How to cook delicious seafood soup. We get acquainted with new recipes: seafood soup. Tomato soup with seafood

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.

At the same time, airy, but hearty seafood soups 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:

1. Seafood - 150 gr.
2. Shrimps - 100 gr.
3. Cream - 100 ml.
4. Tomato - 1 pc.
5. Garlic - 2 cloves
6. Carrot - 1 pc.
7. Potato - 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

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 with cold water, after this procedure the skin will 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 peas and onion, season with salt and pepper, a pinch of nutmeg and ginger, 1/2 tsp. mixtures of mediterranean herbs.
• Bring all the vegetables to full readiness over low heat with a slight boil. As soon as they are ready, throw in seafood and peeled shrimp, boil for 1-2 minutes.
• After that, pour in the 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:

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. Provence herbs - 1 tsp
10. Chicken egg - 2 pcs.
11. Lemon juice - 1 tbsp. l.

Cooking:

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

Seafood cream soup

Compound:

1. Carrot - 1 pc.
2. Onion - 1 pc.
3. Fresh celery - 1 bunch
4. Chicken or fish broth - 500 ml.
5. Milk - 1 l
6. Shrimps - 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

Cooking:

• Peel the carrots and cut them into circles, celery into cubes, and garlic into slices.
• Pour olive oil into a deep saucepan or pan, heat it up and put chopped vegetables into it. Fry for 5-7 minutes, then pour in the broth, 200 ml. milk and boil for about 20 minutes.
• You need to cook seafood for soup. If they were frozen, it is necessary to defrost, rinse, peel the mussels from the shell, peel the shrimps, remove the heads from the squids.
• At this time, beat the rest of the milk with flour until smooth and stirring constantly, pour the milk-flour mixture into a saucepan, cook until the soup thickens.
• Add seafood and cook until cooked, then remove half of them from the soup and set aside in a separate plate.
• Grind the soup with a blender and heat for about 5 minutes, add grated cheese, canned corn, butter and the rest of the seafood.

Compound:

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

Cooking:

• Wash the leek well, cut off the white part and cut it into thin slices.
• Place the leek in a saucepan, cover with water to cover the onion, and cook until half cooked.
• In the meantime, the scallops must be cut into round sticks, added to the pan with the 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:

1. Mussels - 1.5 kg
2. Potato - 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. Onion - 1 pc.
10. Garlic - 1 clove
11. Parsley - a small bunch
12. 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, reduce the heat and simmer for about 5 minutes.
• Then drain the liquid into another container, discard the mussels with unopened shells. Carefully remove the meat from the rest and set aside for now.
• Peel and chop the onion into strips, and the bacon into strips.
• Pass the garlic through a crusher.
• In a deep saucepan, heat the vegetable oil, put the garlic, onion and bacon in it, fry until golden brown, stirring constantly.
• Peel and cut the potatoes into cubes, put in a saucepan with onion, bacon and garlic and mix.
• Add 300 ml of clean water to the liquid from mussels and pour everything into a saucepan, immediately pour in the broth and milk. Bring soup to a boil and reduce heat.
• Cook the creamy soup over low heat until the potatoes are fully cooked. Then open the lid and cook for another 10-15 minutes.
• Then add cream, mussel meat, season with salt and pepper and heat for another 10-20 minutes.

This delicious and tender soup is easy to prepare. Thanks to the unusual way of serving, where white bread acts as a plate, you can surprise your guests or relatives.

Compound:

1. Onion - 1 pc.
2. Unpeeled shrimp - 500 gr.
3. Scallops - 300 gr.
4. Cream with a fat content of 10 percent - 500 ml.
5. Processed cream cheese "Philadelphia" or regular in trays - 200 gr.
6. Round white bread - 1 pc.
7. Salt, pepper - to taste

Cooking:

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

Seafood 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 housewife will be able to purchase all the necessary set of products in the nearest supermarket and cook a delicacy in her 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 healthy 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 easiest way is to 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. It can be served with homemade bread, bruschetta, crispy pita. Fresh greens on the table will also come in handy.

