How to cook seafood soup? There are many recipes for seafood soup. Each of them has its own cooking secrets. The more ingredients in the soup, the richer and more nutritious it is.
The classic seafood soup recipe includes broth and fresh vegetables. Each National cuisine has its own zest in the preparation of seafood soup.
To cook seafood soup, you need to decide on the main component: squid, shrimp, mussels, oysters, fish and so on. Spanish seafood soup requires shrimp, while Japanese seafood soup requires squid, seaweed and miso paste.
You can cook seafood soup with milk or cream, seafood puree soup or cream soup, with the addition of tomatoes, and so on.
Spanish seafood soup
Ingredients:
- 1 l fish broth
- 150 g shrimp, peeled
- 10 pieces. unpeeled shrimp
- 100 g squid rings
- 15 pcs. mussel shells
- 1 PC. white fish fillet
- 3 pcs. potatoes
- 2 pcs. tomato
- 1 PC. bell pepper
- 1 PC. onion
- 3 garlic cloves
- dry red pepper
- peppercorns
- Bay leaf
- saffron
- fresh herbs
Cooking method:
For this seafood soup, you can use both shrimp and mussels, as well as a frozen Sea Cocktail mix.
Peel potatoes, peppers, tomatoes and cut into cubes. Finely chop the onion and garlic and saute in a frying pan with dry red pepper over moderate heat. Then add the chopped vegetables and simmer over low heat until the pepper is cooked. Thereafter vegetable stew grind in a blender, transfer back to the pan, pour the broth.
Cut the peeled shrimp and fish fillet, rinse the shrimp with the shell. Put everything in the broth with vegetables. Simmer the seafood soup over low heat for a few minutes so that the fish is not digested.
Separately, in a saucepan, boil the potatoes until half cooked. Add to it the contents of the pan, saffron, bay leaf, salt. Let stand covered for 10 minutes.
Spanish seafood soup is ready. For decoration, you can sprinkle with chopped fresh herbs.
Bon Appetit!
Italian soup with seafood and cream
Ingredients:
- 300-400 ml water
- 200 ml cream (15% fat)
- 200 ml white semi-sweet wine
- 300 g seafood
- 3 pcs. potatoes
- 1 PC. leek
- dill and shrimp - for decoration
- ground white pepper
Cooking method:
To prepare a soup with seafood and cream, you must use fresh cream 15% or 20% fat.
Peel and cut the potatoes into cubes, cut the white part of the leek into rings, put in a deep frying pan and fry for 8-10 minutes without water and oil until golden brown. Then introduce water, simmer for 15 minutes over moderate heat until boiling. Pepper and salt. Cook for another 3-5 minutes, then grind the mass in a blender until puree.
Put the puree in a saucepan, add the wine and cream. Boil.
Separately, fry the seafood in a pan, then put them in a saucepan in the soup, mix.
Pour the Italian soup with seafood into bowls, garnish with dill and shrimp.
Bon Appetit!
Seafood cream soup with mushrooms
Seafood puree soup, the recipe of which is written below, belongs to the national french cuisine. Also, this recipe can be found under the name creamy soup with seafood.
Ingredients:
- 1 kg shrimp
- 3 art. chicken broth
- 1 st. dry white wine
- 1 st. cream (20% fat)
- 1 st. whipped cream
- 1/2 st. mushrooms (finely chopped)
- 4 tbsp. butter spoons
- 1 sprig of celery
- 1/8 teaspoon red ground pepper
- 1/8 teaspoon nutmeg
- fresh herbs
Cooking method:
To prepare a seafood soup, you need to clean the shrimp from shells, wash and chop finely.
Put butter, shrimp and mushrooms in a saucepan, fry for 5 minutes. Pour in wine and broth. Add celery, peppers and nutmeg. Simmer soup over low heat for 15-20 minutes.
After that, strain the seafood soup, remove the celery and chop in a blender. Add cream to soup puree, salt.
Before serving, put 1 tbsp. in each bowl of seafood soup-puree. a spoonful of whipped cream and garnish with herbs.
Bon Appetit!
Thai soup with seafood
How to cook spicy seafood soup? Seafood soup, the recipe of which is described below, belongs to Thai cuisine. Unlike Italian soup with seafood, Thai cuisine is known for its spicy and spicy dishes. calling card Thailand is a spicy seafood soup Tom Yam.
Ingredients:
- 1.2 l fish broth
- 250 g scallops
- 200 g tiger prawns, peeled
- 4-6 pcs. green onion feathers
- 1 PC. red bell pepper
- 1 stick lemongrass
- 1/2 piece lime (zest)
- small piece of ginger (about 2.5 cm)
- 2 tbsp. spoons fresh leaves coriander
- 1/4 st. spoons of chili paste
- spicy thai spices
Cooking method:
Thai Seafood Soup takes 35 minutes to prepare.
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 chile paste in a saucepan. Bring to a boil, then reduce heat, cover and simmer for about 15 minutes.
Finely chop the green onion feathers, cut the shrimp in half lengthwise, without separating the tail.
