Seafood soup: recipe. How to cook seafood soup? Seafood Soup Recipes National Seafood Soup Day

28.12.2021

How to cook seafood soup? There are many recipes for seafood soup. Each of them has its own cooking secrets. The more ingredients in the soup, the richer and more nutritious it is.

The classic seafood soup recipe includes broth and fresh vegetables. Each national cuisine has its own zest in the preparation of seafood soup.

To cook seafood soup, you need to decide on the main component: squid, shrimp, mussels, oysters, fish and so on. Spanish seafood soup requires shrimp, while Japanese seafood soup requires squid, seaweed and miso paste.
You can cook seafood soup with milk or cream, seafood puree soup or cream soup, with the addition of tomatoes, and so on.

Spanish seafood soup

Ingredients:

1 l fish broth
150 g shrimp, peeled
10 pieces. unpeeled shrimp
100 g squid rings
15 pcs. mussel shells
1 PC. white fish fillet
3 pcs. potatoes
2 pcs. tomato
1 PC. bell pepper
1 PC. onion
3 garlic cloves
dry red pepper
peppercorns
Bay leaf
saffron
fresh herbs

Cooking method:

For this seafood soup, you can use either shrimp and mussels or a frozen Sea Cocktail mix.

Peel potatoes, peppers, tomatoes and cut into cubes. Finely chop the onion and garlic and saute in a frying pan with dry red pepper over moderate heat. Then add the chopped vegetables and simmer over low heat until the pepper is cooked. After that, grind the stewed vegetables in a blender, transfer back to the pan, pour over the broth.

Cut the peeled shrimp and fish fillet, rinse the shrimp with the shell. Put everything in the broth with vegetables. Simmer the seafood soup over low heat for a few minutes so that the fish is not digested.
Separately, in a saucepan, boil the potatoes until half cooked. Add to it the contents of the pan, saffron, bay leaf, salt. Let stand covered for 10 minutes.
Spanish seafood soup is ready. For decoration, you can sprinkle with chopped fresh herbs.

Bon Appetit!

Italian soup with seafood and cream

Ingredients:

300-400 ml water
200 ml cream (15% fat)
200 ml white semi-sweet wine
300 g seafood
3 pcs. potatoes
1 PC. leek
dill and shrimp - for decoration
ground white pepper

Cooking method:

To prepare a soup with seafood and cream, you must use fresh cream 15% or 20% fat.

Peel and cut the potatoes into cubes, cut the white part of the leek into rings, put in a deep frying pan and fry for 8-10 minutes without water and oil until golden brown. Then introduce water, simmer for 15 minutes over moderate heat until boiling. Pepper and salt. Cook for another 3-5 minutes, then grind the mass in a blender until puree.

Put the puree in a saucepan, add the wine and cream. Boil.

Separately, fry the seafood in a pan, then put them in a saucepan in the soup, mix.
Pour the Italian soup with seafood into bowls, garnish with dill and shrimp.

Bon Appetit!

Seafood cream soup with mushrooms

Seafood puree soup, the recipe of which is written below, belongs to the national French cuisine. Also, this recipe can be found under the name creamy soup with seafood.

Ingredients:

1 kg shrimp
3 art. chicken broth
1 st. dry white wine
1 st. cream (20% fat)
1 st. whipped cream
1/2 st. mushrooms (finely chopped)
4 tbsp. butter spoons
1 sprig of celery
1/8 teaspoon red ground pepper
1/8 teaspoon nutmeg
fresh herbs

Cooking method:

To prepare a seafood soup, you need to clean the shrimp from shells, wash and chop finely.

Put butter, shrimp and mushrooms in a saucepan, fry for 5 minutes. Pour in wine and broth. Add celery, pepper and nutmeg to the seafood soup. Simmer soup over low heat for 15-20 minutes.

After that, strain the seafood soup, remove the celery and chop in a blender. Add cream to soup puree, salt.

Before serving, put 1 tbsp. in each bowl of seafood soup-puree. a spoonful of whipped cream and garnish with herbs.

Bon Appetit!

Thai soup with seafood

How to cook spicy seafood soup? Seafood soup, the recipe of which is described below, belongs to Thai cuisine. Unlike Italian seafood soup, Thai cuisine is known for being spicy and spicy. The hallmark of Thailand is the spicy seafood soup Tom Yam.

Ingredients:

1.2 l fish broth
250 g sea scallops
200 g tiger prawns, peeled
4-6 pcs. green onion feathers
1 PC. red bell pepper
1 stick lemongrass
1/2 piece lime (zest)
small piece of ginger (about 2.5 cm)
2 tbsp. tablespoons fresh coriander leaves
1/4 st. spoons of chili paste
spicy thai spices

Cooking method:

Thai Seafood Soup takes 35 minutes to make.

Cut the lemongrass stick in half lengthwise. Peel the ginger and cut into slices. Thai spices and chili paste make the soup spicy. Wash seafood.

Place broth, lemongrass, lime zest, minced ginger and chile paste in a saucepan. Bring to a boil, then reduce heat, cover and simmer for about 15 minutes.

Finely chop the green onion feathers, cut the shrimp in half lengthwise, without separating the tail.
Add the onion to the pot and cook for 2-3 more minutes. Salt. Then add the scallops and shrimp, cook for about 1 minute until the scallops change color and the shrimp curl up.

Sprinkle the Thai seafood soup with fresh coriander and garnish with red bell pepper before serving.

Bon Appetit!

Miso soup with seafood

Japanese culture is known for its ancient traditions, and the cuisine is distinguished by the extensive use of seafood in dishes. Japanese seafood soup has several cooking options, but the most famous is miso soup, in which, along with seafood, miso paste is the main ingredient.