Until recently, seafood soup was considered a gourmet dish that could only be found on the menu of expensive restaurants. With the advent of affordable frozen seafood by weight, more and more housewives are trying to cook such a soup at home. In addition to the unusual and very rich taste, seafood soup is famous for its speed of 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 mussels do not like the taste - you can simply exclude them from the sea platter, the taste of the finished dish will be amazing in any case.

For those who fundamentally do not use frozen foods, as well as to speed up the preparation of the dish, we can recommend sea cocktails in brines, they are added at the very end of cooking. If desired, you can add the seafood brine itself to the soup, then the dish will turn out with a pleasant salty sea taste.

On the shelves of shops you can find seafood in oil with the addition of various herbs and spices. Such sea cocktails are less desirable for cooking. Due to the large amount of oil in which seafood was marinated, the soup turns out to be very fatty and quite high in calories.

How to cook seafood soup - 15 varieties

The most delicate and very fragrant creamy seafood soup will be a light, hearty dinner for the whole family.

Ingredients:

• Seafood - 100 grams
• Salmon - 160 grams
• White wine - 50 grams
• Cream - 30 milliliters
• Carrot - 20 grams
• Leek - 20 grams
• Celery - 20 grams
• Garlic - 1 clove
• Parmesan - 30 grams
• Fish or meat broth - 150 milliliters

Cooking:

We throw coarsely chopped pieces of salmon into the boiling broth, while the fish is cooking, you can make a roast. To do this, finely chopped carrots, along with seafood, leeks, celery and garlic, fry until tender, about five minutes. Fill the roast with white wine and wait three minutes for the alcohol to evaporate. Pour the cream into the zazharochka, salt and pepper, mix thoroughly. Add fried salmon, grated parmesan to the finished salmon and let the soup cook for another three minutes.

For spicy lovers, 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
• Bulgarian 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. Fry bell pepper with onion and tomato paste 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, add a teaspoon of 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. We clean the finished shrimps from 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. The finished dish is 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. In boiling water, lay out 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. Opt for classic creamy or shrimp flavours.

An unusual combination of seafood and mushrooms is quite rare in recipes, but this dish can impress 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, put melted cheese in the soup and wait for it to dissolve completely, on average 5-10 minutes. We decorate the finished dish with fresh herbs.

Seafood in this soup is just going wild, because in addition to seafood, it also includes seaweed. The dish is not only tasty, but also healthy.

Ingredients:

• Seafood - 400 grams
• Seaweed - 400 grams
• Rice - 100 grams
• Boiled eggs - 2 pieces
• Onion - 1 piece
• Soy sauce - 3 tablespoons
• Garlic - 4 cloves

Cooking:

Wash the seaweed and cut into medium pieces. Cut the eggs into rings. Onion cut into half rings. Finely chop the garlic. Put rice in boiling water and let it boil for 20 minutes. Add seafood, seaweed, eggs, onions, garlic, soy sauce to the finished rice. Let the dish boil for another 5-7 minutes. Soup should be infused for 30 minutes before drinking.

Even the usual gazpacho can be given a touch of sophistication with the help of seafood! This soup is perfect for hot summer days, as well as for celebrations.

Ingredients:

• Shrimps - 500 grams
• Onion - half head
• Tomatoes - 6 pieces
• Cucumber - 1 piece
• Bulgarian pepper - 2 pieces
• Tomato juice - one and a half glasses
• Wine vinegar - 2 tablespoons
• Spices

Cooking:

Fry the shrimp on both sides for three minutes. Grind onions, tomatoes, cucumbers and peppers in a blender. The resulting puree is mixed with tomato juice, vinegar and spices to your taste. Decorate the finished soup with fried shrimp.

The optimal soup for any budget and taste preferences, its ingredients do 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, because such a successful combination of products still needs to be looked for.

