Seafood soup: recipe. How to cook seafood soup? Assorted Seafood Soup Recipe

Soups
28.12.2021

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.


At the same time, saute 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.


Pour the seafood mixture into the pan, add the chopped salmon, which was originally boiled in the broth, salt, add allspice, bay leaf.


Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Hot, fragrant, amazingly 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 refined taste, which is important to emphasize with the right ingredients. First courses with seafood will be a great alternative to regular soups with vegetable or meat broth, making the diet balanced and varied. The main thing is to choose a good, proven recipe.

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 first.

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:

  1. Wash cod, cut.
  2. Add cleaned, thoroughly washed seafood.
  3. Pour in water, boil.
  4. Pour in the wine.
  5. Cook for 15 minutes without closing the lid.
  6. Catch pieces of cod and sea platter with a slotted spoon.
  7. Strain the broth.
  8. Combine cream and raw egg yolk in a blender, beat until smooth.
  9. Gradually add strained broth.
  10. Put the mass in a saucepan, add pieces of cod, seafood.
  11. 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:

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

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

  1. Remove shells and heads from shrimp.
  2. Peeled carrots cut into large sticks.
  3. Combine carrots, 1 sheet of nori, broken into several pieces by hand, heads and shells of shrimp in a saucepan.
  4. Pour in water, cook for 20 minutes.
  5. Strain the broth with a sieve or cheesecloth.
  6. Mix about 150 ml of broth with miso paste, it should completely dissolve.
  7. 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.
  8. Cook over medium heat for 2 minutes, stirring.
  9. Beat in the eggs one at a time, keeping the yolks intact.
  10. 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:

  1. Cut the onion into cubes, chop the garlic.
  2. Saute in oil in a thick-walled saucepan.
  3. Pour washed, peeled seafood.
  4. Fry over high heat for 4 minutes.
  5. Add tomatoes. Simmer until the liquid is reduced by 2 times (for tomatoes in their own juice).
  6. Pour in vegetable broth.
  7. Add lemon juice. Boil.
  8. Add pasta, cook for 15 minutes on low heat.
  9. 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:

  1. Cut carrots into strips or grate.
  2. Fry in oil until soft.
  3. Boil water.
  4. Add melted cheese to a saucepan with water, melt.
  5. Pour in the diced potatoes.
  6. When the potatoes are almost ready, add carrots, peeled shrimp. Mix.
  7. After boiling, add dried dill.
  8. 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:

  1. Boil rice (white or wild) until tender.
  2. Cut the fillet into medium-sized pieces, onion into cubes.
  3. Fry in oil in a thick pan.
  4. Pour in water, boil.
  5. Add a sea cocktail to the pan with fish and onions, cook for 3 minutes.
  6. Pour in rice. Remove from heat after 3 minutes.
  7. 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:

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

  1. Tomatoes, bell peppers, onions cut into cubes.
  2. Fry in oil for 5 minutes.
  3. Pour in warm fish broth.
  4. Throw in seafood.
  5. Boil. Reduce heat, cook until done.
  6. Separately, boil the noodles until tender. Throw away in a colander.
  7. Arrange the noodles on deep plates.
  8. Pour in the seafood broth.
  9. 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:

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

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Discuss

Seafood soup - recipe

Until recently, seafood soup was considered a delicacy, 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 cooking recipe to you!

What is Classic Seafood Soup? This is, first of all, exquisite 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 almost a cult significance.

Composition of ingredients:

  • zucchini and daikon - 40 g each;
  • miso paste - 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;
  • cheese "Tofu" - 150 g;
  • onion feather bunch;
  • shichimi spices;
  • bulb.

Cooking method:

  1. The basis 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.
  2. 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.
  3. Cut the cheese into pieces. Miso paste is diluted with a ladle of broth, the resulting mixture is sent to the soup. Thoroughly mix the composition, immediately reduce the heat to a minimum. Add pieces of Tofu, seaweed, portions of diced salmon. After 3 minutes, we finish cooking.
  4. Pour the miso broth into bowls, place the pieces of fish, mushrooms, and vegetables: chopped green onions, daikon, lettuce, zucchini.

Season the seafood soup with Tsuyu sauce, decorate with fresh cilantro.

