Fish and seafood soup recipes. Seafood soup: recipe. How to make seafood soup? Fish soup with seafood

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Hot, aromatic, incredibly tasty seafood soup is a hearty and very healthy lunch option for the whole family. Shrimp, scallops, squid, octopus, crabs and oysters are low in calories and high in protein, rich in iodine, calcium, and iron. They have a delicate and refined taste, which is important to highlight with the right ingredients. First courses with seafood will be an excellent alternative regular soups on vegetable or meat broth will make your diet balanced and varied. The main thing is to choose a good, proven recipe.

How to make seafood soup

In order to make a truly delicious soup from assorted healthy seafood, you need to remember a few important rules. The aromatic soup can be prepared with either broth or water. Shrimp, scallops, octopus and other seafood lose vitamins, become “rubbery” and tasteless if overcooked, so heat treatment takes literally a few minutes. If the first course contains additional ingredients, for example, rice, beans, potatoes, cauliflower or pumpkin, they should be pre-boiled or fried.

Seafood soup recipe

There are many ways to prepare hearty first courses with a sea cocktail. Seafood is combined with aromatic tomatoes, bacon, heavy cream, mushrooms, processed cheese and hard cheese, dumplings, and sea fish. Additional ingredients are cut into portions, fried or boiled in broth until tender, then blended in a blender until smooth and creamy or left whole. It all depends on the complexity of the recipe, taste preferences and available products.

Creamy

• Time: 40 min.
• Number of servings: 5 persons.
• Calorie content of the dish: 89 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Mediterranean.
• Difficulty: medium.

Delicate creamy seafood soup is one of the most delicious, popular and gourmet dishes classic Mediterranean cuisine. Cod can be replaced with any other sea fish, for example, flounder, salmon, halibut, golden salmon, trout, salmon. This fish contains virtually no carbohydrates and goes perfectly with juicy squid, mussels, and octopus. If desired, you can use rich fish broth instead of water, which will make the soup even more flavorful. The cream should be full fat (at least 33-35%), it gives a velvety texture and thickness.

Ingredients:

• seafood – 500 g;
• cream – 200 ml;
• egg yolk – 1 pc.;
• dry white wine – 250 ml;
• water – 500 ml;
• cod – 200 g.

Cooking method:

1. Wash the cod and cut into pieces.
2. Add cleaned, thoroughly washed seafood.
3. Add water and boil.
4. Pour in the wine.
5. Cook for 15 minutes without covering with a lid.
6. Use a slotted spoon to catch pieces of cod and assorted seafood.
7. Strain the broth.
8. Combine cream and raw egg yolk in a blender, beat until smooth.
9. Gradually add the strained broth.
10. Place the mixture in a saucepan, add pieces of cod and seafood.
11. Heat through without bringing the soup to a boil.

How to make frozen seafood soup

• Time: 45 min.
• Number of servings: 2 persons.
• Calorie content of the dish: 87 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: medium.

Proper preparation of frozen seafood is one of the main conditions for cooking delicious soup. Squid, shrimp, mussels, scallops and other components of a sea cocktail cannot simply be poured into cold water, otherwise they will give up almost everything to the liquid useful substances. A win-win option is to subject the assorted seafood to shock heat treatment. To do this, the ingredients are immersed in a saucepan, filled with clean cold water, brought to a boil and abundant foam appears, after which they are immediately washed under running water.

Ingredients:

• frozen seafood – 300 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• water – 250 ml;
• flour – 2 tbsp. l.;
• celery root – 50 g;
• green peas – 100 g;
• milk – 500 ml;
• butter – 50 g.

Cooking method:

1. Place seafood in a waterproof bag and immerse in cold water until completely thawed.
2. Chop the onion.
3. Fry in oil until golden brown.
4. Add peas, diced carrots and peeled celery root to the pan.
5. Fry for 10 minutes.
6. Pour in half a portion of water. Simmer until the vegetables are almost ready.
7. Add seafood.
8. After 2 minutes, pour in hot milk and boil.
9. Pour in the remaining half portion of water mixed with flour. Mix.
10. Boil, cook for 3 minutes.

Spicy

• Time: 35 min.
• Number of servings: 4 persons.
• Calorie content of the dish: 36 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: medium.

The taste of spicy seafood soup will be rich, interesting and truly royal if you add 300 grams of mussels, shrimp and squid to the broth, which must be peeled. The natural flavors of the seafood cocktail can be “sealed” by pre-frying each ingredient in a frying pan for a couple of minutes. In this case, the time of their subsequent heat treatment should be reduced. The soup will be even more piquant and spicy if you add it to its composition. apple cider vinegar, Japanese soy sauce, a few more herbs and spices, for example, cardamom, anise, cumin.

Ingredients:

• seafood – 900 g;
• fish broth – 1.5 l;
• chili pepper – 0.5 pcs.;
• paprika – 1 tsp;
• garlic – 1 tooth;
• tomatoes – 3 pcs.;
• vegetable oil – 1.5 tbsp. l.;
• lemon juice – 4 tbsp. l.;
• onion – 1 pc.;
• bell pepper – 2 pcs.;
• cilantro - to taste.