Ingredients:

• Seafood - 350 grams
• Cod fillet - 200 grams
• Mixture of frozen vegetables - 200 grams
• Potatoes - 3 pieces
• Onion - 1 piece
• Tomato - 3 pieces
• Garlic - 1 clove
• Spices - saffron, bay leaf
• Fish broth - 1 liter

Cooking:

Heat up the fish broth, add saffron and bay leaf. Let's make a roast of garlic and onions. Let's release the frying into a boiling broth. Cut the potatoes into large pieces and let them go into the soup. Cook until potatoes are half cooked for 10 minutes. Next is the turn of frozen vegetables. Bring the soup to a boil, add the peeled tomatoes, chopped cod and seafood mixture. The soup cooks until the cod is white and firm, about 10 more minutes. The dish is ready!

To remove the skin from the tomato, you need to lower the tomatoes for a couple of minutes in boiling water. Then make cruciform cuts on the top of the tomato. The skin should easily separate from the pulp.

Seafood is such a versatile ingredient that even paired with pumpkin, you get a dish worthy of the most luxurious restaurants.

Ingredients:

• Seafood - 300 grams
• Pumpkin - 700 grams
• Celery root - 1 piece
• Potato - 500 grams
• Onion - 1 piece
• Garlic - 2-3 cloves
• Butter - 30 grams
• Cream - 200 grams
• Salt pepper

Cooking:

Boil until cooked peeled and diced vegetables: pumpkin, celery root and potatoes. This will take about 30-35 minutes. Do not drain water from vegetables. Saute onion with garlic in butter. Separately, fry seafood in butter. Add fried onion and garlic to the boiled vegetables. Salt, pepper. Puree the soup with a blender. Add cream. Mix the soup thoroughly again and put it on the stove until it boils. As soon as the soup boils, pour it into bowls, decorate with fried seafood on top.

Since childhood, we have known milk soup - milk with noodles. But this milk soup with seafood is for real gourmets. It's ready in minutes!

Ingredients:

• Frozen seafood - 350 grams
• Milk - 350 milliliters
• Cream - 150 milliliters
• Sour cream - 50 grams
• Onion - ½ heads
• 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
• Canned white beans - 1 can
• Celery - 1 stalk
• Onion - 1 piece
• Garlic - 2 cloves
• Fine 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.

Until recently, seafood soup was considered a delicacy, served in miniature portions in elite restaurants. Today, this delicious food has become available to everyone. And we leave the problem of choosing the best cooking recipe to you!

What is Classic Seafood Soup? This is, first of all, exquisite ease of preparation, richness and nutritional value of food. These are the ancient principles of Japanese cuisine, in which the gifts of the underwater world have gained almost cult significance.

Composition of ingredients:

• zucchini and daikon - 40 g each;
• miso paste - 4 tbsp. l.;
• Tsuyu sauce (to taste);
• shimiji and shiitake mushrooms - 10 g each;
• dashi powder - 2 tsp;
• dried seaweed - 20 g;
• salmon fillet - 150 g;
• Chinese salad - 5 g;
• cheese "Tofu" - 150 g;
• onion feather bunch;
• shichimi spices;
• bulb.

Cooking method:

1. The basis of Japanese soup is miso broth. To obtain it, soak dry algae for 2 hours so that they swell, then cut them into short strips.
2. Pour 600 ml of filtered water into a saucepan, heat it to a boil, add dashi powder. Stir the liquid until smooth, reduce the heat.
3. Cut the cheese into pieces. Miso paste is diluted with a ladle of broth, the resulting mixture is sent to the soup. Thoroughly mix the composition, immediately reduce the heat to a minimum. Add pieces of Tofu, seaweed, portions of diced salmon. After 3 minutes, we finish cooking.
4. Pour the miso broth into bowls, put the pieces of fish, mushrooms, and vegetables: chopped green onions, daikon, lettuce, zucchini.

Season the seafood soup with Tsuyu sauce, decorate with fresh cilantro.

Creamy flavor

Cooking a tender creamy soup with seafood. Pleasant taste and mouth-watering design made the dish a frequent guest on our table.

List of components:

• shrimp (including several large individuals) and mussels - 150 g each;
• potatoes - 4 pcs.;
• olive oil;
• fresh cream - 180 ml;
• wine (preferably dry or semi-sweet) - 200 ml;
• leek - 1 pc.;
• salt, dill.