Creamy flavor

Cooking a tender creamy soup with seafood. Pleasant taste and mouth-watering design 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 order:

  1. Wash and clean vegetables. We cut the potatoes into small cubes, chop the light part of the leek into rings. We pass the products in a saucepan with olive oil over low heat. Season with a pinch of salt.
  2. When the vegetables acquire a golden hue, pour in up to 200 ml of drinking water. We heat the food to a boil, add the potatoes, boil until tender.
  3. We place the contents of the pan in a blender bowl, break it to a puree state, transfer it to a separate bowl. Pour cream and wine here, continue cooking.
  4. Thawed seafood is well washed, cleaned, quickly fried in oil until pink. If desired, chop the mussels and shrimp with a kitchen appliance or put them whole in the soup. We are waiting for a new boil, turn off the fire.

Pour the food into deep bowls, decorate with pre-boiled large shrimp, basil leaves, and other herbs.

Cheese first course

Cheese soup with seafood can be recognized as the most popular dish in terms of ease of preparation, the availability of the food components used, and the sophistication of its appearance.

Required Ingredients:

  • shrimp in shell - 350 g;
  • processed cheese - 240 g;
  • potatoes - up to 400 g;
  • bay leaf, peppercorns, juice of a quarter of a lemon;
  • pitted olives - 6 pcs.;
  • seasonings and spices (curry, ginger, grated nutmeg, turmeric);
  • greenery.

Cooking steps:

  1. Boil the peeled potatoes until soft in slightly salted drinking water. We drain most of the liquid, break the tubers with a submersible blender, dilute the puree with the left broth. Add shavings of finely grated cheese, mix the composition again with a kitchen apparatus.
  2. We lower the thawed and washed shrimp into boiling water. Add a little salt, bay leaf, a few peppercorns, juice squeezed from a quarter of a small lemon. Boil the products for no more than 3 minutes from the start of a new boil. Overcooked crustaceans will become tough and tasteless. Always keep this rule in mind!
  3. We clean the shrimp from the shells (we leave a few individuals for decoration), coarsely chop the fish meat, lower it into the soup. We attach part of the grated nut, chopped ginger, a pinch of curry. Boil the composition, after a minute turn off the fire.

Pour the cheese first course into bowls, decorate with large shrimp, olives, parsley sprigs.

Thai soup "Tom Yum"

Very interesting variant of soup with seafood. The food has such a pronounced taste that it is remembered from the first spoon and for life!

Grocery list:

  • galangal (perennial root);
  • bulb;
  • lemongrass (spicy herb with lemon flavor);
  • lime fruit;
  • shrimp - 300 g;
  • fish sauce - up to 100 ml;
  • garlic cloves - 2 pcs.;
  • oyster mushrooms - 450 g;
  • cilantro, chili pod.

Cooking process:

  1. 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.
  2. We beat off the lemongrass with a culinary mallet. Finely chop the peeled onion and garlic cloves. Chop the galangal into small pieces. We tear the mushroom caps with our hands into pieces of arbitrary shape.
  3. Fry onion and garlic in oil, break the resulting composition in a blender bowl. We filter the fish broth, put galangal, lime leaves, chopped lemongrass into it. Boil soup ingredients for up to 10 minutes.
  4. Add fish sauce to the dish. In no case do not change it to a soy product. The taste of the dish will be completely different! Add oyster mushrooms, cook for another 5 minutes, then squeeze lime juice.
  5. Now we load the “tired” of waiting shrimp, sprinkle the food with a lot of chopped cilantro. We try the broth for salt and pepper.

Tom yum soup has such bright food shades that the aftertaste left from them is felt for many hours.

How to cook fish soup

This dish was once invented by Marseille fishermen. Gradually, a simple seafood ear gained the same worldwide fame as a French baguette, creme brulee or croissant.

Component set:

  • sea ​​scallops - 70 g;
  • squid - 250 g;
  • olive oil - 40 ml;
  • mussels, peeled - 300 g;
  • tomatoes - 3 pcs.;
  • potatoes - 4 pcs.;
  • fish fillet (optional) - 1 kg;
  • large shrimp - 270 g;
  • onion - 2 pcs.;
  • garlic cloves - up to 5 pcs.;
  • lemon juice;
  • small fish - 300 g;
  • sweet carrots;
  • saffron, bay leaf, herbs.

