Seafood soup - easy, healthy, simple and quick to prepare.
This soup will ideally diversify your daily menu, and guests who appear for dinner will be pleasantly surprised.
Seafood Soup - General Cooking Principles
Seafood is boiled in boiling salted water. Allow them to cool, clean and cut into pieces. At this time, vegetables are prepared - tomatoes, onions, bell peppers, carrots. In most recipes, onions are passaged in a pan. Then mix the frying with seafood, add to the broth and let the soup sweat.
To get mashed soup - the broth with vegetables and seafood is beaten with a blender.
Serve soup with fresh herbs, crackers, cream, grated cheese. It all depends on taste and desire.
Seafood Soup with Mussels
Ingredients:
• One hundred grams of mussels;
• Onion - 3 pieces;
• Parsley roots;
• Butter (twenty grams);
• Salt, seasonings;
• Noodles.
Cooking method:
Mussels are cut into pieces, put in a skillet with butter and lightly fried. Add chopped onion and parsley roots, continue to simmer.
In a pan, heat water, add salt and boil the noodles (noodles for lagman will do). Ready noodles are washed under running water and then poured with boiling water.
In the boiling broth lay noodles, add a mixture of fried mussels with onions and parsley. Cook the soup until cooked. When serving, pour on portioned plates. Sprinkle with herbs. Cream or liquid sour cream are ideal as a sauce.
Seafood soup with mushrooms
Ingredients:
• One liter of water;
• A glass of soy sauce;
• Onion;
• Carrot;
• Four potatoes;
• Champignons - two hundred grams;
• Shrimp (fresh-frozen) - one hundred and fifty grams;
• Squid frozen;
• Fresh salmon - two hundred grams;
• Fish (escalar) - two hundred grams;
• Nori leaves;
• Cauliflower).
Cooking method:
Squids are boiled in salt water (cooking time is not more than three minutes, otherwise they will become hard). Cut them into strips.
Shrimps are also boiled, cooled and peeled.
Mushrooms are cut and fried in a pan with butter.
Chop the onion finely, grind the carrots, and cut the potatoes into slices. Cauliflower is divided into inflorescences. The fish is cut into pieces.
A liter and a half of water is poured into the pan and put on fire. After boiling, soy sauce is poured.
Lay onions and carrots, give a little boil. Then add potatoes and cabbage. Five minutes later, put pieces of fish.
Squids, shrimps and mushrooms are added next. Bring to a boil and put chopped nori leaves at the end of cooking. Seafood soup is ready.
Seafood Soup with Dumplings
Ingredients:
• Fifty grams of shrimp;
• Carrot;
• Onion;
• Parsley roots;
• Butter ;
• Twenty grams of semolina;
• Table. l milk;
• Egg (table).
Cooking method:
Shrimps are boiled in boiling salted water, after cooling, they are cleaned and cut into strips. Onions and carrots are peeled, finely chopped, then fried in a pan with oil.
To make dumplings, semolina is boiled. It should be thick and viscous. Semolina is mixed with egg and butter, form dumplings. Then they are boiled in boiling water, recline in a colander.
Add fried vegetables to the broth and let them cook for ten minutes. Shredded shrimp, spices are added and allowed to sweat for a few more minutes.
When serving for dinner in a portioned plate, first put dumplings, and then pour the vegetable broth with shrimp. Greens will give a fresh taste.
Seafood Soup with Bacon
Ingredients:
• One hundred grams of bacon;
• Three potatoes;
• Green onion);
• A can of corn (canned);
• A mixture of frozen seafood - half a kilogram;
• Nonfat cream - 0.2 l;
• Salt, seasonings;
• Fresh parsley;
• Cheese cookies (cracker).
Cooking method:
The bacon is cut into strips and lightly fried until golden in a saucepan with thick and high walls. Then it is blotted with a dry cloth to remove excess fat.
Peel the potatoes, cut into slices and fry in the fat remaining after the bacon.
Chives are chopped, juice is drained from corn and added to potatoes.
Pour a seafood cocktail and pour cream. Add water and boil the soup until cooked. Salt, season.
When ready, slightly chilled soup can be mashed with a blender. Serve with cheese cracker, sprinkle the broth with parsley.
Italian seafood soup
Ingredients:
• Four potatoes;
• Leek;
• One hundred grams of shrimp and mussels;
• Octopus - one hundred grams;
• White wine (semi-sweet) - 0.2 liters;
• Cream - two hundred grams;
• Water;
• Pepper (ground);
• Salt, dill.
Cooking method:
Potatoes are peeled and cut into slices. The white part of the leek is finely chopped. Spread the prepared vegetables in a hot dry frying pan and fry in a weak gas for about ten minutes, stirring occasionally. Then add one and a half glasses of water and leave to simmer.
At this time, in another pan, seafood is fried until browning.