Cooking method:

1. Bulgarian pepper, cut onion into cubes.
2. Grate the garlic.
3. Finely chop the chili pepper.
4. Heat oil in a large saucepan and add prepared ingredients.
5. Fry for 5-8 minutes.
6. Pour in fish broth.
7. Add paprika, lemon juice.
8. Boil, cook for 10 minutes.
9. Add cilantro, peeled and chopped tomatoes, seafood.
10. Cook for 5 minutes.

Miso soup

• Time: 45 min.
• Number of servings: 2 persons.
• Calorie content of the dish: 93 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Japanese.
• Difficulty: medium.

Misoshiru with juicy shrimp is a famous first course Japanese cuisine, the ingredients of which can be changed depending on the season, mood and taste preferences. It is traditionally served in round or square lacquered bowls that are easy to hold to your lips to sip the rich, salty broth over the edge. The dashi broth will be even more flavorful if you replace the carrots with a handful of dried smoked tuna flakes (katsuobushi) or sardines (irikodashi). It is not recommended to reheat dishes with miso paste, so you should not cook miso soup for future use.

Ingredients:

• shrimp – 300 g;
• miso paste – 4 tbsp. l.;
• nori – 3 pcs.;
• tofu cheese – 700 g;
• eggs – 2 pcs.;
• water – 2.5 l;
• carrots – 1 pc.

Cooking method:

1. Remove shells and heads from shrimp.
2. Cut the peeled carrots into large cubes.
3. Combine carrots, 1 sheet of nori, broken into several pieces by hand, and shrimp heads and shells in a saucepan.
4. Pour water, cook for 20 minutes.
5. Strain the broth using a sieve or cheesecloth.
6. Mix about 150 ml of broth with miso paste, it should completely dissolve.
7. Combine clean strained broth, a mixture of broth with miso paste, shrimp, tofu cut into large cubes, 2 sheets of nori, broken by hand, in a saucepan.
8. Cook over medium heat for 2 minutes, stirring.
9. Beat in the eggs one at a time, keeping the yolks intact.
10. Cook the soup for another 4 minutes.

Tomato

• Time: 35 min.
• Number of servings: 4 persons.
• Calorie content of the dish: 53 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Italian.
• Difficulty: medium.

Thick, rich soup with pasta, aromatic tomatoes in own juice and seafood has an appetizing amber color. It will acquire a unique Italian “character” if you use traditional Mediterranean seasonings - oregano, marjoram, rosemary, thyme. You can choose any pasta, but conchiglie shells, thin strips of tagliatelle, farfalle butterflies, spiral-shaped fusilli and anelli rings will look especially impressive in a hearty first course. Each serving can be decorated not only with herbs, but also with king prawns, cooked separately on the grill.

Ingredients:

• seafood – 400 g;
• tomatoes (fresh or in their own juice) – 250 g;
• vegetable broth – 400 ml;
• onion – 1 pc.;
• garlic – 2 teeth;
• lemon juice – 2 tbsp. l.;
• olive oil – 2 tbsp. l.;
• basil - to taste.

Cooking method:

1. Cut the onion into cubes, chop the garlic.
2. Sauté in oil in a thick-walled pan.
3. Add washed, cleaned seafood.
4. Fry over high heat for 4 minutes.
5. Add tomatoes. Simmer until the liquid is reduced by half (for tomatoes in their own juice).
6. Pour in vegetable broth.
7. Add lemon juice. Boil.
8. Add pasta, cook for 15 minutes on low heat.
9. Sprinkle the soup with fresh basil.

With cheese

• Time: 50 min.
• Number of servings: 4 persons.
• Calorie content of the dish: 57 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: medium.

Golden cheese soup with large shrimps and potatoes is amazing creamy taste and a pleasant thick texture. It is advisable to choose processed cheese without additives, but you can safely experiment with a set of spices and herbs. For piquancy and aroma, it is good to add paprika to the dish, bay leaf, a little nutmeg or crushed chili pepper, seeded. The finished soup is served with croutons or fresh bread in portioned bowls. Sprinkle each serving with grated Parmesan.

Ingredients:

• shrimp – 400 g;
• processed cheese – 400 g;
• water – 2 l;
• potatoes – 400 g;
• carrots – 3 pcs.;
• vegetable oil – 3 tbsp. l.;
• dried dill – 1 tsp.

Cooking method:

1. Cut the carrots into strips or grate them.
2. Fry in oil until soft.
3. Boil water.
4. Add to a pot of water processed cheese, melt.
5. Add diced potatoes.
6. When the potatoes are almost ready, add carrots and peeled shrimp. Mix.
7. After boiling, add dried dill.
8. Before serving the soup, you need to let it cool and brew under a closed lid.

Fish soup with seafood

• Time: 35 min.
• Number of servings: 4 persons.
• Calorie content of the dish: 34 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: medium.

The seafood soup will be especially tasty if you cook it with white sea fish - perch, flounder, cod, pollock, halibut, red snapper, pollock, haddock. This dietary and very healthy first course is served in portions or in a beautiful communal tureen with croutons or fresh white bread. If necessary white rice can be replaced boiled potatoes, cut into medium-sized cubes, or a ready-made mixture of any frozen vegetables. The taste of the original soup will become richer and more concentrated if you use rich fish broth instead of water.

