Seafood soup recipe. Seafood soup: mussels, shrimp, squid, octopus

Today, a variety of seafood products and dishes made from them are not considered exotic. You can buy a frozen sea cocktail in both summer and winter. Dishes in which it can be used are easy to prepare and low in calories. Therefore, more and more housewives are using it to diversify the family diet.

Sea cocktail - what to look for when choosing?

Typically, assorted seafood includes:

• Squid;
• Shrimps;
• Rapana;
• Mussels;
• Octopuses.

Sometimes it contains lobsters, scallops and cuttlefish.

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

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

Once you are convinced of the quality of the cocktail, there is only one thing left to do - prepare a tasty and nutritious dish. Salads and main courses are prepared from assorted seafood, but soups deserve special attention.

Sea 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 it spicy. The highlight of the dish is that the spiciness 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 platter, drain after 5 minutes;

Finely chop the garlic, throw into water, add salt;

Rinse the rice. When the water boils, place the rice in the pan. Cook rice for 5-6 minutes;

Place the cocktail into the pan. Cook it for 2-3 minutes;

Squeeze juice from lemon (lime). Cut the chili pepper into strips. Add lemon juice and chili pepper to rice and seafood;

Pour soy sauce into pan and add sweet peas;

Cut the tomato into small cubes. Place it in a saucepan and stir. Cook for 3-5 minutes;

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

Sea cocktail tomato 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 seafood lovers.

Ingredients:

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

Calorie content: 200 kcal.

Cooking method:

1. 1. Pour boiling water over the seafood mixture;

1. After 5 minutes, drain the cocktail through a colander and throw it into the pan. Fill the seafood with water and place the pan on the stove;
2. Chop the garlic, finely chop the onion. Fry them in a frying pan;
3. Cut bell pepper and tomato into cubes. Add them to the garlic and onions. Fry for 2-3 minutes;
4. Place the resulting frying into a saucepan with a cocktail. Wait until it boils;
5. Pour tomato juice into the pan, add spices (herbs de Provence, turmeric and basil), bring to a boil;
6. Squeeze the juice of one lemon and place half in a saucepan. Boil over low heat for 5-7 minutes;
7. Lightly beat the eggs in a bowl. It is enough for the white and yolk to simply mix;
8. Pour the eggs into the soup in a thin stream, making sure to stir while doing so. Cook for 1 minute;
9. Remove the resulting soup from the heat. Let it brew for 5 minutes;
10. Pour into plates, sprinkle 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. Assorted seafood, mushrooms and cream create a refined and pleasant taste; moreover, this light and satisfying dish is quite quick and easy to prepare.

Ingredients:

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

Cooking time: 30 minutes.

Calorie content: 140 kcal.

Cooking method:

1. Finely chop the onion, chop the garlic;
2. Cut the mushrooms into slices;
3. Pour boiling water over assorted seafood, drain through a colander after 5 minutes;
4. Heat oil (vegetable and butter) in a saucepan. Add onion, pepper, and a little salt. Fry it until soft;
5. Add garlic. Fry it for 1 minute;
6. Place the champignons in the pan. Simmer for 5 minutes, stirring occasionally;
7. Pour in the wine. Simmer the mushrooms with wine without a lid for 5 minutes so that the alcohol evaporates (if the soup is intended for children, this step can be omitted);
8. Add broth to the pan, salt it. Boil for 5 minutes;
9. Place the assorted seafood in a saucepan, cook the soup for 5 minutes after boiling;
10. Pour in the cream. Bring creamy soup to a boil. You cannot boil; you must immediately turn off the fire;
11. Let the creamy soup sit for 15 minutes;
12. Serve sprinkled with dill.

Seafood soup “Sea Cocktail”

Seafood has long been the basis of the Mediterranean diet. Seafood soups are the most popular dish because they are easy to prepare, filling and tasty.

One of these interesting soups is Sea Cocktail soup.

Ingredients:

Cooking time: 45 minutes.

Calorie content: 180 kcal.

Cooking method:

1. The celery root should be peeled and chopped;
2. Grind the onion and pepper;
3. Pour boiling water over seafood, drain through a colander after 5 minutes;
4. Pour a little vegetable oil into a saucepan set on fire. The chopped onion should be fried until soft;
5. Add celery and pepper. Fry for 5 minutes;
6. Chop the tomatoes and add them to the pan. Fry for 2 minutes;
7. Pour the mixture with water. Wait until it boils;
8. Cut the potatoes into cubes. Place it in the pan. Cook for 15 minutes;
9. Add assorted seafood and spices to the vegetable mixture. Add salt. Cook for 5 minutes;
10. Remove the soup from the heat. Let it sit for 10-15 minutes;
11. Serve the dish garnished with herbs and a slice of lemon.

