Cold soup with seafood. How to make seafood soup

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

A classic seafood soup recipe includes broth and fresh vegetables. Each National cuisine has its own twist in preparing seafood soup.

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

Cooking method:

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

Peel potatoes, peppers, tomatoes and cut into cubes. Finely chop the onion and garlic and sauté in a frying pan with dry red pepper over moderate heat. Then add the chopped vegetables and simmer over low heat until the peppers are cooked. After that vegetable stew Grind in a blender, put back into the frying pan, pour in broth.

Cut the peeled shrimp and fish fillets, rinse the shrimp with the shell. Place everything in broth with vegetables. Simmer the seafood soup over low heat for several minutes so that the fish does not overcook.
Separately, cook the potatoes in a saucepan until half cooked. Add the contents of the frying pan, saffron, bay leaf, and salt to it. Leave to sit 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 semi-sweet white wine
300 g seafood
3 pcs. potatoes
1 PC. leek
dill and shrimp - for decoration
ground white pepper

Cooking method:

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

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

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

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

Bon appetit!

Seafood soup with mushrooms

Seafood puree soup, the recipe for which is written below, belongs to the national French cuisine. This recipe can also be found under the name creamy seafood soup.

Ingredients:

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

Cooking method:

To prepare seafood puree soup, you need to peel the shrimp from their shells, wash them and chop them finely.

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

After this, strain the seafood soup, remove the celery and grind in a blender. Add cream to the puree soup and add salt.

Before serving, add 1 tbsp to each bowl of seafood puree soup. spoon of whipped cream and garnish with herbs.

Bon appetit!

Thai seafood soup

How to cook spicy seafood soup? Seafood soup, the recipe for which is described below, belongs to Thai cuisine. Unlike Italian seafood soup Thai cuisine Known for the heat and spiciness of its dishes. Business card Thailand's spicy seafood soup is Tom Yam.

Ingredients:

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

Cooking method:

Preparation of Thai seafood soup will take 35 minutes.

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

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

Thinly slice the green onion feathers and cut the shrimp in half lengthwise, without separating the tail.
Add the onion to the pan and cook for another 2-3 minutes. Add salt. Then add the scallops and shrimp, cook for about 1 minute until the scallops change color and the shrimp have curled.

Before serving, sprinkle Thai seafood soup with fresh coriander and garnish with red bell pepper.

Bon appetit!

Miso soup with seafood

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

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

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

Ingredients:

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

Cooking method:

To make this seafood miso soup recipe, you need dashi (dashi) broth. Dashi broth is made from dried anchovies (niboshi) and dried kelp seaweed (kombu).

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

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

Serve seafood miso soup hot.

Bon appetit!

Chinese seafood soup

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

Ingredients:

1 liter of water
300 g frozen seafood
1 PC. tomatoes
2 pcs. juicy lime
1-2 pcs. chili pepper
handful of long grain rice
3 cloves garlic
2 teaspoons sea salt
soy sauce
cilantro or parsley
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 add rice and cook for 5-7 minutes. Add seafood, cook for another 2-3 minutes. Instead of frozen seafood, you can use fish or just shrimp, squid, octopus or other to taste to prepare the soup.

Squeeze the juice from the lime and cut the chili peppers into strips. Add lime and chili juice, soy sauce, allspice to the pan with seafood soup, mix thoroughly. Cut the tomato into pieces, place in a pan 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 cheese soup with seafood for you!

Ingredients:

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

Cooking method:

Peel the potatoes and cut into cubes. Boil water, add 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.

Grate the cheeses and put them in a saucepan; when the potatoes are cooked, mix everything thoroughly until the cheese is completely dissolved. Add fried vegetables and salt.

For fish soup With seafood, any type of red fish to taste is suitable. Cut the salmon fillet into cubes, peel the shrimp, add everything to the soup and cook for 5 minutes. Then reduce the heat to low, add parsley to the fish soup with seafood and cheese, and leave to brew for about 5 minutes.

Cheese soup with seafood and red fish is ready!

