisoning is an unpleasant thing, they are not worth the risk, especially if the finished dish is eaten not only by adults, but also by children.
After making sure of the quality of the cocktail, there is only one thing to do - to prepare a delicious and nutritious dish. Salads and main courses are prepared from seafood platter, but soups deserve special attention.
Seafood cocktail soups: popular recipes
Hot and sour soup (variation of Tom-yum soup)
| Ingredients | Quantity |
|---|---|
| Long grain rice - | 100 g |
| Tomato - | 1 PC. |
| Chili pepper - | 1 PC. |
| Seafood Cocktail - | 300-350 g |
| Lemon or lime - | 1 PC. |
| Allspice - | 2 g |
| Garlic - | 4 cloves |
| Parsley - | 1 PC. |
| Soy sauce - | 50 ml |
| Water - | 1 l |
| Salt - | 4 g |
| Cooking time: 40 minutes | Calorie content per 100 grams: 126 Kcal |
This soup will appeal to those who like spicy food. The highlight of the dish is that the hotness of the chili pepper is complemented by the acidity of the lemon. The result is an unusual and interesting taste.
Cooking method:
Pour 1 liter of water into a saucepan. Put on fire;
Pour boiling water over the seafood, drain after 5 minutes;
Chop the garlic finely, throw in water, add salt;
Rinse the rice. When the water boils, send the rice to the pot. Cook rice for 5-6 minutes;
Send a cocktail to the pan. Cook it for 2-3 minutes;
Squeeze the juice out of the lemon (lime). Cut the chili peppers into strips. Send lemon juice and chili peppers to rice and seafood;
Pour soy sauce into a saucepan and add sweet peas;
Cut the tomato into small cubes. Send it to the pan, stir. Cook for 3-5 minutes;
The slightly cooled soup is placed in deep bowls and garnished with parsley.
Tomato sea cocktail soup
This tomato soup is quick and easy to prepare. It is distinguished not only by its bright taste, but also by its benefits and nutritional value. This soup is perfect for all lovers of seafood.
Ingredients:
- Tomato juice - 350 ml;
- Seafood cocktail - 300 gr.;
- Tomato - 1 pc.;
- Eggs - 2 pcs. chicken or 4 quail;
- Small onion - 1 pc.;
- Sweet pepper - 1 pc.;
- Lemon juice - 1 tablespoon;
- Vegetable oil (for frying);
- Garlic cloves - 3 pcs.;
- Turmeric;
- Basil;
- Provencal spices - 1 tsp;
- Water - 500 ml.
Caloric content: 200 kcal.
Cooking method:
- Pour boiling water over the seafood;
- After 5 minutes, discard the cocktail through a colander and put in a saucepan. Pour seafood with water and send the pan to the stove;
- Chop the garlic, finely chop the onion. Fry them in a skillet;
- Cut the Bulgarian pepper and tomato into cubes. Add them to garlic and onions. Fry for 2-3 minutes;
- Send the resulting frying to a saucepan with a cocktail. Wait for it to boil;
- Pour tomato juice into a saucepan, add spices (Provencal herbs, turmeric and basil), bring to a boil;
- Squeeze the juice of one lemon, send half to a saucepan. Boil over low heat for 5-7 minutes;
- Beat eggs lightly in a bowl. It is enough to just mix the protein and yolk;
- Pour the eggs into the soup in a thin stream, stirring it at the same time. Cook for 1 minute;
- Remove the resulting soup from the heat. Let it brew for 5 minutes;
- Pour into bowls, drizzle with lemon juice, sprinkle with pepper.
Creamy seafood cocktail soup with mushrooms
Creamy soups are famous for their delicate texture and mild taste. Seafood soup is no exception. Seafood platter, mushrooms and cream create an exquisite and pleasant taste, besides, this light and hearty dish is quick and easy to prepare.
Ingredients:
- Champignons - 300 gr.;
- Broth (chicken, fish, vegetable) - 2 l.;
- Seafood cocktail - 500 gr.;
- Cream (10-35%) - 200-250 ml;
- Onion - 2 pcs.;
- White wine - 150 ml (optional);
- Garlic - 1 clove;
- Green dill - several branches;
- Salt;
- Butter - 1 tablespoon;
- Vegetable oil.
Cooking time: 30 minutes.