Add the onion to the pot and cook for 2-3 more minutes. Salt. Then add the scallops and shrimp, cook for about 1 minute until the scallops change color and the shrimp curl up.
Sprinkle the Thai seafood soup with fresh coriander and garnish with red bell pepper before serving.
Bon Appetit!
Miso soup with seafood
Japanese culture is known for its ancient traditions, and the cuisine is distinguished by the extensive use of seafood in dishes. Japanese soup seafood has several cooking 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 from a week to a year. Miso is not a dish, it is just a condiment that reveals the true taste of foods.
Miso soup with seafood, the recipe of which is described below, can be easily prepared at home.
Ingredients:
- 1.8 liters dashi broth (dashi)
- 300 g seafood (a mixture of shrimp, mussels and octopus)
- 250-300 g bean curd tofu
- 180 g miso paste
- 120 g seaweed sibuki
Cooking method:
To prepare miso soup with seafood according to this recipe, dashi (dashi) broth is required. Dashi broth is made from dried anchovies (niboshi) and dried kelp (kombu).
Cut the tofu briquette into 1-2 cm cubes. Cut the seaweed leaves into thin plates. Bring the broth to a boil, put the tofu into it, sea kale and seafood mix. Cook for 5 minutes over low heat, then turn off the heat.
Dissolve the miso paste in a ladle of hot broth until the lumps dissolve. Pour into a saucepan, heat the miso soup over low heat, without bringing to a boil.
Serve hot miso soup with seafood.
Bon Appetit!
Chinese seafood soup
Traditional chinese soup cooked with fish or seafood and, unlike the spicy Thai soup with seafood, it has an original sour taste.
Ingredients:
- 1 liter of water
- 300 g frozen seafood
- 1 PC. tomato
- 2 pcs. juicy lime
- 1-2 pcs. chili pepper
- handful of long grain rice
- 3 garlic cloves
- 2 teaspoons sea salt
- soy sauce
- cilantro or parsley greens
- allspice
Cooking method:
Pass the garlic through a garlic press or finely chop. Pour water into a saucepan, add garlic and sea salt, boil. Then put rice and cook for 5-7 minutes. Add seafood, cook for another 2-3 minutes. Instead of frozen seafood, you can use fish or only shrimp, squid, octopus, or another to taste for soup.
Squeeze the juice from the lime, cut the chili peppers into strips. Add lime juice and chili juice, soy sauce, allspice to the pan with seafood soup, mix thoroughly. Cut the tomato into slices, put in a saucepan and cook for another 3-5 minutes.
Garnish the finished Chinese seafood soup with fresh cilantro or parsley. Serve hot.
Bon Appetit!
Cheese soup with seafood
How to cook seafood soup with cheese and red fish? Then the recipe for cheese soup with seafood is for you!
Ingredients:
- 1 liter of water
- 1 PC. fillet of red fish (for example, salmon)
- 20 pcs. shrimp
- 2 pcs. processed cheese(160-200 g)
- 1 PC. potatoes
- 1 PC. carrots
- 1 PC. onion
- 2 tbsp. spoons of olive oil
- parsley
- ground black pepper, salt - to taste
Cooking method:
Peel potatoes and cut into cubes. Boil water, put potatoes.
Peel the vegetables, finely chop the onion, grate the carrots on a coarse grater or cut into strips, fry everything in olive oil over moderate heat until golden brown.
Rub the cheeses on a grater, and put in a saucepan, when the potatoes are cooked, mix everything thoroughly until the cheese is completely dissolved. Put the fried vegetables, salt.
For fish soup with seafood, any kind of red fish to taste is suitable. Cut the salmon fillet into cubes, peel the shrimps, add everything to the soup and cook for 5 minutes. Then reduce the fire to a minimum, put parsley greens in fish soup with seafood and cheese, leave to brew for about 5 minutes.
Cheese soup with seafood and red fish is ready!
Bon Appetit!
Seafood cream soup
Creamy seafood soup is easy to make. It has a delicate taste and will appeal to both adults and children. The recipe gives a special refined taste three soup bases: broth, milk and cream.
Creamy seafood soup, the recipe of which is written below, is made from fresh mussels and bacon.
Ingredients:
- 1.5 kg mussels
- 750 g potatoes
- 500 ml milk
- 300-350 ml broth
- 125 ml cream
- 1 st. water
- 3 pcs. bacon
- 1 PC. onion
- 1 garlic clove
- 3 art. spoons of parsley
- 2 tbsp. tablespoons of vegetable oil
Cooking method:
Seafood soup requires fresh mussels. First of all, you need
discard mussels with broken shells or open and non-closing. Soak the remaining mussels for 1-2 hours in cold water, then put in a colander and put in a saucepan, pour 1 tbsp. water, cover. As soon as the water boils, reduce the fire and keep it for about 5 minutes. Then drain the liquid into a separate container and discard the mussels that have not opened. Remove the mussels from the remaining shells. You can also use other seafood: shrimp, squid or octopus.
