Seafood dishes add sophistication to any table. And soups from the inhabitants of the sea and ocean depths are incredibly light, hearty and healthy. There are a lot of recipes for such soups - from spicy Asian ones to New England fish stews. We will cook Norwegian seafood soup. It doesn’t require much time, and the ingredients required aren’t that exotic.
Irina Kamshilina
Cooking for someone is much more pleasant than for yourself))
Content
Hot, aromatic, deliciously delicious seafood soup is a hearty and very healthy lunch option for the whole family. Shrimp, scallops, squid, octopus, crabs and oysters are low in calories and high in protein, rich in iodine, calcium, and iron. They have a delicate and sophisticated taste that is important to emphasize with the right ingredients. First courses with seafood will be an excellent alternative to ordinary soups with vegetable or meat broth, making the diet balanced and varied. The main thing is to choose a good, proven recipe.
In order to make a truly delicious assortment of healthy seafood soup, you need to remember a few important rules. The fragrant soup can be prepared either in broth or in water. Shrimp, scallops, octopus and other seafood lose vitamins, become "rubbery" and tasteless if overcooked, 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 first.
There are many ways to prepare hearty seafood first courses. Seafood is combined with aromatic 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 interrupted in a blender until smooth, creamy, or left intact. It all depends on the complexity of the recipe, taste preferences and available products.
Delicate creamy seafood soup is one of the most delicious, popular and sophisticated dishes of classic Mediterranean cuisine. Cod can be replaced with any other marine fish, for example, flounder, salmon, halibut, golden spar, trout, salmon. This fish practically does not contain carbohydrates, it is ideally combined with juicy squid, mussels, octopuses. If desired, instead of water, you can use a rich fish broth, which will make the soup even more flavorful. Cream should be fat (at least 33-35%), they give a velvety texture and thickness.
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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 simply be poured into cold water, otherwise they will give up almost all the useful substances to the liquid. A safe option is to shock the seafood platter. 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.
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The taste of a spicy soup with seafood will be rich, interesting and truly royal if you add 300 grams of mussels, shrimp and squid to the broth, which must be peeled. The natural aromas of a seafood cocktail can be "sealed" by pre-frying each ingredient in a pan for a couple of minutes. In this case, the time for their subsequent heat treatment should be reduced. The soup will be even more piquant and spicy if you add apple cider vinegar, Japanese soy sauce, a few more spices and spices, for example, cardamom, anise, cumin, to its composition.
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Misosiru with juicy shrimp is the famous first course of 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 easy to bring to the lips for a rich, salty broth to be sipped over the edge. Dashi broth will be even more flavorful if you replace the carrots with handfuls of dried smoked tuna (katsuobushi) or sardines (irikodashi) flakes. Dishes with miso paste are not recommended to be reheated, so you should not cook miso soup for future use.
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Thick rich soup with pasta, aromatic 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 conchilier shells, thin strips of tagliatelle, butterflies farfalle, spiral-shaped fusilli and anelli rings will look especially impressive in a hearty first course. Each portion can be garnished not only with herbs, but also grilled king prawns.
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Golden cheese soup with large shrimps and potatoes has an amazing creamy taste and a pleasant thick texture. It is advisable to choose processed cheese without additives, but you can safely experiment with a set of spices and herbs. For piquancy and aroma, it is good to add paprika, bay leaves, a little nutmeg or chopped chili peppers, peeled from seeds to the dish. Ready soup is served with croutons or fresh bread in portioned bowls. Sprinkle with grated Parmesan cheese on each serving.
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Fish soup with seafood will turn out to be 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 communal tureen with croutons or fresh white bread. If necessary, replace white rice with boiled potatoes, diced into medium cubes, or a ready-made mixture of any frozen vegetables. The flavor of the original soup will become more intense, concentrated, if you use rich fish broth instead of water.