Cooking technology:

  1. The traditional Marseille fish soup was prepared without potatoes, so we use the root crop cut into slices according to preference.
  2. We clean, gut and rinse well a set of small fish, pour it with lemon juice, leave for a quarter of an hour. Separated tails, heads and fins are placed in boiling drinking water, boiled for 20 minutes, then removed and discarded.
  3. Fish fillet, like other seafood, finely chopped, sent 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.
  4. Slice peeled carrots and onions. Grind the garlic cloves, chop the tomatoes into small slices. Pass the vegetables until soft, put in a clean bowl for cooking fish soup, adding saffron, bay leaf, potatoes (optional).
  5. Pour the ingredients of the soup with a fish soup, boil the products until tender, leave the dish to infuse for 20 minutes.

We take out the fillet pieces from the pan, put the portions in serving plates, add the broth, sprinkle with chopped herbs. Fragrant seafood soup is ready!

From a sea cocktail

There are different variations in the preparation of seafood first courses. We select the desired composition of the assortment and with pleasure create a delicious fish soup.

List of ingredients:

  • onion turnip - 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;
  • bay leaf, saffron;
  • cherry tomatoes - 5 pcs.;
  • wine (preferably dry) - 120 ml;
  • salt pepper.

Cooking method:

  1. To get a tasty and rich soup, we use a sea cocktail, in which we include different types of fish: pangasius, shrimp, squid, mussels, tilapia, small octopuses, and other inhabitants of the underwater depths, which are in abundance on store shelves.
  2. Pour 2 liters of filtered water into an enameled pan, lower the washed onion with the husk, peeled carrots, parsley root, celery stalk.
  3. Boil vegetables for up to 45 minutes, then filter the broth, place the sliced ​​\u200b\u200bpotatoes, cook until soft.
  4. Finely chop the onion, parsley and celery roots, garlic cloves, chili pepper (remove the tail and seeds). Saute vegetables until transparent in olive oil. Add assorted seafood, cherry tomatoes cut into halves, a pinch of saffron. Pour in the wine, salt the food, simmer for 10 minutes.
  5. We spread the contents of the pan in a bowl with cooked potatoes, cook for another 5 minutes.

At the finish, we give the food time to brew.

We spread the thick part of the food in a portioned plate, then pour the fragrant broth. This is the oriental 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 in the traditional cuisine of the country. Delicious "idea" of talented chefs turned into a sumptuous meal!

Required products:

  • vegetable broth - 700 ml;
  • cognac - 20 ml;
  • oregano - 2 tbsp. l.;
  • butter (butter and olive) - 50 g each;
  • white fish fillet (to taste) - 350 g;
  • tomatoes - 5 pcs.;
  • peeled shrimp - 450 g;
  • fresh cream (fat content 35%) - 200 g;
  • garlic cloves - 2 pcs.;
  • salt, pepper mixture.

Cooking features:

  1. 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.
  2. Stew in a saucepan in olive oil, peeled, sliced ​​​​tomatoes. Add chopped garlic along with oregano, pour the products with broth, cook for 15 minutes under a lid over low heat. Puree the finished soup base with a blender until puree.
  3. Fry thawed and washed shrimp for up to 3 minutes in butter, add cognac. After the start of boiling, we warm up the products for a short time, send them to the saucepan to the base of the dish. We also introduce cream here, season the food with salt and pepper, after 2 minutes turn off the fire.

    4. Composition of ingredients:

  • lime or lemon - ½ fruit;
  • shrimp - 150 g;
  • champignons - 200 g;
  • chicken fillet - 1 pc.;
  • carrot;
  • coconut milk - 450 ml;
  • onion - 2 pcs.;
  • chili pod;
  • ginger root - up to 5 cm;
  • cilantro, salt, parsley.