Finely chop the bacon and onion, push the garlic through a garlic press. Separately, in a saucepan, heat the vegetable oil, put the bacon, onion and garlic. Cook over moderate heat, stirring occasionally, until the bacon is golden and the onion is softened. Add diced potatoes, stir.
To the liquid in which the mussels were boiled, add water so that it turns out 1 1/4 cups, pour into the pan, also add milk and broth. Bring to a boil over medium heat, then keep the cream soup on low heat for 15-20 minutes until the potatoes are ready. Then remove the lid and cook for another 10 minutes. Then add cream, mussels, pepper and salt.
Warm seafood cream soup before serving, but do not boil. Garnish with parsley.
Bon Appetit!
Tomato soup with seafood
Recipe Tomato soup with seafood is prepared without broth and milk or cream. As a rule, to cook tomato soup with seafood according to this recipe, tomatoes are used in own juice. But cooking with fresh tomatoes or tomato paste is also possible. Seafood tomato soup is thick.
Ingredients:
- tomatoes in own juice
- 500 g fish fillet (any to taste)
- 500 g shrimp
- 2 pcs. onion
- 2 garlic cloves
- olive oil
- seasonings (Italian herbs)
- parsley
- ground black pepper, sugar, salt - to taste
Cooking method:
For tomato soup with seafood and tomatoes, it is better to choose tomatoes canned in their own juice and without vinegar. If you use fresh tomatoes, then more of them will be required, the more watery they are.
Chop the garlic, cut the onion into half rings, and fry everything in olive oil in a saucepan. Remove the skin from the tomatoes, chop them and put them in a saucepan. Pour in the tomato juice from the jar where the tomatoes were. Bring to a boil, then add the shrimp and fish, cut into pieces. Pepper, salt, sprinkle with sugar and seasonings to taste. Thick seafood and tomato soup is ready!
Serve hot tomato soup with seafood, garnish with fresh parsley.
Bon Appetit!
Milk (creamy) soup with seafood
According to the recipe described below, you can cook a 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. onion
- 1 st. a spoonful of butter
- 1 st. a spoonful of flour
- fresh herbs
- pepper, salt - to taste
Cooking method:
Frozen seafood soup has an exquisite taste if cooked with milk, sour cream and cream.
Defrost the seafood mixture. Peel the onion, finely chop and lightly fry in butter. Add flour, saute, stirring constantly, for 3-4 minutes. Then add sour cream and cream, mix and cook for about 5 minutes until thickened.
Pour the milk into a saucepan, bring it to a boil and leave it on low heat. Put seafood in it, cook for 2-3 minutes. After that, carefully introduce the prepared mixture into the milk soup, boil until thickened. Pepper and salt the seafood soup to taste.
Before serving, decorate a plate with creamy soup with seafood with fresh herbs.
Bon Appetit!
Talk 1
Similar content
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 delicious 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:
- Pour boiling water over the sea platter;
- 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;
- Mince the garlic, finely chop the onion. Fry them in a frying pan;
- Dice the bell pepper and tomato. Add them to garlic and onion. Fry for 2-3 minutes;
- Send the resulting frying to a saucepan with a cocktail. Wait for a boil;
- Pour tomato juice into the pan, add spices ( Provencal herbs, turmeric and basil), bring to a boil;
- Squeeze the juice of one lemon, send half to the pan. Boil over low heat for 5-7 minutes;
- Lightly beat the eggs in a bowl. It is enough to just mix the protein and yolk;
- Pour the eggs into the soup in a thin stream, be sure to stir it while doing this. Boil 1 minute;
- Remove the resulting soup from the heat. 5 minutes to let it brew;
- 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, it is light and hearty meal Pretty quick and easy to cook.
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:
- Finely chop the onion, chop the garlic;
- Cut mushrooms into slices;
- Sea platter pour boiling water, after 5 minutes, fold through a colander;
- Heat oil (vegetable and butter) in a saucepan. Pour onion, pepper, salt a little. Fry it until soft;
- Add garlic. Fry it for 1 minute;
- Put the mushrooms into a saucepan. Simmer for 5 minutes, stirring occasionally;
- 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);
- Add broth to the pot, season with salt. Boil 5 minutes;
- Send the sea platter to the pan, cook the soup for 5 minutes after boiling;
- Pour in the cream. Bring cream soup to a boil. You can’t boil, you must immediately turn off the fire;
- Let cream soup 15 minutes to infuse;
- 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 these interesting soups- soup "Sea cocktail".
Ingredients:
Cooking time: 45 minutes.
Calories: 180 kcal.
Cooking method:
- Celery root should be peeled and chopped;
- Grind the onion and pepper;
- Seafood pour boiling water, after 5 minutes, fold through a colander;
- Pour a little vegetable oil into a saucepan set on fire. Chopped onions should be fried until soft;
- Add celery and pepper. Fry 5 minutes;
- Chop the tomatoes, add them to the pot. Fry 2 minutes;
- Pour the mixture with water. Wait until it boils;
- Cut potatoes into cubes. Send it to the pot. Boil 15 minutes;
- Send to vegetable mix sea platter and spices. Salt. Boil 5 minutes;
- Remove soup from heat. Let it brew for 10-15 minutes;
- 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. This dessert is different. interesting taste and freshness, which is inherent only in citrus.
