Seafood soup recipe: very healthy, tasty and satisfying. Meet New Recipes: Seafood Soup How to Make Thick Seafood Soup

04.08.2021

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 delicate and sophisticated taste that is important to emphasize with the right ingredients. First courses with seafood will be an excellent alternative to ordinary soups with vegetable or meat broth, making the diet balanced and varied. The main thing is to choose a good, proven recipe.

How to make seafood soup

In order to make a truly delicious assortment of healthy seafood soup, 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 boiled or fried first.

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 cut into portions, 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 sophisticated dishes of 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.
Cover with water, boil.
Pour in wine.
Cook for 15 minutes without closing the lid.
Use a slotted spoon to fish for pieces of cod and seafood.
Strain the broth.
Combine the cream and raw egg yolk in a blender, 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 making a delicious soup. Squids, shrimps, mussels, scallops and other components of a sea cocktail cannot simply be poured into cold water, otherwise they will give up almost all the useful substances to the liquid. 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 a spicy soup with seafood 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 aromas 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 for their subsequent heat treatment should be reduced. The soup will be even more piquant and spicy if you add apple cider vinegar, Japanese soy sauce, a few more spices and spices, for example, cardamom, anise, cumin, to its composition.

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 shrimp is the famous first course of Japanese cuisine, the ingredients of which can be changed depending on the season, mood and taste preferences. It is traditionally served in round or square lacquered bowls that are easy to 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 of the dish: 53 kcal per 100 g.
Purpose: for lunch.
Cuisine: Italian.
Difficulty: medium.

Thick rich soup with pasta, aromatic tomatoes in their own juice and seafood has an appetizing amber color. 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 garnished not only with herbs, but also grilled king prawns.

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 a 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: 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. A dietary and very healthy first course is served in portions or in a beautiful communal tureen with croutons or fresh white bread. If necessary, replace white rice with boiled potatoes, diced into medium cubes, or a ready-made 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 and 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. If desired, spicy onions are replaced with more tender leeks, and healthy asparagus or celery is added to the broth.

Ingredients:

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

Cooking method:

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 broth, 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. The classic version of 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 durum 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:

Dice the tomatoes, bell pepper, onion.
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 on 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. Optionally, as a decoration and an 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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Discuss

Seafood soup - recipe

Today, a variety of seafood and dishes from them are not considered exotic. You can buy a frozen seafood cocktail both in summer and 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 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 soy sauce into a saucepan 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 tomato juice into a saucepan, 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 platter, mushrooms and cream create an exquisite and pleasant taste, besides, this light and hearty dish is quick and easy to prepare.

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 the champignons into slices;
Pour seafood platter 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. Simmer 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 the seafood platter 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, 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;
Chop 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 seafood and spices to the vegetable mix. Salt. Cook for 5 minutes;
Remove soup from heat. Let it steep for 10-15 minutes;
Serve 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.

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Seafood is rich in trace elements, essential amino acids and vitamins. Their nutritional value is 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 the frozen seafood will not be used in the 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 making 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 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 the home table. There are many reasons for this: they are extremely useful, have a pleasant taste and give room for culinary imagination. Seafood soup is a palette of flavors that 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 housewives are trying to diversify the menu. Seafood is just that secret that will significantly expand the book of your favorite 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 a 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 be in 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. They are used to prepare thick tomato soup, cheese soup with seafood.

Mussels in their 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 aesthetically into pieces.
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. Additionally, 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

Let's start with the corn for the seafood soup. 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 dairy product, spices and alcohol, simmer again for 15 minutes.
Fry the 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-frozen scallop meat - 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.
Litere of water
Olive oil
For seasoning: basil, pepper, herbal mixture.

From the limbs of the salmon, cook the broth for the 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

Litere 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

Shred vegetables and simmer in olive oil. Add lemon juice, spices and wine. We keep on fire for 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 of 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 remaining 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 to make the juice.

Cooking method

This dish is called "Tomato Soup with Seafood", because shrimps are 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 tomatoes here, or peel 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 the meat ingredient brightens, remove the finished treat from the stove. Basil will add an original flavor to a hot dish.

Bouillabaisse

Sea fish - 2 kg.
Fennel - 1 pc.
3 tomatoes
3 cloves of garlic
Leeks - 3 pcs.
Water - 2 liters
Celery - 2 stalks
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.
Fry the fennel, tomatoes, chopped onions and garlic to soften.
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 kilogram
Heavy cream - to taste
A couple of basil sprigs
Ground black pepper and salt

Description of preparation

Sea cocktail soup begins to prepare with the preparation of broth. Cook a piece of salmon for 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

Litere 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 packaging of seafood and remove the ice. Simmer in a frying pan in a little water for 5 minutes until boiling. Add more oil and fry. Separately sauté the chopped onions. 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, make garlic croutons.