You can use a varied set of vegetables for assorted seafood soups. It all depends on the preferences and tastes of those who will eat the soup. You can experiment with the 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 recipe for smoked sausage and cabbage salad. Take this one for every day.

Turkey breast baked in the oven is the most tender, dietary meat. Which is according to our recipes.

Seafood is rich in microelements, essential amino acids and vitamins. Their nutritional value is comparable to meat, but they are digested much faster and easier. Therefore, it is important to use seafood in your diet, making your meals varied and healthy.

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

• There is no need to defrost the seafood cocktail. You just need to pour boiling water over it for 5 minutes, and then drain through a colander. If the frozen seafood platter will not be used in preparing the soup, it can be immediately thrown into boiling water;
• If the cocktail is still defrosted, it should not be stored outside the refrigerator. Seafood spoils quickly;
• Boil the seafood cocktail for 5-7 minutes. Therefore, when preparing soups, it should be added when the remaining ingredients are almost ready;
• If you don’t even have time to bother with soups, just boil the seafood, add salt, add the available spices, sprinkle with lemon juice and start eating.

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

Bon appetit!

Until recently, seafood soup was considered a gourmet dish that could only be found on the menus of expensive restaurants. With the advent of affordable frozen seafood by weight, more and more housewives are trying to prepare such soup at home. In addition to its unusual and very rich taste, seafood soup is famous for its speed of preparation, because the main ingredient does not require additional processing and the seafood is fully prepared in just a few minutes in boiling water.

Do not forget that seafood is quite allergenic. This fact should be taken into account when preparing this soup for a family circle where there are people suffering from allergic reactions, as well as young children and women breastfeeding.

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

For those who fundamentally do not use frozen food, and also to speed up the preparation of the dish, we can recommend sea cocktails in brines; they are added at the very end of cooking. If desired, you can add seafood brine itself to the soup, then the dish will turn out with a pleasant salty sea taste.

On store shelves you can find seafood in oil with the addition of various herbs and spices. Such seafood cocktails are less desirable for cooking. Due to the large amount of oil in which the seafood was marinated, the soup turns out to be very fatty and quite high in calories.

How to cook seafood soup - 15 varieties

The most delicate and very aromatic creamy seafood soup will be a light, satisfying dinner for the whole family.

Ingredients:

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

Preparation:

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

For spicy lovers, this soup will be a godsend, and thanks to chili peppers and dried garlic, the taste of seafood will reveal a new side.

Ingredients:

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

Preparation:

Place chopped carrots, potatoes, garlic and washed rice into boiling water. Add salt. Cook until vegetables and cereals are ready for 20 minutes. Next, cut the tomatoes and chili peppers into small pieces and add them to the soup. Next add lemon juice, soy sauce and seafood. Cook for another 20 minutes. Five minutes before cooking, season the soup with dried garlic. You can decorate the finished dish with parsley, green onions and mussels.

A light and refreshing seafood soup that will help keep you energetic and in a good mood throughout the day!

Ingredients:

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

Preparation:

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

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

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

Ingredients:

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

Preparation:

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

This soup got its name for the similar principles of serving the finished dish, and if you are delighted with the traditional lagman, this dish will definitely not disappoint you.

Ingredients:

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

Preparation:

Fill the pan with three liters of water and put it on fire. Cut the potatoes into cubes and put them in a saucepan to cook. In a small saucepan, boil the shrimp in salted water with the addition of dill - after boiling, cook for 5 minutes. We make a fry from chopped onions and shredded carrots. Place the roast over the potatoes, sprinkle with seasonings and add soy sauce. We remove the shells from the finished shrimp, cut the salmon into small squares and place the seafood in the soup. Cook the dish for another 10 minutes. While the soup is cooking, prepare your favorite noodles. The finished dish is served in this way: noodles are laid out on the bottom of the plate, the soup base is on top and the broth is poured over everything.

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

Ingredients:

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

Preparation:

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

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

Ingredients:

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

Preparation:

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

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

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

Ingredients:

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

Preparation:

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

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

Ingredients:

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

Preparation:

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

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

Ingredients:

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

Preparation:

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

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

Ingredients:

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

Preparation:

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

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

Ingredients:

• Seafood - 350 grams
• Cod fillet - 200 grams
• Mix of frozen vegetables - 200 grams
• Potatoes - 3 pieces
• Onion - 1 piece
• Tomato - 3 pieces
• Garlic - 1 clove
• Spices - saffron, bay leaf
• Fish broth - 1 liter

Preparation:

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

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

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

Ingredients:

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

Preparation:

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

Since childhood, we have been familiar with milk soup - milk with noodles. But this milk soup with seafood is for real gourmets. It's ready in minutes!