Easy salad recipe 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 packages of frozen platter in the freezer in order to quickly cook yourself a delicious and nutritious soup if necessary.
Bon Appetit!
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.
Airy at the same time hearty soups from seafood 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:
- Seafood - 150 gr.
- Shrimps - 100 gr.
- Cream - 100 ml.
- Tomato - 1 pc.
- Garlic - 2 cloves
- Carrot - 1 pc.
- Potato - 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
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 cold water, after this procedure, the skin can 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 pea 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.
- Then pour in 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:
- 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
- Provence herbs - 1 tsp
- Chicken egg - 2 pcs.
- 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:
- Carrot - 1 pc.
- Onion - 1 pc.
- Fresh celery - 1 bunch
- chicken or fish broth- 500 ml.
- Milk - 1 l
- Shrimps - 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
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 on a coarse grater, canned corn, butter and the rest of the seafood.
Compound:
- Leek - 700 gr.
- Fatty cream - 400 ml.
- Canned sea scallops - 200 gr.
- Butter - 50 gr.
- Salt, pepper - to taste
Cooking:
- Wash the leek well, cut off the white part and cut it into thin slices.
- 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 onions 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:
- Mussels - 1.5 kg
- Potato - 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
- Onion - 1 pc.
- Garlic - 1 clove
- Parsley - a small bunch
- 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.
It's delicious and tender soup easy to prepare. Thanks to unusual way serving, where it acts as a plate White bread, You can surprise guests or relatives.
Compound:
- Onion - 1 pc.
- Unpeeled shrimp - 500 gr.
- Scallops - 300 gr.
- Cream with a fat content of 10 percent - 500 ml.
- Fused cream cheese"Philadelphia" or regular in baths - 200 gr.
- Round white bread - 1 pc.
- 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.
Seafood is gaining more and more space in home desk. There are many reasons for this: they are extremely healthy, taste good and give room for culinary imagination. Seafood soup is a palette of flavors that gourmets will appreciate.
Not a single day is complete without liquid hot, moreover, if there are children in the family. The usual grandmother's soups are boring, and the housewives are trying to diversify the menu. Seafood is just the secret that will expand the book of loved ones at times family recipes. At the same time, mothers do not have to spend more time.
Seafood is rich in proteins, iodine, rare fats, vitamins and minerals. In the human diet, these products are simply necessary, as they have a beneficial effect on health.
The principle of cooking "sea" soups is similar: you need a rich broth from fish, vegetables, or dairy products.
Puree lunch is prepared using a meat grinder or blender.
Seafood is interchangeable in taste.
Frozen semi-finished products, which are full in stores, or fresh delicacies are suitable for use.
Do not spare greens and spicy herbs that will complement the fish menu with aromas.
Soups are cooked quickly, so of course you will have time for an unexpected visit of guests.
Creamy mussel and corn soup
Seafood soup is often cooked only with shellfish, as they are combined with different products. They make a thick tomato soup, cheese soup with seafood.
- Mussels in their own juice - 300 grams
- Light light wine - 200 ml.
- Bay leaf
- Half a liter of milk or cream
- One onion and one carrot
- 1 celery stalk
We cook mussels in alcohol. If large clams confuse the shape, aesthetically cut into pieces.
Carrot, celery and onion cut into medium-sized squares. In this form we pass in oil.
Pour the corn into the liquid along with canning juice and cook for a while. We leave the broth, and pour out most of the corn to fry vegetables, still hold it on the stove.
After that, grind the mixture in a blender and combine with the broth. In addition, pour in milk and put dry herbs. Bring the seafood cream soup to a boil, only then put the mussels and the rest of the corn grains into it. Serve with toasted wheat bread.
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. Grind in a blender to a soft mass, add water and boil.
We fry the flour in a pan, pour in hot milk, we 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 already with shrimp for 7-10 minutes. At the end, put a piece of butter, spices, fresh herbs.
Creamy shrimp soup with asparagus
- vegetable broth- 750 ml.
- Green asparagus - 500 grams
- 3 shallots
- 50 grams of butter
- 125 ml. cream - 3 tbsp.
- Light white wine
- Shrimp - 100 grams
- From spices: white ground pepper, nutmeg, salt
Take the lower part of the asparagus stalks, divide into quarters, and discard the hard top. Chop shallots into a cube. Fry both ingredients. When the onion turns golden, pour in the broth and simmer closed.
Beat the already prepared boiled vegetables in a blender, add milk product, spices and alcohol, simmer again for 15 minutes.
Shrimp fried in butter. When the puree soup is poured into plates, put the seafood on top and try the homemade masterpiece.
Creamy scallop soup with leek
- Boiled-frozen meat scallop- 200 gr.