Caloric content: 140 kcal.
Cooking method:
- Finely chop the onion, chop the garlic;
- Cut the champignons into slices;
- Pour seafood platter with boiling water, after 5 minutes, discard through a colander;
- Heat oil (vegetable and butter) in a saucepan. Add onion, pepper, salt a little. Fry it until soft;
- Add garlic. Fry it for 1 minute;
- Place the mushrooms in a saucepan. Simmer for 5 minutes, stirring occasionally;
- Pour in wine. Simmer mushrooms with wine without a lid for 5 minutes to evaporate the alcohol (if the soup is intended for children, this stage can be excluded);
- Add broth to a saucepan and season with salt. Boil for 5 minutes;
- Send the seafood platter to the pan, cook the soup for 5 minutes after boiling;
- Pour in the cream. Bring the creamy soup to a boil. You cannot boil, you must immediately turn off the fire;
- Let the creamy soup steep for 15 minutes;
- Serve sprinkled with dill.
Seafood soup "Sea cocktail"
Seafood has long been a staple of the Mediterranean diet. And seafood soups are the most popular dish because they are easy to prepare, filling and delicious.
One of such interesting soups is Sea Cocktail soup.
Ingredients:
Cooking time: 45 minutes.
Caloric content: 180 kcal.
Cooking method:
- The celery root should be peeled and chopped;
- Chop the onion and pepper;
- Pour boiling water over the seafood, drain through a colander after 5 minutes;
- Pour some vegetable oil into a saucepan on a fire. Sliced onions should be fried until soft;
- Add celery and pepper. Fry for 5 minutes;
- Chop the tomatoes, add them to the pot. Fry for 2 minutes;
- Pour the mixture with water. Wait until it boils;
- Dice the potatoes. Send it to the pot. Cook for 15 minutes;
- Send seafood and spices to the vegetable mix. Salt. Cook for 5 minutes;
- Remove soup from heat. Let it steep for 10-15 minutes;
- Serve garnished with herbs and a slice of lemon.
You can use a wide variety of vegetables for seafood soups. It all depends on the preferences and tastes of those who will eat the soup. You can experiment with a cocktail, add new ingredients, replace or exclude old ones, and even come up with your own recipes.
Read how to cook. This dessert has an interesting taste and freshness, which is inherent only in citrus fruits.
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Seafood is rich in trace elements, essential amino acids and vitamins. Their nutritional value is comparable to meat, but they are absorbed much faster and easier. Therefore, it is important to use seafood in your diet, making your food varied and healthy.
Seafood cocktail is one of the easiest seafood to use. However, when using it in cooking, it is important to know some of the subtleties and nuances.
- It is not necessary to defrost the seafood cocktail. You just need to pour boiling water over it for 5 minutes, and then discard it through a colander. If the frozen seafood will not be used in the soup, it can be immediately thrown into boiling water;
- If the cocktail is still thawed, it must not be stored outside the refrigerator. Seafood spoils quickly;
- Boil a seafood cocktail for 5-7 minutes. Therefore, when making soups, it should be added when the rest of the ingredients are almost ready;
- If you don't even have time to mess around with soups, you just need to boil seafood, salt, add the available spices, sprinkle with lemon juice and start treating.
The dishes in which you can use a seafood cocktail are very diverse. You can experiment with it, add it to salads, first courses, complement side dishes. It is enough to have a couple of packages of frozen assortments in the freezer in order to quickly cook yourself a delicious and nutritious soup if necessary.
Bon Appetit!
Seafood soup is easy, healthy, simple and quick to prepare.
This soup will ideally diversify your daily menu, and guests who appear for dinner will be pleasantly surprised.
Seafood soup - general cooking principles
Seafood is boiled in boiling salted water. Allow them to cool, peel and cut into slices. At this time, vegetables are prepared - tomatoes, onions, bell peppers, carrots. In most recipes, onions are sautéed in a skillet. Then they mix the frying with seafood, add to the broth and let the soup sweat.
To obtain a puree soup - broth with vegetables and seafood is whipped with a blender.
Serve soup with fresh herbs, croutons, cream, grated cheese. It all depends on taste and desire.