Bon appetit!

Seafood cream soup

Seafood cream soup is easy and simple to prepare. It has a delicate taste and will appeal to both adults and children. Gives the recipe a special refined taste three bases of soup: broth, milk and cream.
The creamy seafood soup, the recipe for 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 tbsp. water
3 pcs. bacon
1 PC. onions
1 clove of garlic
3 tbsp. spoons of parsley
2 tbsp. tablespoons vegetable oil

Cooking method:

To prepare seafood soup, you need fresh mussels. First of all, you need
discard mussels with broken shells or those that are open and will not close. Soak the remaining mussels for 1-2 hours in cold water, then drain in a colander and put in a saucepan, pour in 1 tbsp. water, cover with a lid. As soon as the water boils, reduce the heat and keep for about 5 minutes. Then drain the liquid into a separate container and discard any 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, press the garlic through a garlic press. Heat separately in a saucepan vegetable oil, add bacon, onion and garlic. Stirring, cook over moderate heat until the bacon is golden brown and the onion is softened. Add diced potatoes and stir.

Add water to the liquid in which the mussels were cooked to make 1 1/4 cups, pour into the pan, and 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. After this, remove the lid and cook for another 10 minutes. Then add cream, mussels, pepper and salt.

Before serving, heat the cream of seafood soup, but do not boil. Garnish with parsley.

Bon appetit!

Tomato soup with seafood

The recipe for tomato soup with seafood is prepared without broth and milk or cream. As a rule, to prepare tomato soup with seafood according to this recipe, use tomatoes in own juice. But it is also possible to prepare from fresh tomatoes or tomato paste. Tomato seafood soup is thick.

Ingredients:

tomatoes in their own juice
500 g fish fillet (any to taste)
500 g shrimp
2 pcs. onions
2 cloves garlic
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 the more of them will be needed, the more watery they are.

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

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

Bon appetit!

Milk (creamy) soup with seafood

Using the recipe described below, you can prepare seafood soup known as milk soup with seafood or creamy soup.

Ingredients:

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

Cooking method:

Frozen seafood soup has an exquisite taste if you cook it with milk with the addition of sour cream and cream.

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

Pour milk into a saucepan, bring it to a boil and leave over low heat. Place seafood in it and cook for 2-3 minutes. After this, carefully add the prepared mixture to the milk soup and simmer until thickened. Pepper and salt the seafood soup to taste.

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

Bon appetit!

Discussion 1

Similar materials

Until recently, seafood soup was considered a delicacy dish, served in miniature portions in elite restaurants. Today this tasty food became available to everyone. And the problem of choice best recipe We leave the preparations to you!

What's happened classic soup seafood? This is, first of all, the exquisite simplicity of preparation, the richness and nutritional value of the food. These are ancient principles Japanese cuisine, in which the gifts of the underwater world acquired almost cult significance.

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;
Tofu cheese - 150 g;
onion feather bunch;
shichimi spices;
bulb.

Cooking method:

The basis of Japanese soup is miso broth. To obtain it, soak dry seaweed for 2 hours until it swells, then cut it into short strips.
Pour 600 ml of filtered water into a saucepan, heat it to a boil, add dashi powder. Stir the liquid until smooth, reduce heat.
Cut the cheese into pieces. We dilute the miso paste with a ladle of broth and add the resulting mixture to the soup. Mix the mixture thoroughly and immediately reduce the heat to a minimum. Add pieces of Tofu, seaweed, and portions of diced salmon. After 3 minutes we finish cooking.
Pour miso broth into bowls, place pieces of fish, mushrooms, and vegetables: chopped green onions, daikon, salad, zucchini.

Season the seafood soup with Tsuyu sauce and garnish with fresh cilantro.

With creamy taste

We prepare a delicate creamy soup with seafood. The pleasant taste and appetizing presentation made the dish a frequent guest on our table.

List of components:

shrimp (including several large ones) 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.