Ingredients:

• Frozen seafood - 350 grams
• Milk - 350 milliliters
• Cream - 150 milliliters
• Sour cream - 50 grams
• Onion - ½ head
• Flour - ½ tablespoon
• Butter - ½ tablespoon
• Salt pepper

Preparation:

Defrosting seafood. Bring the milk to a boil; if foam appears, remove it. Fry the onion in melted butter with the addition of flour. Add cream and sour cream, cook until thickened for 15 minutes. Mix seafood and creamy sour cream dressing with milk, bring to a boil, add salt, pepper and boil for literally five minutes. Remove from heat and garnish with fresh herbs if desired. The soup is ready!

A very interesting soup, the preparation of which requires a little tinkering with seafood, but the result will be worth it!

Ingredients:

• Large shrimps - 20 pieces
• Canned white beans - 1 can
• Celery - 1 stalk
• Onion - 1 piece
• Garlic - 2 cloves
• Fine breadcrumbs - 1 tablespoon
• Parsley - 5 sprigs
• Thyme - 2 sprigs
• Vegetable broth - 500 milliliters
• Spices - salt, pepper, thyme, bay leaf

Preparation:

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

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 cooking recipe to you!

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

Ingredients:

• zucchini and daikon - 40 g each;
• miso paste - 4 tbsp. l.;
• Tsuyu sauce (to taste);
• shimiji and shiitake mushrooms - 10 g each;
• dashi powder - 2 tsp;
• dried seaweed - 20 g;
• salmon fillet - 150 g;
• Chinese salad - 5 g;
• Tofu cheese - 150 g;
• onion feather bunch;
• shichimi spices;
• bulb.

Cooking method:

1. The basis of Japanese soup is miso broth. To obtain it, soak dry seaweed for 2 hours until it swells, then cut it into short strips.
2. Pour 600 ml of filtered water into a saucepan, heat it to a boil, add dashi powder. Stir the liquid until smooth, reduce heat.
3. Cut the cheese into pieces. We dilute the miso paste with a ladle of broth and add the resulting mixture to the soup. Mix the mixture thoroughly and immediately reduce the heat to a minimum. Add pieces of Tofu, seaweed, and portions of diced salmon. After 3 minutes we finish cooking.
4. 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 and garnish with fresh cilantro.

With creamy taste

We prepare a delicate creamy soup with seafood. The pleasant taste and appetizing presentation made the dish a frequent guest on our table.

List of components:

• shrimp (including several large ones) 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.

Preparation procedure:

1. We wash and peel the vegetables. Cut the potatoes into small cubes, chop the light part of the leek into rings. Sauté the food in a saucepan with olive oil over low heat. Season the mixture with a pinch of salt.
2. When the vegetables acquire a golden hue, add up to 200 ml of drinking water. Heat the food to a boil, add the potatoes, and boil until tender.
3. Place the contents of the pan in a blender bowl, blend until pureed, transfer it to a separate bowl. Add cream and wine here and continue cooking.
4. Wash the defrosted seafood well, peel it, and quickly fry it in oil until pink. If desired, chop the mussels and shrimp using a kitchen utensil or place them whole in the soup. We wait for a new boil, turn off the heat.

Pour the food into deep bowls, garnish with pre-boiled large shrimp, basil leaves, and other herbs.

Cheese first course

Cheese soup with seafood can be considered 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 shell - 350 g;
• processed cheese - 240 g;
• potatoes - up to 400 g;
• bay leaf, peppercorns, juice of a quarter of a lemon;
• pitted olives - 6 pcs.;
• seasonings and spices (curry, ginger, grated nutmeg, turmeric);
• greenery.

Cooking steps:

1. Boil the peeled potatoes until soft in slightly salted drinking water. We drain most of the liquid, break up the tubers with an immersion blender, and dilute the puree with the reserved broth. Add shavings of finely grated cheese and mix the mixture again using a kitchen appliance.
2. Place thawed and washed shrimp in boiling water. Add a little salt, a bay 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!
3. We peel the shrimp, remove their shells (we leave a few shrimp for decoration), coarsely chop the fish meat, and put it in the soup. Add some grated nuts, chopped ginger, and a pinch of curry. Boil the mixture, after a minute turn off the heat.

Pour the cheese first course into bowls and decorate with large shrimp, olives, and parsley sprigs.

Thai soup "Tom Yam"

A very interesting version of seafood soup. The dish has such a pronounced taste that you remember it from the first spoon and for the rest of your life!