Cooking order:

1. Wash and clean vegetables. We cut the potatoes into small cubes, chop the light part of the leek into rings. We pass the products in a saucepan with olive oil over low heat. Season with a pinch of salt.
2. When the vegetables acquire a golden hue, pour in up to 200 ml of drinking water. We heat the food to a boil, add the potatoes, boil until tender.
3. We place the contents of the pan in a blender bowl, break it to a puree state, transfer it to a separate bowl. Pour cream and wine here, continue cooking.
4. Thawed seafood is well washed, cleaned, quickly fried in oil until pink. If desired, chop the mussels and shrimp with a kitchen appliance or put them whole in the soup. We are waiting for a new boil, turn off the fire.

Pour the food into deep bowls, decorate with pre-boiled large shrimp, basil leaves, and other herbs.

Cheese first course

Cheese soup with seafood can be recognized as the most popular dish in terms of ease of preparation, the availability of the food components used, and the sophistication of its appearance.

Required Ingredients:

• shrimp in shell - 350 g;
• processed cheese - 240 g;
• potatoes - up to 400 g;
• bay leaf, peppercorns, juice of a quarter of a lemon;
• pitted olives - 6 pcs.;
• seasonings and spices (curry, ginger, grated nutmeg, turmeric);
• greenery.

Cooking steps:

1. Boil the peeled potatoes until soft in slightly salted drinking water. We drain most of the liquid, break the tubers with a submersible blender, dilute the puree with the left broth. Add shavings of finely grated cheese, mix the composition again with a kitchen apparatus.
2. We lower the thawed and washed shrimp into boiling water. Add a little salt, bay leaf, a few peppercorns, juice squeezed from a quarter of a small lemon. Boil the products for no more than 3 minutes from the start of a new boil. Overcooked crustaceans will become tough and tasteless. Always keep this rule in mind!
3. We clean the shrimp from the shells (we leave a few individuals for decoration), coarsely chop the fish meat, lower it into the soup. We attach part of the grated nut, chopped ginger, a pinch of curry. Boil the composition, after a minute turn off the fire.

Pour the cheese first course into bowls, decorate with large shrimp, olives, parsley sprigs.

Thai soup "Tom Yum"

Very interesting variant of soup with seafood. The food has such a pronounced taste that it is remembered from the first spoon and for life!

Grocery list:

• galangal (perennial root);
• bulb;
• lemongrass (spicy herb with lemon flavor);
• lime fruit;
• shrimp - 300 g;
• fish sauce - up to 100 ml;
• garlic cloves - 2 pcs.;
• oyster mushrooms - 450 g;
• cilantro, chili pod.

Cooking process:

1. We lower the frozen shrimp for 5 minutes in boiling water, take it out, remove the blue veins (intestines) from the backs, put it on a plate. We return the shells back, cook for another ten minutes.
2. We beat off the lemongrass with a culinary mallet. Finely chop the peeled onion and garlic cloves. Chop the galangal into small pieces. We tear the mushroom caps with our hands into pieces of arbitrary shape.
3. Fry onion and garlic in oil, break the resulting composition in a blender bowl. We filter the fish broth, put galangal, lime leaves, chopped lemongrass into it. Boil soup ingredients for up to 10 minutes.
4. Add fish sauce to the dish. In no case do not change it to a soy product. The taste of the dish will be completely different! Add oyster mushrooms, cook for another 5 minutes, then squeeze lime juice.
5. Now we load the “tired” of waiting shrimp, sprinkle the food with a lot of chopped cilantro. We try the broth for salt and pepper.

Tom yum soup has such bright food shades that the aftertaste left from them is felt for many hours.

How to cook fish soup

This dish was once invented by Marseille fishermen. Gradually, a simple seafood ear gained the same worldwide fame as a French baguette, creme brulee or croissant.

Component set:

• sea ​​scallops - 70 g;
• squid - 250 g;
• olive oil - 40 ml;
• mussels, peeled - 300 g;
• tomatoes - 3 pcs.;
• potatoes - 4 pcs.;
• fish fillet (optional) - 1 kg;
• large shrimp - 270 g;
• onion - 2 pcs.;
• garlic cloves - up to 5 pcs.;
• lemon juice;
• small fish - 300 g;
• sweet carrots;
• saffron, bay leaf, herbs.