Miso is a bean paste made from boiled and mashed soybeans with the addition of salt and malt. The mixture is also fermented from a week to a year. Miso is not a dish, it is just a condiment that reveals the true taste of foods.

Miso soup with seafood, the recipe of which is described below, can be easily prepared at home.

Ingredients:

1.8 liters dashi broth (dashi)
300 g seafood (a mixture of shrimp, mussels and octopus)
250-300 g bean curd tofu
180 g miso paste
120 g seaweed sibuki

Cooking method:

To prepare miso soup with seafood according to this recipe, dashi (dashi) broth is required. Dashi broth is made from dried anchovies (niboshi) and dried kelp (kombu).

Cut the tofu briquette into 1-2 cm cubes. Cut the seaweed leaves into thin plates. Bring the broth to a boil, put in the tofu, seaweed and seafood mixture. Cook for 5 minutes over low heat, then turn off the heat.

Dissolve the miso paste in a ladle of hot broth until the lumps dissolve. Pour into a saucepan, heat the miso soup over low heat, without bringing to a boil.

Serve hot miso soup with seafood.

Bon Appetit!

Chinese seafood soup

The traditional Chinese soup is prepared with fish or seafood and, unlike the spicy Thai seafood soup, has an original sour taste.

Ingredients:

1 liter of water
300 g frozen seafood
1 PC. tomato
2 pcs. juicy lime
1-2 pcs. chili pepper
handful of long grain rice
3 garlic cloves
2 teaspoons sea salt
soy sauce
cilantro or parsley greens
allspice

Cooking method:

Pass the garlic through a garlic press or finely chop. Pour water into a saucepan, add garlic and sea salt, bring to a boil. Then put rice and cook for 5-7 minutes. Add seafood, cook for another 2-3 minutes. Instead of frozen seafood, you can use fish or only shrimp, squid, octopus, or another to taste for soup.

Squeeze the juice from the lime, cut the chili peppers into strips. Add lime juice and chili juice, soy sauce, allspice to the pan with seafood soup, mix thoroughly. Cut the tomato into slices, put in a saucepan and cook for another 3-5 minutes.

Garnish the finished Chinese seafood soup with fresh cilantro or parsley. Serve hot.

Bon Appetit!

Cheese soup with seafood

How to cook seafood soup with cheese and red fish? Then the recipe for cheese soup with seafood is for you!

Ingredients:

1 liter of water
1 PC. fillet of red fish (for example, salmon)
20 pcs. shrimp
2 pcs. processed cheese (160-200 g)
1 PC. potatoes
1 PC. carrots
1 PC. onion
2 tbsp. spoons of olive oil
parsley
ground black pepper, salt - to taste

Cooking method:

Peel potatoes and cut into cubes. Boil water, put potatoes.
Peel the vegetables, finely chop the onion, grate the carrots on a coarse grater or cut into strips, fry everything in olive oil over moderate heat until golden brown.

Rub the cheeses on a grater, and put in a saucepan, when the potatoes are cooked, mix everything thoroughly until the cheese is completely dissolved. Put the fried vegetables, salt.

For fish soup with seafood, any kind of red fish to taste is suitable. Cut the salmon fillet into cubes, peel the shrimps, add everything to the soup and cook for 5 minutes. Then reduce the fire to a minimum, put parsley greens in fish soup with seafood and cheese, leave to brew for about 5 minutes.

Cheese soup with seafood and red fish is ready!

Bon Appetit!

Seafood cream soup

Creamy seafood soup is easy to make. It has a delicate taste and will appeal to both adults and children. The recipe gives a special refined taste to the three bases of the soup: broth, milk and cream.
Creamy seafood soup, the recipe of which is written below, is made from fresh mussels and bacon.

Ingredients:

1.5 kg mussels
750 g potatoes
500 ml milk
300-350 ml broth
125 ml cream
1 st. water
3 pcs. bacon
1 PC. onion
1 garlic clove
3 art. spoons of parsley
2 tbsp. tablespoons of vegetable oil

Cooking method:

Seafood soup requires fresh mussels. First of all, you need
discard mussels with broken shells or open and non-closing. Soak the remaining mussels for 1-2 hours in cold water, then put in a colander and put in a saucepan, pour 1 tbsp. water, cover. As soon as the water boils, reduce the fire and keep it for about 5 minutes. Then drain the liquid into a separate container and discard the mussels that have not opened. Remove the mussels from the remaining shells. You can also use other seafood: shrimp, squid or octopus.

Finely chop the bacon and onion, push the garlic through a garlic press. Heat oil in a separate saucepan, add bacon, onion and garlic. Cook over moderate heat, stirring occasionally, until the bacon is golden and the onions are softened. Add diced potatoes, stir.

To the liquid in which the mussels were boiled, add water so that it turns out 1 1/4 cups, pour into the pan, also add milk and broth. Bring to a boil over medium heat, then keep the cream soup on low heat for 15-20 minutes until the potatoes are ready. Then remove the lid and cook for another 10 minutes. Then add cream, mussels, pepper and salt.

Warm seafood cream soup before serving, but do not boil. Garnish with parsley.

Bon Appetit!

Tomato soup with seafood

Recipe Seafood tomato soup is prepared without broth and milk or cream. As a rule, to cook tomato soup with seafood according to this recipe, tomatoes are used in their own juice. But cooking with fresh tomatoes or tomato paste is also possible. Seafood tomato soup is thick.

Ingredients:

tomatoes in own juice
500 g fish fillet (any to taste)
500 g shrimp
2 pcs. onion
2 garlic cloves
olive oil
seasonings (Italian herbs)
parsley
ground black pepper, sugar, salt - to taste

Cooking method:

For tomato soup with seafood and tomatoes, it is better to choose tomatoes canned in their own juice and without vinegar. If you use fresh tomatoes, then more of them will be required, the more watery they are.

