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Seafood soup anastasia skirkina. How to make seafood soup

Today, a variety of seafood and dishes from them are not considered exotic. Buy frozen Seafood Cocktail it is possible both in summer and in winter. Dishes in which it can be used are easy to prepare and low in calories. Therefore, more and more housewives use it to diversify the family diet.

Sea cocktail - what to look for when choosing?

Usually seafood includes:

Squid;
Shrimps;
Rapana;
Mussels;
Octopuses.

Sometimes it contains lobsters, scallops and cuttlefish.

Manufacturers and sellers of seafood do not always comply with the conditions for freezing and storing food. Therefore, when purchasing, carefully consider the contents of the package. A large amount of ice is due to the fact that the product has been thawed and re-frozen. It is impossible to be sure of the quality of such seafood.

When opening the packaging at home, pay attention to the smell and color of the seafood. If it raises any doubts, refrain from using such a cocktail in food. Food poisoning is an unpleasant thing, they are not worth the risk, especially if the finished dish is eaten not only by adults, but also by children.

After making sure of the quality of the cocktail, there is only one thing left to do - to prepare a delicious and nutritious dish... Salads and main courses are prepared from seafood platter, but soups deserve special attention.

Seafood cocktail soups: popular recipes

Hot and sour soup (variation of Tom-yum soup)

Ingredients	Quantity
Long grain rice -	100 g
Tomato -	1 PC.
Chili pepper -	1 PC.
Seafood Cocktail -	300-350 g
Lemon or lime -	1 PC.
Allspice -	2 g
Garlic -	4 cloves
Parsley -	1 PC.
Soy sauce -	50 ml
Water -	1 l
Salt -	4 g
Cooking time: 40 minutes	Calorie content per 100 grams: 126 Kcal

This soup will appeal to those who like spicy food. The highlight of the dish is that the hotness of the chili pepper is complemented by the acidity of the lemon. The result is an unusual and interesting taste.

Cooking method:

Pour 1 liter of water into a saucepan. Put on fire;

Pour boiling water over the seafood, drain after 5 minutes;

Chop the garlic finely, throw in water, add salt;

Rinse the rice. When the water boils, send the rice to the pot. Cook rice for 5-6 minutes;

Send a cocktail to the pan. Cook it for 2-3 minutes;

Squeeze the juice out of the lemon (lime). Cut the chili peppers into strips. Send lemon juice and chili peppers to rice and seafood;

Pour into a saucepan soy sauce and add sweet peas;

Cut the tomato into small cubes. Send it to the pan, stir. Cook for 3-5 minutes;

The slightly cooled soup is placed in deep bowls and garnished with parsley.

Tomato sea cocktail soup

This tomato soup is quick and easy to prepare. It is distinguished not only by its bright taste, but also by its benefits and nutritional value. This soup is perfect for all lovers of seafood.

Ingredients:

Tomato juice - 350 ml;
Seafood cocktail - 300 gr.;
Tomato - 1 pc.;
Eggs - 2 pcs. chicken or 4 quail;
Small onion - 1 pc.;
Sweet pepper - 1 pc.;
Lemon juice - 1 tablespoon;
Vegetable oil (for frying);
Garlic cloves - 3 pcs.;
Turmeric;
Basil;
Provencal spices - 1 tsp;
Water - 500 ml.

Caloric content: 200 kcal.

Cooking method:

1. Pour boiling water over the seafood;

After 5 minutes, discard the cocktail through a colander and put in a saucepan. Pour seafood with water and send the pan to the stove;
Chop the garlic, finely chop the onion. Fry them in a skillet;
Cut the Bulgarian pepper and tomato into cubes. Add them to garlic and onions. Fry for 2-3 minutes;
Send the resulting frying to a saucepan with a cocktail. Wait for it to boil;
Pour into a saucepan tomato juice, add spices ( Provencal herbs, turmeric and basil), bring to a boil;
Squeeze the juice of one lemon, send half to a saucepan. Boil over low heat for 5-7 minutes;
Beat eggs lightly in a bowl. It is enough to just mix the protein and yolk;
Pour the eggs into the soup in a thin stream, stirring it at the same time. Cook for 1 minute;
Remove the resulting soup from the heat. Let it brew for 5 minutes;
Pour into bowls, drizzle with lemon juice, sprinkle with pepper.

Creamy seafood cocktail soup with mushrooms

Creamy soups are famous for their delicate texture and mild taste. Seafood soup is no exception. Seafood, mushrooms and cream create an exquisite and pleasant taste, moreover, it is light and hearty dish quick and easy to cook.