Cooking technology:

1. The traditional Marseille fish soup was prepared without potatoes, so we use the root crop cut into slices according to preferences.
2. We clean, gut and rinse well a set of small fish, pour it with lemon juice, leave for a quarter of an hour. Separated tails, heads and fins are placed in boiling drinking water, boiled for 20 minutes, then removed and discarded.
3. Fish fillet, like other seafood, finely chopped, sent to strained broth, cook for 10 minutes. We remove the pieces from the pan, leave them in a plate, pass the liquid composition of the food through a sieve again.
4. Slice peeled carrots and onions. Grind the garlic cloves, chop the tomatoes into small slices. Pass the vegetables until soft, put in a clean bowl for cooking fish soup, adding saffron, bay leaf, potatoes (optional).
5. Pour the ingredients of the soup with a fish soup, boil the products until tender, leave the dish to infuse for 20 minutes.

We take out the fillet pieces from the pan, put the portions in serving plates, add the broth, sprinkle with chopped herbs. Fragrant seafood soup is ready!

From a sea cocktail

There are different variations in the preparation of seafood first courses. We select the desired composition of the assortment and with pleasure create a delicious fish soup.

List of ingredients:

• onion turnip - 120 g;
• olive oil - 50 ml;
• parsley root (5 cm), celery stalk - 230 g;
• potatoes - 250 g;
• tomato paste - 220 g;
• garlic cloves - 2 pcs.;
• chilli;
• seafood cocktail - 1 kg;
• sweet carrots - 100 g;
• bay leaf, saffron;
• cherry tomatoes - 5 pcs.;
• wine (preferably dry) - 120 ml;
• salt pepper.

Cooking method:

1. To get a tasty and rich soup, we use a sea cocktail, in which we include different types of fish: pangasius, shrimp, squid, mussels, tilapia, small octopuses, and other inhabitants of the underwater depths, which are in abundance on store shelves.
2. Pour 2 liters of filtered water into an enameled pan, lower the washed onion with the husk, peeled carrots, parsley root, celery stalk.
3. Boil vegetables for up to 45 minutes, then filter the broth, place the sliced ​​\u200b\u200bpotatoes, cook until soft.
4. Finely chop the onion, parsley and celery roots, garlic cloves, chili pepper (remove the tail and seeds). Saute vegetables until transparent in olive oil. Add assorted seafood, cherry tomatoes cut into halves, a pinch of saffron. Pour in the wine, salt the food, simmer for 10 minutes.
5. We spread the contents of the pan in a bowl with cooked potatoes, cook for another 5 minutes.

At the finish, we give the food time to brew.

We spread the thick part of the food in a portioned plate, then pour the fragrant broth. This is the oriental etiquette of serving the first course!

Tomato soup with seafood

This dish is an Italian variation on the theme of fish soup, which has never been in the traditional cuisine of the country. Delicious "idea" of talented chefs turned into a sumptuous meal!

Required products:

• vegetable broth - 700 ml;
• cognac - 20 ml;
• oregano - 2 tbsp. l.;
• butter (butter and olive) - 50 g each;
• white fish fillet (to taste) - 350 g;
• tomatoes - 5 pcs.;
• peeled shrimp - 450 g;
• fresh cream (fat content 35%) - 200 g;
• garlic cloves - 2 pcs.;
• salt, pepper mixture.

Cooking features:

1. We wash the fish fillets, boil for a quarter of an hour with the addition of salt, after which we take out the product, divide it into large pieces, leave it in a separate bowl.
2. Stew in a saucepan in olive oil, peeled, sliced ​​​​tomatoes. Add chopped garlic along with oregano, pour the products with broth, cook for 15 minutes under a lid over low heat. Puree the finished soup base with a blender until puree.
3. Fry thawed and washed shrimp for up to 3 minutes in butter, add cognac. After the start of boiling, we warm up the products for a short time, send them to the saucepan to the base of the dish. We also introduce cream here, season the food with salt and pepper, after 2 minutes turn off the fire.