Seafood soup with mussels
Ingredients:
One hundred grams of mussels;
Onions - 3 pieces;
Parsley roots;
Butter (twenty grams);
Salt, spices;
Cooking method:
Cut the mussels into pieces, put them in a skillet with butter and lightly fry. Add chopped onions and parsley roots, continue to simmer.
Heat the water in a saucepan, add some salt and boil the noodles (noodles are suitable for lagman). The finished noodles are washed under running water and then poured over with boiling water.
Put noodles in the boiling broth, add a mixture of fried mussels with onions and parsley. Cook the soup until cooked. When serving, they are poured into portioned plates. Sprinkle with herbs. Cream or sour cream is ideal as a sauce.
Seafood soup with mushrooms
Ingredients:
One liter of water;
A glass of soy sauce;
Bulb;
Carrot;
Four potatoes;
Champignons - two hundred grams;
Shrimp (fresh frozen) - one hundred and fifty grams;
Frozen squid;
Fresh salmon - two hundred grams;
Fish (escalar) - two hundred grams;
Nori leaves;
Cauliflower).
Cooking method:
Squids are boiled in salted water (the cooking time is no more than three minutes, otherwise they will become tough). Cut them into strips.
The shrimps are also boiled, cooled and peeled.
Mushrooms are chopped and fried in a skillet with oil.
Finely chop the onion, chop the carrots on a grater, cut the potatoes into slices. The cauliflower is divided into inflorescences. The fish is cut into pieces.
A liter and a half of water is poured into a saucepan and put on fire. After boiling, pour in the soy sauce.
Lay onions and carrots, let it boil a little. Then add potatoes and cabbage. After five minutes, put the pieces of fish.
Squid, shrimp and mushrooms are added next. Bring to a boil and add chopped nori leaves at the end of cooking. The seafood soup is ready.
Seafood soup with dumplings
Ingredients:
Fifty grams of shrimp;
Carrot;
Bulb;
Parsley roots;
Butter;
Twenty grams of semolina;
Table. l. milk;
Egg (table).
Cooking method:
Shrimps are boiled in boiling salted water, after cooling they are peeled and cut into strips. Peel onions and carrots, chop finely, then fry in a pan with oil.
To prepare dumplings, semolina is boiled. It should be thick and viscous. Semolina is mixed with egg and butter, dumplings are formed. Then they are boiled in boiling water, discarded in a colander.
Fried vegetables are added to the broth, they are allowed to cook for ten minutes. Add chopped shrimp, spices and let it sweat for a few more minutes.
When serving for dinner, dumplings are first placed in a portioned plate, and then vegetable broth with shrimps is poured. Greens will give a fresh taste.
Seafood soup with bacon
Ingredients:
One hundred grams of bacon;
Three potatoes;
Green onion);
A mixture of frozen seafood - half a kilogram;
Low-fat cream - 0.2 l;
Salt, spices;
Fresh parsley;
Cheese biscuits (crackers).
Cooking method:
Bacon is cut into strips and lightly fried until golden brown in a saucepan with thick and high sides. Then it is blotted with a dry napkin to remove excess fat.
The potatoes are peeled, cut into wedges and fried in the fat left over from the bacon.
Green onions are chopped, juice is drained from corn and added to potatoes.
Pour in the seafood cocktail and pour in the cream. Add water and cook the soup until tender. Salt and season.
When ready, the slightly chilled soup can be mashed with a blender. Serve with cheese cracker, sprinkled with parsley broth.
Seafood soup "Italian"
Ingredients:
Four potatoes;
Leek;
One hundred grams of shrimp and mussels;
Octopus - one hundred grams;
White wine (semi-sweet) - 0.2 liters;
Cream - two hundred grams;
Pepper (ground);
Salt, dill.
Cooking method:
The potatoes are peeled and cut into wedges. Finely chop the white part of the leek. Put the prepared vegetables in a hot dry frying pan and fry on low gas for ten minutes, stirring occasionally. Then add one and a half glasses of water and leave to simmer.
At this time, seafood is fried in another frying pan until browning.
Put all the ingredients in a saucepan, salt, add seasonings and simmer for five minutes. When ready, beat the soup with a blender until smooth. Then the wine is added and heated. Served with fresh dill.
Seafood soup with cream cheese
Ingredients:
Half a kilo of mussels;
Shrimp (five hundred grams);
Processed cheese;
Potatoes - seven pieces;
Rosemary;
Two liters of water;
Salt, seasonings.