Grocery list:

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

Cooking process:

1. Place the frozen shrimp in boiling water for 5 minutes, take them out, remove the blue veins (intestines) from the backs, and place them on a plate. We return the shells and cook for another ten minutes.
2. Beat the lemongrass with a culinary hammer. Finely chop the peeled onion and garlic cloves. Chop the galangal into small slices. We tear the mushroom caps with our hands into pieces of arbitrary shape.
3. Fry the onion and garlic in oil, then break the resulting mixture into a blender bowl. Strain the fish broth, add galangal, lime leaves, and chopped lemongrass. Boil the soup ingredients for up to 10 minutes.
4. Add fish sauce to the dish. Under no circumstances do we change it to a soy product. The taste of the dish will be completely different! Add the oyster mushrooms, cook for another 5 minutes, then squeeze the lime juice.
5. Now we load the shrimp, “tired” from waiting, and sprinkle the food with a large amount of chopped cilantro. Taste the broth for salt and pepper.

Tom Yum soup has such bright food flavors that the aftertaste left behind is felt for many hours.

How to cook seafood soup

This dish was once invented by Marseille fishermen. Gradually, a simple seafood soup has gained the same world fame as a French baguette, creme 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 shrimp - 270 g;
• onions - 2 pcs.;
• garlic cloves - up to 5 pcs.;
• lemon juice;
• small fish - 300 g;
• sweet carrots;
• saffron, bay leaf, greens.

Cooking technology:

1. Traditional Marseilles soup was prepared without potatoes, so we use the root vegetable cut into slices according to preference.
2. We clean, gut and wash the set of small fish well, pour lemon juice over it, and leave for a quarter of an hour. Place the separated tails, heads and fins in boiling drinking water, boil for 20 minutes, then remove and throw away.
3. Finely chop the fish fillet, like other seafood, place in strained broth, cook for 10 minutes. We remove the pieces from the pan, leave them in the plate, and pass the liquid composition of the food through the sieve again.
4. Cut the peeled carrots and onions into slices. Chop the garlic cloves and chop the tomatoes into small slices. Sauté the vegetables until soft, place them in a clean bowl for preparing the fish soup, adding saffron, bay leaves, and potatoes (optional).
5. Pour the ingredients of the soup with fish soup, boil the products until tender, leave the food to steep for 20 minutes.

We take the fillet pieces out of the pan, put the portions into serving plates, add the broth, and sprinkle with chopped herbs. The aromatic seafood soup is ready!

From a sea cocktail

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

List of ingredients:

• onion - 120 g;
• olive oil - 50 ml;
• parsley root (5 cm), celery stalk - 230 g;
• potatoes - 250 g;
• tomato paste - 220 g;
• garlic cloves - 2 pcs.;
• chilli;
• seafood cocktail - 1 kg;
• sweet carrots - 100 g;
• bay leaf, saffron;
• cherry tomatoes - 5 pcs.;
• wine (preferably dry) - 120 ml;
• salt pepper.

Cooking method:

1. To obtain a tasty and rich soup, we use a sea cocktail, which includes different types of fish: pangasius, shrimp, squid, mussels, tilapia, small octopuses, and other inhabitants of the underwater depths, which are found in abundance on store shelves.
2. Pour 2 liters of filtered water into an enamel pan, add the washed onion with peel, peeled carrots, parsley root, celery stalk.
3. Boil the vegetables for up to 45 minutes, then strain the broth, add the potatoes cut into slices, and cook until soft.
4. Finely chop the onion, parsley and celery roots, garlic cloves, chili pepper (remove the tail and seeds). Sauté vegetables in olive oil until translucent. Add assorted seafood, cherry tomatoes cut into halves, and a pinch of saffron. Pour in the wine, salt the food, simmer for 10 minutes.
5. Place the contents of the frying pan into the bowl with the prepared potatoes and cook for another 5 minutes.

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

Place the thick part of the food into a serving 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 existed in the traditional cuisine of the country. The delicious “idea” of talented chefs turned into luxurious food!

Required Products:

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

Cooking features:

1. We wash the fish fillets, boil them for a quarter of an hour with the addition of salt, after which we take out the product, divide it into large pieces, and leave it in a separate bowl.
2. Simmer peeled and sliced ​​tomatoes in olive oil in a saucepan. Add chopped garlic along with oregano, pour broth over the ingredients, and cook for 15 minutes, covered, over low heat. Blend the finished soup base with a blender until pureed.
3. Fry thawed and washed shrimp for up to 3 minutes in butter, add cognac. After the boil begins, warm up the food for a short time and place it in a saucepan along with the base of the dish. Add the cream here, season the food with salt and pepper, and after 2 minutes turn off the heat.





Ingredients:

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

Cooking:

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

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

Seafood soup is the case when the fashion for exotic culinary masterpieces provided our bodies with the necessary substances and microelements. Let's take advantage of the gifts of the seas and oceans while the opportunity exists!