Ingredients:

• sea ​​cocktail – 500 g;
• white fish fillet – 300 g;
• rice – 100 g;
• onion – 1 pc.;
• water – 2.5 l;
• garlic – 4 teeth;
• Sunflower oil – 2 tbsp. l.

Cooking method:

1. Boil rice (white or wild) until tender.
2. Cut the fillet into medium-sized pieces, and the onion into cubes.
3. Fry in oil in a thick-walled pan.
4. Pour in water and boil.
5. Add seafood cocktail to the pan with fish and onions and cook for 3 minutes.
6. Add rice. Remove from heat after 3 minutes.
7. Add grated garlic, cover with a lid.

With mushrooms

• Time: 40 min.
• Number of servings: 4 persons.
• Calorie content of the dish: 86 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: medium.

A nutritious soup with mussels, shrimp and champignons has a pleasant, slightly spicy creamy taste and a subtle aroma of garlic that instantly awakens the appetite. Instead of champignons, you can use other fresh or canned mushrooms, for example, shiitake, chanterelles, boletus, porcini mushrooms, which go well with assorted seafood. The taste of mushrooms will be helped by spices - allspice, thyme, bay leaf, but you should not add a lot of seasonings. Spicy if desired onions replaced with more tender leeks, and healthy asparagus or celery is added to the broth.

Ingredients:

• mussels – 200 g;
• shrimp – 200 g;
• champignons – 300 g;
• cream – 400 ml;
• dry white wine – 200 ml;
• onions – 2 pcs.;
• butter – 50 g;
• chicken broth – 1.4 l;
• garlic – 2 teeth.

Cooking method:

1. Cut the champignons into slices.
2. Grate the garlic, chop the onion. Fry in oil until translucent in a thick-walled pan.
3. Add mushrooms to the pan and simmer for 8 minutes.
4. Add wine. Simmer for another 8 minutes without covering.
5. Pour in chicken broth, boil.
6. Add mussels and shrimp after 5 minutes.
7. After 3 minutes, gradually add cream.
8. Stir and boil again.

Lagman

• Time: 30 min.
• Number of servings: 4 persons.
• Calorie content of the dish: 62 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Central Asian.
• Difficulty: medium.

The original lagman in fish broth, cooked with healthy seafood is a bold modern fusion, combining notes of Uzbek and European cuisines. Classic version A rich dish is prepared in a large, thick-walled cauldron, which allows all ingredients to heat evenly and exchange flavors. Egg noodles made from durum wheat should be of high quality, long, and not too thin. The finished soup is served hot in portioned ceramic bowls that retain heat for a long time, and optionally garnished with finely chopped parsley, dill or cilantro.

Ingredients:

• seafood – 500 g;
• noodles – 300 g;
• tomatoes – 2 pcs.;
• fish broth – 1.5 l;
• bell pepper – 2 pcs.;
• onion – 1 pc.;
• vegetable oil – 2 tbsp. l.;
• garlic – 2 teeth.

Cooking method:

1. Tomatoes, bell peppers, onions cut into cubes.
2. Fry in oil for 5 minutes.
3. Pour in warm fish broth.
4. Add seafood.
5. Boil. Reduce heat, cook until done.
6. Separately, boil the noodles until tender. Drain in a colander.
7. Divide the noodles among deep plates.
8. Pour in the seafood broth.
9. Sprinkle the soup with grated garlic.

Thai

• Time: 45 min.
• Number of servings: 5 persons.
• Calorie content of the dish: 63 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Thai.
• Difficulty: medium.

A savory first course with green curry paste, oyster sauce and seafood, one of the many variations of tom yum soup, which is popular in Thailand, Malaysia, Indonesia and Singapore. Low calorie, amazing aromatic dish Thai cuisine has a unique exotic taste, thanks to the unique combination of fish broth and coconut milk. If desired, lime wedges or large shrimp, previously fried in oil with hot spices and a crushed clove of garlic, can be used as a decoration and additional ingredient.

Ingredients:

• seafood – 700 g;
• squid – 300 g;
• lemongrass – 3 pcs.;
• oyster sauce – 4 tbsp. l.;
• green curry paste – 1 tbsp. l.;
• fish broth – 800 ml;
• coconut milk – 800 ml;
• lime leaves – 3 pcs.;
• ginger root – 50 g;
• cilantro – 50 g.

Cooking method:

1. Add ginger, lime leaves, cilantro stems and lemongrass, cut into pieces up to 3 cm long, to the broth.
2. Boil, reduce heat. Simmer for 20 minutes.
3. Pour in coconut milk, Asian oyster sauce.
4. Boil again and simmer for 10 minutes.
5. Add curry and seafood.
6. After 3 minutes, remove the Thai soup from the heat.
7. Sprinkle with finely chopped cilantro leaves.
8. Separately, grill the squid.
9. Place a portion of squid in each bowl of soup when serving.

