Seafood soup recipe: very healthy, tasty and satisfying. Seafood soup Quick seafood soup

Seafood is always unusual; it involves the use of vegetables, as well as inhabitants of the seas and oceans, which will add 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 a few existing options.

Recipe Spanish variation

Tomatoes, peppers and potatoes, peel and cut into small pieces, 2 ingredients will be enough. Chop the onion and a couple of cloves of garlic and fry until golden brown, add a little red paprika. Add all the vegetables, except tubers, and simmer until the peppers are ready. Beat the ingredients in a blender, put them back into the wok and pour in a liter of broth (fish, or at least chicken). Wash the shrimp (150 grams) and, together with a piece of white fish fillet, transfer to the liquid, add clean shells with mussels and cook. Make a small fire and simmer until the fillet is ready. Separately, boil the potatoes, add the entire mixture from the frying pan, add bay leaves, 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 remove the fish, strain the liquid and put it back on the stove. Grate three processed cheeses and place a little into a hot pan. Peel the potatoes (a couple of pieces), onions and carrots. Cut the first ingredient into cubes and add 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 (you can also use other ingredients) and place them in a heated wok. After 7 - 10 minutes, drain the water from them and add the chopped onion (you need two in total), fry well with the addition of your favorite spices or herbs. A couple of minutes before the end of cooking, add pieces of boiled salmon, bay, allspice and pepper with salt. Transfer the ingredients into a saucepan and simmer a little, you can add cubes of sweet pepper and definitely parsley. Serve with croutons or croutons.

Miso - seafood soup

In addition to ocean inhabitants, this first dish contains noodles made from beans. However, there is nothing difficult in preparation. It is necessary to cook a special broth based on dried anchovies and kelp, the resulting liquid will be called dashi. You need to boil it (two liters is enough), add diced tofu (no more than 250 grams) and 100 grams of chopped seaweed. Add mussels, shrimp, octopus and other representatives of the ocean depths. Boil for 7 minutes and turn off the heat. Take a glass of broth, dilute 200 grams of miso paste in it and return the mixture to the pan. Heat the container well, but do not bring it to a boil. You can serve.

Conclusion

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

Until recently, seafood soup was considered a gourmet dish that could only be found on the menus of expensive restaurants. With the advent of affordable frozen seafood by weight, more and more housewives are trying to prepare such soup at home. In addition to its unusual and very rich taste, seafood soup is famous for its speed of preparation, because the main ingredient does not require additional processing and the seafood is fully cooked 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 a family circle where there are people suffering from allergic reactions, as well as young children and women breastfeeding.

The main ingredient of the soup is seafood, but not the usual fish, but mussels, small octopuses, shrimp and squid. Most often in stores you can find frozen assorted seafood, which is ideal for preparing the first course. Do not be afraid that several types of seafood are mixed in one package; in the end result, the components of this assortment will perfectly complement each other in taste and aroma. If the sight of octopus tentacles in a finished dish causes horror, and you don’t like the taste of mussels, you can simply exclude them from the seafood assortment; the taste of the finished dish will be amazing in any case.

For those who fundamentally do not use frozen food, and also 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 seafood brine itself to the soup, then the dish will turn out with a pleasant salty sea taste.

On store shelves you can find seafood in oil with the addition of various herbs and spices. Such seafood cocktails are less desirable for cooking. Due to the large amount of oil in which the 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 aromatic creamy seafood soup will be a light, satisfying dinner for the whole family.

Ingredients:

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

Preparation:

Throw coarsely chopped pieces of salmon into the boiling broth; while the fish is cooking, you can fry it. To do this, fry finely chopped carrots along with seafood, leeks, celery and garlic until tender, about five minutes. Pour white wine over the roast and wait three minutes for the alcohol to evaporate. Pour the cream into the roast, add salt and pepper, mix thoroughly. Add fried salmon and grated Parmesan to the prepared 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 reveal a new side.

Ingredients:

Seafood cocktail - 250 grams
Rice - 100 grams
Tomatoes - 100 grams
Potatoes - 100 grams
Carrots - 50 grams
Lemon juice - 50 milliliters
Soy sauce - 10 milliliters
Water - 1 liter
Chili pepper - 1 piece
Spices - dried garlic, salt

Preparation:

Place chopped carrots, potatoes, garlic and washed rice into boiling water. Add salt. Cook until vegetables and cereals are ready for 20 minutes. Next, cut the tomatoes and chili peppers into small pieces and add them to the soup. Next 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 energetic and in a good mood throughout the day!