Preparation procedure:

We wash and peel the vegetables. Cut the potatoes into small cubes, chop the light part of the leek into rings. Sauté the food in a saucepan with olive oil over low heat. Season the mixture with a pinch of salt.
When the vegetables acquire a golden hue, add up to 200 ml of drinking water. Heat the ingredients to a boil, add the potatoes, and boil until tender.
Place the contents of the pan in a blender bowl, blend until pureed, transfer it to a separate bowl. Add cream and wine here and continue cooking.
Wash the defrosted seafood well, peel it, and quickly fry it in oil until pink. If desired, chop the mussels and shrimp using a kitchen utensil or place them whole in the soup. We wait for a new boil, turn off the heat.

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

Cheese first course

Cheese soup with seafood can be considered the most popular dish due to the ease of preparation, the availability of the food components used, and the sophistication of its appearance.

Required ingredients:

shrimp in 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:

Boil the peeled potatoes until soft in slightly salted drinking water. Drain off most of the liquid, break up the tubers with an immersion blender, and dilute the puree with the reserved broth. Add shavings of finely grated cheese and mix the mixture again using a kitchen appliance.
Place thawed and washed shrimp in boiling water. Add a little salt, a bay leaf, a few peppercorns, juice squeezed from a quarter of a small lemon. Boil the food for no more than 3 minutes from the start of a new boil. Overcooked crustaceans will become tough and tasteless. We always take this rule into account!
We peel the shrimp, remove their shells (we leave a few for decoration), coarsely chop the fish meat, and put it in the soup. Add some grated nuts, chopped ginger, and a pinch of curry. Boil the mixture, after a minute turn off the heat.

Spilling cheese first dish into bowls, decorate with large shrimp, olives, parsley sprigs.

Thai soup "Tom Yam"

Very interesting option seafood soup. The dish has such a pronounced taste that you remember it from the first spoon and for the rest of your life!

Grocery list:

galangal (perennial plant root);
bulb;
lemongrass ( 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:

Place the frozen shrimp in boiling water for 5 minutes, take them out, remove the blue veins (intestines) from the backs, and place them on a plate. We return the shells and cook for another ten minutes.
Beat the lemongrass with a culinary hammer. Finely chop the peeled onion and garlic cloves. Chop the galangal into small slices. We tear the mushroom caps with our hands into pieces of arbitrary shape.
Fry the onion and garlic in oil, then break the resulting mixture into a blender bowl. Strain the fish broth, add galangal, lime leaves, and chopped lemongrass. Boil the soup ingredients for up to 10 minutes.
Add to food fish sauce. Under no circumstances do we change it to a soy product. The taste of the dish will be completely different! Add the oyster mushrooms, cook for another 5 minutes, then squeeze the lime juice.
Now we load the shrimp, “tired” from waiting, and sprinkle the food big amount chopped cilantro. Taste the broth for salt and pepper.

Tom Yum soup has such bright food flavors that the aftertaste left behind is felt for many hours.

How to cook seafood soup

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

Set of components:

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

Cooking technology:

Traditional Marseilles soup was prepared without potatoes, so we use the root vegetable cut into slices according to preference.
We clean, gut and wash the set of small fish well, pour lemon juice over it, and leave for a quarter of an hour. Place the separated tails, heads and fins in boiling drinking water, boil for 20 minutes, then remove and throw away.
Finely chop the fish fillet, like other seafood, place in strained broth, cook for 10 minutes. We remove the pieces from the pan, leave them in the plate, and pass the liquid composition of the food through the sieve again.
Cut the peeled carrots and onions into slices. Chop the garlic cloves and chop the tomatoes into small slices. Sauté the vegetables until soft, place them in a clean bowl for preparing the fish soup, adding saffron, bay leaves, and potatoes (optional).
Pour the ingredients of the soup with fish soup, boil the products until tender, leave the food to steep for 20 minutes.

We take the fillet pieces out of the pan, put the portions into serving plates, add the broth, and sprinkle with chopped herbs. The aromatic 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 enjoy creating an appetizing fish soup.