Meal preparation:

  1. 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.
  2. We clean the vegetables, chop the carrots into strips, finely chop the onion, dip the products into the broth.
  3. 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 a chopped chili pod (remove the tail and seeds), a grated piece of ginger root. We continue cooking for another 15 minutes.
  4. Now it's time for coconut milk. Pour it into a pot with food, add lime juice, a little zest from a citrus fruit, omit the shrimp. Boil the dish 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. It must be tasted, feeling all the food shades of the components combined in the dish.

Seafood soup is the case when the fashion for exotic culinary masterpieces provided our bodies with the necessary substances and trace elements. We use the gifts of the seas and oceans, while there is such an opportunity!

Seafood dishes have long gained popularity around the world. They are delicious, delicious and incredibly healthy. All seafood contains protein quickly absorbed by the body, vitamin D and B vitamins, omega-3 and omega-6 acids, phosphorus, sulfur, sodium, magnesium, zinc.

At the same time, airy, but hearty seafood soups are popular in a number of cuisines of the world: Asian, Italian and French. This dish is within the power of any housewife, you can choose a recipe and make it unique by including special ingredients.

Seafood soup: original recipe

Compound:

  1. Seafood - 150 gr.
  2. Shrimps - 100 gr.
  3. Cream - 100 ml.
  4. Tomato - 1 pc.
  5. Garlic - 2 cloves
  6. Carrot - 1 pc.
  7. Potato - 1 pc.
  8. Celery root - 50 gr.
  9. Green peas - 150 gr.
  10. Parsley, basil - to taste
  11. Spider web vermicelli - 4 tbsp. l.
  12. Salt, black pepper, ginger, nutmeg, aromatic herbs - to taste

Cooking:

  • Do not defrost seafood before cooking, you need to put them in water, bring to a boil, drain and set aside.
  • All vegetables must be peeled: chop potatoes into cubes, carrots and celery into medium cubes.
  • Peel the garlic and finely chop with a sharp knife, cut the onion into medium half rings.
  • Cut the greens, prepare the cream and vermicelli.
  • Tomatoes must be peeled off, for this, scald the tomatoes with boiling water, then with cold water, after this procedure the skin will be easily removed. Cut, remove the seeds and chop the tomato with a knife.
  • Then heat a small amount of olive oil in a frying pan, put the tomato pulp and simmer a little so that it thickens and looks like a sauce.
  • Pour 1 liter of water into a saucepan and bring to a boil, add potatoes, carrots and celery root. Boil until soft, add garlic, frozen green peas and onion, season with salt and pepper, a pinch of nutmeg and ginger, 1/2 tsp. mixtures of mediterranean herbs.
  • Bring all the vegetables to full readiness over low heat with a slight boil. As soon as they are ready, throw in seafood and peeled shrimp, boil for 1-2 minutes.
  • After that, pour in the tomato sauce, cook for a couple more minutes.
  • Pour the smallest vermicelli, which is cooked for 2-3 minutes. As soon as it becomes soft, pour in the cream, wait until the soup boils.
  • Sprinkle with finely chopped basil and parsley; remove from heat.

Sea cocktail tomato soup


Compound:

  1. Seafood cocktail - 250 gr.
  2. Onion - 1 head
  3. Garlic - 3 cloves
  4. Sweet pepper - 1 pc.
  5. Tomatoes - 1 pc.
  6. Tomato juice - 350 gr.
  7. Saffron - 1 tsp
  8. Dried basil - 1 tsp
  9. Provence herbs - 1 tsp
  10. Chicken egg - 2 pcs.
  11. Lemon juice - 1 tbsp. l.

Cooking:

  • Transfer the frozen cocktail into a deep bowl and pour boiling water over it. Leave for 7 minutes, then drain in a colander and cool slightly. Transfer to a saucepan, pour 500 ml of water and put on medium heat.
  • In a frying pan, heat 1 tbsp. l. vegetable oil and fry the onion and garlic until golden. Add the onion-garlic mixture to the seafood pan.
  • Wash the tomatoes and paprika, remove the stalks and cut into small cubes. Pour into the pan where the onion and garlic were and stirring quickly, fry for a few minutes.
  • Transfer the vegetables to a saucepan, stir and bring to a boil. Lightly salt, pepper and throw in a couple of black peppercorns.
  • Then pour in the tomato juice, add the saffron, Provencal herbs and dried basil, bring to a boil again.
  • Squeeze with soup about 1 tbsp. l. lemon juice, stir and let boil for 5-7 minutes. Meanwhile, beat 2 eggs in a small bowl.
  • Carefully and gently pour the eggs into the boiling soup in a thin stream, while stirring constantly. Remove the dish from the heat and let it brew for 20 minutes.
  • Cool the finished tomato soup with seafood, serve, garnish with black pepper and sprinkle with lemon juice.