Ingredients:

Seafood - 500 grams
Tomatoes in their own juice - 1 can
Onion - 1 piece
Garlic - 2-3 cloves
Carrots - 1 piece
Celery - 5 stalks
Potatoes - 3 pieces
Spices - thyme, mint, salt. pepper

Preparation:

Cut the onion into half rings and fry in vegetable oil. Next, grate the carrots, chop the celery and garlic, and send them to fry with the onions. Peel the tomatoes and grind in a blender. Cut the potatoes. Pour a liter of boiling water into the pan, add the resulting frying, tomatoes with juice, and potatoes. Cook until the potatoes are ready for about twenty minutes. Add defrosted seafood to the soup. Season the soup with spices and cook for another 5-7 minutes.

If you don’t have a blender at hand, you can simply grate the tomatoes on a coarse grater, after first freeing them from the skin.

This soup can really make your head spin, but not because of the wine in its composition, but because of the delicious aromas that float around the kitchen during its preparation.

Ingredients:

Assorted seafood - 700 grams
Celery - 200 grams
Onion - 1 piece
Tomato paste - 200 grams
Potatoes - 2 pieces
Carrots - 1 piece
Parsley root - 1 piece
Bell pepper - 50 grams
Dry white wine - 100 milliliters
Salt pepper

Preparation:

Chop the onion, carrots, celery and parsley root, add water and leave to cook over medium heat for 45 minutes. From the resulting vegetable broth, take the vegetables and season it with defrosted seafood, which we leave to cook for another 40 minutes. Fry bell peppers with onions and tomato paste for 10 minutes. Add fried seafood, chopped potatoes, salt, pepper, and wine to the seafood. Continue cooking the soup for 40 minutes. At the very end of cooking, you need to add a teaspoon of wine vinegar. Before serving, the soup should be given time to brew.

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
Shrimp - 200 grams
Potatoes - 4 pieces
Carrots - 1 piece
Onion - ½ onion
Noodles - 100 grams
Spices - salt, pepper, dill, bay leaf

Preparation:

Fill the pan with three liters of water and put it on fire. Cut the potatoes into cubes and put them in a saucepan to cook. In a small saucepan, boil the shrimp in salted water with the addition of dill - after boiling, cook for 5 minutes. We make a fry from chopped onions and shredded carrots. Place the roast over the potatoes, sprinkle with seasonings and add soy sauce. We remove the shells from the finished shrimp, cut the salmon into small squares and place 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: the noodles are laid out on the bottom of the plate, the soup base is on top and the whole thing is filled with broth.

Super dietary soup, very easy to prepare and requiring a minimum of time.

Ingredients:

Assorted frozen seafood - 1 package
Onion - 1 piece
Carrots - 1 piece
Celery - 1 stalk
Cauliflower - 1 head
Salt pepper

Preparation:

Thaw seafood. Chop the onion, celery, chop the carrots and fry the vegetables. Separate the cauliflower into florets and chop if necessary. Place seafood, roast and cauliflower into boiling water. Salt and pepper. Cook until done for 25-30 minutes.

It’s impossible to imagine our regular diet without cheese soups, but to diversify it, you can cook this delicious dish!

Ingredients:

Seafood - 500 grams
Potatoes - 3 pieces
Onion - 1 piece
Carrots - 1 piece
Celery - 2 stalks
Processed cheese - 250 grams
Salt pepper
Greens for decoration

Preparation:

From chopped onions, celery and shredded carrots we will make a frying soup for the soup. Cut the potatoes into cubes. Place the cheese in boiling water and wait for it to completely dissolve. Add some salt to the broth. Add potatoes and fry. Cook for 15 minutes, then pepper. Add seafood to the almost finished soup and continue cooking for 7 minutes. Boiled soup can be decorated with fresh herbs.

For this soup, it is better to choose cheese that dissolves well in water - Prezident, Viola, Hohland, and so on. Choose a classic creamy taste or a shrimp-flavored one.

An unusual combination of seafood and mushrooms is quite rare in recipes, but this dish can amaze with its harmonious taste and delicate texture.

Ingredients:

Shrimp - 200 grams
Potatoes - 2 pieces
Leek - 1 stalk
Carrots - 1 piece
Champignons - 400 grams
Processed cheese - 400 grams
Parsley - 1 bunch
Spices - salt, pepper, nutmeg

Preparation:

Chop the leeks and champignons and fry them in a hot frying pan with oil. Add peeled shrimp. Continue frying for three minutes. Place the roast into boiling water. Cut the potatoes and carrots into cubes. Dip the vegetables into the soup. Salt, pepper, add nutmeg. After 15 minutes, add processed cheese to the soup and wait for it to completely dissolve, on average 5-10 minutes. Decorate the finished dish with fresh herbs.