Ingredients:

Champignons - 300 gr.;
Broth (chicken, fish, vegetable) - 2 l.;
Seafood cocktail - 500 gr.;
Cream (10-35%) - 200-250 ml;
Onion - 2 pcs.;
White wine - 150 ml (optional);
Garlic - 1 clove;
Green dill - several branches;
Salt;
Butter - 1 tablespoon;
Vegetable oil.

Cooking time: 30 minutes.

Caloric content: 140 kcal.

Cooking method:

Finely chop the onion, chop the garlic;
Cut champignons into slices;
Pour seafood with boiling water, after 5 minutes, discard through a colander;
Heat oil (vegetable and butter) in a saucepan. Add onion, pepper, salt a little. Fry it until soft;
Add garlic. Fry it for 1 minute;
Place the mushrooms in a saucepan. Simmer for 5 minutes, stirring occasionally;
Pour in wine. Stew mushrooms with wine without a lid for 5 minutes to evaporate the alcohol (if the soup is intended for children, this stage can be excluded);
Add broth to a saucepan and season with salt. Boil for 5 minutes;
Send seafood to the pan, cook the soup for 5 minutes after boiling;
Pour in the cream. Bring the creamy soup to a boil. You cannot boil, you must immediately turn off the fire;
Let the creamy soup steep for 15 minutes;
Serve sprinkled with dill.

Seafood soup "Sea cocktail"

Seafood has long been a staple of the Mediterranean diet. And seafood soups are the most popular dish Because they are easy to prepare, they are filling and delicious.

One of such interesting soups is Sea Cocktail soup.

Ingredients:

Cooking time: 45 minutes.

Caloric content: 180 kcal.

Cooking method:

The celery root should be peeled and chopped;
Grind the onion and pepper;
Pour boiling water over the seafood, drain through a colander after 5 minutes;
Pour some vegetable oil into a saucepan on a fire. Sliced onions should be fried until soft;
Add celery and pepper. Fry for 5 minutes;
Chop the tomatoes, add them to the pot. Fry for 2 minutes;
Pour the mixture with water. Wait until it boils;
Dice the potatoes. Send it to the pot. Cook for 15 minutes;
Send to vegetable mix seafood and spices. Salt. Cook for 5 minutes;
Remove soup from heat. Let it steep for 10-15 minutes;
Serve the dish garnished with herbs and a slice of lemon.

You can use a wide variety of vegetables for seafood soups. It all depends on the preferences and tastes of those who will eat the soup. You can experiment with a cocktail, add new ingredients, replace or exclude old ones, and even come up with your own recipes.

Read how to cook. This dessert has an interesting taste and freshness, which is inherent only in citrus fruits.

A simple salad recipe from smoked sausage and cabbage. Take this one for every day.

Oven baked turkey breast is the most tender, dietary meat. Which is according to our recipes.

Seafood is rich in trace elements, essential amino acids and vitamins. Nutritional value they are comparable to meat, but they are absorbed much faster and easier. Therefore, it is important to use seafood in your diet, making your food varied and healthy.

Seafood cocktail is one of the easiest seafood to use. However, when using it in cooking, it is important to know some of the subtleties and nuances.

It is not necessary to defrost the seafood cocktail. You just need to pour boiling water over it for 5 minutes, and then discard it through a colander. If frozen seafood will not be used in making soup, it can be immediately thrown into boiling water;
If the cocktail is still thawed, it must not be stored outside the refrigerator. Seafood spoils quickly;
Boil a seafood cocktail for 5-7 minutes. Therefore, when preparing soups, it should be added when the rest of the ingredients are almost ready;
If you don't even have time to mess around with soups, you just need to boil the seafood, salt, add the available spices, sprinkle with lemon juice and start treating.

The dishes in which you can use a seafood cocktail are very diverse. You can experiment with it, add it to salads, first courses, complement side dishes. It is enough to have a couple of packages of frozen assortments in the freezer in order to quickly cook yourself a delicious and nutritious soup if necessary.

Bon Appetit!

Seafood is gaining more and more space on home table... There are many reasons for this: they are extremely useful, have a pleasant taste and give room for culinary fantasy... Seafood soup is a palette flavors, which will be appreciated by gourmets.

Not a single day is complete without hot liquid, besides, if there are children in the family. The usual grandmother's soups are boring, and the hostesses are trying to diversify the menu. Seafood is exactly the secret that will expand the book of loved ones at times family recipes... At the same time, moms do not have to spend more time.

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

The principle of cooking "sea" soups is similar: you need rich broth from fish, vegetables, or dairy products.
A mashed lunch is prepared using a meat grinder or blender.