Video

Discuss

Seafood soup - recipe

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

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

To prepare seafood soup, you need to decide on the main component: squid, shrimp, mussels, oysters, fish, and so on. Spanish seafood soup requires shrimp, while Japanese seafood soup requires squid, seaweed and miso paste.
You can prepare seafood soup with milk or cream, seafood puree soup or cream soup, with the addition of tomatoes, and so on.

Spanish seafood soup

Ingredients:

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

Cooking method:

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

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

Cut the peeled shrimp and fish fillets, rinse the shrimp with the shell. Place everything in broth with vegetables. Simmer the seafood soup over low heat for several minutes so that the fish does not overcook.
Separately, cook the potatoes in a saucepan until half cooked. Add the contents of the frying pan, saffron, bay leaf, and salt to it. Leave to sit covered for 10 minutes.
Spanish seafood soup is ready. For decoration, you can sprinkle with chopped fresh herbs.

Bon appetit!

Italian soup with seafood and cream

Ingredients:

• 300-400 ml water
• 200 ml cream (15% fat)
• 200 ml semi-sweet white wine
• 300 g seafood
• 3 pcs. potatoes
• 1 piece leek
• dill and shrimp - for decoration
• ground white pepper

Cooking method:

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

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

Place the puree in a saucepan, add wine and cream. Bring to a boil.

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

Bon appetit!

Seafood soup with mushrooms

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

Ingredients:

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

Cooking method:

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

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

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

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

Bon appetit!

Thai seafood soup

How to cook spicy seafood soup? Seafood soup, the recipe for which is described below, belongs to Thai cuisine. Unlike Italian seafood soup, Thai cuisine is known for its hot and spicy dishes. The hallmark of Thailand is the spicy seafood soup Tom Yam.

Ingredients:

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

Cooking method:

Preparation of Thai seafood soup will take 35 minutes.

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

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

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

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

Bon appetit!

Miso soup with seafood

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

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

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

Ingredients:

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

Cooking method:

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

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

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

Serve seafood miso soup hot.

Bon appetit!

Chinese seafood soup

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

Ingredients:

• 1 liter of water
• 300 g frozen seafood
• 1 piece tomatoes
• 2 pcs. juicy lime
• 1-2 pcs. chili pepper
• handful of long grain rice
• 3 cloves garlic
• 2 teaspoons sea salt
• soy sauce
• cilantro or parsley
• allspice

Cooking method:

Pass the garlic through a garlic press or finely chop. Pour water into a saucepan, add garlic and sea salt, bring to a boil. Then add rice and cook for 5-7 minutes. Add seafood, cook for another 2-3 minutes. Instead of frozen seafood, you can use fish or just shrimp, squid, octopus or other to taste to prepare the soup.

Squeeze the juice from the lime and cut the chili peppers into strips. Add lime and chili juice, soy sauce, allspice to the pan with seafood soup, mix thoroughly. Cut the tomato into pieces, place in a pan and cook for another 3-5 minutes.

Garnish the finished Chinese seafood soup with fresh cilantro or parsley. Serve hot.

Bon appetit!

Cheese soup with seafood

How to cook seafood soup with cheese and red fish? Then the seafood cheese soup recipe is for you!

Ingredients:

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

Cooking method:

Peel the potatoes and cut into cubes. Boil water, add potatoes.
Peel the vegetables, finely chop the onion, grate the carrots coarse grater or cut into strips, fry everything in olive oil over moderate heat until golden brown.

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

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

Cheese soup with seafood and red fish is ready!

Bon appetit!

Seafood cream soup

Seafood cream soup is easy and simple to prepare. It has a delicate taste and will appeal to both adults and children. The recipe is given a special refined taste by the three bases of the soup: broth, milk and cream.
The creamy seafood soup, the recipe for which is written below, is made from fresh mussels and bacon.

Ingredients:

• 1.5 kg mussels
• 750 g potatoes
• 500 ml milk
• 300-350 ml broth
• 125 ml cream
• 1 tbsp. water
• 3 pcs. bacon
• 1 piece onions
• 1 clove of garlic
• 3 tbsp. spoons of parsley
• 2 tbsp. tablespoons vegetable oil

Cooking method:

To prepare seafood soup, you need fresh mussels. First of all, you need
discard mussels with broken shells or those that are open and will not close. Soak the remaining mussels for 1-2 hours in cold water, then drain in a colander and put in a saucepan, pour in 1 tbsp. water, cover with a lid. As soon as the water boils, reduce the heat and keep for about 5 minutes. Then drain the liquid into a separate container and discard any mussels that have not opened. Remove the mussels from the remaining shells. You can also use other seafood: shrimp, squid or octopus.

Finely chop the bacon and onion, press the garlic through a garlic press. Heat separately in a saucepan vegetable oil, add bacon, onion and garlic. Stirring, cook over moderate heat until the bacon is golden brown and the onion is softened. Add diced potatoes and stir.

Add water to the liquid in which the mussels were cooked to make 1 1/4 cups, pour into the pan, and also add milk and broth. Bring to a boil over medium heat, then keep the cream soup on low heat for 15-20 minutes until the potatoes are ready. After this, remove the lid and cook for another 10 minutes. Then add cream, mussels, pepper and salt.