The seafood in this soup is simply off the scale, because in addition to seafood, it also includes seaweed. The dish turns out not only tasty, but also healthy.

Ingredients:

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

Preparation:

Wash the seaweed and cut into medium pieces. Cut the eggs into rings. Cut the onion into half rings. Finely chop the garlic. Place rice in boiling water and let it boil for 20 minutes. Add seafood, seaweed, eggs, onions, garlic, and soy sauce to the finished rice. Let the dish cook for another 5-7 minutes. The soup should sit for 30 minutes before use.

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

Ingredients:

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

Preparation:

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

The optimal soup for any budget and taste preferences; its ingredients do not contain expensive products, and it is prepared very quickly indeed.

Ingredients:

Frozen seafood - 500 grams
Any fish fillet - 300 grams
Rice - 100 grams
Onion - 150 grams
Garlic - 3 cloves
Salt pepper

Preparation:

Boil the rice until done. Chop onions and fish, fry these products. Place the prepared fried seafood into boiling water and cook for 2-3 minutes. Add rice to the soup and continue cooking for a couple more minutes. At the end of cooking, add garlic, passed through a press, to the soup.

Of course, this recipe can be considered a culinary masterpiece, because such a successful combination of products still needs to be looked for.

Ingredients:

Seafood - 350 grams
Cod fillet - 200 grams
Mix 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

Preparation:

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

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

Seafood is such a versatile ingredient that even when combined with pumpkin, the result is a dish worthy of the most luxurious restaurants.

Ingredients:

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

Preparation:

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

Since childhood, we have been familiar with 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 head
Flour - ½ tablespoon
Butter - ½ tablespoon
Salt pepper

Preparation:

Defrosting seafood. Bring the milk to a boil; if foam appears, remove it. 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, add 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, the preparation of which requires a little tinkering with seafood, but the result will be worth it!

Ingredients:

Large shrimps - 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

Preparation:

Open the can of beans and drain the excess liquid. Finely chop the onion, garlic and celery and fry these ingredients. Bring the broth to a boil, add beans, bay leaf and thyme. Cook for 10 minutes, then puree in a blender. Bring the puree back to a boil. To make a breading mixture for shrimp, combine breadcrumbs and finely chopped parsley. Roll the shrimp in the resulting mixture, place them on a greased baking sheet and bake in the oven at 200 degrees for 7 minutes. Divide the finished puree soup into bowls and garnish with baked shrimp.

Many housewives use seafood to prepare various dishes, including first courses. There are many soup recipes where seafood is the main ingredient. Creamy soups are considered one of the most delicious options for seafood soups, as they have a delicate taste thanks to the cream. Seafood adds piquancy and an incredible special taste to this soup.

Creamy soup with seafood, potatoes and leeks

Required ingredients:

cream 15-20% fat - 300 ml;
peeled shrimp – 200 gr.;
potatoes – 2 pcs.;
peeled mussels – 200 gr.;
leek – 1 pc.;
butter – 30 gr.;
bay leaf – 1-2 pcs.;
white wine – 50 ml;
salt and pepper - to taste;
green onions – 30 gr.;
water – 0.5 l;
dill.

Cooking process:

To prepare the soup, you need to take a pan with a thick bottom. You need to put butter and finely chopped onion in it. Place the pan over low heat and fry the onion until golden brown. At this time, boil half a liter of water, peel the potatoes and cut them into cubes.
When the onions are fried, place the chopped potatoes in the pan and pour hot boiled water over everything.
After adding salt and pepper, cook the soup until tender for about 15 minutes. Then cool slightly and place the vegetables and liquid in a blender. Grind until smooth. While the soup is cooking, fry the shrimp and mussels in a frying pan.
Add fried seafood, cream and wine, as well as bay leaf to the puree soup. Bring the soup to a boil and turn off the heat. Add chopped dill and green onions to the soup.
Pour the soup into bowls and serve. Read more

Creamy cream soup with seafood and melted cheese

Required ingredients:

shrimp – 100 gr.;
squid rings – 100 gr.;
processed cheese – 100 gr.;
broth – 150 ml;
mussels – 100 gr.;
scallops – 100 gr.;
heavy cream – 500 ml;
salt and pepper - to taste.

