Seafood is gaining more and more space in home desk. There are many reasons for this: they are extremely healthy, have a pleasant taste and give room for culinary imagination. Seafood soup offers a palette of flavors that gourmets will appreciate.
Not a single day can go by without liquid hot food, especially if there are children in the family. Grandma's usual soups are boring, and housewives are trying to diversify the menu. Seafood is just the secret that will greatly expand the book of your favorites family recipes. At the same time, mothers will not have to spend more time.
Seafood is rich in proteins, iodine, rare fats, vitamins and minerals. These products are simply necessary in the human diet, as they have a beneficial effect on health.
The principle of preparing “sea” soups is similar: you need a rich broth from fish, vegetables, or dairy products.
Puree lunch is prepared using a meat grinder or blender.
Seafood is interchangeable in taste.
Frozen semi-finished products, which are abundant in stores, or fresh delicacies are suitable for use.
Do not skimp on greens and herbs that will complement the flavors of the fish menu.
Soups cook quickly, so you will certainly have time for an unexpected visit from guests.
Cream soup of mussels and corn
Seafood soup is often cooked only with shellfish, as they combine with different products. They are used to prepare thick tomato soup and cheese soup with seafood.
- Mussels in own juice- 300 grams
- Light light wine – 200 ml.
- Bay leaf
- Half a liter of milk or cream
- One onion and one carrot each
- 1 stalk of celery
Cook the mussels in alcohol. If large shellfish are confused by their shape, cut them into pieces aesthetically.
Cut carrots, celery and onion into medium-sized squares. In this form, sauté in oil.
Pour the corn into the liquid along with the canned juice and cook for a while. We leave the broth, and pour most of the corn into the frying vegetables, and keep it on the stove.
After this, grind the mixture in a blender and combine with the broth. Additionally, pour in milk and add dry herbs. Bring the seafood cream soup to a boil, only then add the mussels and the rest of the corn grains into it. Serve with wheat bread croutons.
Creamy shrimp and corn soup
- Can of canned corn
- 2 tbsp. flour
- 100 grams of butter
- Shrimp without shell
- 2 glasses of milk
- Salt, herbs and spices
Let's start cooking seafood soup with corn. Using a blender, grind into a soft mass, add water and boil.
Fry the flour in a frying pan, pour in hot milk, and get a thick liquid.
Bring to 100 degrees, combine with corn broth. Cook, stirring, so as not to burn.
Reduce the temperature and cook the dish with shrimp for 7-10 minutes. At the end, add a piece of butter, spices, and fresh herbs.
Creamy shrimp soup with asparagus
- Vegetable broth – 750 ml.
- Green asparagus – 500 grams
- 3 shallots
- 50 grams butter
- 125 ml. cream – 3 tbsp.
- Light white wine
- Shrimp – 100 grams
- From spices: white ground pepper, nutmeg, salt
Take the bottom of the asparagus stalks, divide them into quarters, and discard the tough top. Chop the shallots into cubes. Fry both ingredients. When the onion turns golden, add the broth and simmer covered.
Beat the prepared boiled vegetables in a blender, add milk product, spices and alcohol, simmer again for 15 minutes.
Fry shrimp in butter. When the puree soup is poured into plates, put the seafood on top and try the homemade masterpiece.
Creamy soup of scallops and leeks
- Boiled-frozen scallop meat – 200 gr.
- Butter
- Heavy cream - two cups
- Chopped dill
- Leek – 700 grams
- Lemon and salt
Cook the leeks until soft, and blend them together with the scallops in a blender. Mix the resulting thick slurry with cream and cook. Place a piece of butter, a fresh sprig of herbs and a lemon wedge in a serving bowl.
Italian tomato soup with seafood
- Tomatoes in their own juice – 300 grams
- 1 tomato and onion each
- Salmon – 300 grams
- Mussels – 150 grams
- Shrimp – 150 grams
- Squid – 150 grams
- Celery stalks – 1-2 pcs.