Until recently, seafood soup was considered a delicacy 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 recipe for you!

What is a classic seafood soup? This is, first of all, refined ease of preparation, richness and nutritional value of food. These are the ancient principles of Japanese cuisine, in which the gifts of the underwater world have acquired an almost cult significance.

Ingredient composition:

zucchini and daikon - 40 g each;
miso pasta - 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;
a bunch of onion feathers;
shichimi spices;
bulb.

Cooking method:

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

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

Creamy taste

Cooking delicate creamy seafood soup. Pleasant taste and appetizing decoration made the dish a frequent guest on our table.

List of components:

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

Cooking procedure:

We wash and peel the vegetables. Cut the potatoes into small cubes, chop the light part of the leek into rings. Saute food in a saucepan with olive oil over low heat. Season the composition with a pinch of salt.
When the vegetables acquire a golden hue, pour in up to 200 ml of drinking water. Heat the food to a boil, add the potatoes, boil until tender.
We place the contents of the pan in the blender bowl, break it into puree, put it in a separate bowl. Pour cream and wine here, continue cooking.
We wash the thawed seafood well, peel, quickly fry 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 heat.

We pour the food 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 due to the ease of preparation, the availability of the food components used, and the sophistication of its appearance.

Required Ingredients:

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

Cooking steps:

Boil peeled potatoes until soft in slightly salted drinking water. We drain most of the liquid, break the tubers with an immersion blender, dilute the mashed potatoes with the left broth. Add shavings of finely grated cheese, once again mix the composition with a kitchen apparatus.
Dip the thawed and washed shrimp in boiling water. Add a little salt, a laurel leaf, a few peppercorns, juice squeezed from a quarter of a small lemon. Boil the food for no more than 3 minutes from the start of a new boil. Overcooked crustaceans will become tough and tasteless. We always take this rule into account!
We clean the shrimp from the shells (we leave a few individuals for decoration), coarsely chop the fish meat, put it in the soup. We add a part of the grated nut, chopped ginger, a pinch of curry. We boil the composition, after a minute we turn off the heat.

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

Thai soup "Tom Yam"

A very interesting option for seafood soup. The food has such a pronounced taste that it will be remembered from the first spoon and for a lifetime!

Grocery list:

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

Cooking process:

We lower the frozen shrimp for 5 minutes in boiling water, take it out, remove the blue veins (intestines) from the backs, put it on a plate. We return the shells back, cook for another ten minutes.
We beat off the lemongrass with a culinary hammer. Finely chop the peeled onion and chives. Chop galangal into small slices. We tear the mushroom caps with our hands into pieces of arbitrary shape.
Fry onion and garlic in oil, break the resulting composition in a blender bowl. Strain the fish broth, put galangal, lime leaves, chopped lemongrass in it. Boil the soup components for up to 10 minutes.
Add fish sauce to the dish. In no case do we change it for a soy product. The taste of the dish will be completely different! Attach the oyster mushrooms, cook for another 5 minutes, then squeeze the lime juice.
Now load the shrimp "tired" from waiting, sprinkle the food with a large amount of chopped cilantro. We try the broth for salt and pepper.

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

How to cook seafood fish soup

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

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 shrimps - 270 g;
onions - 2 pcs.;
garlic cloves - up to 5 pcs.;
lemon juice;
small fish - 300 g;
sweet carrots;
saffron, laurel leaf, greens.

Cooking technology:

The traditional Marseille fish soup was cooked without potatoes, so we use the root vegetable cut into slices according to our preferences.
We clean, gut and rinse well a set of small fish, fill it with lemon juice, leave for a quarter of an hour. The separated tails, heads and fins are placed in boiling drinking water, boiled for 20 minutes, then taken out and discarded.
Fish fillet, like other seafood, finely chop, send to strained broth, cook for 10 minutes. We remove the pieces from the pan, leave them in a plate, pass the liquid composition of the food through a sieve again.
Cut the peeled carrots and onions into slices. Chop the chives, chop the tomatoes into small slices. Saute vegetables until soft, put them in a clean dish for making fish soup, adding saffron, laurel leaf, potatoes (optional).
Pour the components of the soup with a fish soup, boil the products until tender, leave the food for 20 minutes to infuse.

We take out the fillet pieces from the pan, put the portions into serving bowls, add the broth, sprinkle with chopped herbs. The fragrant seafood ear is ready!

From sea cocktail

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

List of ingredients:

turnip onions - 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;
laurel leaf, saffron;
cherry tomatoes - 5 pcs.;
wine (preferably dry) - 120 ml;
salt pepper.