Chop the garlic, cut the onion into half rings, and fry everything in olive oil in a saucepan. Remove the skin from the tomatoes, chop them and put them in a saucepan. Pour in the tomato juice from the jar where the tomatoes were. Bring to a boil, then add the shrimp and fish, cut into pieces. Pepper, salt, sprinkle with sugar and seasonings to taste. Thick seafood and tomato soup is ready!

Serve hot tomato soup with seafood, garnish with fresh parsley.

Bon Appetit!

Milk (creamy) soup with seafood

The recipe below can be used to make seafood soup known as seafood milk soup or cream soup.

Ingredients:

1 liter of milk
500 g seafood cocktail (frozen)
500 g cream (33% fat)
125 g sour cream (40% fat)
2 pcs. onion
1 st. a spoonful of butter
1 st. a spoonful of flour
fresh herbs
pepper, salt - to taste

Cooking method:

Frozen seafood soup has an exquisite taste if cooked with milk, sour cream and cream.

Defrost the seafood mixture. Peel the onion, finely chop and lightly fry in butter. Add flour, saute, stirring constantly, for 3-4 minutes. Then add sour cream and cream, mix and cook for about 5 minutes until thickened.

Pour the milk into a saucepan, bring it to a boil and leave it on low heat. Put seafood in it, cook for 2-3 minutes. After that, carefully introduce the prepared mixture into the milk soup, boil until thickened. Pepper and salt the seafood soup to taste.

Before serving, decorate a plate with creamy soup with seafood with fresh herbs.

Bon Appetit!

Talk 1

How to cook seafood soup

In order to make a truly delicious soup from assorted healthy seafood, you need to remember a few important rules. Fragrant soup can be prepared both in broth and in water. Shrimps, scallops, octopuses and other seafood lose their vitamins, become “rubber” and tasteless if they are digested, so the heat treatment takes just a few minutes. If the first course contains additional ingredients, such as rice, beans, potatoes, cauliflower or pumpkin, they should be boiled or fried beforehand.

seafood soup recipe

There are many ways to prepare hearty first courses with a sea cocktail. Seafood is combined with fragrant tomatoes, bacon, heavy cream, mushrooms, processed cheese and hard cheese, dumplings, sea fish. Additional ingredients are cut into portions, fried or boiled in broth until tender, then blended in a blender until a homogeneous creamy consistency or left whole. It all depends on the complexity of the recipe, taste preferences and available products.

Creamy

Time: 40 min.
Servings: 5 persons.
Calorie content of the dish: 89 kcal per 100 g.
Destination: for lunch.
Cuisine: Mediterranean.
Difficulty: medium.

Delicate creamy seafood soup is one of the most delicious, popular and gourmet dishes of classic Mediterranean cuisine. Cod can be replaced with any other marine fish, such as flounder, salmon, halibut, golden spar, trout, salmon. Such fish practically does not contain carbohydrates, it is ideally combined with juicy squids, mussels, octopuses. If desired, instead of water, you can use rich fish broth, which will make the soup even more aromatic. Cream should be fat (at least 33-35%), they give a velvety texture and density.

Ingredients:

seafood - 500 g;
cream - 200 ml;
egg yolk - 1 pc.;
dry white wine - 250 ml;
water - 500 ml;
cod - 200 g.

Cooking method:

Wash cod, cut.
Add cleaned, thoroughly washed seafood.
Pour in water, boil.
Pour in the wine.
Cook for 15 minutes without closing the lid.
Catch pieces of cod and sea platter with a slotted spoon.
Strain the broth.
Combine cream and raw egg yolk in a blender, beat until smooth.
Gradually add strained broth.
Put the mass in a saucepan, add pieces of cod, seafood.
Reheat without bringing the soup to a boil.

How to make frozen seafood soup

Time: 45 min.
Servings: 2 persons.
Calorie content of the dish: 87 kcal per 100 g.
Destination: for lunch.
Cuisine: European.
Difficulty: medium.

Proper preparation of frozen seafood is one of the main conditions for making a delicious soup. Squids, shrimps, mussels, scallops and other components of a sea cocktail cannot be simply poured into cold water, otherwise they will give away almost all the useful substances to the liquid. A win-win option is to subject the sea platter to shock heat treatment. To do this, the ingredients are immersed in a saucepan, poured with clean cold water, brought to a boil and abundant foam appears, and then immediately washed under running water.

Ingredients:

frozen seafood - 300 g;
onion - 1 pc.;
carrots - 1 pc.;
water - 250 ml;
flour - 2 tbsp. l.;
celery root - 50 g;
green peas - 100 g;
milk - 500 ml;
butter - 50 g.

Cooking method:

Place seafood in a waterproof bag, immerse in cold water until completely defrosted.
Chop the onion.
Fry in oil until golden brown.
Add peas, diced carrots and peeled celery root to the pan.
Fry for 10 minutes.
Pour in half of the water. Simmer until vegetables are almost cooked.
Add seafood.
After 2 minutes, pour in hot milk, boil.
Pour in the remaining half portion of the water mixed with flour. Mix.
Boil, cook for 3 minutes.

Spicy

Time: 35 min.
Servings: 4 persons.
Calorie content of the dish: 36 kcal per 100 g.
Destination: for lunch.
Cuisine: European.
Difficulty: medium.

The taste of spicy seafood soup will be rich, interesting and truly royal if you add 300 grams of mussels, shrimps and squids to the broth, which must be peeled. The natural flavors of a sea cocktail can be "sealed" by first frying each ingredient in a pan for a couple of minutes. In this case, the time of their subsequent heat treatment should be reduced. The soup will be even spicier and spicier if you add apple cider vinegar, Japanese soy sauce, a few more spices and spices, such as cardamom, anise, cumin, to its composition.