Seafood is interchangeable for taste.
Suitable for use are frozen semi-finished products, which are abundant in stores, or fresh delicacies.
Do not spare greens and herbs that will complement the fish menu with aromas.
Soups are cooked quickly, so of course you will have time for an unexpected visit of guests.

Mussel and corn cream soup

Seafood soup is often made only with shellfish, as they are combined with different foods. A thick tomato soup is prepared from them, cheese soup with seafood.

Mussels in own juice- 300 grams
Light light wine - 200 ml.
Laurel leaf
Half a liter of milk or cream
One onion and one carrot
1 stalk of celery

We cook mussels in alcohol. If large mollusks are embarrassing in shape, cut into pieces aesthetically.
Cut carrots, celery and onions into medium-sized squares. In this form, sauté in oil.
Pour the corn into the liquid along with canned juice and cook for a while. We leave the broth, and pour most of the corn for frying from vegetables, still hold it on the stove.
After that, grind the mixture in a blender and combine with the broth. In addition, pour in milk and put dry herbs. Bring the seafood cream soup to a boil, only then put the mussels and the rest of the corn grains in it. Serve with wheat bread croutons.

Shrimp and corn cream soup

Canned Corn
2 tbsp flour
100 grams of butter
Shrimp without shell
2 cups milk
Salt, herbs and spices

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

Shrimp cream soup with asparagus

Vegetable broth - 750 ml.
Green asparagus - 500 grams
3 shallots
50 grams of butter
125 ml. cream - 3 tbsp.
Light white wine
Shrimp - 100 grams
From spices: ground white pepper, nutmeg, salt

Take the bottom of the asparagus stalks, cut them into quarters, and discard the hard top. Chop the shallots into a cube. Fry both ingredients. When the onion turns golden, pour in the broth and simmer covered.
Beat ready-made boiled vegetables in a blender, add milk product, spices and alcohol, simmer again for 15 minutes.
Fry shrimps in butter... When the puree soup is poured into bowls, put the seafood on top and taste the homemade masterpiece.

Creamy scallop soup with leeks

Boiled and frozen meat scallop- 200 gr.
Butter
Heavy cream - two glasses
Chopped dill
Leeks - 700 grams
Lemon and salt

Cook the leeks until soft, twist together with the scallops in a blender. Mix the resulting thick gruel with cream and cook. Put a piece of butter, a fresh sprig of herbs and a lemon wedge in portioned dishes.

Italian tomato soup with seafood

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

We cook broth from the limbs of salmon for tomato soup with seafood, and leave the fillet.
Pass the onion until it smells fragrant.
In a blender, twist the base for the soup: tomatoes, fried onions, celery, fresh tomato and seasonings.
Fry mussels and shrimps in oil. Cut the salmon pulp into cubes, the squid pulp into thin strips.
Pour mashed potatoes into the fish broth, distribute evenly, add seafood. One moment and we will treat the guests, sprinkling with dill.

Tomato soup with seafood and cheese

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

Chop vegetables and stew on olive oil... Add lemon juice, condiments and wine. We keep on fire for about 7 minutes, pour in the tomatoes and grind in a blender until puree.
Dilute the puree with water and cook for 20 minutes under the lid. The hot base is ready, and the shrimps are baked separately in the oven. Put it on a plate on top, sprinkle the tomato soup with seafood with cheese shavings.

Seafood soup "Sea cocktail"

Seafood cocktail - half a kilogram
Butter - 50 grams
2 stalks of celery
1 bell pepper and 1 onion each
A handful of flour
2 cups milk and cream each
Chicken broth - half a glass
Dried thyme, nutmeg, salt and pepper

Sea cocktail soup is easy and quick to cook. Fry seafood in butter and set aside.
We continue to fry finely chopped celery, onions and peppers on the rest of the oil. We achieve the softness of vegetables, mix with flour and other products. Cook our hearty first course until it thickens. Now we pour a sea cocktail into it. Serve when the broth is slightly infused.

Tomato soup with shrimps

Tomatoes in their own juice - 800 ml.
Shrimp - 340 grams
Celery - 180 grams
Leeks - 110 grams
Pinch of hot pepper
3 cloves of garlic
Cumin, cilantro, seafood spices
Olive oil
Finely chop the pepper, onion and celery so that the juice comes out.