- Liter of water
- Olive oil
- For seasoning: basil, pepper, mixture of herbs.
We use the salmon limbs to make broth for tomato soup with seafood, and reserve the fillet.
Sauté the onion until fragrant.
In a blender, blend the soup base: tomatoes, fried onions, celery, fresh tomato and seasonings.
Fry mussels and shrimp in oil. Cut the salmon flesh into cubes, and the squid pulp into thin strips.
IN fish broth pour the puree, distribute evenly, add seafood. One moment and we serve the guests, sprinkled with dill.
Tomato soup with seafood and cheese
- Liter of water
- Dry white wine – 100 ml.
- Olive oil – 50 gr.
- Hard cheese – 100 gr.
- Tomatoes in their own juice – liter
- 1 onion and 1 carrot each
- Shrimp – 400 gr.
- Lemon
- Sugar - tsp.
- Oregano
Chop the vegetables and simmer in olive oil. Add lemon juice, seasonings and wine. Keep on the fire for about 7 minutes, pour in the tomatoes and grind in a blender until pureed.
Dilute the puree with water and cook covered for 20 minutes. The hot base is ready, and bake the shrimp separately in the oven. Place on top of a plate and sprinkle the tomato soup with seafood with cheese shavings.
Seafood soup “Sea Cocktail”
- Sea cocktail – half a kilo
- Butter – 50 grams
- 2 stalks of celery
- By 1 bell pepper and onion
- Handful of flour
- 2 cups milk and cream each
- Chicken broth - half a glass
- Dried thyme, nutmeg, salt and pepper
Sea cocktail soup is easy and quick to prepare. Fry seafood in butter and set aside.
Using the remaining oil, continue to fry the finely chopped celery, onion and pepper. We achieve softness of the vegetables, mix with flour and other products. Cook our hearty first course until it thickens. Now pour the sea cocktail into it. Serve to the table when the broth has brewed a little.
Tomato soup with shrimp
- Tomatoes in their own juice – 800 ml.
- Shrimp – 340 grams
- Celery - 180 grams
- Leek - 110 grams
- A pinch of hot pepper
- 3 cloves of garlic
- Cumin, cilantro, seafood spices
- Olive oil
- Finely chop the pepper, onion and celery until the juice comes out.
Cooking method
This dish is called " Tomato soup with seafood”, since shrimp can easily be replaced with other types of marine life: scallops, mussel meat, fish, squid.
Fresh tomatoes grind into puree or replace with tomato juice.
Simmer over medium heat juicy vegetables, add seasonings, garlic, hot peppers. If there is not enough liquid, do not let it fry, it is better to add water.
Pour into the prepared sauté tomato puree and dilute with water to the desired consistency. Bring to a boil until foam appears on top. Add shrimp. Cooking time for shrimp is 5-7 minutes. Add chopped herbs and continue heating the soup. Turn off the heat and let the soup brew. Serve in 10 minutes ready dish, not forgetting to put a slice of lemon on the plates.
Tomato soup with rice and seafood
- Half a cup of long grain rice
- Canned tomatoes – 700 grams (or 5 fresh)
- Chicken broth – 2 cups
- Seafood – 300 grams
- Celery – 2 stalks chopped
- Half an onion (chopped)
- Carrots (grated)
- Olive oil – 2 tbsp.
- Basil
Fry celery, onion and carrots in oil until soft. Add rice and keep on fire for a few more minutes. We also pour canned tomatoes here, or peel fresh tomatoes, cut them and put them to stew. The last ingredient in the process is broth. Pour in and cook for 20 minutes.
After this, add semi-finished fish or shellfish and continue cooking over low heat. When meat ingredient When it brightens, remove the finished treat from the stove. Basil will be added original taste hot dish.
Bouillabaisse
- Sea fish – 2 kg.
- Fennel – 1 pc.
- 3 tomatoes
- 3 cloves of garlic
- Leeks – 3 pcs.
- Water - 2 liters
- Celery – 2 stalks
- Bouquet garni
Preparation
The more fish parts in the broth, the better the result. We cut off the heads and tails of the fish and prepare a rich broth.