Ingredients:

seafood - 900 g;
fish broth - 1.5 l;
chili pepper - 0.5 pcs.;
paprika - 1 tsp;
garlic - 1 tooth;
tomatoes - 3 pcs.;
vegetable oil - 1.5 tbsp. l.;
lemon juice - 4 tbsp. l.;
onion - 1 pc.;
Bulgarian pepper - 2 pcs.;
cilantro - to taste.

Cooking method:

Bulgarian pepper, onion cut into cubes.
Grate the garlic.
Finely chop the chili pepper.
Heat the oil in a large saucepan, add the prepared ingredients.
Fry for 5-8 minutes.
Pour in the fish broth.
Add paprika, lemon juice.
Boil, cook for 10 minutes.
Add cilantro, peeled and chopped tomatoes, seafood.
Boil 5 minutes.

Miso soup

Time: 45 min.
Servings: 2 persons.
Calorie content of the dish: 93 kcal per 100 g.
Destination: for lunch.
Cuisine: Japanese.
Difficulty: medium.

Juicy shrimp misoshiru is a famous first course in Japanese cuisine, the ingredients of which can be changed depending on the season, mood and taste preferences. It is traditionally served in round or square lacquered bowls that are conveniently held to the lips to sip the rich, salty broth over the rim. The dashi broth will be even more flavorful if you replace the carrots with a handful of dried smoked tuna (katsuobushi) or sardine (irikodashi) flakes. Dishes with miso paste are not recommended to be reheated, so you should not cook miso soup for the future.

Ingredients:

shrimp - 300 g;
miso paste - 4 tbsp. l.;
nori - 3 pcs.;
tofu cheese - 700 g;
eggs - 2 pcs.;
water - 2.5 l;
carrots - 1 pc.

Cooking method:

Remove shells and heads from shrimp.
Peeled carrots cut into large sticks.
Combine carrots, 1 sheet of nori, broken into several pieces by hand, heads and shells of shrimp in a saucepan.
Pour in water, cook for 20 minutes.
Strain the broth with a sieve or cheesecloth.
Mix about 150 ml of broth with miso paste, it should completely dissolve.
Combine in a saucepan the pure strained broth, the mixture of broth and miso paste, the shrimp, the tofu cheese cut into large cubes, and 2 sheets of nori broken by hand.
Cook over medium heat for 2 minutes, stirring.
Beat in the eggs one at a time, keeping the yolks intact.
Cook soup for 4 more minutes.

tomato

Time: 35 min.
Servings: 4 persons.
Calorie content of the dish: 53 kcal per 100 g.
Destination: for lunch.
Cuisine: Italian.
Difficulty: medium.

Thick rich soup with pasta, fragrant tomatoes in their own juice and seafood has an appetizing amber color. It will acquire a unique Italian "character" if you use traditional Mediterranean spices - oregano, marjoram, rosemary, thyme. You can choose any pasta, but conchile shells, thin strips of tagliatelle, farfalle butterflies, spiral fusilli and anelli rings will look especially impressive in a hearty first course. Each serving can be decorated not only with herbs, but also with king prawns, cooked separately on the grill.

Ingredients:

seafood - 400 g;
tomatoes (fresh or in their own juice) - 250 g;
vegetable broth - 400 ml;
onion - 1 pc.;
garlic - 2 teeth;
lemon juice - 2 tbsp. l.;
olive oil - 2 tbsp. l.;
basil - to taste.

Cooking method:

Cut the onion into cubes, chop the garlic.
Saute in oil in a thick-walled saucepan.
Pour washed, peeled seafood.
Fry over high heat for 4 minutes.
Add tomatoes. Simmer until the liquid is reduced by 2 times (for tomatoes in their own juice).
Pour in vegetable broth.
Add lemon juice. Boil.
Add pasta, cook for 15 minutes on low heat.
Sprinkle soup with fresh basil.

With cheese

Time: 50 min.
Servings: 4 persons.
Calorie content of the dish: 57 kcal per 100 g.
Destination: for lunch.
Cuisine: European.
Difficulty: medium.

Golden cheese soup with large shrimp and potatoes has an amazing creamy taste and a nice thick texture. It is advisable to choose processed cheese without additives, but you can safely experiment with a set of spices and spices. For piquancy and flavor, it is good to add paprika, bay leaf, a little nutmeg or chopped chili pepper, peeled from seeds, to the dish. Ready soup is served with crackers or fresh bread in portioned bowls. Sprinkle each serving with grated parmesan.

Ingredients:

shrimp - 400 g;
processed cheese - 400 g;
water - 2 l;
potatoes - 400 g;
carrots - 3 pcs.;
vegetable oil - 3 tbsp. l.;
dried dill - 1 tsp

Cooking method:

Cut carrots into strips or grate.
Fry in oil until soft.
Boil water.
Add melted cheese to a saucepan with water, melt.
Pour in the diced potatoes.
When the potatoes are almost ready, add carrots, peeled shrimp. Mix.
After boiling, add dried dill.
Before serving the soup to the table, you need to let it cool and brew under a closed lid.

Fish soup with seafood

Time: 35 min.
Servings: 4 persons.
Calorie content of the dish: 34 kcal per 100 g.
Destination: for lunch.
Cuisine: European.
Difficulty: medium.

Fish soup with seafood will turn out especially tasty if you cook it with white sea fish - perch, flounder, cod, pollock, halibut, red snapper, pollock, haddock. A dietary and very healthy first course is served in portions or in a beautiful common tureen with croutons or fresh white bread. If necessary, white rice can be replaced with boiled potatoes, cut into medium-sized cubes, or a ready-made mixture of any frozen vegetables. The taste of the original soup will become more saturated, concentrated if you use rich fish broth instead of water.

