How to Make Seafood Soup Recipes

Recipe: how to make seafood soup

Ingredients:

150 g of shrimps
250 g of clams
250 g mussels
150 g of chopped squid
150 g of monkfish
1 medium onion
1 ripe red tomato
1/2 bell pepper red and 1/2 green
1 teaspoon sweet paprika
2 liters of water or fish stock
6 tablespoons olive oil
1/2 DRAM of brandy
Salt
Laurel and parsley

Procedure:

We clean and rinse fish and seafood. Put 2 litres of water in a pot to fire with a bay leaf, parsley leaves and cook the piece of monkfish, squid, shrimp, clams and mussels. Add a little salt and simmer 30 minutes to simmer. This past time we withdraw the foam and strain the broth. Meanwhile we make a Spanish fried with garlic, onion and bell peppers chopped in a pan with hot oil. Then add the tomatoes into pieces. Let Cook 20 minutes over medium heat, adding a pinch of water if it remains dry. When everything is cooked, pour the glass of brandy and enter to remove the alcohol. Then put the sauce in the turmix along with with some heads of shrimps and blend, strain the crushed. Add a pinch of paprika to the sauce at the end and add the broth of fish previously already brewing. We leave cook everything to simmer for 15 minutes. Finally, we add the monkfish and chopped squid, mussels and peeled shrimps and clams open already cooked before. Cook 10 minutes more and set to serve hot Bisque.

Seafood Soup Mix Recipe

Ingredients (six servings)

- Two liters of broth mussels
- Half a kilo of shrimp tails
- Half a kilo of shrimp
- Half a kilo of octopus
- Half a kilo of squid
- Five carrots
- Eight seeded peeled tomatoes
- One large onion, julienned
- Oil quantity required
- Five cloves crushed garlic
- A tea spoon seasoning 
- A bay leaf
Salt and pepper to taste
- Three tablespoons chopped parsley
- ½ cup white wine
- Two tablespoons margarine

Preparation

Fry onion in oil, garlic, salt, pepper, seasoning and bay leaf.

Apart licuamos tomatoes and carrots, pour the soup pot with mussels. Simmer over low heat and add the seafood perfectly clean. Cook for a few minutes.

Add the wine, parsley and margarine. Remove and serve.

Soup Seafood Recipe

Ingredients for 10 persons:

500 g of prawns.

300 g. of Octopus, already cooked and chopped

500 g of fish varied, (at your choice), cut into pieces.

500 g. of seafood (clams, crabs, crayfish...),

Basil leaves

For the broth:

2 l. water

250 ml dry white wine.

2 kgs. between spinach and fish heads

4 carrots, scraped and cut in thin slices

500 g leeks, chopped.

1 turnip, small

1 onion

4 cloves of garlic

A few sprigs of parsley

4 bay leaves

10 grains of pepper

1 pill for bouillon or salt

For the sauce:

750 g of tomatoes.

3 cloves of garlic

500 g. onions

1 green pepper

100 ml. Olive oil

Procedure of elaboration:

Begin by preparing the soup: pour water into saucepan, add spinach and heads of fish, along with all the remaining ingredients, and let that you cook, simmer for about 1 hour, often removing the foam that may have formed on the surface.

 

Then pass the stock through a fine sieve, discarding all the ingredients used to prepare the same; pour it back into the Pan, and place in fire.

 

Next, enter in the broth boiling the chopped fish, and allow to cook 5 minutes; Remove with a slotted spoon and reśervelo; Add the prawns, Cook for a few minutes, remove them and peel them; Add last elected seafood, drain them, drain and reserve.

 

Prepare the sauce: Finely chop the tomatoes, garlic, onions and peppers; heat oil in a frying pan to the fire, add the freshly prepared stuffings and stir-fry for a few minutes.

 

Finally, pour the sauce in broth and let boil, add seafood and serve hot, garnished with the Basil.

Seafood Soup Recipes

Seafood Soup Recipe for Provencal

Ingredients

1 tomato
1 onion
1/2 red pepper
1 clove of garlic
parsley
24 prawns
12 mussels
1 squid
1 liter of fish broth
olive oil
salt
pepper

Peel and chop the onion and garlic, wash the peppers and cut into small pieces. Blanch the tomatoes and remove the skin, remove seeds and cut into small cubes.

Squid cleaned and cut into strips, wash and open mussels steamed in a covered pot. We heat two tablespoons oil in another pan and fry the onion until transparent, add the chopped garlic and strips of squid and leave it another 2 minutes, add the tomato, pepper and parsley, boil for 10 minutes, add the mussels, and shrimp and cover with fish stock and leave it another 4 minutes. Tip: In the fish broth add some saffron and a teaspoon of paprika for flavor and reddish color.