Cooking process:

All seafood must be thawed. Clean seafood if necessary. Place them in a saucepan, cutting them into small pieces. Boil seafood until done.
Pour out 150 ml of broth. Place the seafood in a blender and puree it.
Return the shredded seafood to the pan. Pour in the remaining broth and add cream, salt and pepper.
Grate the processed cheese or cut into small pieces. Place the cheese in the soup pot.
Bring the soup to a boil and turn off. Ladle the soup into bowls. Fried shrimp looks impressive in a bowl of soup, so fry a few shrimp in a frying pan. In addition, you can decorate the soup with fresh herbs.

Soup with seafood, cream and mushrooms

Required ingredients:

cream 20% fat – 1 tbsp.;
shrimp – 1 kg;
nutmeg - to taste;
champignons – 0.5 tbsp.;
dry white wine – 1 tbsp.;
broth - 3 tbsp;
ground red pepper - a pinch;
butter – 4 tbsp;
celery – 1 pc.;
salt - to taste;
greenery.

Cooking process:

After washing and peeling the shrimp, cut into small pieces. Fry them in butter. Also wash and clean the champignons thoroughly. Cut the mushrooms into small cubes or other shaped pieces. Heat the butter in a frying pan and add the chopped mushrooms. Fry the champignons until done.
Transfer the fried mushrooms to the pan. Add fried shrimp to them. Then pour the wine and broth into the pan. After adding celery, salt and spices, let the soup simmer. Cook the soup over the fire for about 20 minutes. Then remove the celery from the soup. Grind the rest using a blender. Add cream to soup and stir.
Pour the prepared seafood and mushroom soup into bowls. Garnish the soup with whipped cream and herbs.

Tomato seafood soup

Required ingredients:

Seafood cocktail 250 g
Onion 1 head
Garlic 3 cloves
Sweet pepper 1 piece
Tomatoes 1 piece
Tomato juice 350 g
Saffron 1 teaspoon
Herbs de Provence 1 teaspoon
Dried basil 1 teaspoon
Lemon juice 1 tablespoon
Chicken egg 2 pieces

Cooking process:

Place the frozen reptiles in a deep bowl and pour boiling water over them. Leave for five to seven minutes, then drain in a colander and dry. Place in a saucepan, add 500 ml of water and place over medium heat.
Meanwhile, heat a tablespoon of vegetable oil in a frying pan and fry the chopped onion and garlic until golden brown. Add the resulting frying to the pan with the reptiles.
Cut the tomato and sweet bell pepper into small cubes. Throw into the same pan where you cooked the onions and garlic, and quickly fry, stirring constantly, for a couple of minutes, no longer.
Add the roasted vegetables to the pan. Stir the soup and bring to a boil. Lightly salt and throw in a few black peppercorns.
Pour in tomato juice. Add saffron, herbes de Provence mixture (a good Provence mixture includes basil, oregano, rosemary, savory and thyme) and dried basil. Bring the soup to a boil again.
Squeeze about a tablespoon of lemon juice into the pan. Stir and let the soup simmer for another five to seven minutes. Meanwhile, beat the eggs in a small bowl.
Pour the beaten eggs into the boiling soup in a thin stream, continuously stirring the liquid with a spoon. Remove the pan from the heat, cover and leave for five minutes.
Cool the finished soup slightly and pour into bowls. Each serving of soup can be additionally sprinkled with ground black pepper and sprinkled with lemon juice.

Casolet with seafood

Let's start with the fact that “cassolette” is, first of all, the name of a dish, which is a small bowl-pot. But at the same time, “kasolet” is also the name of a whole category of dishes that are prepared in this very vessel. In this recipe I will tell you about a delicious seafood casolet. It is very difficult to determine what this dish is... Basically, it is a cross between a soup and a stew. By the way, do not confuse “casolette” with the famous French “cassoulet” (meat stew with beans); they have little in common, except perhaps their French roots.

Required ingredients:

Seafood cocktail 500 g
Shallots 3 pieces
Garlic 1 clove
Fresh champignons 100 g
Cream 35% 100 ml
Vegetable broth 150 ml
Philadelphia cheese 3 tablespoons
Dry white wine 150 ml
Corn starch (maize) 1.5 tablespoons
Salt to taste
Ground black pepper to taste

Cooking process:

1. Finely chop the shallots and garlic, wash the champignons and cut into slices. Fry everything together for about 5 minutes in olive oil in a deep cast iron pan.
2. Pour in the broth and white wine, salt and pepper.
3. Add seafood. If you use a frozen seafood cocktail, you should first defrost it a little.
4. It would be a great idea to add fresh seafood to this dish, such as scallops or large meaty shrimp. After this, leave to cook over medium heat, covered, for 10 minutes.
5. After the specified time has passed, dilute the corn starch in a small amount of the resulting broth and add it to the dish. Cook for 2-3 minutes with continuous stirring until thickened.
6. Pour cream into the pan, add cream cheese and mix thoroughly. Warm up for 5-7 minutes and remove from heat.
7. Serve hot with croutons or crackers.