Ingredients:

sea cocktail - 500 g;
white fish fillet - 300 g;
rice - 100 g;
onion - 1 pc.;
water - 2.5 l;
garlic - 4 teeth;
sunflower oil - 2 tbsp. l.

Cooking method:

Boil rice (white or wild) until tender.
Cut the fillet into medium-sized pieces, onion into cubes.
Fry in oil in a thick pan.
Pour in water, boil.
Add a sea cocktail to the pan with fish and onions, cook for 3 minutes.
Pour in rice. Remove from heat after 3 minutes.
Add grated garlic, cover.

With mushrooms

Time: 40 min.
Servings: 4 persons.
Calorie content of the dish: 86 kcal per 100 g.
Destination: for lunch.
Cuisine: European.
Difficulty: medium.

Nutritious soup with mussels, shrimps and champignons has a pleasant, slightly spicy creamy taste and a delicate aroma of garlic, which instantly awakens the appetite. Instead of champignons, you can use other fresh or canned mushrooms, such as shiitake, chanterelles, boletus, porcini mushrooms, which go well with sea platter. Spices will help reveal the taste of mushrooms - allspice, thyme, bay leaf, but you should not add a lot of seasonings. If desired, spicy onions are replaced with more tender leeks, and healthy asparagus or celery is added to the broth.

Ingredients:

mussels - 200 g;
shrimp - 200 g;
champignons - 300 g;
cream - 400 ml;
dry white wine - 200 ml;
onions - 2 pcs.;
butter - 50 g;
chicken broth - 1.4 l;
garlic - 2 teeth

Cooking method:

Cut mushrooms into slices.
Grate the garlic, chop the onion. Fry in oil until transparent in a thick-walled pan.
Pour mushrooms into the pan, simmer for 8 minutes.
Add wine. Simmer for another 8 minutes, uncovered.
Pour in chicken broth, bring to a boil.
Add mussels, shrimp after 5 minutes.
After 3 minutes, gradually add the cream.
Stir, boil again.

Lagman

Time: 30 min.
Servings: 4 persons.
Calorie content of the dish: 62 kcal per 100 g.
Destination: for lunch.
Cuisine: Central Asian.
Difficulty: medium.

The original lagman on fish broth, cooked with healthy seafood is a bold modern fusion that combines notes of Uzbek and European cuisines. The classic version of a rich dish is cooked in a large thick-walled cauldron, which allows all the ingredients to warm up evenly and exchange flavors. Egg noodles made from durum wheat should be of high quality, long, not too thin. Ready soup is served hot in portioned ceramic bowls that retain heat for a long time, if desired, decorate with finely chopped parsley, dill or cilantro.

Ingredients:

seafood - 500 g;
noodles - 300 g;
tomatoes - 2 pcs.;
fish broth - 1.5 l;
Bulgarian pepper - 2 pcs.;
onion - 1 pc.;
vegetable oil - 2 tbsp. l.;
garlic - 2 teeth

Cooking method:

Tomatoes, bell peppers, onions cut into cubes.
Fry in oil for 5 minutes.
Pour in warm fish broth.
Throw in seafood.
Boil. Reduce heat, cook until done.
Separately, boil the noodles until tender. Throw away in a colander.
Arrange the noodles on deep plates.
Pour in the seafood broth.
Sprinkle the soup with grated garlic.

Thai

Time: 45 min.
Servings: 5 persons.
Calorie content of the dish: 63 kcal per 100 g.
Destination: for lunch.
Cuisine: Thai.
Difficulty: medium.

The savory first course with green curry paste, oyster sauce and seafood is one of the many variations of tom yum soup that is popular in Thailand, Malaysia, Indonesia and Singapore. Low-calorie, amazingly flavorful Thai dish has a unique exotic taste, thanks to the unique combination of fish broth and coconut milk. If desired, lime slices or large shrimp, previously fried in oil with hot spices and a crushed garlic clove, are used as a decoration and an additional ingredient.

Ingredients:

seafood - 700 g;
squid - 300 g;
lemongrass - 3 pcs.;
oyster sauce - 4 tbsp. l.;
green curry paste - 1 tbsp. l.;
fish broth - 800 ml;
coconut milk - 800 ml;
lime leaves - 3 pcs.;
ginger root - 50 g;
cilantro - 50 g.

Cooking method:

Add ginger, lime leaves, cilantro stalks and lemongrass, cut into 3 cm pieces, to the broth.
Boil, reduce fire. Simmer 20 minutes.
Pour in coconut milk, Asian oyster sauce.
Boil again, simmer for 10 minutes.
Pour curry, seafood.
Remove the Thai soup from heat after 3 minutes.
Sprinkle with finely chopped cilantro leaves.
Grill the squid separately.
Place a serving of squid in each bowl of soup when serving.

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Seafood soup - recipe

Until recently, seafood soup was considered a gourmet dish that could only be found on the menu of expensive restaurants. With the advent of affordable frozen seafood, more and more housewives are trying to cook such a soup at home. In addition to the unusual and very rich taste, seafood soup is famous for its speed of preparation, because the main ingredient does not require additional processing and seafood reaches full readiness in just a few minutes in boiling water.

Do not forget that seafood is quite allergenic. This fact should be taken into account when preparing this soup for the family circle, where there are those suffering from allergic reactions, as well as young children and women who are breastfeeding.

The main ingredient of the soup is seafood, but not the usual fish for us, but mussels, small octopuses, shrimps and squids. Most often in stores you can find frozen assorted seafood, which are the best suited for cooking the first course. Do not be afraid that several types of seafood are mixed in one package; in the end, the components of this assortment will perfectly complement each other in taste and aroma. If the sight of octopus tentacles in the finished dish causes horror, and you don’t like the taste of mussels, you can simply exclude them from the sea platter, the taste of the finished dish will be amazing anyway.