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

Bon appetit!

Tomato soup with seafood

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

Ingredients:

• tomatoes in their own juice
• 500 g fish fillet (any to taste)
• 500 g shrimp
• 2 pcs. onions
• 2 cloves garlic
• olive oil
• seasonings (Italian herbs)
• parsley
• ground black pepper, sugar, salt - to taste

Cooking method:

For tomato soup with seafood and tomatoes, it is better to choose tomatoes canned in their own juice and without vinegar. If you use fresh tomatoes, then the more watery they are, the more they will be needed.

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

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

Bon appetit!

Milk (creamy) soup with seafood

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

Ingredients:

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

Cooking method:

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

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

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

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

Bon appetit!

Discussion 1

Similar materials

Seafood dishes have long gained popularity around the world. They are exquisite, tasty and incredibly healthy. All seafood contains protein, quickly absorbed by the body, vitamin D and B vitamins, omega-3 and omega-6 acids, phosphorus, sulfur, sodium, magnesium, zinc.

At the same time, airy but hearty seafood soups are popular in a number of cuisines around the world: Asian, Italian and French. Any housewife can make this dish; you can choose a recipe and make it unique by including special ingredients.

Seafood soup: original recipe

Compound:

1. Seafood - 150 gr.
2. Shrimp - 100 gr.
3. Cream - 100 ml.
4. Tomato - 1 pc.
5. Garlic - 2 cloves
6. Carrot - 1 pc.
7. Potatoes - 1 pc.
8. Celery root - 50 gr.
9. Green peas - 150 gr.
10. Parsley, basil - to taste
11. Spider web vermicelli - 4 tbsp. l.
12. Salt, black pepper, ginger, nutmeg, aromatic herbs - to taste

Preparation:

• You should not defrost seafood before cooking; you should put it in water, bring it to a boil, drain it and set it aside.
• All vegetables must be peeled: chop the potatoes into cubes, carrots and celery into medium cubes.
• Peel the garlic and finely chop it using a sharp knife, cut the onion into medium half rings.
• Chop the greens, prepare the cream and vermicelli.
• It is necessary to remove the skin of tomatoes; to do this, scald the tomatoes with boiling water, then with cold water, after this procedure the skin will be easily removed. Cut, remove seeds and chop the tomato with a knife.
• Then heat a small amount of olive oil in a frying pan, add the tomato pulp and simmer a little until it thickens and looks like a sauce.
• Pour 1 liter of water into a saucepan and bring to a boil, add potatoes, carrots and celery root. Boil until soft, add frozen garlic green peas and onion, season with salt and pepper, a pinch of nutmeg and ginger, 1/2 tsp. a mixture of Mediterranean herbs.
• Bring all vegetables to full readiness over low heat at a low simmer. As soon as they are ready, add seafood and peeled shrimp, boil for 1-2 minutes.
• After that pour in tomato sauce, cook for a couple more minutes.
• Add the smallest vermicelli, which is cooked for 2-3 minutes. As soon as it becomes soft, pour in the cream and wait until the soup boils.
• Sprinkle with finely chopped basil and parsley and remove from heat.

Tomato soup with sea cocktail

Compound:

1. Seafood cocktail - 250 gr.
2. Onion - 1 head
3. Garlic - 3 cloves
4. Sweet pepper - 1 pc.
5. Tomatoes - 1 pc.
6. Tomato juice - 350 gr.
7. Saffron - 1 tsp.
8. Dried basil - 1 tsp.
9. Provençal herbs - 1 tsp.
10. Chicken egg - 2 pcs.
11. Lemon juice - 1 tbsp. l.

Preparation:

• Place the frozen cocktail in a deep bowl and pour boiling water over it. Leave for 7 minutes, then drain in a colander and cool slightly. Place in a saucepan, add 500 ml of water and place over medium heat.
• In a frying pan, heat 1 tbsp. l. vegetable oil and fry the onion and garlic until golden brown. Add the onion-garlic mixture to the pan with seafood.
• Wash the tomatoes and paprika, peel the stems and cut into small cubes. Pour into the pan where the onion and garlic were and, stirring quickly, fry for a few minutes.
• Place the vegetables in a saucepan, stir and bring to a boil. Lightly salt, pepper and add a couple of black peppercorns.
• Then pour in tomato juice, add saffron, provencal herbs and dried basil, bring to a boil again.
• Squeeze about 1 tbsp from the soup. l. lemon juice, stir and let simmer for 5-7 minutes. Meanwhile, beat 2 eggs in a small bowl.
• Carefully and carefully pour the eggs into the boiling soup in a thin stream, stirring continuously. Remove the dish from the heat and let it sit for 20 minutes.
• Cool the finished tomato soup with seafood, serve, garnish with black pepper and sprinkle with lemon juice.