Cooking method

This dish is called “Tomato Soup with Seafood” because shrimp can be easily exchanged for other types of sea inhabitants: scallops, mussel meat, fish, squid.
Grind fresh tomatoes in puree or replace with tomato juice.
Simmer juicy vegetables over medium heat, add seasonings, garlic, hot peppers... If there is not enough liquid, we do not allow to fry, it is better to add water.
Pour tomato puree into the finished passivation and dilute with water to the desired consistency. Bring to a boil so that the foam appears on top. Pour in the shrimps. Shrimp cooking time is 5-7 minutes. Pour in chopped greens and continue to warm up the soup. Turn off the heat and let the soup brew. After 10 minutes, serve the finished dish, not forgetting to put a slice of lemon on the plates.

Tomato soup with rice and seafood

1/2 cup long grain rice
Canned Tomatoes - 700 grams (or 5 fresh)
Chicken broth - 2 cups
Seafood - 300 grams
Celery - 2 stalks, chopped
Half an onion (chopped)
Carrots (grated)
Olive oil - 2 tablespoons
Basil

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

Bouillabaisse

Sea fish - 2 kg.
Fennel - 1 pc.
3 tomatoes
3 cloves of garlic
Leeks - 3 pcs.
Water - 2 liters
Celery - 2 stalks
Garni bouquet

Preparation

The more fish parts in the broth, the better the result. We cut off the heads and tails of the fish, prepare a rich broth.
Fennel, tomatoes, onion slices and fry the garlic to become softened.
Put the vegetable filling of the soup in the strained broth, salt, pepper, put a bouquet of garni, cook for 15 minutes. At the same moment, add fish pieces.
You need to eat bouillabaisse right away, in the heat of the heat.

Salmon and sea cocktail soup

Prefabricated seafood packaging - 200 grams
Salmon - half a kilo
Heavy cream to taste
A couple of basil sprigs
Ground black pepper and salt

Cooking description

Sea cocktail soup begins to prepare with the preparation of broth. Cook a piece of salmon for about 15 minutes. Take out the fish, put a sea cocktail in the broth and keep it in boiling water for 3-5 minutes. Cut the salmon into pieces and return to the soup. Season with salt, pepper and chopped basil. Other spices will do as well. And the brighter their taste, the richer the taste sensations.
We wait another 10 minutes and pour in the cream. Let it stand and a light lunch is ready. If you want something more substantial and satisfying, add potatoes, rice or pearl barley. The ear is cooked according to the same principle.

Cheese soup with seafood

Turmeric's creamy seafood soup turns out to be sunny in color and will cheer you up in winter.
Add the ingredients in the order described in the recipe.
Ingredients

Liter of water
Processed cheese - 4 packs
Prefabricated seafood package - 400 grams
2 potatoes
Bulb
Turmeric, saffron, white pepper
Greens to taste
Vegetable oil

We wash the seafood packaging and remove the ice. Simmer in a frying pan in a little water for 5 minutes until boiling. Add more oil and fry; sauté the chopped onion separately. We boil water in a saucepan. As soon as bubbles appear, pour the grated cheese curds into the liquid. Here it is important to stir monotonously so that the cheese mass spreads and becomes homogeneous, without lumps. The next step is potatoes. Cut into strips and cook in cheese mass until tender. Add fried onions, spices, salt. At the end, put seafood in the soup, immediately turn off the stove and close the lid. We insist 15 minutes and
pour into plates. Don't forget the green twigs to add to the seafood
unforgettable aroma. A seafood-based first dish is better suited
croutons with a bite. Therefore, do not be lazy to fry the pieces in oil.
or, showing skill, cook garlic croutons.

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 options that exist.

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 vegetables, except tubers, and simmer until the pepper is cooked. Beat the food in a blender, put it back in the wok and pour in a liter of broth (fish, at least chicken). Wash the shrimp (150 grams) and, together with a piece of white fish fillet, put into liquid, add clean shells with mussels and ghmenu. Make a small fire and simmer until the fillet is ready. Cook the potatoes separately, add the whole mixture from the pan to it, add laurel, a couple of black peppercorns and a pinch of saffron. Leave on low heat for 10 minutes. Serve immediately with croutons or fresh bread.

Seafood soup. Recipe from Norway

Boil the salmon fillet until tender, while 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 put them in a hot saucepan little by little. Peel a couple of potatoes, onions and carrots. Cut the first ingredient into cubes and send to the broth, chop the rest of the ingredients and fry until golden brown. The recipe for seafood soup is quite simple, defrost shrimp, mussels, squid, octopus (other ingredients are possible) and put them in a preheated 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, put pieces of boiled salmon, laurel, allspice and pepper with salt. Transfer the ingredients to a saucepan and darken a little, you can add cubes of sweet pepper and always parsley. Serve with croutons or croutons.