All the ingredients are put in a saucepan, salt, add seasonings and simmer for five minutes. When ready, beat the soup with a blender to a homogeneous consistency. Then wine is added and heated. Served with fresh dill.
Seafood Soup with Cream Cheese
Ingredients:
• Half a kilogram of mussels;
• Shrimp (five hundred grams);
• processed cheese;
• Potato - seven pieces;
• Rosemary;
• Two liters of water;
• Salt, seasonings.
Cooking method:
Shrimps and mussels are peeled, washed under running water and boiled in boiling water. Allow to cool.
Peel the potatoes, cut into slices and throw in a pot of boiling water. Cook until tender, add grated cream cheese. Let the broth sweat on a slow gas until the cheese melts.
Then shrimps and mussels are added to the soup, ten minutes are allowed to sweat.
Before serving for dinner, seafood soup is salted and pepper. Rosemary is optionally added.
Seafood Soup "In Spanish"
Ingredients:
• Fish stock - one liter;
• Shrimp (peeled) - one hundred and fifty grams;
• Unpeeled shrimp - ten to fifteen pieces;
• Squid rings - one hundred grams;
• Fifteen pieces of mussel shells;
• Fish fillet (white);
• Three potatoes;
• Two tomatoes;
• Bulgarian pepper - 1;
• Onion;
• Three feathers of garlic;
• Pepper (peas);
• Bay leaves;
• Greens (fresh);
• Salt.
Cooking method:
Potatoes are peeled and cut into slices. At the pepper, the stem and core are cut out and cut into strips. Tomatoes are cut into pieces.
Onions and garlic are peeled, chopped and fried in a skillet with dry red pepper in a weak gas. Then put the prepared vegetables and simmer on slow gas until the pepper is soft.
Then the soup is mashed with a blender, transferred back to the pan and poured with broth.
Peeled shrimp and fish fillet cut into pieces. Shell shrimps are washed. Seafood is added to vegetables. The mixture is allowed to sweat on low gas (the fish should not fall apart).
Potatoes are cooked in a pan and the contents of the pan are added to it. Leave for ten minutes to infuse, adding spices and lavrushka.
White Wine Seafood Soup
Ingredients:
• Fillet of the sea language - half a kilogram;
• Four hundred grams of peeled shrimp;
• Mussels;
• Fresh oysters - 16 pieces;
• Four hundred grams of canned tomatoes;
• Onion;
• Two feathers of garlic;
• Celery - one stalk;
• One table. l olive oil;
• One hundred grams of white dry wine;
• Fish broth;
• Pepper, parsley, salt.
Cooking method:
Seafood is washed and cut into pieces. Onions and celery are finely chopped, garlic is passed through a crush. Cut the fish into slices.
Olive oil is poured into the pan and put on gas. Passion onion with celery, add garlic. Then they pour fish stock, a glass of white wine into the pan, add canned tomatoes, freeing them from the skin. Let the soup boil.
After boiling add chopped fish fillet and oysters. They are allowed to sweat for several minutes on low gas, then they are added to the soup with mussels and shrimps. Stew for several minutes before the mussels open. Seafood soup is ready! Served with greens and crackers.
Seafood Soup with Rice
Ingredients:
• Boiled scallops - two hundred grams;
• Half a glass of rice;
• Onion;
• Tomato;
• Freshly chopped greens;
• Salt, seasonings.
Cooking method:
Scallops are boiled, allowed to cool and cut into pieces.
The onions are peeled, finely chopped and passaged in a frying pan.
In the boiling broth, spread well-washed rice, add onion, seasonings, salt. Leave to cook on slow gas.
Tomatoes are poured with boiling water, peeled, cut into slices and throw soup at the end of cooking.
Ready soup is poured on portioned plates, put scallop meat, sprinkled with herbs.
Seafood Soup with Corn
Ingredients:
• Vegetable oil - one table. l .;
• Garlic - three feathers;
• Ground ginger root - thirty grams;
• One liter of chicken stock;
• A can of corn (canned);
• Thai sauce (fish) - one table. l .;
• Crab meat (canned.) - two hundred grams;
• Egg (table) - 1;
• Salt, seasonings.
Cooking method:
Heat oil in a pan and fry chopped garlic. Ginger root, corn and chicken broth are added. They let it boil.
After boiling pour fish sauce, add crab meat. Salted, seasoned and allowed to boil.
In a deep bowl, beat the egg with a blender and slowly, stirring, pour into the soup. I leave to languish on weak gas for several minutes. Seafood soup is ready. Enjoy your meal!
Seafood Soup - Tips and Tricks
• Any seafood is cooked very quickly, in a few minutes. Immediately after boiling, they should be removed from the heat, otherwise they will be digested and become stiff.
• Seafood is always boiled in boiling salted water.
• Lemon or lemon juice neutralizes the pungent smell of seafood.