Seafood cream soup

Compound:

1. Carrots - 1 pc.
2. Onions - 1 pc.
3. Fresh celery - 1 bunch
4. Chicken or fish broth - 500 ml.
5. Milk - 1 l
6. Shrimp - 250 gr.
7. Seafood cocktail - 700 gr.
8. Canned salmon - 1 can
9. Corn - ½ can
10. Butter - 70 gr.
11. Olive oil - 2 tbsp. l.
12. Garlic - 2 cloves
13. Hard cheese - 100 gr.
14. Nutmeg - ½ tsp.
15. Bay leaf - 1 leaf
16. Pepper, salt - to taste

Preparation:

• Peel the carrots and cut them into circles, celery into cubes, and garlic into slices.
• Pour olive oil into a deep saucepan or saucepan, heat it and place the chopped vegetables in it. Fry for 5-7 minutes, then pour in 200 ml of broth. milk and cook for about 20 minutes.
• You need to prepare seafood for the soup. If they were frozen, they must be thawed, washed, the mussels must be cleared of their shells, the shrimp must be peeled, and the heads of the squid must be removed.
• At this time, beat the rest of the milk with flour until smooth and stirring constantly, pour the milk-flour mixture into the saucepan, cook until the soup thickens.
• Add seafood and cook until done, then remove half of it from the soup and set aside in a separate plate.
• Grind the soup using a blender and heat for about 5 minutes, add grated cheese, canned corn, butter and the rest of the seafood.

Compound:

1. Leek - 700 gr.
2. Heavy cream - 400 ml.
3. Canned scallops - 200 gr.
4. Butter - 50 gr.
5. Salt, pepper - to taste

Preparation:

• Wash the leek well, cut off the white part and cut it into thin slices.
• Place the leek in a saucepan, add enough water to cover the onion, and cook until half cooked.
• Meanwhile, the scallops must be cut into round pieces, added to the pan with the onions and chopped in a blender.
• Pour cream into the soup, bring to a boil and season with salt and pepper.
• Creamy scallop and leek soup is ready. When serving, place a piece of butter on each plate.

How to make creamy mussel soup?

Compound:

1. Mussels - 1.5 kg
2. Potatoes - 750 gr.
3. Bacon - 3 strips
4. Chicken or fish broth - 350 ml
5. Milk - 0.5 l.
6. Cream - 125 ml
7. Water - 1 tbsp.
8. Vegetable oil - 30 ml
9. Onions - 1 pc.
10. Garlic - 1 clove
11. Parsley - a small bunch
12. Salt, pepper - to taste

Preparation:

• It is necessary to sort through the mussels and remove open or broken shells. Then soak in cold water for a couple of hours, drain and dry on a towel.
• Place the mussels in a saucepan, add water, cover with a lid and let warm through.
• As soon as the water boils, reduce the heat and simmer for about 5 minutes.
• Then drain the liquid into another container; mussels with unopened shells should be thrown away. Carefully remove the meat from the remaining ones and set aside for now.
• Peel and chop the onions into strips, and the bacon into strips.
• Pass the garlic through a press.
• Heat vegetable oil in a deep saucepan, add garlic, onion and bacon, fry until golden brown, stirring constantly.
• Peel and cut the potatoes into cubes, place in a saucepan with the onion, bacon and garlic and stir.
• Add 300 ml of clean water to the mussel liquid and pour everything into the pan, immediately pour in the broth and milk. Bring the soup to a boil and reduce heat.
• Cook the creamy soup over low heat until the potatoes are completely cooked. Then open the lid and cook for another 10-15 minutes.
• Then add cream, mussel meat, season with salt and pepper and heat for another 10-20 minutes.

It's delicious and tender soup easy to prepare. Thanks to the unusual way of serving, where the plate acts as white bread, You can surprise your guests or family.

Compound:

1. Onions - 1 pc.
2. Unpeeled shrimp - 500 gr.
3. Scallops - 300 gr.
4. Cream 10 percent fat - 500 ml.
5. Fused cream cheese“Philadelphia” or regular in baths - 200 gr.
6. Round white bread - 1 pc.
7. Salt, pepper - to taste

Preparation:

• Peel and chop the onion, place in a saucepan, add 1 liter of water and cook for about 25 minutes.
• While the onion is soft, peel the shrimp and cut the scallops into cubes.
• Once the onion is cooked, add the seafood to the pan and cook for 5 - 7 minutes.
• Pour in the cream, add the cheese, salt and pepper. Cook until the cheese has melted and the soup has a creamy consistency.
• Take a round bread, cut out the middle of it so that you get a depression into which you need to pour the seafood cream soup.

Seafood is gaining more and more space on the home table. There are many reasons for this: they are extremely healthy, have a pleasant taste and give room for culinary imagination. Seafood soup offers a palette of flavors that gourmets will appreciate.

Not a single day can go by without liquid hot food, especially if there are children in the family. Grandma's usual soups are boring, and housewives are trying to diversify the menu. Seafood is just the secret that will greatly expand the book of your favorite family recipes. At the same time, mothers will not have to spend more time.

Seafood is rich in proteins, iodine, rare fats, vitamins and minerals. These products are simply necessary in the human diet, as they have a beneficial effect on health.

The principle of preparing “sea” soups is similar: you need a rich broth from fish, vegetables, or dairy products.
Puree lunch is prepared using a meat grinder or blender.