Miso - seafood soup

In addition to ocean dwellers, this first course contains noodles made from beans. However, there is nothing difficult in cooking. It is necessary to cook a special broth based on dried anchovies and kelp, the resulting liquid will be called dasha. Boil it (two liters is enough), put diced tofu (no more than 250 grams) and 100 grams of chopped seaweed. Add mussels, shrimp, octopus and the rest 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 saucepan. Heat the container well, but do not bring it to a boil. You can serve.

Conclusion

Seafood Soup Recipe can be made with one ingredient or multiple ingredients. At the end of cooking, you can dilute it with a little cream or, as in the Norwegian version, add processed cheese ok for piquancy.

How to cook seafood soup? There are many recipes for seafood soup. Each of them has its own cooking secrets. The more ingredients a soup has, the richer and more nutritious it is.

The classic recipe for seafood soup includes broth and fresh vegetables... Each National cuisine has its own flavor in the preparation of seafood soup.

To make seafood soup, you need to decide on the main ingredient: squid, shrimp, mussels, oysters, fish, and so on. For cooking Spanish soup seafood requires shrimp, and Japanese seafood soup requires squid, seaweed, and miso paste.
You can make seafood soup with milk or cream, seafood puree soup or cream soup with tomatoes, and so on.

Spanish seafood soup

Ingredients:

1 l of fish broth
150 g peeled shrimp
10 pieces. unpeeled shrimp
100 g squid rings
15 pcs. mussel shells
1 PC. fillet of white fish
3 pcs. potatoes
2 pcs. tomato
1 PC. bell pepper
1 PC. onions
3 cloves of garlic
dry red pepper
peppercorns
Bay leaf
saffron
fresh herbs

Cooking method:

For this seafood soup, you can use both shrimp and mussels or the frozen Seafood Shake mix.

Peel and dice the potatoes, peppers, tomatoes. Finely chop the onion and garlic and sauté in a pan with dry paprika over moderate heat. Then add chopped vegetables and simmer over low heat until the pepper is tender. After that vegetable stew grind in a blender, transfer back to the pan, pour over the broth.

Cut the peeled shrimps and fish fillets, rinse the shrimp with shell. Put everything in the broth with vegetables. Simmer the seafood soup over low heat for several minutes so that the fish is not overcooked.
Boil the potatoes separately in a saucepan until half cooked. Add the contents of the pan, saffron, bay leaf to it, salt. Leave for 10 minutes under the lid.
Spanish seafood soup is ready. For decoration, sprinkle with chopped fresh herbs.

Bon Appetit!

Italian seafood soup with cream

Ingredients:

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

Cooking method:

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

Peel and dice the potatoes, cut the white part of the leek into rings, put in a deep frying pan and fry for 8-10 minutes without water and oil until golden crust... Then add water, simmer for 15 minutes over moderate heat until boiling. Season with pepper and salt. Cook for another 3-5 minutes, then grind the mass in a blender until puree.

Put the puree in a saucepan, add wine and cream. Boil.

Fry the seafood separately in a frying pan, then put them in a saucepan in the soup, mix.
Pour the Italian seafood soup into bowls, garnish with dill and shrimp.

Bon Appetit!

Mashed seafood soup with mushrooms

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

Ingredients:

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

Cooking method:

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

Put butter, shrimps and mushrooms in a saucepan, fry for 5 minutes. Pour in wine and broth. Add celery, pepper and nutmeg to the seafood soup. Simmer the soup for 15-20 minutes.

After that, strain the seafood soup, remove the celery and grind in a blender. Add cream to the puree soup, season with salt.

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

Bon Appetit!

Thai seafood soup

How to cook spicy seafood soup? The seafood soup, the recipe for which is described below, refers to Thai cuisine. Unlike Italian soup with seafood, Thai cuisine is known for the pungency and spiciness of its dishes. Business card Thailand's spicy seafood soup Tom Yam.

Ingredients:

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

Cooking method:

Preparing Thai seafood soup will take 35 minutes.

Cut the lemongrass stick in half lengthwise. Peel and cut the ginger into wedges. Thai spices and chili paste make the soup spicy. Wash seafood.

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

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

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

Bon Appetit!

Miso soup with seafood

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

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

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

Ingredients:

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

Cooking method:

This recipe requires dashi broth to make seafood miso soup. Dashi broth is made from dried anchovies (niboshi) and dried kelp seaweed (kombu).

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

Dissolve the miso paste in a ladle of hot broth until the lumps dissolve. Pour into a saucepan, heat the miso soup over low heat, not boiling.

Serve the seafood miso soup hot.