- Butter
- Heavy cream - two cups
- chopped dill
- Leek - 700 grams
- Lemon and salt
Cook the leek until soft, twist together with the scallops in a blender. The resulting thick slurry is mixed with cream and boiled. Put a piece of butter, a fresh sprig of greens and a lemon slice in portioned dishes.
Italian tomato soup with seafood
- Tomatoes in their own juice - 300 grams
- 1 tomato and onion
- Salmon - 300 grams
- Mussels - 150 grams
- Shrimp - 150 grams
- Squid - 150 grams
- Celery stalks - 1-2 pcs.
- Litere of water
- Olive oil
- For seasoning: basil, pepper, a mixture of herbs.
From the limbs of the salmon, we cook the broth for tomato soup with seafood, and leave the fillet.
Saute the onion until fragrant.
In a blender, we twist the base for the soup: tomatoes, fried onions, celery, fresh tomato and seasonings.
Mussels and shrimps are fried in oil. We cut the salmon pulp into cubes, the squid pulp into thin strips.
Pour mashed potatoes into fish broth, distribute evenly, add seafood. One moment and we will treat the guests, sprinkled with dill.
Tomato soup with seafood and cheese
- Litere of water
- Dry white wine - 100 ml.
- Olive oil - 50 gr.
- Hard cheese - 100 gr.
- Tomatoes in own juice - liter
- 1 onion and carrot
- Shrimps - 400 gr.
- Lemon
- Sugar - tsp
- oregano
We chop vegetables and stew in olive oil. Adding lemon juice, spices and wine. Keep on fire for 7 minutes, pour in the tomatoes and grind in a blender until puree.
Dilute the puree with water and cook for 20 minutes under the lid. The hot base is ready, and the shrimp are baked separately in the oven. We spread it on a plate on top, sprinkle the tomato soup with seafood with cheese chips.
Seafood soup "Sea cocktail"
- Sea cocktail - half a kilogram
- Butter - 50 grams
- 2 celery stalks
- 1 bell pepper and onion
- handful of flour
- 2 cups milk and cream
- Chicken broth - half a cup
- Dried thyme, nutmeg, salt and pepper
Soup from a sea cocktail is cooked quickly and easily. Fry seafood in butter and set aside.
On the remaining oil, continue to fry finely chopped celery, onion and pepper. We achieve the softness of vegetables, mix with flour and other products. We cook our hearty first dish until it thickens. Now pour a sea cocktail into it. Serve to the table when the broth is a little infused.
Tomato soup with shrimps
- Tomatoes in their own juice - 800 ml.
- Shrimps - 340 grams
- Celery - 180 grams
- Leek - 110 grams
- Pinch of hot pepper
- 3 garlic cloves
- Cumin, cilantro, spices for seafood
- Olive oil
- Finely chop the pepper, onion and celery so that the juice comes out.
Cooking method
This dish is called “Seafood Tomato Soup”, because the shrimps are easily changed for other types of marine life: scallops, mussel meat, fish, squid.
fresh tomatoes grind into a puree or replace tomato juice.
Simmer on 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 finished passivation tomato puree and dilute with water to desired consistency. Bring to a boil until foam appears on top. Throw out the shrimp. Shrimp cooking time - 5-7 minutes. Add chopped greens and continue to heat the soup. Turn off the heat and let the soup brew. After 10 minutes, serve the finished dish, not forgetting to put a slice of lemon in the plates.
Tomato soup with rice and seafood
- Half cup 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 (shredded)
- Olive oil - 2 tbsp.
- Basil
Saute celery, onions and carrots in oil until soft. Add rice and simmer for a few more minutes. Pour canned tomatoes here, or peel fresh tomatoes, cut and put to stew. The last ingredient in the process is the broth. Pour in and cook for 20 minutes.
After that, add the semi-finished fish or shellfish, continue to cook over low heat. When the meat ingredient brightens, remove the finished treat from the stove. Basil will add original taste hot dish.
Bouillabaisse
- Sea fish - 2 kg.
- Fennel - 1 pc.
- 3 tomatoes
- 3 garlic cloves
- Leek - 3 pcs.
- Water - 2 liters
- Celery - 2 stalks
- Bouquet garni
Cooking
The more fish parts in the broth, the better the result. We cut off the heads and tails of the fish, prepare a rich broth.
Fennel, tomatoes, sliced onions and garlic are fried to become softened.
We spread the vegetable filling of the soup in the strained broth, salt, pepper, put a bouquet of garni, cook for 15 minutes. At the same time, add the pieces of fish.
Bouillabaisse should be eaten immediately, piping hot.
Soup with salmon and sea cocktail
- Packing 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
Soup from a sea cocktail begins to prepare with the preparation of the broth. We cook a piece of salmon for about 15 minutes. We take out the fish, and put a sea cocktail in the broth and keep it in boiling water for 3-5 minutes. Cut the salmon into pieces and return to the soup again. Salt, pepper, pour chopped basil. Other branches of spices will do. And the brighter their taste, the richer the taste sensations.
We wait another 10 minutes and pour in the cream. Let stand and a light lunch is ready. If you want a more substantial and satisfying, add potatoes, rice or pearl barley. The ear is cooked according to the same principle.