Creamy seafood soup in wok

Required ingredients:

Salmon 200 g
Peeled shrimp 200 g
Cauliflower 200 g
Carrots 100 g
Leek 200 g
Water 2 kg
Cream 10% 300 g
Olive oil 2 tablespoons
Fresh ginger 10 g
Curry 10 g
Red chili pepper 1 piece
Lemons 1 piece
Sea salt to taste
Greens 1 bunch
Nutmeg to taste
Sesame to taste
Dried ground garlic to taste
Seafood cocktail 300 g

Cooking process:

1. First, let's prepare a quick salmon broth. Pour the salmon (I had a small steak) with two liters of water, lightly salt it, bring to a boil, reduce the heat to low and cook for another 20 minutes, periodically removing the foam. If you like the fishy taste, but don't like the fishy smell, when cooking the broth, you can put the whole onion in the pan and remove it when finished; although salmon has a slight pleasant aroma, and there are more than enough aromatic spices in the soup. Place the salmon. Cool the broth and strain.
2. Cut the carrots into thin strips, place in a wok with a tablespoon of olive oil, and fry with constant stirring for 5 minutes.
3. Cut the leek into slices, finely chop the ginger, remove the seeds from the hot pepper (to taste), rinse and finely chop; add everything to the carrots, fry for about 3 minutes.
4. Add another spoonful of olive oil, add all the remaining seafood, pour in the juice of half a lemon, and fry for another five minutes.
5. Add cauliflower, divided into small florets.
6. Pour in fish broth, add salt, bring to a boil, reduce heat and close with a lid. Boil for about 15–20 minutes, then season with nutmeg, curry, garlic, pour in cream and heat over low heat for 10 minutes, without bringing to a boil. Let the soup brew a little.
7. Serve with a slice of lemon, a pinch of sesame seeds and chopped herbs to taste.

Salmon and sea cocktail soup

Required ingredients:

Seafood cocktail 200 g
Salmon 500 g
Basil pinch
Cream 30% to taste
Salt to taste
Ground black pepper to taste

Cooking process:

1. Pour water into the pan and add a piece of salmon, clean, washed, without mucus or anything else, cook until tender (15 minutes), remove and leave to cool.
2. Add literally 2-3 handfuls of sea cocktail to the broth where the salmon was cooked, cook for about 15 minutes.
3. At this time, chop the salmon into pieces and immediately add to the sea cocktail. Salt, pepper and add basil to taste.
4. Once 15 minutes have passed, add cream to the seafood cocktail to taste (if you want thick, add more, liquid, less. I added about 100–150 grams). Cook for another 5 minutes.

Oyster soup

Oyster soup is an elite and expensive dish. This is due to the fact that its preparation requires a whole range of seafood, which is not available to everyone. If you want to prepare a festive dinner for a special occasion and are looking for dishes that can create such an atmosphere, then this soup is perfect for the first meal. After all, it is incredibly tasty and aromatic. In addition, it is rich in beneficial vitamins and microelements that have a beneficial effect on human health.

Required ingredients:

Oysters – 3 pieces
Scallops - 200 grams
Mussel broth - 1 cup
Laminaria (brown seaweed) - 1 piece
Lemon juice - 1 teaspoon
Butter - 0.5 teaspoon
Mozzarella – 20 grams
Red and black caviar - 1 teaspoon each

Cooking process:

Step 1: Wash and clean scallops and oysters.

To begin, rinse the scallops thoroughly under cold running water. You can clean the sinks with a brush to thoroughly remove dirt and possible build-up. After this, you should open the sink. To do this, place it this way: the flat side should be on top.

Hold the sink with one hand, and with the other, using a sharp knife, feel for the hole between the doors. Carefully insert a knife into it, and then run it along the edge of the sink. At the same time, hold the knife at a slightly angle, then its tip will touch the arch of the upper sash.

Now carefully open the sink, pushing its two halves apart. Run a knife along the bottom of the outer gray edge of the scallop to separate it, then carefully remove the scallop and cut off the gray outer edge. Rinse the scallops themselves again and set aside.