Bon Appetit!

Chinese seafood soup

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

Ingredients:

1 liter of water
300 g frozen seafood
1 PC. tomato
2 pcs. juicy limes
1-2 pcs. chili peppers
a handful of long grain rice
3 cloves of garlic
2 teaspoons of sea salt
soy sauce
cilantro or parsley
allspice

Cooking method:

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

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

Garnish the ready-made Chinese seafood soup with fresh cilantro or parsley. Serve hot.

Bon Appetit!

Cheese soup with seafood

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

Ingredients:

1 liter of water
1 PC. fillets of red fish (e.g. salmon)
20 pcs. shrimp
2 pcs. processed cheese (160-200 g)
1 PC. potatoes
1 PC. carrots
1 PC. onions
2 tbsp. tablespoons of olive oil
parsley
ground black pepper, salt to taste

Cooking method:

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

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

For a fish soup with seafood, any type of red fish will do to taste. Cut the salmon fillet into cubes, peel the shrimps, add everything to the soup and cook for 5 minutes. Then reduce the fire to a minimum, put in fish soup with seafood and parsley cheese, leave to brew for about 5 minutes.

Cheese soup with seafood and red fish is ready!

Bon Appetit!

Seafood cream soup

Creamy seafood soup is easy and simple to prepare. He has delicate taste and will please both adults and children. The three bases of the soup impart a special exquisite taste to the recipe: broth, milk and cream.
The seafood cream soup, the recipe for which is written below, is made with fresh mussels and bacon.

Ingredients:

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

Cooking method:

Fresh mussels are required to make seafood soup. First of all, you need
discard mussels with a broken shell or open and unclosed. Soak the rest of the mussels for 1-2 hours in cold water, then put in a colander and put in a saucepan, pour in 1 tbsp. water, cover. As the water boils, reduce the heat and keep for about 5 minutes. Then drain the liquid into a separate container and discard the mussels that have not opened. Remove the mussels from the remaining shells. You can also use other seafood like shrimp, squid or octopus.

Finely chop the bacon and onion, press the garlic through the garlic press. Heat separately in a saucepan vegetable oil, put bacon, onion and garlic. While stirring, cook over medium heat until the bacon is golden brown and the onions are softened. Add diced potatoes and stir.

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

Heat creamy seafood soup before serving, but do not boil. Decorate with parsley.

Bon Appetit!

Tomato soup with seafood

Recipe Seafood Tomato Soup is prepared without broth and milk or cream. Typically, this recipe uses tomatoes in their own juice. But it is also possible to cook with fresh tomatoes or tomato paste... The seafood tomato soup is thick.

Ingredients:

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

Cooking method:

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

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

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

Bon Appetit!

Milk (creamy) seafood soup

The recipe below can be used to make a seafood soup known as milk soup with seafood or creamy soup.

Ingredients:

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

Cooking method:

Frozen seafood soup tastes exquisite when cooked in milk with sour cream and cream.

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

Pour milk into a saucepan, bring it to a boil and leave over low heat. Put seafood in it, cook for 2-3 minutes. After that, carefully add the prepared mixture into the milk soup, boil until thickened. Season the seafood soup with pepper and salt to taste.

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

Bon Appetit!

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Irina Kamshilina

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

Content

Hot, aromatic, deliciously delicious seafood soup is a hearty and very healthy lunch option for the whole family. Shrimp, scallops, squid, octopus, crabs and oysters are low in calories and high in protein, rich in iodine, calcium, and iron. They have a thin and exquisite taste which is important to emphasize with the right ingredients. First courses with seafood will be a great alternative to ordinary soups with vegetable or meat broth, will make the diet balanced and varied. The main thing is to choose a good, proven recipe.

How to make seafood soup

To make a truly delicious assorted soup healthy seafood, you need to remember a few important rules... The fragrant soup can be prepared either in broth or in water. Shrimp, scallops, octopus and other seafood lose vitamins, become "rubbery" and tasteless if overcooked, so the heat treatment takes just a few minutes. If the first course contains additional ingredients such as rice, beans, potatoes, cauliflower or pumpkin, they should be pre-boiled or fried.

Seafood soup recipe

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

Creamy

Time: 40 min.
Servings Per Container: 5 Persons.
Calorie content: 89 kcal per 100 g.
Purpose: for lunch.
Cuisine: Mediterranean.
Difficulty: medium.