Cooking method:

To get a tasty and rich soup, we use a seafood cocktail, in which we include different types of fish: pangasius, shrimp, squid, mussels, tilapias, small octopuses, other inhabitants of the underwater depths, which are abundant on store shelves.
Pour 2 liters of filtered water into an enamel pan, lower the washed onion with husk, peeled carrots, parsley root, celery stalk.
Boil the vegetables for up to 45 minutes, then filter the broth, place the potatoes cut into wedges, cook until soft.
Finely chop the onion, parsley and celery roots, chives, chili (remove the tail and seeds). Saute vegetables in olive oil until transparent. Add assorted seafood, halved cherry tomatoes, a pinch of saffron. Pour in wine, salt food, simmer for 10 minutes.
Put the contents of the pan in a bowl with ready-made potatoes, cook for another 5 minutes.

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

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

Tomato soup with seafood

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

Required products:

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

Cooking features:

We wash the fish fillets, boil for a quarter of an hour with the addition of salt, after which we take out the product, divide it into large pieces, leave it in a separate bowl.
Simmer peeled olives and cut into slices in oil in a saucepan. Add chopped garlic along with oregano, fill the products with broth, cook for 15 minutes under a lid over low heat. Break the finished soup base with a blender until puree.
Fry the defrosted and washed shrimps for up to 3 minutes in butter, add brandy. After the start of the boil, we warm up the food for a short time, send it to the stewpan to the base of the dish. Add cream here, season the food with salt and pepper, turn off the heat after 2 minutes.

Ingredient 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 a dish:

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

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

Seafood soup is a 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 such an opportunity exists!

Seafood soup has a special place in cooking. It can be called an easy-to-prepare dish. However, due to its delicate and refined taste, this dish can be safely attributed to haute cuisine. This soup is on the menus of the best restaurants in the world. But each housewife will be able to purchase all the necessary set of products in the nearest supermarket and prepare a delicacy in her own kitchen. It is noteworthy that the cooking time is very short, and the complexity is practically minimal.

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

Choosing the ingredients

The word "seafood" refers to all edible invertebrates. These are octopuses, squids, mussels, shrimps, oysters and other shellfish. These seafood is incredibly tasty and healthy. Sometimes fish of noble breeds is also put in a creamy seafood soup: salmon, trout, pink salmon, tuna. To prepare this dish, it is convenient to buy packaged seafood - they contain a mixture of different shellfish.

Product proportions

To prepare the soup, take the following ingredients per liter of water:

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

In addition, processed cheese (350-400 g), tomato, vegetables (celery, asparagus, leeks, canned corn, young peas) are often used. It is not uncommon to see finely chopped spinach in this dish. This healthy vegetable gives the soup an unusual bright green hue. Often glass (rice) noodles or the smallest soup pasta are placed in seafood soup. You can also use ordinary potatoes to thicken - it needs to be boiled and crushed well. The soup should have a creamy consistency. A special place is occupied by creamy soups - part of the water there is replaced with heavy cream.

If the soup uses red fish, which we will replace part of the seafood with, it can be cooked initially in the broth. Salmon and salmon practically do not contain bones, so they can be safely cut into pieces and immersed in a future creamy seafood soup. Pink salmon can please you unpleasantly. Therefore, it must be boiled in a whole piece, removed from the broth, carefully sorted out, breaking into pieces, and returned to the broth. If necessary, strain the water to avoid unpleasant surprises on the plates.

How to cook seafood

The main ingredient must be prepared taking into account its characteristics. In no case should you put seafood in the broth for the entire cooking period! Most seafood has very short cooking times, and overcooking harms them. Delicate squids will simply turn to rubber. Therefore, it is best to cook them separately and add them to the soup at the end of cooking. The easiest way is to boil in boiling water for 3-4 minutes. You can also fry them in a frying pan by placing them in hot oil. The released juice is enough for the extinguishing process to begin. After 3 minutes, the aromatic seafood will be ready.

If frozen blanks are used, they can be cooked without melting. But then you have to cut into pieces already cooked. And you can pre-defrost and finely chop. You do not need to cut shrimps and mussels, they are put in whole seafood soup. Small squids can be cut into rings. But those that are larger, it is better to finely chop into cubes.

Cooking seafood soup

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

Serve on the table

The tenderness of the soup can be emphasized with an exquisite serving. White deep crockery, light table textiles in a classic or nautical style will do. This noble dish is self-sufficient, it does not require any additions. You can serve homemade bread, bruschetta, crispy pita with it. Fresh herbs on the table will also come in handy.