Cheese soup with seafood
Creamy soup with seafood due to turmeric turns out to be sunny and will cheer you up in winter.
Add ingredients in the order described in the recipe.
Ingredients
- Litere 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 boiled. Pour more oil and fry. Sauté the chopped onion separately. We boil water in a saucepan. As soon as bubbles appear, pour the grated cheese into the liquid. 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 mass until tender. Add fried onions, spices, salt. At the end, put the seafood in the soup, immediately turn off the stove and close the lid. We insist 15 minutes and
pour into bowls. Do not forget the green twigs that will give seafood
unforgettable scent. The first course based on seafood is best suited
crackers for a bite. Therefore, do not be lazy to fry the pieces in butter
or, having shown skill, cook garlic croutons.
Seafood soup until recently was considered gourmet dish, which could only be found on the menu expensive restaurants. With the advent of affordable frozen seafood by weight, more and more housewives are trying to cook such a soup at home. In addition to the unusual and very rich taste, seafood soup is famous for its quick preparation, because the main ingredient does not require additional processing and seafood reaches full readiness in just a few minutes in boiling water.
Do not forget that seafood is quite allergenic. This fact should be taken into account when preparing this soup for the family circle, where there are those suffering from allergic reactions, as well as young children and women who are breastfeeding.
The main ingredient of the soup is seafood, but not the usual fish for us, but mussels, small octopuses, shrimps and squids. Most often in stores you can find frozen assorted seafood, which are the best suited for cooking the first course. Do not be afraid that several types of seafood are mixed in one package; in the end, the components of this assortment will perfectly complement each other in taste and aroma. If the sight of octopus tentacles in the finished dish causes horror, and you don’t like the taste of mussels, you can simply exclude them from the sea platter, the taste of the finished dish will be amazing anyway.
For those who fundamentally do not use frozen foods, as well as to speed up the preparation of the dish, we can recommend sea cocktails in brines, they are added at the very end of cooking. If desired, you can add the seafood brine itself to the soup, then the dish will turn out with a pleasant salty sea taste.
On the shelves of shops you can find seafood in oil with the addition of various herbs and spices. Such sea cocktails are less desirable for cooking. Due to the large amount of oil in which seafood was marinated, the soup turns out to be very fatty and quite high in calories.
How to cook seafood soup - 15 varieties
The most delicate and very fragrant creamy seafood soup will be a light, hearty dinner for the whole family.
Ingredients:
- Seafood - 100 grams
- Salmon - 160 grams
- White wine - 50 grams
- Cream - 30 milliliters
- Carrot - 20 grams
- Leek - 20 grams
- Celery - 20 grams
- Garlic - 1 clove
- Parmesan - 30 grams
- Fish or meat broth- 150 milliliters
Cooking:
We throw coarsely chopped pieces of salmon into the boiling broth, while the fish is cooking, you can make a roast. To do this, finely chopped carrots, along with seafood, leeks, celery and garlic, fry until tender, about five minutes. Fill the roast with white wine and wait three minutes for the alcohol to evaporate. Pour the cream into the zazharochka, salt and pepper, mix thoroughly. Add fried salmon, grated parmesan to the finished salmon and let the soup cook for another three minutes.
For lovers of spicy, this soup will be a godsend, and thanks to chili peppers and dried garlic, the taste of seafood will be revealed from a new side.
Ingredients:
- Seafood cocktail - 250 grams
- Rice - 100 grams
- Tomatoes - 100 grams
- Potato - 100 grams
- Carrot - 50 grams
- Lemon juice - 50 milliliters
- Soy sauce - 10 milliliters
- Water - 1 liter
- Chili pepper - 1 piece
- Spices - dried garlic, salt
Cooking:
Throw chopped carrots, potatoes, garlic and washed rice into boiling water. Salt. Cook until the vegetables and cereals are ready for 20 minutes. Next, cut the tomatoes and chili peppers into small pieces, lay them in the soup. Then add lemon juice, soy sauce and seafood. Cook for another 20 minutes. Five minutes before cooking, season the soup with dried garlic. You can decorate the finished dish with parsley, green onions and mussels.
A light and refreshing seafood soup that will help keep you energized and in a good mood for the whole day!
Ingredients:
- Seafood - 500 grams
- Tomatoes in own juice - 1 can
- Onion - 1 piece
- Garlic - 2-3 cloves
- Carrot - 1 piece
- Celery - 5 stalks
- Potatoes - 3 pieces
- Spices - thyme, mint, salt. pepper
Cooking:
Cut the onion into half rings, fry on vegetable oil. Then we rub the carrots, chop the celery and garlic, send them to fry to the onions. We clean the tomatoes from the peel and grind in a blender. We cut potatoes. Pour a liter of boiling water into the pan, spread the resulting frying, tomatoes with juice, potatoes. Cook until the potatoes are tender for about twenty minutes. Add thawed seafood to the soup. Season the soup with spices and cook for another 5-7 minutes.