For those who fundamentally do not use frozen foods, as well as to speed up the preparation of the dish, we can recommend sea cocktails in brines, they are added at the very end of cooking. If desired, you can add the seafood brine itself to the soup, then the dish will turn out with a pleasant salty sea taste.

On the shelves of shops you can find seafood in oil with the addition of various herbs and spices. Such sea cocktails are less desirable for cooking. Due to the large amount of oil in which seafood was marinated, the soup turns out to be very fatty and quite high in calories.

How to cook seafood soup - 15 varieties

The most delicate and very fragrant creamy seafood soup will be a light, hearty dinner for the whole family.

Ingredients:

Seafood - 100 grams
Salmon - 160 grams
White wine - 50 grams
Cream - 30 milliliters
Carrot - 20 grams
Leek - 20 grams
Celery - 20 grams
Garlic - 1 clove
Parmesan - 30 grams
Fish or meat broth - 150 milliliters

Cooking:

We throw coarsely chopped pieces of salmon into the boiling broth, while the fish is cooking, you can make a roast. To do this, finely chopped carrots, along with seafood, leeks, celery and garlic, fry until tender, about five minutes. Fill the roast with white wine and wait three minutes for the alcohol to evaporate. Pour the cream into the zazharochka, salt and pepper, mix thoroughly. Add fried salmon, grated parmesan to the finished salmon and let the soup cook for another three minutes.

For lovers of spicy, this soup will be a godsend, and thanks to chili peppers and dried garlic, the taste of seafood will be revealed from a new side.

Ingredients:

Seafood cocktail - 250 grams
Rice - 100 grams
Tomatoes - 100 grams
Potato - 100 grams
Carrot - 50 grams
Lemon juice - 50 milliliters
Soy sauce - 10 milliliters
Water - 1 liter
Chili pepper - 1 piece
Spices - dried garlic, salt

Cooking:

Throw chopped carrots, potatoes, garlic and washed rice into boiling water. Salt. Cook until the vegetables and cereals are ready for 20 minutes. Next, cut the tomatoes and chili peppers into small pieces, lay them in the soup. Then add lemon juice, soy sauce and seafood. Cook for another 20 minutes. Five minutes before cooking, season the soup with dried garlic. You can decorate the finished dish with parsley, green onions and mussels.

A light and refreshing seafood soup that will help keep you energized and in a good mood for the whole day!

Ingredients:

Seafood - 500 grams
Tomatoes in own juice - 1 can
Onion - 1 piece
Garlic - 2-3 cloves
Carrot - 1 piece
Celery - 5 stalks
Potatoes - 3 pieces
Spices - thyme, mint, salt. pepper

Cooking:

Cut the onion into half rings, fry in vegetable oil. Then we rub the carrots, chop the celery and garlic, send them to fry to the onions. We clean the tomatoes from the peel and grind in a blender. We cut potatoes. Pour a liter of boiling water into the pan, spread the resulting frying, tomatoes with juice, potatoes. Cook until the potatoes are tender for about twenty minutes. Add thawed seafood to the soup. Season the soup with spices and cook for another 5-7 minutes.

If there is no blender at hand, then you can simply grate the tomatoes on a coarse grater, after freeing them from the skin.

This soup can really make your head spin, but not from the wine in its composition, but from the delicious aromas that hover around the kitchen during its preparation.

Ingredients:

Assorted seafood - 700 grams
Celery - 200 grams
Onion - 1 piece
Tomato paste - 200 grams
Potatoes - 2 pieces
Carrot - 1 piece
Parsley root - 1 piece
Bulgarian pepper - 50 grams
Dry white wine - 100 milliliters
Salt pepper

Cooking:

We chop onions, carrots, celery and parsley root, pour water and leave to cook over medium heat for 45 minutes. From the resulting vegetable broth we take out the vegetables and fill it with thawed seafood, which we leave to cook for another 40 minutes. Fry bell pepper with onion and tomato paste for 10 minutes. Add the roast, chopped potatoes, salt, pepper, wine to the seafood. We continue to cook the soup for 40 minutes. At the very end of cooking, add a teaspoon of wine vinegar. Allow time for the soup to cool before serving.

This soup got its name for the similar principles of serving the finished dish, and if you are delighted with the traditional lagman, this dish will definitely not disappoint you.

Ingredients:

Salmon - 200 grams
Shrimps - 200 grams
Potatoes - 4 pieces
Carrot - 1 piece
Onion - ½ onion
Noodles - 100 grams
Spices - salt, pepper, dill, bay leaf

Cooking:

Fill the pan with three liters of water and put on fire. We cut the potatoes into cubes and lay them to cook in a pan. In a small saucepan, boil the shrimp in salted water with the addition of dill - after boiling, cook for 5 minutes. From chopped onions and chopped carrots we make frying. We spread the frying to the potatoes, sprinkle with seasonings and add soy sauce. We clean the finished shrimps from the shell, cut the salmon into small squares and put the seafood in the soup. Cook the dish for another 10 minutes. While the soup is cooking, prepare your favorite noodles. The finished dish is served in this way: noodles are laid out on the bottom of the plate, the base of the soup is on top and everything is poured with broth.

Super diet soup, very easy to prepare and requires a minimum of time.

Ingredients:

Assorted frozen seafood - 1 pack
Onion - 1 piece
Carrot - 1 piece
Celery - 1 stalk
Cauliflower - 1 head
Salt pepper

Cooking:

Defrost seafood. Chop onions, celery, chop carrots and make roasted vegetables. Separate the cauliflower into florets and chop if necessary. In boiling water, lay out seafood, frying and cauliflower. Salt, pepper. Cook until done for 25-30 minutes.

It is already impossible to imagine our usual diet without cheese soups, and to diversify it, you can cook this delicious dish!