Delicate creamy seafood soup is one of the most delicious, popular and exquisite dishes classic Mediterranean cuisine. Cod can be replaced with any other marine fish, for example, flounder, salmon, halibut, golden spar, trout, salmon. This fish practically does not contain carbohydrates, it is ideally combined with juicy squid, mussels, octopuses. If desired, instead of water, you can use a rich fish broth, which will make the soup even more flavorful. Cream should be fat (at least 33-35%), they give a velvety texture and thickness.

Ingredients:

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

Cooking method:

Rinse the cod, chop.
Add peeled, thoroughly washed seafood.
Pour in water, boil.
Pour in wine.
Cook for 15 minutes without closing the lid.
Use a slotted spoon to catch pieces of cod and seafood.
Strain the broth.
Combine cream and raw in a blender egg yolk, beat until smooth.
Gradually add the strained broth.
Put the mass in a saucepan, add pieces of cod, seafood.
Warm up without bringing the soup to a boil.

How to make frozen seafood soup

Time: 45 min.
Servings Per Container: 2 Persons.
Calorie content: 87 kcal per 100 g.
Purpose: for lunch.
Cuisine: European.
Difficulty: medium.

Proper preparation of frozen seafood is one of the main conditions for cooking delicious soup... Squids, shrimps, mussels, scallops and other components of a seafood cocktail cannot simply be poured into cold water, otherwise they will give up liquid almost everything useful material... A safe option is to shock the seafood platter. To do this, the ingredients are immersed in a saucepan, poured with clean cold water, brought to a boil and abundant foam appears, and then immediately washed under running water.

Ingredients:

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

Cooking method:

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

Spicy

Time: 35 min.
Servings Per Container: 4 Persons.
Calorie content of the dish: 36 kcal per 100 g.
Purpose: for lunch.
Cuisine: European.
Difficulty: medium.

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

Ingredients:

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

Cooking method:

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

Miso soup

Time: 45 min.
Servings Per Container: 2 Persons.
Calorie content: 93 kcal per 100 g.
Purpose: for lunch.
Cuisine: Japanese.
Difficulty: medium.

Misosiru with juicy shrimps is the famous first course Japanese food, the ingredients of which can be changed depending on the season, mood and taste preferences. It is traditionally served in round or square lacquered bowls that are easy to bring to the lips for a rich, salty broth to be sipped over the edge. Dashi broth will be even more flavorful if you replace the carrots with handfuls of dried smoked tuna (katsuobushi) or sardines (irikodashi) flakes. Dishes with miso paste are not recommended to be reheated, so you should not cook miso soup for future use.

Ingredients:

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

Cooking method:

Peel the shrimp from shells and heads.
Cut the peeled carrots into large cubes.
Combine carrots in a saucepan, 1 nori leaf, broken by hands into several parts, shrimp heads and shells.
Cover with water, cook for 20 minutes.
Strain the broth with a sieve or cheesecloth.
Mix about 150 ml of broth with miso paste, it should completely dissolve.
Combine in a saucepan pure strained broth, a mixture of broth with miso paste, shrimp, tofu diced into large cubes, 2 nori leaves, broken by hand.
Cook over medium heat for 2 minutes, stirring occasionally.
Beat in the eggs one at a time, keeping the yolks intact.
Cook the soup for another 4 minutes.

Tomato

Time: 35 min.
Servings Per Container: 4 Persons.
Calorie content: 53 kcal per 100 g.
Purpose: for lunch.
Cuisine: Italian.
Difficulty: medium.

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

Ingredients:

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

Cooking method:

Dice the onion, chop the garlic.
Saute in oil in thick-walled saucepan.
Pour in washed, peeled seafood.
Fry over high heat for 4 minutes.
Add tomatoes. Simmer until the liquid is reduced by 2 times (for tomatoes in their own juice).
Pour in vegetable broth.
Add lemon juice. Boil.
Add pasta, cook for 15 minutes on low heat.
Sprinkle the soup with fresh basil.

With cheese

Time: 50 min.
Servings Per Container: 4 Persons.
Calorie content of the dish: 57 kcal per 100 g.
Purpose: for lunch.
Cuisine: European.
Difficulty: medium.

Golden cheese soup with large shrimps and potatoes has an amazing creamy taste and a pleasant thick texture. It is advisable to choose processed cheese without additives, but you can safely experiment with a set of spices and herbs. For piquancy and aroma, it is good to add paprika, bay leaves, a little nutmeg or chopped chili peppers, peeled from seeds to the dish. Ready soup is served with croutons or fresh bread in portioned bowls. Sprinkle with grated Parmesan cheese on each serving.