Composition of ingredients:

• lime or lemon - ½ fruit;
• shrimp - 150 g;
• champignons - 200 g;
• chicken fillet - 1 pc.;
• carrot;
• coconut milk - 450 ml;
• onion - 2 pcs.;
• chili pod;
• ginger root - up to 5 cm;
• cilantro, salt, parsley.

Meal preparation:

1. Cut the washed chicken fillet into pieces up to 2 cm, place in a saucepan, pour 1.5 liters of filtered water. Heat to a boil, be sure to remove the foam.
2. We clean the vegetables, chop the carrots into strips, finely chop the onion, dip the products into the broth.
3. We divide the mushrooms into thin slices, send them to the rest of the soup components after the start of a new boil. Season the food with salt, add a chopped chili pod (remove the tail and seeds), a grated piece of ginger root. We continue cooking for another 15 minutes.
4. Now it's time for coconut milk. Pour it into a pot with food, add lime juice, a little zest from a citrus fruit, omit the shrimp. Boil the dish for no more than a minute, season with herbs, leave to infuse on the stove.

It is impossible to convey in words the bouquet of impressions that we get from soup with coconut milk. It must be tasted, feeling all the food shades of the components combined in the dish.

Seafood soup is the case when the fashion for exotic culinary masterpieces provided our bodies with the necessary substances and trace elements. We use the gifts of the seas and oceans, while there is such an opportunity!

Seafood is always unusual, it involves the use of vegetables, as well as the inhabitants of the seas and oceans, which will give an amazing aroma and unique taste to the dish. Often, the composition includes cream and various roots, which, when whipped (and a similar method is often used for such dishes), make the liquid more tender and creamy. Here are some of the existing options.

Recipe Spanish Variation

Tomatoes, peppers and potatoes, peel and cut into small pieces, 2 ingredients will be enough. Chop an onion and a couple of cloves of garlic and fry until golden brown, add a little red paprika. Introduce all the vegetables, except for the tubers, and simmer until the pepper is ready. Beat the food in a blender, put it back into the wok and pour a liter of broth (fish, in extreme cases chicken). Wash the shrimp (150 grams) and, together with a piece of white fish fillet, transfer to a liquid, add clean shells with mussels and a meal. Make a small fire and simmer until the fillet is ready. Boil the potatoes separately, add the whole mixture from the pan to it, put the laurel, a couple of black peppercorns and a pinch of saffron. Leave on low heat for 10 minutes. Serve immediately with crackers or fresh bread.

Seafood soup. Recipe from Norway

Boil the salmon fillet until tender, adding a little celery or parsley root. Then pull out the fish, strain the liquid and put it back on the stove. Grate three processed cheeses and gradually put into a hot pan. Peel potatoes (a couple of pieces), onions and carrots. Cut the first ingredient into cubes and send to the broth, chop the remaining ingredients and fry until golden brown. The recipe for seafood soup is quite simple, defrost shrimp, mussels, squid, octopus (other components are also possible) and put them in a heated wok. After 7-10 minutes, drain the water from them and add the chopped onion (two of them are needed in total), fry well with the addition of your favorite spices or herbs. A couple of minutes before the end of cooking, put pieces of boiled salmon, laurel, allspice and pepper with salt. Transfer the ingredients to a saucepan and sweat a little, you can add cubes of sweet pepper and be sure to parsley. Serve with crackers or croutons.

Miso - soup with seafood

In addition to ocean dwellers, this first course contains noodles made from beans. However, there is nothing difficult to prepare. It is necessary to cook a special broth based on dried anchovies and kelp, the resulting liquid will be called dasha. It must be boiled (two liters is enough), put diced tofu (no more than 250 grams) and 100 grams of chopped seaweed. Add mussels, shrimps, octopuses and other representatives of the ocean depths. Boil for 7 minutes and turn off the fire. Take a glass of broth, dilute 200 grams of miso paste in it and return the mixture to the pan. Warm the container well, but do not bring to a boil. You can apply.

Conclusion

A seafood soup recipe can be prepared with one ingredient or with several. At the end of cooking, you can dilute it with a little cream or, as in the Norwegian version, add processed cheese for piquancy.