Seafood is interchangeable in taste.
Frozen semi-finished products, which are abundant in stores, or fresh delicacies are suitable for use.
Do not skimp on greenery and herbs, which will complement the fish menu with flavors.
Soups cook quickly, so you will certainly have time for an unexpected visit from guests.

Cream soup of mussels and corn

Seafood soup is often cooked only with shellfish, as they are combined with different foods. They are used to prepare thick tomato soup and 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 each
• 1 stalk of celery

Cook the mussels in alcohol. If large shellfish are confused by their shape, cut them into pieces aesthetically.
Cut carrots, celery and onion into medium-sized squares. In this form, sauté in oil.
Pour the corn into the liquid along with the canned juice and cook for a while. We leave the broth, and pour most of the corn into the frying vegetables, and keep it on the stove.
After this, grind the mixture in a blender and combine with the broth. Additionally, pour in milk and add dry herbs. Bring the seafood cream soup to a boil, only then add the mussels and the rest of the corn grains into it. Serve with wheat bread croutons.

Creamy shrimp and corn soup

• Can of canned corn
• 2 tbsp. flour
• 100 grams of butter
• Shrimp without shell
• 2 glasses of milk
• Salt, herbs and spices

Let's start cooking seafood soup with corn. Using a blender, grind into a soft mass, add water and boil.
Fry the flour in a frying pan, pour in hot milk, and get a thick liquid.
Bring to 100 degrees, combine with corn broth. Cook, stirring, so as not to burn.
Reduce the temperature and cook the dish with shrimp for 7-10 minutes. At the end, add a piece of butter, spices, and fresh herbs.

Creamy shrimp soup with asparagus

• Vegetable broth – 750 ml.
• Green asparagus – 500 grams
• 3 shallots
• 50 grams butter
• 125 ml. cream – 3 tbsp.
• Light white wine
• Shrimp – 100 grams
• Spices: ground white pepper, nutmeg, salt

Take the bottom of the asparagus stalks, divide them into quarters, and discard the tough top. Chop the shallots into cubes. Fry both ingredients. When the onion turns golden, add the broth and simmer covered.
Beat the prepared boiled vegetables in a blender, add dairy product, spices and alcohol, simmer again for 15 minutes.
Fry shrimp in butter. When the puree soup is poured into plates, put the seafood on top and try the homemade masterpiece.

Creamy soup of scallops and leeks

• Boiled-frozen scallop meat – 200 gr.
• Butter
• Heavy cream - two cups
• Chopped dill
• Leek – 700 grams
• Lemon and salt

Cook the leeks until soft, and combine with the scallops in a blender. Mix the resulting thick slurry with cream and cook. Place a piece of butter, a fresh sprig of herbs and a lemon wedge in a serving bowl.

Italian tomato soup with seafood

• Tomatoes in their own juice – 300 grams
• 1 tomato and onion each
• Salmon – 300 grams
• Mussels – 150 grams
• Shrimp – 150 grams
• Squid – 150 grams
• Celery stalks – 1-2 pcs.
• Liter of water
• Olive oil
• For seasoning: basil, pepper, mixture of herbs.

We use the salmon limbs to make broth for tomato soup with seafood, and reserve the fillet.
Sauté the onion until fragrant.
In a blender, blend the soup base: tomatoes, fried onions, celery, fresh tomato and seasonings.
Fry mussels and shrimp in oil. Cut the salmon flesh into cubes, and the squid flesh into thin strips.
Pour the puree into the fish broth, distribute evenly, add seafood. One moment and we serve the guests, sprinkled with dill.

Tomato soup with seafood and cheese

• Liter of water
• Dry white wine – 100 ml.
• Olive oil – 50 gr.
• Hard cheese – 100 gr.
• Tomatoes in their own juice – liter
• 1 onion and 1 carrot each
• Shrimp – 400 gr.
• Lemon
• Sugar - tsp.
• Oregano

Chop the vegetables and simmer in olive oil. Add lemon juice, seasonings and wine. Keep on fire for 7 minutes, add tomatoes and grind in a blender until pureed.
Dilute the puree with water and cook covered for 20 minutes. The hot base is ready, and bake the shrimp separately in the oven. Place on top of a plate and sprinkle the tomato soup with seafood with cheese shavings.

Seafood soup “Sea Cocktail”

• Sea cocktail – half a kilo
• Butter – 50 grams
• 2 stalks of celery
• 1 each bell pepper and onion
• Handful of flour
• 2 cups milk and cream each
• Chicken broth - half a glass
• Dried thyme, nutmeg, salt and pepper

Sea cocktail soup is easy and quick to prepare. Fry seafood in butter and set aside.
Using the remaining oil, continue to fry the finely chopped celery, onion and pepper. We achieve softness of the vegetables, mix with flour and other products. Cook our hearty first course until it thickens. Now pour the sea cocktail into it. Serve to the table when the broth has brewed a little.

Tomato soup with shrimp

• Tomatoes in their own juice – 800 ml.
• Shrimp – 340 grams
• Celery - 180 grams
• Leek - 110 grams
• A pinch of hot pepper
• 3 cloves of garlic
• Cumin, cilantro, seafood spices
• Olive oil
• Finely chop the pepper, onion and celery until the juice comes out.