Rinse the oysters well under cold running water, and also clean the shells with a brush. Next, wrap a clean kitchen towel around the sink, then press the flat side up against the counter. The connection of the sashes should be positioned in such a way that it looks at you. Hold the shell with one hand and insert the tip of the oyster knife into the opening of the valve joint. Rotate the knife so that the flaps move slightly apart.

Continue to hold the shell, run a knife along the top flap, and cut the muscle that holds the shell closed. The flat top flap can be discarded, and the bottom one can be carefully removed from the napkin so that the oyster juice does not spill. Then pinch it tightly between your fingers. With a gentle movement towards yourself, slide the knife under the oyster. Place the pulp and juice in a separate container and set aside for a while.

Step 2: Prepare mussel broth.

To prepare broth, you need to use them only unopened. For some reasons, it is better to throw away mussels that have already opened. First, rinse them well under running water and brush them off any remaining dirt and sand. Next, place them in a saucepan, fill it halfway with clean filtered water and place over medium heat.

Cook for 15-20 minutes - this should be enough time for the shells to open. It is strictly not recommended to cook mussels for a longer time, as they will lose their taste and become too tough. At this time, wash the seaweed (kelp) under running water, chop it with a kitchen knife and add it to the pan, then pour in the lemon juice and bring the broth to a boil over moderate heat, stirring the contents of the pan occasionally.

Step 3: Prepare seafood for soup.

Now heat the portion plates in the microwave, then grease them with a piece of butter, add salt and pepper lightly on top. Spread the oyster and scallop flesh over them, distributing the mixture evenly between the plates. Pour hot broth over everything. Place a small slice of mozzarella in the middle.

Preheat the oven to 170 degrees and place the bowls of soup in it. Once the cheese has melted, you can remove the plates. On average, this will take no more than 5-7 minutes.

Step 4: Serve the oyster soup.

Before serving the soup to the dinner table, add a teaspoon of caviar to each serving plate as a decoration for the dish. Also, this measure will enrich the taste of the soup and give it a completely elite and festive appearance.

Enjoy your meal!

Adviсe:

For those who don’t know, food kelp is the same as seaweed. It is very rich in iodine, so it is recommended for use by people with iodine deficiency in the body, as well as problems with the thyroid gland. It is very easily absorbed by the body. Laminaria is contraindicated for people with hypersensitivity to iodine. Therefore, if you belong to the latter, you can exclude this ingredient from the oyster soup.

This soup is already quite an expensive dish. The majority of the ingredients in it are quite expensive and not available to everyone. If you want to reduce its cost, you can exclude caviar, which serves more for decoration. And the taste of the final dish will not suffer much from this.

Portion soup bowls must be heat-resistant. At a minimum, they need to be heated 2 times: in the microwave, and then in the oven. If you don’t have any, then do it in one large plate or deep form, and after heating, pour it into plates. But in this case, the cooking time for the soup in the oven must be increased several times.

Seafood soup with cheese

Cheese and seafood lovers will not be left indifferent by the seafood soup with cheese. This easy-to-prepare dish turns out tasty, tender and satisfying. Seafood rich in protein, vitamins, minerals and microelements gives the soup an exquisite aroma.

For preparation we will need the following ingredients:

500 g seafood (assorted mussels, shrimp, squid, cuttlefish and octopus)
1.5 liters of water
1 processed cheese
1 stalk of celery
1 carrot
1 onion
2 tbsp. l. vegetable oil
3 - 4 pcs. potatoes
greens (dill, parsley)
salt, pepper to taste

Recipe

1. Finely chop the onion and celery, grate the carrots on a coarse grater. Place the vegetables in a heated frying pan with vegetable oil and fry until soft.
2. Pour water into the pan and put it on fire. Read more
3. Grind the processed cheese on a coarse grater and add it to the pan with water. Stir occasionally until the cheese is completely dissolved. Bring to a boil and add salt and pepper to taste.
4. Cut the potatoes into small cubes and add to the pan. We also send fried vegetables there.
5. Now add seafood. If we use frozen seafood, they must be thawed first. This should be done in a natural environment (by transferring it from the freezer to the refrigerator) - with gradual defrosting, the products will retain their beneficial properties.
6. Cook the soup over low heat for about 5 minutes.
7. Remove the pan from the heat, cover with a lid and let it brew for a few minutes.

Pour the finished soup into bowls and sprinkle with finely chopped herbs. The dish should be served hot. Every housewife can prepare cheese soup with any seafood to her taste.

Seafood soup is light, healthy, simple and quick to prepare.

This soup will ideally diversify your daily menu, and your dinner guests will be pleasantly surprised.