Ingredients:

Seafood - 500 grams
Potatoes - 3 pieces
Onion - 1 piece
Carrot - 1 piece
Celery - 2 stalks
Processed cheese - 250 grams
Salt pepper
Greens for decoration

Cooking:

From chopped onions, celery and chopped carrots, we will make a roast for soup. Cut potatoes into cubes. We spread the cheese in boiling water and wait for it to completely dissolve. We add the broth. Add potatoes, fried. Cook for 15 minutes, then pepper. Add seafood to the almost ready soup and continue to cook for 7 minutes. Cooked soup can be garnished with fresh herbs.

For this soup, it is better to choose cheese that dissolves well in water - Prezident, Viola, Hohland, and so on. Opt for classic creamy or shrimp flavours.

An unusual combination of seafood and mushrooms is quite rare in recipes, but this dish can impress with its harmonious taste and delicate texture.

Ingredients:

Shrimps - 200 grams
Potatoes - 2 pieces
Leek - 1 stalk
Carrot - 1 piece
Champignons - 400 grams
Processed cheese - 400 grams
Parsley - 1 bunch
Spices - salt, pepper, nutmeg

Cooking:

Cut the leek, mushrooms and fry them in a hot frying pan with oil. Add cleaned shrimp. We continue to fry for three minutes. We lower the frying into boiling water. Cut potatoes and carrots into cubes. Dip the vegetables in the soup. Salt, pepper, add nutmeg. After 15 minutes, put melted cheese in the soup and wait for it to dissolve completely, on average 5-10 minutes. We decorate the finished dish with fresh herbs.

Seafood in this soup is just going wild, because in addition to seafood, it also includes seaweed. The dish is not only tasty, but also healthy.

Ingredients:

Seafood - 400 grams
Seaweed - 400 grams
Rice - 100 grams
Boiled eggs - 2 pieces
Onion - 1 piece
Soy sauce - 3 tablespoons
Garlic - 4 cloves

Cooking:

Wash the seaweed and cut into medium pieces. Cut the eggs into rings. Onion cut into half rings. Finely chop the garlic. Put rice in boiling water and let it boil for 20 minutes. Add seafood, seaweed, eggs, onions, garlic, soy sauce to the finished rice. Let the dish boil for another 5-7 minutes. Soup should be infused for 30 minutes before drinking.

Even the usual gazpacho can be given a touch of sophistication with the help of seafood! This soup is perfect for hot summer days, as well as for celebrations.

Ingredients:

Shrimps - 500 grams
Onion - half head
Tomatoes - 6 pieces
Cucumber - 1 piece
Bulgarian pepper - 2 pieces
Tomato juice - one and a half glasses
Wine vinegar - 2 tablespoons
Spices

Cooking:

Fry the shrimp on both sides for three minutes. Grind onions, tomatoes, cucumbers and peppers in a blender. The resulting puree is mixed with tomato juice, vinegar and spices to your taste. Decorate the finished soup with fried shrimp.

The optimal soup for any budget and taste preferences, it does not contain expensive products, and it really cooks very quickly.

Ingredients:

Frozen seafood - 500 grams
Fillet of any fish - 300 grams
Rice - 100 grams
Onion - 150 grams
Garlic - 3 cloves
Salt pepper

Cooking:

Boil rice until tender. Chop onions and fish, fry these products. In boiling water we send the finished frying, seafood, cook for 2-3 minutes. We send rice to the soup, continue to cook for a couple more minutes. At the end of cooking, add the garlic passed through the press to the soup.

Of course, this recipe can be attributed to culinary masterpieces, because such a successful combination of products still needs to be looked for.

Ingredients:

Seafood - 350 grams
Cod fillet - 200 grams
Mixture of frozen vegetables - 200 grams
Potatoes - 3 pieces
Onion - 1 piece
Tomato - 3 pieces
Garlic - 1 clove
Spices - saffron, bay leaf
Fish broth - 1 liter

Cooking:

Heat up the fish broth, add saffron and bay leaf. Let's make a roast of garlic and onions. Let's release the frying into a boiling broth. Cut the potatoes into large pieces and let them go into the soup. Cook until potatoes are half cooked for 10 minutes. Next is the turn of frozen vegetables. Bring the soup to a boil, add the peeled tomatoes, chopped cod and seafood mixture. The soup cooks until the cod is white and firm, about 10 more minutes. The dish is ready!

To remove the skin from the tomato, you need to lower the tomatoes for a couple of minutes in boiling water. Then make cruciform cuts on the top of the tomato. The skin should easily separate from the pulp.

Seafood is such a versatile ingredient that even paired with pumpkin, you get a dish worthy of the most luxurious restaurants.

Ingredients:

Seafood - 300 grams
Pumpkin - 700 grams
Celery root - 1 piece
Potato - 500 grams
Onion - 1 piece
Garlic - 2-3 cloves
Butter - 30 grams
Cream - 200 grams
Salt pepper

Cooking:

Boil until cooked peeled and diced vegetables: pumpkin, celery root and potatoes. This will take about 30-35 minutes. Do not drain water from vegetables. Saute onion with garlic in butter. Separately, fry seafood in butter. Add fried onion and garlic to the boiled vegetables. Salt, pepper. Puree the soup with a blender. Add cream. Mix the soup thoroughly again and put it on the stove until it boils. As soon as the soup boils, pour it into bowls, decorate with fried seafood on top.

Since childhood, we have known milk soup - milk with vermicelli. But this milk soup with seafood is for real gourmets. It's ready in minutes!