Seafood cream soup


Compound:

  1. Carrot - 1 pc.
  2. Onion - 1 pc.
  3. Fresh celery - 1 bunch
  4. Chicken or fish broth - 500 ml.
  5. Milk - 1 l
  6. Shrimps - 250 gr.
  7. Seafood cocktail - 700 gr.
  8. Canned salmon - 1 can
  9. Corn - ½ can
  10. Butter - 70 gr.
  11. Olive oil - 2 tbsp. l.
  12. Garlic - 2 cloves
  13. Hard cheese - 100 gr.
  14. Nutmeg - ½ tsp
  15. Bay leaf - 1 leaf
  16. Pepper, salt - to taste

Cooking:

  • Peel the carrots and cut them into circles, celery into cubes, and garlic into slices.
  • Pour olive oil into a deep saucepan or pan, heat it up and put chopped vegetables into it. Fry for 5-7 minutes, then pour in the broth, 200 ml. milk and boil for about 20 minutes.
  • You need to cook seafood for soup. If they were frozen, it is necessary to defrost, rinse, peel the mussels from the shell, peel the shrimps, remove the heads from the squids.
  • At this time, beat the rest of the milk with flour until smooth and stirring constantly, pour the milk-flour mixture into a saucepan, cook until the soup thickens.
  • Add seafood and cook until cooked, then remove half of them from the soup and set aside in a separate plate.
  • Grind the soup with a blender and heat for about 5 minutes, add grated cheese, canned corn, butter and the rest of the seafood.

Compound:

  1. Leek - 700 gr.
  2. Fatty cream - 400 ml.
  3. Canned sea scallops - 200 gr.
  4. Butter - 50 gr.
  5. Salt, pepper - to taste

Cooking:

  • Wash the leek well, cut off the white part and cut it into thin circles.
  • Place the leek in a saucepan, cover with water to cover the onion, and cook until half cooked.
  • In the meantime, the scallops must be cut into round sticks, added to the pan with the onion and chopped with a blender.
  • Pour the cream into the soup, bring to a boil and season with salt and pepper.
  • Creamy scallop and leek soup is ready. When serving, add a dollop of butter to each bowl.

How to make creamy mussel soup?


Compound:

  1. Mussels - 1.5 kg
  2. Potato - 750 gr.
  3. Bacon - 3 strips
  4. Chicken or fish broth - 350 ml
  5. Milk - 0.5 l.
  6. Cream - 125 ml
  7. Water - 1 tbsp.
  8. Vegetable oil - 30 ml
  9. Onion - 1 pc.
  10. Garlic - 1 clove
  11. Parsley - a small bunch
  12. Salt, pepper - to taste

Cooking:

  • It is necessary to sort out the mussels, remove open or broken shells. Then soak in cold water for a couple of hours, drain and dry on a towel.
  • Put the mussels in a saucepan, cover with water, cover and let it warm up.
  • Once the water boils, lower the heat and simmer for about 5 minutes.
  • Then drain the liquid into another container, discard the mussels with unopened shells. Carefully remove the meat from the rest and set aside for now.
  • Peel and chop the onion into strips, and the bacon into strips.
  • Pass the garlic through a crusher.
  • In a deep saucepan, heat the vegetable oil, put the garlic, onion and bacon in it, fry until golden brown, stirring constantly.
  • Peel and cut the potatoes into cubes, put in a saucepan with onion, bacon and garlic and mix.
  • Add 300 ml of clean water to the liquid from mussels and pour everything into a saucepan, immediately pour in the broth and milk. Bring soup to a boil and reduce heat.
  • Cook the creamy soup over low heat until the potatoes are fully cooked. Then open the lid and cook for another 10-15 minutes.
  • Then add cream, mussel meat, season with salt and pepper and heat for another 10-20 minutes.