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This nutritious soup with mussels, shrimps and mushrooms has a pleasant, slightly tangy, creamy taste and subtle garlic aroma that instantly awakens the appetite. Instead of champignons, you can use other fresh or canned mushrooms, for example, shiitake, chanterelles, boletus, porcini mushrooms, which go well with seafood. Spices - allspice, thyme, bay leaf will help to reveal the taste of mushrooms, 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.
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The original fish broth lagman 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 prepared in a large thick-walled cauldron, which allows all the ingredients to warm up evenly and exchange flavors. Egg noodles from durum wheat should be of high quality, long, not too thin. The ready-made soup is served hot in portioned ceramic bowls that retain heat for a long time; if desired, it is decorated with finely chopped parsley, dill or cilantro.
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A 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, stunningly aromatic Thai food has a unique exotic taste, thanks to the unique combination of fish broth and coconut milk. Optionally, as a decoration and an additional ingredient, use lime wedges or large shrimps, pre-fried in oil with hot spices and crushed garlic clove.
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Discuss
Seafood soup - recipe
Seafood soup has a special place in cooking. It can be called an easy-to-prepare dish. However, due to its delicate and refined taste, this dish can be safely attributed to haute cuisine. This soup is on the menus of the best restaurants in the world. But each housewife will be able to purchase all the necessary set of products in the nearest supermarket and prepare a delicacy in her own kitchen. It is noteworthy that the cooking time is very short, and the complexity is practically minimal.
They say that this dish appeared on the Mediterranean coast. The cuisine of hot coastal countries is replete with seafood dishes. Seafood soup is popular all over the world. Let's try to understand the intricacies of cooking in order to please our home and guests with this gentle and healthy delicacy.
The word "seafood" refers to all edible invertebrates. These are octopuses, squids, mussels, shrimps, oysters and other shellfish. These seafood is incredibly tasty and healthy. Sometimes fish of noble breeds is also put in a creamy seafood soup: salmon, trout, pink salmon, tuna. To prepare this dish, it is convenient to buy packaged seafood - they contain a mixture of different shellfish.
To prepare the soup, take the following ingredients per liter of water:
In addition, processed cheese (350-400 g), tomato, vegetables (celery, asparagus, leeks, canned corn, young peas) are often used. It is not uncommon to see finely chopped spinach in this dish. This healthy vegetable gives the soup an unusual bright green hue. Often glass (rice) noodles or the smallest soup pasta are placed in seafood soup. You can also use ordinary potatoes to thicken - it needs to be boiled and crushed well. The soup should have a creamy consistency. A special place is occupied by creamy soups - part of the water there is replaced with heavy cream.
If the soup uses red fish, which we will replace part of the seafood with, it can be cooked initially in the broth. Salmon and salmon practically do not contain bones, so they can be safely cut into pieces and immersed in a future creamy seafood soup. Pink salmon can please you unpleasantly. Therefore, it must be boiled in a whole piece, removed from the broth, carefully sorted out, breaking into pieces, and returned to the broth. If necessary, strain the water to avoid unpleasant surprises on the plates.
The main ingredient must be prepared taking into account its characteristics. In no case should you put seafood in the broth for the entire cooking period! Most seafood has very short cooking times, and overcooking harms them. Delicate squids will simply turn to rubber. Therefore, it is best to cook them separately and add them to the soup at the end of cooking. The easiest way is to boil in boiling water for 3-4 minutes. You can also fry them in a frying pan by placing them in hot oil. The released juice is enough for the extinguishing process to begin. After 3 minutes, the aromatic seafood will be ready.
If frozen blanks are used, they can be cooked without melting. But then you have to cut into pieces already cooked. And you can pre-defrost and finely chop. You do not need to cut shrimps and mussels, they are put in whole seafood soup. Small squids can be cut into rings. But those that are larger, it is better to finely chop into cubes.
The cooking recipe regulates the following. Pour the required amount of water into a saucepan, put on fire. Heat the oil in a frying pan, fry the onion until transparent. Add carrots grated on a fine grater, stew until cooked. To make the soup thick, add a couple of tablespoons of flour to the frying. You can also put finely chopped seafood here. It is permissible to boil them separately. If we are making seafood soup with cream, pour it into boiling water. You can also send grated processed cheese here. When it melts, add the frying and seafood. Salt and pepper, let it boil. After turning off, sprinkle generously with finely chopped fresh herbs, cover with a lid and wrap the pan with a towel. Let the soup steep for a few minutes.