List of ingredients:

onion - 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:

To obtain a tasty and rich soup we use Seafood Cocktail, in which we include different types fish: pangasius, shrimp, squid, mussels, tilapia, small octopuses, and other inhabitants of the underwater depths, which are found in abundance on store shelves.
Pour 2 liters of filtered water into an enamel pan, add the washed onion with peel, peeled carrots, parsley root, celery stalk.
Boil the vegetables for up to 45 minutes, then strain the broth, add the potatoes cut into slices, and cook until soft.
Finely chop the onion, parsley and celery roots, garlic cloves, chili pepper (remove the tail and seeds). Sauté vegetables in olive oil until translucent. Add assorted seafood, cherry tomatoes cut into halves, and a pinch of saffron. Pour in the wine, salt the food, simmer for 10 minutes.
Place the contents of the frying pan into the bowl with the prepared potatoes and cook for another 5 minutes.

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

Place on a serving plate thick part food, then pour in the fragrant broth. This is the Eastern etiquette of serving the first course!

Tomato soup with seafood

This dish is an Italian variation on the theme of fish soup, which is traditional cuisine there never was a country. The delicious “idea” of talented chefs turned into luxurious food!

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:

We wash the fish fillet, boil it for a quarter of an hour with the addition of salt, then take out the product and divide it into large pieces, leave in a separate bowl.
Simmer peeled and sliced tomatoes in olive oil in a saucepan. Add chopped garlic along with oregano, pour broth over the ingredients, and cook for 15 minutes, covered, over low heat. Blend the finished soup base with a blender until pureed.
Fry thawed and washed shrimp for up to 3 minutes in butter, add cognac. After the boil begins, warm up the food for a short time and place it in a saucepan along with the base of the dish. Add the cream here, season the food with salt and pepper, and after 2 minutes turn off the heat.

Ingredients:

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

Cooking:

Washed chicken fillet cut into pieces up to 2 cm, place in a saucepan, pour in 1.5 liters of filtered water. Heat to a boil, be sure to remove the foam.
We peel the vegetables, chop the carrots into strips, finely chop the onion, and lower the ingredients into the broth.
We divide the mushrooms into thin slices and add 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), and a grated piece of ginger root. Continue cooking for another 15 minutes.
Now it's time for coconut milk. Pour it into the pan with food, add lime juice, a little zest from a citrus fruit, and add shrimp. Boil the food for no more than a minute, season with herbs, and leave to brew on the stove.

It is impossible to convey in words the bouquet of impressions that we get from soup with coconut milk. You need to taste it, feeling all the nutritional 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 microelements. Let's take advantage of the gifts of the seas and oceans while the opportunity exists!

Seafood soup occupies a special place in cooking. It can be called an easy-to-prepare dish. However, thanks to its delicate and refined taste, this dish can safely be classified as haute cuisine. This soup is on the menu best restaurants peace. But every housewife will be able to purchase the entire necessary set of products at the nearest supermarket and prepare the delicacy in her own kitchen. It is noteworthy that the cooking time of the food is very short, and the complexity is almost minimal.

They say that this dish originated 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 preparation in order to please family and guests with this delicate and healthy delicacy.

Choosing the ingredients

The word "seafood" refers to all invertebrate marine life that is suitable for consumption. These are octopus, squid, mussels, shrimp, oysters and other shellfish. These seafood are incredibly tasty and healthy. Sometimes noble fish are also added to seafood cream soup: salmon, trout, pink salmon, tuna. To prepare this dish, it is convenient to buy packaged seafood - they contain a mixture of different shellfish.

Product proportions

To prepare the soup, take the following ingredients per 1 liter of water:

seafood - 350 g;
carrots, onions - 1 piece each;
butter - 2 tbsp. l.;
greens - a bunch;
salt, black and white pepper, bay leaf.

In addition, processed cheese (350-400 g), tomato, vegetables (celery, asparagus, leek, canned corn, young peas). You can often see finely chopped spinach in this dish. This the healthiest vegetable gives the soup an unusual bright green hue. Glass (rice) noodles or the smallest soup noodles are often added to seafood soup. You can also use regular potatoes for thickening - they need to be well boiled and crushed. The soup should have a creamy consistency. A special place is occupied creamy soups- part of the water there is replaced with heavy cream.