Seafood soup - general principles of preparation

Seafood is boiled in boiling salted water. Allow them to cool, peel and cut into pieces. At this time, prepare vegetables - tomatoes, onions, bell peppers, carrots. In most recipes, onions are sautéed in a frying pan. Then mix the roast with seafood, add it to the broth and let the soup simmer.

To obtain a puree soup, beat the broth with vegetables and seafood in a blender.

The soup is served with fresh herbs, croutons, cream, and grated cheese. It all depends on taste and desire.

Seafood soup with mussels

Ingredients:

One hundred grams of mussels;

Onions – 3 pieces;

Parsley roots;

Butter (twenty grams);

Salt, seasonings;

Cooking method:

The mussels are cut into pieces, placed in a frying pan with butter and lightly fried. Add chopped onions and parsley roots and continue to simmer.

Heat water in a saucepan, add salt and boil the noodles (lagman noodles are suitable). The finished noodles are washed under running water and then doused with boiling water.

Place noodles into the boiling broth and add a mixture of fried mussels with onions and parsley. Boil the soup until fully cooked. When serving, pour into portioned plates. Sprinkle with herbs. Cream or liquid sour cream are ideal as a sauce.

Seafood soup with mushrooms

Ingredients:

One liter of water;

A glass of soy sauce;

Bulb;

Carrot;

Four potatoes;

Champignons – two hundred grams;

Shrimp (fresh frozen) – one hundred and fifty grams;

Frozen squid;

Fresh salmon – two hundred grams;

Fish (eskalar) – two hundred grams;

Nori leaves;

Cauliflower).

Cooking method:

Boil squids in salted water (cooking time is no more than three minutes, otherwise they will become tough). Cut them into strips.

The shrimp are also boiled, cooled and peeled.

Mushrooms are chopped and fried in a frying pan with butter.

Finely chop the onion, grate the carrots, and cut the potatoes into slices. Cauliflower is divided into inflorescences. The fish is cut into pieces.

Pour a liter and a half of water into the pan and put it on the fire. After boiling, add soy sauce.

Add onions and carrots and let them simmer a little. Then potatoes and cabbage are added. After five minutes, add pieces of fish.

Next add squid, shrimp and mushrooms. Bring to a boil and add chopped nori leaves at the end of cooking. Seafood soup is ready.

Seafood soup with dumplings

Ingredients:

Fifty grams of shrimp;

Carrot;

Bulb;

Parsley roots;

Butter;

Twenty grams of semolina;

Table. l. milk;

Egg (table egg).

Cooking method:

The shrimp are boiled in boiling salted water; after cooling, they are peeled and cut into strips. Onions and carrots are peeled, finely chopped, then fried in a frying pan with oil.

To prepare dumplings, boil semolina. It should turn out thick and viscous. Semolina is mixed with egg and butter and dumplings are formed. Then they are boiled in boiling water and drained in a colander.

Add fried vegetables to the broth and let them cook for ten minutes. Add chopped shrimp and spices and let simmer for a few more minutes.

When serving for lunch, dumplings are first placed in a portioned plate, and then vegetable broth with shrimp is poured. Greens will add a fresh taste.

Seafood soup with bacon

Ingredients:

One hundred grams of bacon;

Three potatoes;

Green onion);

Frozen seafood mixture - half a kilogram;

Low-fat cream – 0.2 l;

Salt, seasonings;

Fresh parsley;

Cheese cookies (crackers).

Cooking method:

The bacon is cut into strips and lightly fried until golden brown in a saucepan with thick and high walls. Then it is blotted with a dry cloth to remove excess fat.

The potatoes are peeled, cut into slices and fried in the fat left over from the bacon.

The green onions are chopped, the juice is drained from the corn and added to the potatoes.

Pour in a seafood cocktail and pour in cream. Add water and cook the soup until done. Salted, seasoned.

Once ready, the slightly cooled soup can be pureed in a blender. Serve with a cheese cracker, sprinkling the broth with parsley.

Seafood soup “Italian”

Ingredients:

Four potatoes;

Leek;

One hundred grams of shrimp and mussels;

Octopus – one hundred grams;

White wine (semi-sweet) – 0.2 liters;

Cream - two hundred grams;

Pepper (ground);

Salt, dill.

Cooking method:

The potatoes are peeled and cut into slices. The white part of the leek is finely chopped. Place the prepared vegetables in a hot, dry frying pan and fry over low gas for about ten minutes, stirring. Then add one and a half glasses of water and leave to simmer.

At this time, seafood is fried in another frying pan until browned.