The tenderness of the soup can be emphasized with an exquisite serving. White deep crockery, light table textiles in a classic or nautical style will do. This noble dish is self-sufficient, it does not require any additions. You can serve homemade bread, bruschetta, crispy pita with it. Fresh herbs on the table will also come in handy.
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.
Usually seafood includes:
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.
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.
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.
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Caloric content: 200 kcal.
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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.
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Cooking time: 30 minutes.
Caloric content: 140 kcal.
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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.
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Cooking time: 45 minutes.
Caloric content: 180 kcal.
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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.
A simple recipe for smoked sausage and cabbage salad. Take this one for every day.
Oven baked turkey breast is the most tender, dietary meat. Which is according to our recipes.
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.
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 is gaining more and more space on the home table. There are many reasons for this: they are extremely useful, have a pleasant taste and give room for culinary imagination. Seafood soup is a palette of flavors that will be appreciated by gourmets.
Not a single day is complete without hot liquid, besides, if there are children in the family. The usual grandmother's soups are boring, and the housewives are trying to diversify the menu. Seafood is just that secret that will significantly expand the book of your favorite family recipes. At the same time, moms do not have to spend more time.
Seafood is rich in proteins, iodine, rare fats, vitamins and minerals. In the human diet, these products are simply necessary, as they have a beneficial effect on health.
The principle of cooking "sea" soups is similar: you need a rich broth from fish, vegetables, or dairy products.
A mashed lunch is prepared using a meat grinder or blender.
Seafood is interchangeable for taste.
Suitable for use are frozen semi-finished products, which are abundant in stores, or fresh delicacies.
Do not spare greens and herbs that will complement the fish menu with aromas.
Soups are cooked quickly, so of course you will be in time for an unexpected visit of guests.
Seafood soup is often made only with shellfish, as they are combined with different foods. They are used to prepare thick tomato soup, cheese soup with seafood.
We cook mussels in alcohol. If large mollusks are embarrassing in shape, cut aesthetically into pieces.
Cut carrots, celery and onions into medium-sized squares. In this form, sauté in oil.
Pour the corn into the liquid along with canned juice and cook for a while. We leave the broth, and pour most of the corn for frying from vegetables, still hold it on the stove.
After that, grind the mixture in a blender and combine with the broth. Additionally, pour in milk and put dry herbs. Bring the seafood cream soup to a boil, only then put the mussels and the rest of the corn grains in it. Serve with wheat bread croutons.
Let's start with the corn for the seafood soup. Grind in a blender into a soft mass, add water and boil.
Fry flour in a pan, pour in hot milk, get a thick liquid.
Bring to 100 degrees, combine with corn broth. Cook, stirring occasionally, so as not to burn.
We reduce the temperature and cook the dish with shrimps for 7-10 minutes. At the end, put a piece of butter, spices, fresh herbs.
Take the bottom of the asparagus stalks, cut them into quarters, and discard the hard top. Chop the shallots into a cube. Fry both ingredients. When the onion turns golden, pour in the broth and simmer covered.
Beat ready-made boiled vegetables in a blender, add dairy product, spices and alcohol, simmer again for 15 minutes.
Fry the shrimps in butter. When the puree soup is poured into bowls, put the seafood on top and taste the homemade masterpiece.
Cook the leeks until soft, twist together with the scallops in a blender. Mix the resulting thick gruel with cream and cook. Put a piece of butter, a fresh sprig of herbs and a lemon wedge in portioned dishes.
From the limbs of the salmon, cook the broth for the tomato soup with seafood, and leave the fillet.
Pass the onion until it smells fragrant.
In a blender, twist the base for the soup: tomatoes, fried onions, celery, fresh tomato and seasonings.