Ingredients:

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

Cooking method:

Cut the carrots into strips or grate.
Fry in oil until soft.
Boil the water.
Add melted cheese to a saucepan with water, melt.
Add diced potatoes.
When the potatoes are almost ready, add carrots, peeled shrimps. Mix.
After boiling, add dried dill.
Before serving the soup to the table, let it cool and brew under a closed lid.

Fish soup with seafood

Time: 35 min.
Servings Per Container: 4 Persons.
Calorie content of the dish: 34 kcal per 100 g.
Purpose: for lunch.
Cuisine: European.
Difficulty: medium.

Fish soup with seafood will turn out to be especially tasty if you cook it with white sea fish - perch, flounder, cod, pollock, halibut, red snapper, pollock, haddock. Dietary and very useful first the dish is served in portions or in a beautiful common tureen with croutons or fresh white bread. If necessary, white rice can be substituted boiled potatoes, diced into medium cubes, or a prepared mixture of any frozen vegetables. The flavor of the original soup will become more intense, concentrated, if you use rich fish broth instead of water.

Ingredients:

seafood cocktail - 500 g;
fillet of white fish - 300 g;
rice - 100 g;
onion - 1 pc.;
water - 2.5 l;
garlic - 4 teeth.;
sunflower oil - 2 tbsp. l.

Cooking method:

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

With mushrooms

Time: 40 min.
Servings Per Container: 4 Persons.
Calorie content of the dish: 86 kcal per 100 g.
Purpose: for lunch.
Cuisine: European.
Difficulty: medium.

This nutritious soup with mussels, shrimps and mushrooms has a pleasant, slightly tangy, creamy taste and subtle garlic aroma that instantly awakens the appetite. Instead of champignons, you can use other fresh or canned mushrooms, for example, shiitake, chanterelles, boletus, porcini mushrooms, which go well with seafood. Spices - allspice, thyme, bay leaf will help to reveal the taste of mushrooms, but you should not add a lot of seasonings. Optional spicy onion replace with more tender leeks, and add healthy asparagus or celery to the broth.

Ingredients:

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

Cooking method:

Cut the champignons into slices.
Grate the garlic, chop the onion. Fry in oil until transparent in a thick-walled saucepan.
Pour mushrooms into a saucepan, simmer for 8 minutes.
Add wine. Simmer for another 8 minutes, uncovered.
Pour in chicken bouillon, boil.
Add mussels, shrimps after 5 minutes.
After 3 minutes, gradually add the cream.
Stir, boil again.

Lagman

Time: 30 min.
Servings Per Container: 4 Persons.
Calorie content of the dish: 62 kcal per 100 g.
Purpose: for lunch.
Cuisine: Central Asian.
Difficulty: medium.

The original fish broth lagman cooked with healthy seafood is a bold modern fusion that combines notes of Uzbek and European cuisines. Classic version a rich dish is prepared in a large thick-walled cauldron, which allows all the ingredients to warm up evenly and exchange flavors. Egg noodles from hard varieties wheat should be of high quality, long, not too thin. The ready-made soup is served hot in portioned ceramic bowls that retain heat for a long time; if desired, it is decorated with finely chopped parsley, dill or cilantro.

Ingredients:

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

Cooking method:

Tomatoes, bell pepper, cut the onion into cubes.
Fry in oil for 5 minutes.
Pour in warm fish broth.
Pour in seafood.
Boil. Reduce heat, cook until tender.
Boil the noodles separately until cooked. Throw in a colander.
Arrange the noodles in deep bowls.
Pour in the seafood broth.
Sprinkle the soup with grated garlic.

Thai

Time: 45 min.
Servings Per Container: 5 Persons.
Calorie content: 63 kcal per 100 g.
Purpose: for lunch.
Cuisine: Thai.
Difficulty: medium.

A savory first course with green curry paste, oyster sauce and seafood is one of the many variations of tom yum soup that is popular in Thailand, Malaysia, Indonesia and Singapore. Low-calorie, stunningly aromatic Thai food has a unique exotic taste, thanks to the unique combination of fish broth and coconut milk. Optional as decoration and additional ingredient use lime wedges or large shrimps, pre-fried in oil with hot spices and crushed garlic clove.

Ingredients:

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

Cooking method:

Add ginger, lime leaves, cilantro stalks and lemongrass, cut into pieces up to 3 cm long, to the broth.
Boil, reduce heat. Simmer for 20 minutes.
Pour in coconut milk, Asian oyster sauce.
Boil again, simmer for 10 minutes.
Pour in curry, seafood.
After 3 minutes, remove the Thai soup from the heat.
Sprinkle with finely chopped cilantro leaves.
Grill the squid separately.
Place a serving of squid in each bowl of soup as you serve.

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