This delicious and tender soup is easy to prepare. Thanks to the unusual way of serving, where white bread acts as a plate, you can surprise your guests or relatives.

Compound:

  1. Onion - 1 pc.
  2. Unpeeled shrimp - 500 gr.
  3. Scallops - 300 gr.
  4. Cream with a fat content of 10 percent - 500 ml.
  5. Processed cream cheese "Philadelphia" or regular in trays - 200 gr.
  6. Round white bread - 1 pc.
  7. Salt, pepper - to taste

Cooking:

  • Peel and chop the onion, put in a saucepan, pour 1 liter of water and cook for about 25 minutes.
  • While the onion is soft, peel the shrimp and cut the scallops into cubes.
  • Once the onion is cooked, put the seafood into the pan and cook for 5 - 7 minutes.
  • Pour in the cream, put the cheese, salt and pepper. Simmer until the cheese has melted and the soup is creamy in texture.
  • Take a round bread, cut out the middle of it so that you get a recess into which you need to pour the seafood cream soup.

Today, a variety of seafood and dishes from them are not considered exotic. You can buy a frozen sea cocktail both in summer and in winter. Dishes in which it can be used are easy to prepare and at the same time low in calories. Therefore, more and more housewives use it to diversify the family diet.

Sea cocktail - what to look for when choosing?

Usually sea platter includes:

  • squids;
  • Shrimps;
  • Rapany;
  • Mussels;
  • Octopuses.

Sometimes it contains lobsters, scallops and cuttlefish.

Producers and sellers of seafood do not always comply with the conditions for freezing and storing products. Therefore, when buying, carefully consider the contents of the package. A large amount of ice is a consequence of the fact that the product has been thawed and refrozen. It is impossible to be sure of the quality of such a sea platter.

When opening the package at home, pay attention to the smell and color of seafood. If it raises any doubts, refrain from using such a cocktail for food. Food poisoning is an unpleasant thing, they are not worth the risk, especially if not only adults but also children will eat the finished dish.

Convinced of the quality of the cocktail, there is only one thing left to do - to prepare a tasty and nutritious dish. Salads and main courses are prepared from sea platter, but soups deserve special attention.

Soups from sea cocktails: popular recipes

Hot and Sour Soup (Tom Yum Soup Variation)


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 Calories per 100 grams: 126 kcal

This soup will appeal to those who love spicy. The highlight of the dish is that the sharpness 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 the sea platter with boiling water, drain after 5 minutes;

Finely chop the garlic, throw in water, add salt;

Rinse rice. When the water boils, put the rice into the pot. Cook rice for 5-6 minutes;

Send a cocktail to the pan. Boil it for 2-3 minutes;

Squeeze out the juice from the lemon (lime). Chili pepper cut into strips. Send lemon juice and chili pepper 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, mix. Boil 3-5 minutes;

Slightly cooled soup is laid out in deep bowls and decorated with parsley.

Sea cocktail tomato soup

This tomato soup is quick and easy to prepare. It differs not only in its bright taste, but also in its benefits and nutritional value. This soup is perfect for all lovers of seafood.

Ingredients:

  • Tomato juice - 350 ml;
  • Sea 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.

Calories: 200 kcal.

Cooking method:

    1. Pour boiling water over the sea platter;

  1. After 5 minutes, drain the cocktail through a colander and throw it into the pan. Pour seafood with water and send the pan to the stove;
  2. Mince the garlic, finely chop the onion. Fry them in a frying pan;
  3. Dice the bell pepper and tomato. Add them to garlic and onion. Fry for 2-3 minutes;
  4. Send the resulting frying to a saucepan with a cocktail. Wait for a boil;
  5. Pour tomato juice into the pan, add spices (Provencal herbs, turmeric and basil), bring to a boil;
  6. Squeeze the juice of one lemon, send half to the pan. Boil over low heat for 5-7 minutes;
  7. Lightly beat the eggs in a bowl. It is enough to just mix the protein and yolk;
  8. Pour the eggs into the soup in a thin stream, be sure to stir it while doing this. Boil 1 minute;
  9. Remove the resulting soup from the heat. 5 minutes to let it brew;
  10. Pour into bowls, sprinkle with lemon juice, sprinkle with pepper.