If there is no blender at hand, then you can simply grate the tomatoes on a coarse grater, after freeing them from the skin.
This soup can really make your head spin, but not from the wine in its composition, but from the delicious aromas that hover around the kitchen during its preparation.
Ingredients:
- Assorted seafood - 700 grams
- Celery - 200 grams
- Onion - 1 piece
- Tomato paste - 200 grams
- Potatoes - 2 pieces
- Carrot - 1 piece
- Parsley root - 1 piece
- bell pepper- 50 grams
- Dry white wine - 100 milliliters
- Salt pepper
Cooking:
We chop onions, carrots, celery and parsley root, pour water and leave to cook over medium heat for 45 minutes. From the resulting vegetable broth we take out the vegetables and fill it with thawed seafood, which we leave to cook for another 40 minutes. Bulgarian pepper with onion and tomato paste fry for 10 minutes. Add the roast, chopped potatoes, salt, pepper, wine to the seafood. We continue to cook the soup for 40 minutes. At the very end of cooking, you need to add a teaspoon wine vinegar. Allow time for the soup to cool before serving.
This soup got its name for the similar principles of serving the finished dish, and if you are delighted with the traditional lagman, this dish will definitely not disappoint you.
Ingredients:
- Salmon - 200 grams
- Shrimps - 200 grams
- Potatoes - 4 pieces
- Carrot - 1 piece
- Onion - ½ onion
- Noodles - 100 grams
- Spices - salt, pepper, dill, bay leaf
Cooking:
Fill the pan with three liters of water and put on fire. We cut the potatoes into cubes and lay them to cook in a pan. In a small saucepan, boil the shrimp in salted water with the addition of dill - after boiling, cook for 5 minutes. From chopped onions and chopped carrots we make frying. We spread the frying to the potatoes, sprinkle with seasonings and add soy sauce. Ready shrimp we clean the shell, cut the salmon into small squares and put the seafood in the soup. Cook the dish for another 10 minutes. While the soup is cooking, prepare your favorite noodles. Ready meal served in this way: noodles are laid out on the bottom of the plate, the base of the soup is on top and everything is poured with broth.
Super diet soup, very easy to prepare and requires a minimum of time.
Ingredients:
- Assorted frozen seafood - 1 pack
- Onion - 1 piece
- Carrot - 1 piece
- Celery - 1 stalk
- Cauliflower - 1 head
- Salt pepper
Cooking:
Defrost seafood. Chop onions, celery, chop carrots and make roasted vegetables. Separate the cauliflower into florets and chop if necessary. We put seafood, frying and cauliflower. Salt, pepper. Cook until done for 25-30 minutes.
It is already impossible to imagine our usual diet without cheese soups, and to diversify it, you can cook this delicious dish!
Ingredients:
- Seafood - 500 grams
- Potatoes - 3 pieces
- Onion - 1 piece
- Carrot - 1 piece
- Celery - 2 stalks
- Processed cheese - 250 grams
- Salt pepper
- Greens for decoration
Cooking:
From chopped onions, celery and chopped carrots, we will make a roast for soup. Cut potatoes into cubes. We spread the cheese in boiling water and wait for it to completely dissolve. We add the broth. Add potatoes, fried. Cook for 15 minutes, then pepper. Add seafood to the almost ready soup and continue to cook for 7 minutes. Cooked soup can be garnished with fresh herbs.
For this soup, it is better to choose cheese that dissolves well in water - Prezident, Viola, Hohland, and so on. Give preference to the classic creamy taste or flavored with shrimp.
An unusual combination of seafood and mushrooms is quite rare in recipes, but this dish can amaze with its harmonious taste and delicate texture.
Ingredients:
- Shrimps - 200 grams
- Potatoes - 2 pieces
- Leek - 1 stalk
- Carrot - 1 piece
- Champignons - 400 grams
- Processed cheese - 400 grams
- Parsley - 1 bunch
- Spices - salt, pepper, nutmeg
Cooking:
Cut the leek, mushrooms and fry them in a hot frying pan with oil. Add cleaned shrimp. We continue to fry for three minutes. We lower the frying into boiling water. Cut potatoes and carrots into cubes. Dip the vegetables in the soup. Salt, pepper, add nutmeg. After 15 minutes, add to the soup processed cheese and wait for its complete dissolution, an average of 5-10 minutes. We decorate the finished dish with fresh herbs.
Seafood in this soup is just going wild, because in addition to seafood, it also includes seaweed. The dish is not only tasty, but also healthy.
Ingredients:
- Seafood - 400 grams
- Seaweed - 400 grams
- Rice - 100 grams
- Boiled eggs - 2 pieces
- Onion - 1 piece
- Soy sauce - 3 tablespoons
- Garlic - 4 cloves
Cooking:
Wash the seaweed and cut into medium pieces. Cut the eggs into rings. Onion cut into half rings. Finely chop the garlic. Put rice in boiling water and let it boil for 20 minutes. Add seafood, seaweed, eggs, onions, garlic, soy sauce to the finished rice. Let the dish boil for another 5-7 minutes. Soup should be infused for 30 minutes before drinking.