If the soup uses red fish, which we will use to replace some of the seafood, it can be cooked initially in broth. Salmon and salmon contain practically no bones, so they can be easily cut into pieces and immersed in a future cream soup with seafood. Pink salmon can be unpleasant. Therefore, you need to boil it in a whole piece, remove it from the broth, carefully sort it out, breaking it into pieces, and return it to the broth. If necessary, the water should be filtered to avoid unpleasant surprises in the plates.

How to cook seafood

The main ingredient must be prepared taking into account its characteristics. Under no circumstances should you put seafood in the broth for the entire cooking period! Cooking time for most seafood is very short and overcooking is harmful. Tender squid 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 simplest way- Boil in boiling water for 3-4 minutes. You can also fry them in a frying pan, placing them in heated oil. The released juice is enough for the stewing process to begin. In 3 minutes flavorful seafood will be ready.

If frozen preparations are used, they can be boiled without allowing them to melt. But then you will have to cut the already cooked ones into pieces. Or you can defrost it first and finely chop it. There is no need to cut shrimp and mussels into pieces; they are added whole to the seafood soup. Small squids can be cut into rings. But the larger ones are better finely chopped into cubes.

Cooking seafood soup

The cooking recipe specifies the following. Pour the required amount of water into the pan and put it on fire. Heat the oil in a frying pan and fry the onion until transparent. Add finely grated carrots and simmer until fully cooked. To make the soup thick, add a couple of tablespoons of flour to the roast. You can also put finely chopped seafood here. It is permissible to boil them separately. If we are preparing 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. Add salt and pepper and 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 brew for a few minutes.

Serve on the table

The tenderness of the soup can be emphasized by exquisite serving. White deep dishes and light table textiles in a classic or marine style are suitable. This noble dish is self-sufficient; it does not require any additions. You can apply to him homebaked bread, bruschetta, crispy pita. Fresh herbs on the table will also come in handy.

Seafood is always unusual; it involves the use of vegetables, as well as inhabitants of the seas and oceans, which will give an amazing aroma and unique taste 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 a few existing options.

Recipe Spanish variation

Tomatoes, peppers and potatoes, peel and cut into small pieces, 2 ingredients will be enough. Chop the onion and a couple of cloves of garlic and fry until golden brown, add a little red paprika. Add all the vegetables, except tubers, and simmer until the peppers are ready. Beat the ingredients in a blender, put them back into the wok and pour in a liter of broth (fish, or at least chicken). Wash the shrimp (150 grams) and, together with a piece of white fish fillet, transfer to the liquid, add clean shells with mussels and cook. Make a small fire and simmer until the fillet is ready. Separately, boil the potatoes, add the entire mixture from the frying pan, add bay leaves, 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 remove the fish, strain the liquid and put it back on the stove. Grate three processed cheeses and place a little into a hot pan. Peel the potatoes (a couple of pieces), onions and carrots. Cut the first ingredient into cubes and add 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 (you can also use other ingredients) and place them in a heated wok. After 7 - 10 minutes, drain the water from them and add the chopped onion (you need two in total), fry well with the addition of your favorite spices or herbs. A couple of minutes before the end of cooking, add pieces of boiled salmon, bay, allspice and pepper with salt. Transfer the ingredients into a saucepan and simmer a little, you can add cubes of sweet pepper and definitely parsley. Serve with croutons or croutons.

Miso - seafood soup

In addition to ocean inhabitants, this first dish contains noodles made from beans. However, there is nothing difficult in preparation. It is necessary to cook a special broth based on dried anchovies and kelp, the resulting liquid will be called dashi. You need to boil it (two liters is enough), add diced tofu (no more than 250 grams) and 100 grams of chopped seaweed. Add mussels, shrimp, octopus 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. Heat the container well, but do not bring it to a boil. You can serve.

Conclusion

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