Cooking method:
Shrimp and mussels are peeled, washed under running water and boiled in boiling water. Allow to cool.
Peel the potatoes, cut into slices and throw them into a pot of boiling water. Cook until tender, add grated processed cheese. The broth is allowed to ferment on slow gas until the cheese is melted.
Then add shrimp and mussels to the soup, let it simmer for ten minutes.
Before serving for dinner, seafood soup is salted and pepper. Add rosemary if desired.
Spanish Seafood Soup
Ingredients:
Fish broth - one liter;
Shrimp (peeled) - one hundred and fifty grams;
Unpeeled shrimps - ten to fifteen pieces;
Squid rings - one hundred grams;
Fifteen pieces of mussel shells;
Fish fillet (white);
Three potatoes;
Two tomatoes;
Bulgarian pepper - 1;
Bulb;
Three feathers of garlic;
Pepper (peas);
Bay leaves;
Greens (fresh);
Cooking method:
Peel and cut the potatoes into wedges. The stalk and core are cut out of the pepper and cut into strips. Cut the tomatoes into slices.
Onions and garlic are peeled, chopped and fried in a skillet with dry red pepper on low gas. Then put the prepared vegetables and simmer on a slow gas until the pepper is soft.
Then the soup is mashed with a blender, transferred back to the pan and poured over with broth.
Cut the peeled shrimp and fish fillets into pieces. Shell shrimps are washed. Seafood is added to vegetables. Allow the mixture to ferment on weak gas (the fish should not fall apart).
Boil potatoes in a saucepan and add the contents of the pan to it. Leave to brew for ten minutes, adding spices and lavrushka.
Seafood soup with white wine
Ingredients:
Fillet of sole - half a kilogram;
Four hundred grams of peeled shrimp;
Fresh oysters - 16 pieces;
Four hundred grams of canned tomatoes;
Bulb;
Two feathers of garlic;
Celery - one stalk;
One table. l. olive oil;
One hundred grams of dry white wine;
Fish broth;
Pepper, parsley, salt.
Cooking method:
The seafood is washed and cut into pieces. Finely chop the onion and celery, pass the garlic through a crusher. The fish is cut into slices.
Olive oil is poured into a saucepan and put on gas. Saute onion with celery, add garlic. Then pour fish broth, a glass of white wine into a saucepan, add canned tomatoes, freeing them from the skin. Let the soup boil.
After boiling, add chopped fish fillets and oysters. Let it simmer for a few minutes on low gas, then add mussels and shrimps to the soup. Simmer for several minutes until the mussels open. Seafood soup is ready! Served with herbs and croutons.
Seafood soup with rice
Ingredients:
Boiled scallops - two hundred grams;
Half a glass of rice;
Bulb;
Freshly cut greens;
Salt, seasonings.
Cooking method:
The scallops are boiled, allowed to cool and cut into pieces.
Peel the onions, chop finely and sauté in a skillet.
Well washed rice is spread into the boiling broth, sautéed onions, seasonings, and salt are added. Leave to cook on slow gas.
Tomatoes are poured over with boiling water, peeled, cut into slices and the soup is tossed at the end of cooking.
The ready-made soup is poured into portioned plates, put scallop meat, sprinkle with herbs.
Seafood soup with corn
Ingredients:
Vegetable oil - one table. l .;
Garlic - three feathers;
Chopped ginger root - thirty grams;
One liter of chicken broth;
A can of corn (canned);
Thai sauce (fish) - one table. l .;
Crab meat (canned) - two hundred grams;
Egg (table) - 1;
Salt, seasonings.
Cooking method:
Oil is heated in a frying pan and chopped garlic is fried. Add ginger root, corn and chicken broth. Let it boil.
After boiling, pour in fish sauce, add crab meat. Salt, season and let it boil.
In a deep plate, beat the egg with a blender and slowly, stirring, pour into the soup. I leave it to languish on weak gas for several minutes. Seafood soup is ready. Bon Appetit!
Any seafood is cooked very quickly, within a few minutes. Immediately after boiling, they should be removed from the heat, otherwise they will be overcooked and become tough.
Seafood is always boiled in boiling salted water.
Lemon or lemon juice neutralizes the pungent smell of seafood.
