More recently, seafood soup was considered a gourmet dish, 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!

Classic seafood soup

What is a classic seafood soup? First of all, it is exquisite ease of preparation, richness and nutritiousness of food. These are the ancient principles of Japanese cuisine, in which the gifts of the underwater world have gained almost cult significance.

Ingredients Composition:

  • 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;
  • Tofu cheese - 150 g;
  • feather onion bunch;
  • spices shichimi;
  • 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 the pan, heat it to a boil, pour dashi powder. Mix the liquid until smooth, reduce the heat.
  3. Cut cheese into slices. We breed miso pasta with a soup ladle, the resulting mixture is sent to the soup. Thoroughly mix the composition, immediately reduce the heating to a minimum. We attach pieces of Tofu, seaweed, a portion of diced salmon. After 3 minutes, finish cooking.
  4. Pour miso broth into bowls, place pieces of fish, mushrooms, and vegetables: chopped green onions, daikon, salad, zucchini.

Season the seafood soup with Tsuyu sauce and garnish with fresh cilantro.

Creamy

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

The 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.

Order of preparation:

  1. We wash and peel the vegetables. Cut the potatoes into small cubes, chop the light part of the leek with rings. We pass the products in a saucepan with olive oil over minimal heat. Season with a pinch of salt.
  2. When the vegetables get a golden hue, pour in up to 200 ml of drinking water. We heat the products to a boil, attach the potatoes, boil until cooked.
  3. We place the contents of the pan into the blender bowl, break it into 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, grind the mussels and shrimps with a kitchen appliance or put them whole in the soup. We expect a new boil, turn off the fire.

Pour the dishes into deep bowls, decorate with pre-boiled large shrimps, 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, accessibility of the food components used, and the sophistication of its appearance.

Essential Ingredients:

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

Stages of preparation:

  1. Boil peeled potatoes to a soft state in slightly salted drinking water. We drain most of the liquid, break the tubers with a submersible blender, dilute the mashed potatoes with the broth left. Add the chips of finely grated cheese, once again we interfere with the composition of the kitchen appliance.
  2. Dip thawed and washed shrimp in boiling water. Add a little salt, a bay leaf, a few peas of pepper, 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. Digested crustaceans will become hard and tasteless. We always consider this rule!
  3. We clear the shrimp from the shell (we leave a few individuals for decoration), chop the fish meat coarsely, dip it into the soup. We attach part of the grated nut, chopped ginger, a pinch of curry. We boil the composition, turn off the fire in a minute.

We pour the cheese first course into the bowls, decorate with large shrimps, olives, parsley sprigs.

Thai soup "Tom Yam"

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

Grocery list:

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

Read also:lemongrass - what is it

Cooking process:

  1. We lower frozen shrimps for 5 minutes in boiling water, remove, remove blue veins (intestines) from the backs, put them on a plate. The shells are returned back, we cook another ten minutes.
  2. We beat off lemongrass with a culinary hammer. Finely chopped peeled onions and chives. Galangal shred in small slices. Mushroom hats tear 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 stock, put galangal, lime leaves, chopped lemongrass in it. Boil the components of the soup for up to 10 minutes.
  4. Add fish sauce to the dish. In no case do not exchange it for a soy product. The taste of the dish will be completely different! We attach oyster mushrooms, cook for another 5 minutes, then squeeze the lime juice.
  5. Now we load the “shrimp” tired of waiting shrimp, sprinkle food with a lot of chopped cilantro. We try the broth for salt and pepper.

Tom Yam soup has such bright food colors that the aftertaste remaining from them is felt for many hours.

How to cook seafood soup

This dish was once invented by Marseille fishermen. Gradually, a simple seafood ear became as famous worldwide as a French baguette, creme brulee or croissant.

A set of components:

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

Cooking Technology:

  1. The traditional Marseilles soup was cooked without potatoes, so we use sliced ​​root vegetables according to our preferences.
  2. We clean, gut and wash the set of small fish well, fill 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. Finely chop the fish fillet, like the rest of the seafood, send to strained broth, cook for 10 minutes. We remove the pieces from the pan, leave in a plate, the liquid composition of the food is again passed through a sieve.
  4. Dice the peeled carrots and onions in circles. Grind the cloves of garlic, chop the tomatoes into small slices. We pass the vegetables to a soft state, put them in a clean dish for cooking fish soup, adding saffron, a leaf of laurel, potatoes (optional).
  5. Pour the soup components with fish soup, boil the products until cooked, leave the food to insist for 20 minutes.

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

From sea cocktail

There are different variations of the preparation of the first seafood dishes. We select the desired assortment and with pleasure create an appetizing fish soup.

The list of ingredients:

  • turnip onion - 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;
  • leaf of laurel, 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, which includes different types of fish: pangasius, shrimp, squid, mussels, tilapia, small octopuses, other inhabitants of the underwater depths, there are an abundance of shops present on the shelves.
  2. Pour 2 l of filtered water into an enameled pan, lower the washed onion with husk, peeled carrots, parsley root, celery stalk.
  3. Boil the vegetables for up to 45 minutes, then filter the broth, place the sliced ​​potatoes, cook until soft.
  4. Finely chop the onion, parsley and celery roots, chives, chili peppers (remove the tail and seeds). We pass the vegetables until transparent in olive oil. Add seafood platter, cherry tomatoes cut into halves, a pinch of saffron. Pour the wine, salt the food, stew for 10 minutes.
  5. We spread the contents of the pan in a bowl with cooked potatoes, cook another 5 minutes.

At the finish we give the dish time to insist.

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

Seafood Tomato Soup

This dish is an Italian variation on the theme of fish soup, which has never been in the traditional cuisine of the country. A delicious “idea” of talented chefs turned into sumptuous food!

Required Products:

  • vegetable broth - 700 ml;
  • cognac - 20 ml;
  • oregano - 2 tbsp. l .;
  • oil (cream 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;
  • cloves of garlic - 2 pcs.;
  • salt, pepper mixture.

Features of the preparation:

  1. We wash the fish fillet, boil for a quarter of an hour with the addition of salt, after which we get the product, divide into large pieces, leave in a separate bowl.
  2. Stew in a saucepan in olive oil peeled, sliced ​​tomatoes. Add chopped garlic along with oregano, pour the food into the broth, cook for 15 minutes under the lid over low heat. We break the finished base of the soup with a blender to a puree state.
  3. Fry thawed and washed shrimps for up to 3 minutes in butter, add cognac. After the boiling begins, briefly heat the food, send it to the stewpan 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.

We pour tomato soup on plates, add pieces of fish, decorate food with chopped herbs.

With coconut milk

The Thai version of the soup fell in love with the ease of preparation, the ability to use products that are close to us in taste and aroma.

Ingredients Composition:

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

Cooking:

  1. The washed chicken fillet is cut into pieces up to 2 cm, placed in a pan, pour 1.5 liters of filtered water. Heat to a boil, surely remove the foam.
  2. We peel the vegetables, chop the carrots with straws, chop the onion finely, dip the products into the broth.
  3. Mushrooms are divided into thin slices, sent to the remaining components of the soup after the start of a new boil. Season the food with salt, add the chopped chili pod (remove the tail and seeds), a grated piece of ginger root. Continue cooking for another 15 minutes.
  4. Now it's time for coconut milk. Pour it into a pan with food, add lime juice, a little zest from the citrus fruit, lower the shrimp. Boil the food for no more than a minute, season with herbs, leave to insist on the stove.

It is impossible to convey in words the bouquet of impressions that we get from soup with coconut milk. You need to eat it, feeling all the food shades of the components connected in the dish.

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

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