Even the usual gazpacho can be given a touch of sophistication with the help of seafood! This soup is perfect for hot summer days, as well as for celebrations.
Ingredients:
- Shrimps - 500 grams
- Onion - half head
- Tomatoes - 6 pieces
- Cucumber - 1 piece
- Bulgarian pepper - 2 pieces
- Tomato juice - one and a half glasses
- Wine vinegar - 2 tablespoons
- Spices
Cooking:
Fry the shrimp on both sides for three minutes. Grind onions, tomatoes, cucumbers and peppers in a blender. The resulting puree is mixed with tomato juice, vinegar and spices to your taste. Ready soup garnish with fried shrimp.
The optimal soup for any budget and taste preferences, it does not contain expensive products, and it really cooks very quickly.
Ingredients:
- Frozen seafood - 500 grams
- Fillet of any fish - 300 grams
- Rice - 100 grams
- Onion - 150 grams
- Garlic - 3 cloves
- Salt pepper
Cooking:
Boil rice until tender. Chop onions and fish, fry these products. In boiling water we send the finished frying, seafood, cook for 2-3 minutes. We send rice to the soup, continue to cook for a couple more minutes. At the end of cooking, add the garlic passed through the press to the soup.
Of course, this recipe can be attributed to culinary masterpieces, after all, such a successful combination of products still needs to be looked for.
Ingredients:
- Seafood - 350 grams
- Cod fillet - 200 grams
- Mixture of frozen vegetables - 200 grams
- Potatoes - 3 pieces
- Onion - 1 piece
- Tomato - 3 pieces
- Garlic - 1 clove
- Spices - saffron, bay leaf
- Fish broth - 1 liter
Cooking:
Heat up the fish broth, add saffron and bay leaf. Let's make a roast of garlic and onions. Let's release the frying into a boiling broth. Cut the potatoes into large pieces and let them go into the soup. Cook until potatoes are half cooked for 10 minutes. Next is the turn of frozen vegetables. Bring the soup to a boil, add the peeled tomatoes, chopped cod and seafood mixture. The soup cooks until the cod is white and firm, about 10 more minutes. The dish is ready!
To remove the skin from the tomato, you need to lower the tomatoes for a couple of minutes in boiling water. Then make cruciform cuts on the top of the tomato. The skin should easily separate from the pulp.
Seafood is such a versatile ingredient that even paired with pumpkin, you get a dish worthy of the most luxurious restaurants.
Ingredients:
- Seafood - 300 grams
- Pumpkin - 700 grams
- Celery root - 1 piece
- Potato - 500 grams
- Onion - 1 piece
- Garlic - 2-3 cloves
- Butter - 30 grams
- Cream - 200 grams
- Salt pepper
Cooking:
Boil until cooked peeled and diced vegetables: pumpkin, celery root and potatoes. This will take about 30-35 minutes. Do not drain water from vegetables. Saute onion with garlic in butter. Separately, fry seafood in butter. Add fried onion and garlic to the boiled vegetables. Salt, pepper. Puree the soup with a blender. Add cream. Mix the soup thoroughly again and put it on the stove until it boils. As soon as the soup boils, pour it into bowls, decorate with fried seafood on top.
Since childhood, we have known milk soup - milk with noodles. But this milk soup with seafood is for real gourmets. It's ready in minutes!
Ingredients:
- Frozen seafood - 350 grams
- Milk - 350 milliliters
- Cream - 150 milliliters
- Sour cream - 50 grams
- Onion - ½ head
- Flour - ½ tablespoon
- Butter - ½ tablespoon
- Salt pepper
Cooking:
Defrost seafood. Bring the milk to a boil, if foam appears, then remove. Fry the onion in melted butter with the addition of flour. Add cream and sour cream, cook until thickened for 15 minutes. Mix seafood and creamy sour cream dressing with milk, bring to a boil, salt, pepper and boil for literally five minutes. Remove from heat and garnish with fresh herbs if desired. The soup is ready!
A very interesting soup, for the preparation of which it is worth a little tinkering with seafood, but the result will be worth it!
Ingredients:
- Shrimp large - 20 pieces
- White beans canned - 1 can
- Celery - 1 stalk
- Onion - 1 piece
- Garlic - 2 cloves
- small breadcrumbs- 1 tablespoon
- Parsley - 5 sprigs
- Thyme - 2 sprigs
- Vegetable broth - 500 milliliters
- Spices - salt, pepper, thyme, bay leaf
Cooking:
Open a can of beans and drain off excess liquid. Finely chop the onion, garlic and celery, make a roast from these ingredients. Bring the broth to a boil, add the beans, bay leaf and thyme. Cook for 10 minutes, then grind with a blender. Bring the puree back to a boil. To make the shrimp breadcrumbs, combine breadcrumbs and finely chopped parsley. Roll the shrimp in the resulting mixture, spread them on a greased baking sheet and bake in the oven at a temperature of 200 degrees for 7 minutes. Arrange the finished soup-puree on plates and garnish with baked shrimp.