Fry fennel, tomatoes, sliced onions and garlic until softened.
Place the vegetable filling of the soup in the strained broth, add salt and pepper, add bouquet garni, and cook for 15 minutes. At the same moment add pieces of fish.
You need to eat bouillabaisse right away, piping hot.
Salmon and sea cocktail soup
- Packaging of prefabricated seafood - 200 grams
- Salmon – half a kilogram
- Heavy cream - to taste
- A couple of sprigs of basil
- Ground black pepper and salt
Description of preparation
Sea cocktail soup begins by preparing the broth. Cook a piece of salmon for about 15 minutes. Remove the fish, put the sea cocktail into the broth and keep it in boiling water for 3-5 minutes. Cut the salmon into pieces and return it to the soup. Salt, pepper, add chopped basil. Other spice branches will also work. And the brighter their taste, the richer the taste sensations.
We wait another 10 minutes and pour in the cream. Let it sit and a light lunch is ready. If you want something more substantial and satisfying, add potatoes, rice or pearl barley. Ukha is cooked using the same principle.
Cheese soup with seafood
Creamy seafood soup with turmeric turns out a sunny color and will cheer you up in winter.
Add ingredients in the order described in the recipe.
Ingredients
- Liter of water
- Processed cheese – 4 packs
- Package of prefabricated seafood – 400 grams
- 2 potatoes
- Bulb
- Turmeric, saffron, ground white pepper
- Greens to taste
- Vegetable oil
We wash the seafood packaging and remove the ice. Simmer in a frying pan in a small amount of water for 5 minutes until it boils. Pour more oil and fry. Separately sauté the chopped onion. Boil water in a saucepan. As soon as bubbles appear, pour grated cheese into the liquid. Here it is important to stir monotonously so that the cheese mass disperses and becomes homogeneous, without lumps. The next step is potatoes. Cut into strips and cook in the cheese mixture until tender. Add fried onions, spices, and salt. At the end, add seafood to the soup, immediately turn off the stove and close the lid. Leave for 15 minutes and
pour into plates. Don't forget the green sprigs that will add flavor to the seafood
unforgettable aroma. The first course based on seafood is better suited
crackers for a bite. Therefore, do not be lazy to fry the pieces in oil
or, showing skill, make garlic croutons.
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. To prepare Spanish seafood soup you need shrimp, and Japanese soup seafood 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 or oil until golden brown. 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 soup with seafood.
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.
Put it in a saucepan butter, shrimp and mushrooms, 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 soup With seafood, Thai cuisine is known for its spicy and spicy 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 shibuki seaweed
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 a 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 It is prepared with fish or seafood and, unlike spicy Thai seafood soup, 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 the pan, add garlic and sea salt, 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 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 will do. 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. He has 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, tomatoes are used in their 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, the more watery they are, the more watery they will be.
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 seafood and tomato soup is 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
Seafood dishes add sophistication to any table. And soups made from the inhabitants of the sea and ocean depths are incredibly light, satisfying and healthy. There are a huge variety of recipes for such soups - from spicy Asian ones to New England fish chowders. We will prepare Norwegian seafood soup. It does not require much time, and necessary ingredients 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.
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.
Pour the cheese first course into bowls and decorate with large shrimp, olives, and parsley sprigs.
Thai soup "Tom Yam"
A very interesting version of 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 fish sauce to the dish. 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 with a large amount of 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, a simple seafood soup has gained the same world fame as a 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. Fragrant ear seafood ready!
From 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 get a tasty and rich soup, we use a sea cocktail, which includes 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 into enamel pan 2 liters of filtered water, add 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 a bowl with prepared potatoes, cook for another 5 minutes.
At the finish, we give the food time to brew.
Place the thick part of the food into a serving plate, then pour in the fragrant broth. This is the Eastern etiquette of serving the first course!