Creamy soup from a sea cocktail with mushrooms

Creamy soups are famous for their delicate texture and mild taste. Seafood soup is no exception. Assorted seafood, mushrooms and cream create an exquisite and pleasant taste, moreover, this light and satisfying dish is quick and easy to prepare.

Ingredients:

  • Champignons - 300 gr.;
  • Broth (chicken, fish, vegetable) - 2 liters;
  • Sea cocktail - 500 gr.;
  • Cream (10-35%) - 200-250 ml;
  • Bulb - 2 pcs.;
  • White wine - 150 ml (optional);
  • Garlic - 1 clove;
  • Dill green - a few branches;
  • Salt;
  • Butter - 1 tablespoon;
  • Vegetable oil.

Cooking time: 30 minutes.

Calories: 140 kcal.

Cooking method:

  1. Finely chop the onion, chop the garlic;
  2. Cut mushrooms into slices;
  3. Sea platter pour boiling water, after 5 minutes, fold through a colander;
  4. Heat oil (vegetable and butter) in a saucepan. Pour onion, pepper, salt a little. Fry it until soft;
  5. Add garlic. Fry it for 1 minute;
  6. Put the mushrooms into a saucepan. Simmer for 5 minutes, stirring occasionally;
  7. Pour in the wine. Stew mushrooms with wine without a lid for 5 minutes to evaporate alcohol (if the soup is intended for children, this stage can be excluded);
  8. Add broth to the pot, season with salt. Boil 5 minutes;
  9. Send the sea platter to the pan, cook the soup for 5 minutes after boiling;
  10. Pour in the cream. Bring cream soup to a boil. You can’t boil, you must immediately turn off the fire;
  11. Let cream soup 15 minutes to infuse;
  12. Serve sprinkled with dill.

Seafood soup "Sea cocktail"

Seafood has long been the basis of the diet of the inhabitants of the Mediterranean. And seafood soups are the most popular dish because they are easy to prepare, they are hearty and tasty.

One of such interesting soups is Sea Cocktail soup.

Ingredients:

Cooking time: 45 minutes.

Calories: 180 kcal.

Cooking method:

  1. Celery root should be peeled and chopped;
  2. Grind the onion and pepper;
  3. Seafood pour boiling water, after 5 minutes, fold through a colander;
  4. Pour a little vegetable oil into a saucepan set on fire. Chopped onions should be fried until soft;
  5. Add celery and pepper. Fry 5 minutes;
  6. Chop the tomatoes, add them to the pot. Fry 2 minutes;
  7. Pour the mixture with water. Wait until it boils;
  8. Cut potatoes into cubes. Send it to the pot. Boil 15 minutes;
  9. Send assorted sea and spices to the vegetable mixture. Salt. Boil 5 minutes;
  10. Remove soup from heat. Let it brew for 10-15 minutes;
  11. Serve garnished with herbs and a slice of lemon.

You can use a varied set of vegetables for soups from the sea platter. 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. Such a dessert has an interesting taste and freshness, which is inherent only in citrus fruits.

A simple recipe for a salad of smoked sausage and cabbage. Take this one for every day.

Turkey breast baked in the oven is the most delicate, dietary meat. Which is according to our recipes.

Sea gifts are 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 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 subtleties and nuances.

  • It is not necessary to defrost a sea cocktail. You just need to pour boiling water over it for 5 minutes, and then fold it through a colander. If the frozen sea platter will not be used in the preparation of soup, it can be immediately thrown into boiling water;
  • If the cocktail is still thawed, you can not store it outside the refrigerator. Seafood spoils quickly;
  • Boil a sea cocktail should be 5-7 minutes. Therefore, when preparing soups, it should be added when the rest of the ingredients are almost ready;
  • If you don’t even have time to mess with soups, just boil the seafood, salt, add the available spices, sprinkle with lemon juice and start treating.

Dishes in which you can use a sea 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 packs of frozen platter in the freezer in order to quickly cook yourself a delicious and nutritious soup if necessary.

Bon Appetit!