Ingredients:

Frozen seafood - 350 grams
Milk - 350 milliliters
Cream - 150 milliliters
Sour cream - 50 grams
Onion - ½ heads
Flour - ½ tablespoon
Butter - ½ tablespoon
Salt pepper

Cooking:

Defrost seafood. Bring the milk to a boil, if foam appears, then remove. Fry the onion in melted butter with the addition of flour. Add cream and sour cream, cook until thickened for 15 minutes. Mix seafood and creamy sour cream dressing with milk, bring to a boil, salt, pepper and boil for literally five minutes. Remove from heat and garnish with fresh herbs if desired. The soup is ready!

A very interesting soup, for the preparation of which it is worth a little tinkering with seafood, but the result will be worth it!

Ingredients:

Shrimp large - 20 pieces
Canned white beans - 1 can
Celery - 1 stalk
Onion - 1 piece
Garlic - 2 cloves
Fine breadcrumbs - 1 tablespoon
Parsley - 5 sprigs
Thyme - 2 sprigs
Vegetable broth - 500 milliliters
Spices - salt, pepper, thyme, bay leaf

Cooking:

Open a can of beans and drain off excess liquid. Finely chop the onion, garlic and celery, make a roast from these ingredients. Bring the broth to a boil, add the beans, bay leaf and thyme. Cook for 10 minutes, then grind with a blender. Bring the puree back to a boil. To make the shrimp breadcrumbs, combine breadcrumbs and finely chopped parsley. Roll the shrimp in the resulting mixture, spread them on a greased baking sheet and bake in the oven at a temperature of 200 degrees for 7 minutes. Arrange the finished soup-puree on plates and garnish with baked shrimp.

Seafood is always unusual, it involves the use of vegetables, as well as the inhabitants of the seas and oceans, which will give an amazing aroma and unique taste to the dish. Often, the composition includes cream and various roots, which, when whipped (and a similar method is often used for such dishes), make the liquid more tender and creamy. Here are some of the existing options.

Recipe Spanish Variation

Tomatoes, peppers and potatoes, peel and cut into small pieces, 2 ingredients will be enough. Chop an onion and a couple of cloves of garlic and fry until golden brown, add a little red paprika. Introduce all the vegetables, except for the tubers, and simmer until the pepper is ready. Beat the food in a blender, put it back into the wok and pour a liter of broth (fish, in extreme cases chicken). Wash the shrimp (150 grams) and, together with a piece of white fish fillet, transfer to a liquid, add clean shells with mussels and a meal. Make a small fire and simmer until the fillet is ready. Boil the potatoes separately, add the whole mixture from the pan to it, put the laurel, a couple of black peppercorns and a pinch of saffron. Leave on low heat for 10 minutes. Serve immediately with crackers or fresh bread.

Seafood soup. Recipe from Norway

Boil the salmon fillet until tender, adding a little celery or parsley root. Then pull out the fish, strain the liquid and put it back on the stove. Grate three processed cheeses and gradually put into a hot pan. Peel potatoes (a couple of pieces), onions and carrots. Cut the first ingredient into cubes and send to the broth, chop the remaining ingredients and fry until golden brown. The recipe for seafood soup is quite simple, defrost shrimp, mussels, squid, octopus (other components are also possible) and put them in a heated wok. After 7-10 minutes, drain the water from them and add the chopped onion (two of them are needed in total), fry well with the addition of your favorite spices or herbs. A couple of minutes before the end of cooking, put pieces of boiled salmon, laurel, allspice and pepper with salt. Transfer the ingredients to a saucepan and sweat a little, you can add cubes of sweet pepper and be sure to parsley. Serve with crackers or croutons.

Miso - soup with seafood

In addition to ocean dwellers, this first course contains noodles made from beans. However, there is nothing difficult to prepare. It is necessary to cook a special broth based on dried anchovies and kelp, the resulting liquid will be called dashi. It must be boiled (two liters is enough), put diced tofu (no more than 250 grams) and 100 grams of chopped seaweed. Add mussels, shrimps, octopuses and other representatives of the ocean depths. Boil for 7 minutes and turn off the heat. Take a glass of broth, dilute 200 grams of miso paste in it and return the mixture to the pan. Warm the container well, but do not bring to a boil. You can apply.

Conclusion

A seafood soup recipe can be prepared with one ingredient or with several. At the end of cooking, you can dilute it with a little cream or, as in the Norwegian version, add processed cheese for piquancy.

Seafood dishes add sophistication to any table. And soups from the inhabitants of the sea and ocean depths are incredibly light, satisfying and healthy. There are a lot of recipes for such soups - from spicy Asian ones to New England fish stews. Let's cook Norwegian seafood soup. It does not require much time, and the necessary ingredients are not so exotic.

Water - 3-4 l;
Salmon - 500 g;
Seafood (shrimp, scallops, mussels, octopus) - 450 g;
Onion - 1 pc.;
Carrots - 1 pc.;
Potatoes - 2-3 pcs.;
Processed cheese - 3 pcs.;
Sweet pepper - 1 pc.;
Bay leaf - 2-3 leaves;
Parsley or celery root to taste;
Allspice to taste;
Greens to taste.

For the broth, we take salmon fillet, bring to a boil and boil a little, since the salmon boils quickly, you need not to overdo it with cooking and get the fish out of the broth in time. For a special piquancy at the beginning of cooking, add grated celery or parsley root. We filter the finished broth through a sieve to remove boiled pieces of fish, foam, etc. - we need a clear broth.

We rub the processed cheeses on a medium grater, carefully separate them and send them to the boiling broth, stirring until the cheeses are completely dissolved.

In parallel, we sauté the finely chopped onion until golden brown.

Grated carrots, add to the pan to the onion, fry until the carrots are soft.

We cut the potatoes into cubes and throw them into the broth, add the roasted onions and carrots there.

Seafood fry in a pan, drain the water and add seasonings to taste. It is worth noting that all seafood is very delicate and the thermal processing time should be minimal.