Place all ingredients in a saucepan, salt, add seasonings and simmer for five minutes. When the soup is ready, beat with a blender until smooth. Then add wine and heat. Served with fresh dill.

Seafood soup with processed cheese

Ingredients:

Half a kilogram of mussels;

Shrimp (five hundred grams);

Processed cheese;

Potatoes - seven pieces;

Rosemary;

Two liters of water;

Salt, seasonings.

Cooking method:

Shrimp and mussels are cleaned, washed under running water and boiled in boiling water. Let it cool.

The potatoes are peeled, cut into slices and thrown into a pan of boiling water. Cook until done, add grated processed cheese. Let the broth simmer over low gas until the cheese melts.

Then shrimp and mussels are added to the soup and allowed to simmer for ten minutes.

Before serving for lunch, seafood soup is salted and peppered. Add rosemary if desired.

Seafood soup “Spanish style”

Ingredients:

Fish broth - one liter;

Shrimp (peeled) – one hundred and fifty grams;

Unpeeled shrimp - ten to fifteen pieces;

Squid rings - one hundred grams;

Fifteen pieces of mussel shells;

Fish fillet (white);

Three potatoes;

Two tomatoes;

Bell pepper – 1;

Bulb;

Three feathers of garlic;

Pepper (peas);

Bay leaves;

Greens (fresh);

Cooking method:

Potatoes are peeled and cut into slices. The stalk and core of the pepper are cut out and cut into strips. Tomatoes are cut into pieces.

Onions and garlic are peeled, chopped and fried in a frying pan with dry red pepper on low gas. Then add the prepared vegetables and simmer over low heat until the peppers are soft.

Then the soup is pureed using a blender, transferred back to the frying pan and poured with broth.

Peeled shrimp and fish fillets are cut into pieces. Shrimp with shell are washed. Seafood is added to vegetables. Allow the mixture to simmer on low gas (the fish should not fall apart).

Boil potatoes in a saucepan and add the contents of the pan to it. Leave to brew for ten minutes, adding spices and bay leaves.

Seafood soup with white wine

Ingredients:

Sea fillet - half a kilogram;

Four hundred grams of peeled shrimp;

Fresh oysters – 16 pieces;

Four hundred grams of canned tomatoes;

Bulb;

Two feathers of garlic;

Celery - one stalk;

One table. l. olive oil;

One hundred grams of dry white wine;

Fish broth;

Pepper, parsley, salt.

Cooking method:

Seafood is washed and cut into pieces. Finely chop the onion and celery, and put the garlic through a crusher. The fish is cut into slices.

Pour olive oil into the pan and put it on gas. Sauté onion and celery, add garlic. Then pour fish broth into the pan, a glass of white wine, add canned tomatoes, freeing them from the skin. Let the soup boil.

After boiling, add chopped fish fillets and oysters. Let it simmer for a few minutes on low gas, then add mussels and shrimp to the soup. Simmer for several minutes until the mussels open. Seafood soup is ready! Served with herbs and croutons.

Seafood soup with rice

Ingredients:

Boiled scallops – two hundred grams;

Half a glass of rice;

Bulb;

Freshly chopped greens;

Salt, seasonings.

Cooking method:

The scallops are boiled, allowed to cool and cut into pieces.

The onion is peeled, finely chopped and sautéed in a frying pan.

Place well-washed rice into the boiling broth, add sautéed onions, seasonings, and salt. Leave to cook on low gas.

Tomatoes are doused with boiling water, peeled, cut into slices and thrown into the soup at the end of cooking.

The finished soup is poured into portioned plates, scallop meat is added, and sprinkled with herbs.

Seafood soup with corn

Ingredients:

Vegetable oil - one table. l.;

Garlic - three feathers;

Chopped ginger root - thirty grams;

One liter of chicken broth;

Can of corn (canned);

Thai sauce (fish) – one table. l.;

Crab meat (canned) – two hundred grams;

Egg (table) – 1;

Salt, seasonings.

Cooking method:

Heat the oil in a frying pan and fry the chopped garlic. Add ginger root, corn and chicken broth. Let it boil.

After boiling, add fish sauce and add crab meat. Salt, season and let it boil.

In a deep plate, beat the egg with a blender and slowly, stirring, pour into the soup. I leave it to simmer on low gas for several minutes. Seafood soup is ready. Bon appetit!

Any seafood is cooked very quickly, within a few minutes. Immediately after boiling, they should be removed from the heat, otherwise they will overcook and become tough.

Seafood is always boiled in boiling salted water.

Lemon or lemon juice neutralizes the strong smell of seafood.