Tomato soup with seafood
This dish is an Italian variation on the theme of fish soup, which 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 fillets, boil them for a quarter of an hour with the addition of salt, after which we take out the product, divide it into large pieces, and leave it 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 dishes have long gained popularity around the world. They are exquisite, tasty 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 soups Seafood is popular in a number of cuisines around the world: Asian, Italian and French. Any housewife can make this dish; you can choose a recipe and make it unique by including special ingredients.
Seafood soup: original recipe
Compound:
- Seafood - 150 gr.
- Shrimp - 100 gr.
- Cream - 100 ml.
- Tomato - 1 pc.
- Garlic - 2 cloves
- Carrot - 1 pc.
- Potatoes - 1 pc.
- Celery root - 50 gr.
- Green peas - 150 gr.
- Parsley, basil - to taste
- Spider web vermicelli - 4 tbsp. l.
- Salt, black pepper, ginger, nutmeg, aromatic herbs - to taste
Preparation:
- You should not defrost seafood before cooking; you should put it in water, bring it to a boil, drain it and set it aside.
- All vegetables must be peeled: chop the potatoes into cubes, carrots and celery into medium cubes.
- Peel the garlic and finely chop it using a sharp knife, cut the onion into medium half rings.
- Chop the greens, prepare the cream and vermicelli.
- Tomatoes must be peeled; to do this, scald the tomatoes with boiling water, then cold water, after this procedure the skin will be easily removed. Cut, remove seeds and chop the tomato with a knife.
- Then heat a small amount of olive oil in a frying pan, add the tomato pulp and simmer a little until 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 frozen garlic green pea and onion, season with salt and pepper, a pinch of nutmeg and ginger, 1/2 tsp. a mixture of Mediterranean herbs.
- Bring all vegetables to full readiness over low heat at a low simmer. As soon as they are ready, add seafood and peeled shrimp, boil for 1-2 minutes.
- After that pour in tomato sauce, cook for a couple more minutes.
- Add the smallest vermicelli, which is cooked for 2-3 minutes. As soon as it becomes soft, pour in the cream and wait until the soup boils.
- Sprinkle with finely chopped basil and parsley and remove from heat.
Tomato soup with sea cocktail
Compound:
- Seafood cocktail - 250 gr.
- Onion - 1 head
- Garlic - 3 cloves
- Sweet pepper - 1 pc.
- Tomatoes - 1 pc.
- Tomato juice - 350 gr.
- Saffron - 1 tsp.
- Dried basil - 1 tsp.
- Provençal herbs - 1 tsp.
- Chicken egg - 2 pcs.
- Lemon juice - 1 tbsp. l.
Preparation:
- Place the frozen cocktail in a deep bowl and pour boiling water over it. Leave for 7 minutes, then drain in a colander and cool slightly. Place in a saucepan, add 500 ml of water and place over medium heat.
- In a frying pan, heat 1 tbsp. l. vegetable oil and fry the onion and garlic until golden brown. Add the onion-garlic mixture to the pan with seafood.
- Wash the tomatoes and paprika, peel the stems and cut into small cubes. Pour into the pan where the onion and garlic were and, stirring quickly, fry for a few minutes.
- Place the vegetables in a saucepan, stir and bring to a boil. Lightly salt, pepper and add a couple of black peppercorns.
- Then pour in tomato juice, add saffron, Provencal herbs and dried basil, bring to a boil again.
- Squeeze about 1 tbsp from the soup. l. lemon juice, stir and let simmer for 5-7 minutes. Meanwhile, beat 2 eggs in a small bowl.
- Carefully and carefully pour the eggs into the boiling soup in a thin stream, stirring continuously. Remove the dish from the heat and let it sit for 20 minutes.
- Cool the finished tomato soup with seafood, serve, garnish with black pepper and sprinkle with lemon juice.
Seafood cream soup
Compound:
- Carrots - 1 pc.
- Onions - 1 pc.
- Fresh celery - 1 bunch
- Chicken or fish broth - 500 ml.
- Milk - 1 l
- Shrimp - 250 gr.
- Seafood cocktail - 700 gr.