Fry mussels and shrimps in oil. Cut the salmon pulp into cubes, the squid pulp into thin strips.
Pour mashed potatoes into the fish broth, distribute evenly, add seafood. One moment and we will treat the guests, sprinkling with dill.
Shred vegetables and simmer in olive oil. Add lemon juice, spices and wine. We keep on fire for 7 minutes, pour in the tomatoes and grind in a blender until puree.
Dilute the puree with water and cook for 20 minutes under the lid. The hot base is ready, and the shrimps are baked separately in the oven. Put it on a plate on top, sprinkle the tomato soup with seafood with cheese shavings.
Sea cocktail soup is easy and quick to cook. Fry seafood in butter and set aside.
We continue to fry finely chopped celery, onions and peppers on the remaining oil. We achieve the softness of vegetables, mix with flour and other products. Cook our hearty first course until it thickens. Now we pour a sea cocktail into it. Serve when the broth is slightly infused.
This dish is called "Tomato Soup with Seafood", because shrimps are easily exchanged for other types of sea inhabitants: scallops, mussel meat, fish, squid.
Grind fresh tomatoes in puree or replace with tomato juice.
Simmer juicy vegetables over medium heat, add seasonings, garlic, hot peppers. If there is not enough liquid, we do not allow to fry, it is better to add water.
Pour tomato puree into the finished passivation and dilute with water to the desired consistency. Bring to a boil so that the foam appears on top. Pour in the shrimps. Shrimp cooking time is 5-7 minutes. Pour in chopped greens and continue to warm up the soup. Turn off the heat and let the soup brew. After 10 minutes, serve the finished dish, not forgetting to put a slice of lemon on the plates.
Fry celery, onions and carrots in oil until soft. Pour in rice and keep on fire for a few more minutes. Pour canned tomatoes here, or peel fresh tomatoes, cut and put to stew. The last ingredient in the process is broth. Pour in and cook for 20 minutes.
After that, add the fish semi-finished product or shellfish, continue to cook over low heat. When the meat ingredient brightens, remove the finished treat from the stove. Basil will add an original flavor to a hot dish.
The more fish parts in the broth, the better the result. We cut off the heads and tails of the fish, prepare a rich broth.
Fry the fennel, tomatoes, chopped onions and garlic to soften.
Put the vegetable filling of the soup in the strained broth, salt, pepper, put a bouquet of garni, cook for 15 minutes. At the same moment, add fish pieces.
You need to eat bouillabaisse right away, in the heat of the heat.
Sea cocktail soup begins to prepare with the preparation of broth. Cook a piece of salmon for 15 minutes. Take out the fish, put a sea cocktail in the broth and keep it in boiling water for 3-5 minutes. Cut the salmon into pieces and return to the soup. Season with salt, pepper and chopped basil. Other spices will do as well. And the brighter their taste, the richer the taste sensations.
We wait another 10 minutes and pour in the cream. Let it stand and a light lunch is ready. If you want something more substantial and satisfying, add potatoes, rice or pearl barley. The ear is cooked according to the same principle.
Turmeric's creamy seafood soup turns out to be sunny in color and will cheer you up in winter.
Add the ingredients in the order described in the recipe.
Ingredients
We wash the packaging of seafood and remove the ice. Simmer in a frying pan in a little water for 5 minutes until boiling. Add more oil and fry. Separately sauté the chopped onions. We boil water in a saucepan. As soon as bubbles appear, pour the grated cheese curds into the liquid. Here it is important to stir monotonously so that the cheese mass spreads and becomes homogeneous, without lumps. The next step is potatoes. Cut into strips and cook in cheese mass until tender. Add fried onions, spices, salt. At the end, put seafood in the soup, immediately turn off the stove and close the lid. We insist 15 minutes and
pour into plates. Don't forget the green twigs to add to the seafood
unforgettable aroma. A seafood-based first dish is better suited
croutons with a bite. Therefore, do not be lazy to fry the pieces in oil.
or, showing skill, make garlic croutons.