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 thick tomato soup, 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
- 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 scallop meat - 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.
V fish broth pour the puree, 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. Add 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 to other types of marine life: scallops, mussel meat, fish, squid.
Grind fresh tomatoes into puree or replace with 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 clean 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 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. Cook a piece of salmon for 15 minutes. Remove the fish, put a sea cocktail in the broth and keep it in boiling water for 3-5 minutes. Cut the salmon into pieces and return to the soup 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 aroma. 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, 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
Delicate and very fragrant creamy soup from seafood will be an easy, 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 in 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:
We wash sea kale 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 know milk soup- milk with vermicelli. 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.
Seafood dishes add sophistication to any table. And soups from the inhabitants of the sea and ocean depths are incredibly light, satisfying and healthy. There are a lot of recipes for such soups - from spicy Asian ones to New England fish stews. Let's cook Norwegian seafood soup. It does not require much time, and 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.
Seafood soup occupies a special place in cooking. It can be called an easy-to-cook dish. However, due to its delicate and refined taste, this dish can be safely attributed to haute cuisine. This soup is on the menu of the best restaurants in the world. But each hostess will be able to purchase the entire necessary set products in the nearest supermarket and cook a delicacy in your own kitchen. It is noteworthy that the cooking time is very short, and the complexity is almost minimal.
It is said that this dish appeared on the Mediterranean coast. The cuisine of coastal hot countries is replete with seafood dishes. Seafood soup is popular all over the world. Let's try to understand the intricacies of cooking in order to please family and guests with this delicate and healthy delicacy.
Choosing the ingredients
The word "seafood" refers to all invertebrate marine life suitable for human consumption. These are octopuses, squids, mussels, shrimps, oysters and other shellfish. These seafood are extremely tasty and healthy. Sometimes noble fish are also put in a seafood cream soup: salmon, trout, pink salmon, tuna. To prepare this dish, it is convenient to buy packaged seafood - they contain a mixture of different shellfish.
Proportions of products
To prepare the soup, take the following ingredients per 1 liter of water:
- seafood - 350 g;
- carrots, onions - 1 each;
- butter- 2 tbsp. l.;
- greens - a bunch;
- salt, black and white pepper, bay leaf.
In addition, processed cheese (350-400 g), tomato, vegetables (celery, asparagus, leek, canned corn, young peas) are often used. You can often see finely chopped spinach in this dish. This the healthiest vegetable gives the soup an unusual bright green hue. Often, glass (rice) noodles or the smallest soup pasta are placed in seafood soup. You can also use ordinary potatoes for thickening - you need to boil it well and crush it. The soup should have a creamy consistency. A special place is occupied by creamy soups - part of the water there is replaced by heavy cream.
If red fish is used in the soup, with which we will replace part of the seafood, it can be boiled initially in the broth. Salmon and salmon practically do not contain bones, so they can be safely cut into pieces immediately and immersed in the future cream soup with seafood. Pink salmon can unpleasantly please. Therefore, it must be boiled in a whole piece, removed from the broth, carefully sorted out, breaking into pieces, and returned to the broth. If necessary, strain the water to avoid unpleasant surprises in the plates.
How to cook seafood
It is necessary to prepare the main ingredient taking into account its characteristics. In no case should you put seafood in the broth for the entire cooking period! The cooking time of most seafood is very short, and overcooking harms them. Tender squids will simply turn into rubber. Therefore, it is best to cook them separately and add them to the soup at the end of cooking. The simplest way- boil in boiling water for 3-4 minutes. You can also fry them in a frying pan by putting them in hot oil. The released juice is enough to start the quenching process. After 3 minutes, fragrant seafood will be ready.
If frozen blanks are used, they can be boiled without letting them melt. But then you have to cut into pieces already cooked. And you can pre-thaw and finely chop. Shrimp and mussels do not need to be cut into pieces, they are put in whole seafood soup. Medium-sized squids can be cut into rings. But those that are larger, it is better to chop finely into cubes.
Cooking seafood soup
The recipe for cooking regulates the following. Pour the required amount of water into the pan, put on fire. Heat the oil in a frying pan, fry the onion until translucent. Add finely grated carrots, simmer until fully cooked. To thicken the soup, add a couple of tablespoons of flour to the frying. You can also put finely chopped seafood here. Let's boil them separately. If we are preparing a seafood soup with cream, pour them into boiling water. Grated melted cheese can also be sent here. When it melts, add frying and seafood. Salt and pepper, let it boil. After turning off, generously sprinkle with finely chopped fresh herbs, cover with a lid and wrap the pan with a towel. Let the soup brew for a few minutes.
Serve on the table
The tenderness of the soup can be emphasized by exquisite serving. Suitable white deep dishes, light table textiles in a classic or nautical style. This noble dish is self-sufficient, it does not require any additions. You can submit to it homebaked bread, bruschetta, crispy pita. Fresh greens on the table will also come in handy.
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 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 tomato juice, add saffron, Provencal herbs and dried basil, bring back to a boil.
- 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 into a deep saucepan or saucepan olive oil, 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 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 circles.
- Place the leek in a saucepan, cover with water to cover the onion, and cook until half cooked.
- In the meantime, the scallops must be cut into round sticks, added to the pan with the onion and chopped with a blender.
- Pour the cream into the soup, bring to a boil and season with salt and pepper.
- Creamy scallop and leek soup is ready. When serving, add a dollop of butter to each bowl.
How to make creamy mussel soup?
Compound:
- 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.
- Heat in a deep saucepan vegetable oil, put 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.