- Canned salmon - 1 can
- Corn - ½ can
- Butter - 70 gr.
- Olive oil - 2 tbsp. l.
- Garlic - 2 cloves
- Cheese durum varieties- 100 gr.
- Nutmeg - ½ tsp.
- Bay leaf - 1 leaf
- Pepper, salt - to taste
Preparation:
- Peel the carrots and cut them into circles, celery into cubes, and garlic into slices.
- Pour into a deep saucepan or saucepan olive oil, heat it up and put chopped vegetables in it. Fry for 5-7 minutes, then pour in 200 ml of broth. milk and cook for about 20 minutes.
- You need to prepare seafood for the soup. If they were frozen, they must be thawed, washed, the mussels must be cleared of their shells, the shrimp must be peeled, and the heads of the squid must be removed.
- At this time, beat the rest of the milk with flour until smooth and stirring constantly, pour the milk-flour mixture into the saucepan, cook until the soup thickens.
- Add seafood and cook until done, then remove half of it from the soup and set aside in a separate plate.
- Grind the soup using a blender and heat for about 5 minutes, add grated cheese, canned corn, butter and the rest of the seafood.
Compound:
- Leek - 700 gr.
- Heavy cream - 400 ml.
- Canned scallops- 200 gr.
- Butter - 50 gr.
- Salt, pepper - to taste
Preparation:
- Wash the leek well, cut off the white part and cut it into thin slices.
- Place the leek in a saucepan, add enough water to cover the onion, and cook until half cooked.
- Meanwhile, the scallops must be cut into round pieces, added to the pan with the onions and chopped in a blender.
- Pour cream into the soup, bring to a boil and season with salt and pepper.
- Creamy scallop and leek soup is ready. When serving, place a piece of butter on each plate.
How to make creamy mussel soup?
Compound:
- Mussels - 1.5 kg
- Potatoes - 750 gr.
- Bacon - 3 strips
- Chicken or fish broth - 350 ml
- Milk - 0.5 l.
- Cream - 125 ml
- Water - 1 tbsp.
- Vegetable oil - 30 ml
- Onions - 1 pc.
- Garlic - 1 clove
- Parsley - a small bunch
- Salt, pepper - to taste
Preparation:
- It is necessary to sort through the mussels and remove open or broken shells. Then soak in cold water for a couple of hours, drain and dry on a towel.
- Place the mussels in a saucepan, add water, cover with a lid and let warm through.
- As soon as the water boils, reduce the heat and simmer for about 5 minutes.
- Then drain the liquid into another container; mussels with unopened shells should be thrown away. Carefully remove the meat from the remaining ones and set aside for now.
- Peel and chop the onions into strips, and the bacon into strips.
- Pass the garlic through a press.
- Heat vegetable oil in a deep saucepan, add garlic, onion and bacon, fry until golden brown, stirring constantly.
- Peel and cut the potatoes into cubes, place in a saucepan with the onion, bacon and garlic and stir.
- Add 300 ml of clean water to the mussel liquid and pour everything into the pan, immediately pour in the broth and milk. Bring the soup to a boil and reduce heat.
- Cook the creamy soup over low heat until the potatoes are completely 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.
It's delicious and tender soup easy to prepare. Thanks to in an unusual way serving, where the plate acts as White bread, You can surprise your guests or family.
Compound:
- Onions - 1 pc.
- Unpeeled shrimp - 500 gr.
- Scallops - 300 gr.
- Cream 10 percent fat - 500 ml.
- Fused cream cheese“Philadelphia” or regular in baths - 200 gr.
- Round white bread - 1 pc.
- Salt, pepper - to taste
Preparation:
- Peel and chop the onion, place in a saucepan, add 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, add the seafood to the pan and cook for 5 - 7 minutes.
- Pour in the cream, add the cheese, salt and pepper. Cook until the cheese has melted and the soup has a creamy consistency.
- Take round bread, cut out the middle of it so that you get a recess into which you need to pour the seafood cream soup.