Cooking method

This dish is called “Tomato soup with seafood” because shrimp can easily be replaced with other types of sea creatures: scallops, mussel meat, fish, squid.
Grind fresh tomatoes into puree or replace tomato juice.
Simmer juicy vegetables over medium heat, add seasonings, garlic, hot pepper. If there is not enough liquid, do not let it fry, it is better to add water.
Pour tomato puree into the finished sauté and dilute with water to the desired consistency. Bring to a boil until foam appears on top. Add shrimp. Cooking time for shrimp is 5-7 minutes. Add chopped herbs and continue heating the soup. Turn off the heat and let the soup brew. Serve in 10 minutes ready dish, not forgetting to put a slice of lemon on the plates.

Tomato soup with rice and seafood

• Half a cup of long grain rice
• Canned tomatoes – 700 grams (or 5 fresh)
• Chicken broth – 2 cups
• Seafood – 300 grams
• Celery – 2 stalks chopped
• Half an onion (chopped)
• Carrots (grated)
• Olive oil – 2 tbsp.
• Basil

Fry celery, onion and carrots in oil until soft. Add rice and keep on fire for a few more minutes. We also pour canned tomatoes here, or peel fresh tomatoes, cut them and put them to stew. The last ingredient in the process is broth. Pour in and cook for 20 minutes.
After this, add semi-finished fish or shellfish and continue cooking over low heat. When the meat ingredient brightens, remove the finished treat from the stove. Basil will add an original taste to a hot dish.

Bouillabaisse

• Sea fish – 2 kg.
• Fennel – 1 pc.
• 3 tomatoes
• 3 cloves of garlic
• Leeks – 3 pcs.
• Water - 2 liters
• Celery – 2 stalks
• Bouquet garni

Preparation

The more fish parts in the broth, the better the result. We cut off the heads and tails of the fish and prepare a rich broth.
Fry fennel, tomatoes, sliced ​​onions and garlic until softened.
Place the vegetable filling of the soup in the strained broth, add salt and pepper, add bouquet garni, and cook for 15 minutes. At the same moment add pieces of fish.
You need to eat bouillabaisse right away, piping hot.

Salmon and sea cocktail soup

• Packaging of prefabricated seafood - 200 grams
• Salmon – half a kilogram
• Heavy cream - to taste
• A couple of sprigs of basil
• Ground black pepper and salt

Description of preparation

Sea cocktail soup begins by preparing the broth. Cook a piece of salmon for about 15 minutes. Remove the fish, put the sea cocktail into the broth and keep it in boiling water for 3-5 minutes. Cut the salmon into pieces and return it to the soup. Salt, pepper, add chopped basil. Other spice branches will also work. And the brighter their taste, the richer the taste sensations.
We wait another 10 minutes and pour in the cream. Let it sit and a light lunch is ready. If you want something more substantial and satisfying, add potatoes, rice or pearl barley. Ukha is cooked using the same principle.

Cheese soup with seafood

Creamy seafood soup with turmeric turns out a sunny color and will cheer you up in winter.
Add ingredients in the order described in the recipe.
Ingredients

• Liter of water
• Processed cheese – 4 packs
• Package of prefabricated seafood – 400 grams
• 2 potatoes
• Bulb
• Turmeric, saffron, ground white pepper
• Greens to taste
• Vegetable oil

We wash the seafood packaging and remove the ice. In a frying pan small quantity Simmer the water for 5 minutes until it boils. Pour more oil and fry. Separately sauté the chopped onion. Boil water in a saucepan. As soon as bubbles appear, pour grated cheese into the liquid. Here it is important to stir monotonously so that the cheese mass disperses and becomes homogeneous, without lumps. The next step is potatoes. Cut into strips and cook in the cheese mixture until tender. Add fried onions, spices, salt. At the end, add seafood to the soup, immediately turn off the stove and close the lid. Leave for 15 minutes and
pour into plates. Don't forget the green sprigs that will add flavor to the seafood
unforgettable aroma. The first course based on seafood is better suited
crackers for a bite. Therefore, do not be lazy to fry the pieces in oil
or, showing skill, cook garlic croutons.

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

They say that this dish originated on the Mediterranean coast. The cuisine of hot coastal countries is replete with seafood dishes. Seafood soup is popular all over the world. Let's try to understand the intricacies of preparation in order to please family and guests with this delicate and healthy delicacy.

Choosing the ingredients

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

Product proportions

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

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

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

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

How to cook seafood

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

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

Cooking seafood soup

The cooking recipe specifies the following. Pour the required amount of water into the pan and put it on fire. Heat the oil in a frying pan and fry the onion until transparent. Add finely grated carrots and simmer until fully cooked. To make the soup thick, add a couple of tablespoons of flour to the roast. You can also put finely chopped seafood here. It is permissible to boil them separately. If we are preparing seafood soup with cream, pour it into boiling water. You can also send grated processed cheese here. When it melts, add the frying and seafood. Add salt and pepper and let it boil. After turning off, sprinkle generously with finely chopped fresh herbs, cover with a lid and wrap the pan with a towel. Let the soup brew for a few minutes.

Serve on the table

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