Seafood soup: mussels, shrimp, squid, octopus. Recipes for cooking soup with seafood for every taste

Seafood soup: mussels, shrimp, squid, octopus. Recipes for cooking soup with seafood for every taste

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

This soup ideally diversifies your daily menu, and guests who have appeared for dinner will be pleasantly surprised.

Seafood Soup - General Cooking Principles

Seafood is boiled in boiling salted water. Let them cool, peel and cut into pieces. At this time, prepare vegetables - tomatoes, onions, peppers, carrots. In most recipes, onions are stewed in a griddle. Then mix the roast with seafood, add to the broth and give the soup to sweat.

For soup-puree - broth with vegetables and seafood, beat with a blender.

Served soup with fresh herbs, crackers, cream, grated cheese. It all depends on taste and desire.

Seafood Soup with Mussels


• One hundred grams of mussels;

• Onions - 3 pieces;

• Parsley roots;

• Butter (twenty grams);

• Salt, seasonings;

• Noodles.

Cooking Method:

Mussels are cut into pieces, put on a frying pan with butter and lightly fried. Add chopped onion and parsley roots, continue to stew.

In a saucepan, heat the water, salt and boil the noodles (noodle for the lagman will do). The finished noodles are washed under running water, and then doused with boiling water.

In a boiling broth lay noodles, add a mixture of fried mussels with onions and parsley. Cook the soup until fully cooked. When serving, it is poured into portions. Sprinkle with greens. Cream or liquid sour cream is ideal as a sauce.

Seafood Soup with Mushrooms


• One liter of water;

• A glass of soy sauce;

• Onion;

• carrot;

• Four potatoes;

• Champignons - two hundred grams;

• Shrimps (fresh-frozen) - one hundred fifty grams;

• Frozen squid;

• Fresh salmon - two hundred grams;

• Fish (escalar) - two hundred grams;

• Nori leaves;

• Cauliflower).

Cooking Method:

Squid is boiled in salt water (the cooking time is no more than three minutes, otherwise they will become hard). Cut them into strips. Shrimps are also boiled, cooled and cleaned.

Mushrooms are cut and fried in a skillet with butter.

Finely chopped the onion, the carrot is ground on a grater, the potatoes are cut into slices. Cauliflower divided into inflorescences. The fish is cut into pieces.

In a saucepan pour a liter and a half of water and put on the fire. After boiling, pour soy sauce.

Lay the onions and carrots, give a little boil. Then add potatoes and cabbage. Five minutes later, put the pieces of fish.

Squid, shrimps and mushrooms are added. Bring to a boil and at the end of cooking put sliced ​​nori leaves. Soup with seafood ready.

Seafood Soup with Dumplings


• Fifty grams of shrimp;

• carrot;

• Onion;

• Parsley roots;

• Butter ;

• Twenty grams of manna cereal;

• Table. l milk;

• Egg (table).

Cooking Method:

Shrimps are boiled in boiling salted water, after cooling, they are peeled and cut into strips. Onions and carrots are peeled, finely chopped, then fried in a pan with butter.

For cooking dumplings cooked semolina. It should get thick and viscous. Semolina is mixed with egg and butter, form dumplings. Then they are boiled in boiling water, reclined in a colander.

Roasted vegetables are added to the broth, letting them boil for ten minutes. Add shredded shrimp, spices and let it sweat for a few more minutes.

When serving for dinner in a portion plate, first put the dumplings, and then pour the vegetable broth with shrimp. Fresh taste will give greens.

Seafood Soup with Bacon


• One hundred grams of bacon;

• Three potatoes;

• Green onion);

• Bank of corn (canned);

• A mixture of frozen seafood - half a kilo;

• Low-fat cream - 0.2 l;

• Salt, seasonings;

• Parsley fresh;

• Cheese (cracker) cookies.

Cooking Method:

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

Potatoes are peeled, cut into slices and fried in the fat left after bacon. Scallions are chopped, the juice is drained from the corn and added to the potatoes.

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

When ready, the slightly chilled soup can be pureed with a blender. Served with cheese cracker, sprinkled with parsley.

Seafood Soup “Italian”


• Four potatoes;

• Leek;

• One hundred grams of shrimp and mussels;

• Octopus - one hundred grams;

• White wine (semi-sweet) - 0.2 liters;

• Cream - two hundred grams;

• Water;

• Pepper (ground);

• Salt, dill.

Cooking Method:

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

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

All the ingredients are put in a saucepan, salted, seasonings are added and cooked for five minutes. When cooked, the soup is whipped with a blender to a uniform consistency. Then add the wine and heated. Served with fresh dill.

Seafood soup with melted cheese


• A pound of mussels;

• Shrimp (five hundred grams);

• Processed cheese;

• Potatoes - seven pieces;

• Rosemary;

• Two liters of water;

• Salt, seasonings.

Cooking Method:

Shrimps and mussels are cleaned, washed under running water and boiled in boiling water. Allow to cool.

Potatoes are peeled, cut into slices and thrown into a pot of boiling water. Cook until cooked, add grated processed cheese. Give the broth to sweat on slow gas until the cheese melts.

Then add prawns and mussels to the soup, give ten minutes for sweat.

Before serving for dinner, seafood soup is salted and pepper. If desired, add rosemary.

Seafood Soup “In Spanish”


• Fish broth - one liter;

• Shrimps (peeled) - one hundred fifty grams;

• Unpeeled shrimps - ten to fifteen pieces;

• Squid rings - one hundred grams;

• Fifteen pieces of mussel shells; • Fish fillet (white);

• Three potatoes;

• Two tomatoes;

• Bulgarian pepper - 1;

• Onion;

• Three garlic feathers;

• Pepper (peas);

• Bay leaves;

• Greens (fresh);

• Salt.

Cooking Method:

Potatoes are peeled and cut into slices. The pepper and the core are cut out at the pepper and cut into sticks. Tomatoes cut into slices.

Onions and garlic are peeled, minced and fried in a griddle with dry red pepper in a weak gas. Then put the prepared vegetables and languish on slow gas until soft pepper.

The soup is then pursed with a blender, transferred back to the pan and poured with broth.

Peeled prawns and fish fillets are cut into slices. Shrimp with shell washed. Seafood is added to vegetables. Give the mixture to weaken on a weak gas (the fish should not fall apart).

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

White Wine Seafood Soup


• Fillet of marine language - half a kilogram;

• Four hundred grams of peeled shrimp;

• Mussels;

• Fresh oysters - 16 pieces;

• Four hundred grams of canned tomatoes;

• Onion;

• Two garlic feathers;

• Celery - one stalk;

• One table. l olive oil;

• One hundred grams of white dry wine;

• Fish broth;

• Pepper, parsley, salt.

Cooking Method:

Seafood is washed and cut into pieces. Onions and celery finely chopped, garlic is passed through the press. Fish cut slices.

Olive oil is poured into a saucepan and put on gas. Fry onions with celery, add garlic. Then pour fish broth, a glass of white wine into the pan, add canned tomatoes, freeing them from the skin. Give the soup to boil.

After boiling, add the chopped fish fillet and oysters. Allow to sweat for several minutes on weak gas, then add mussels and shrimps to the soup. Cook for several minutes before opening the mussels. Seafood soup is ready! Served with herbs and crackers.

Seafood Soup with Rice


• Boiled scallops - two hundred grams;

• Half a cup of rice; • Onion;

• Tomato;

• Freshly cut greens;

• Salt, seasonings.

Cooking Method:

Scallops are boiled, allowed to cool and cut into slices.

Onions are peeled, finely chopped and passaged on a griddle.

Well boiled rice is laid out in boiling broth, passaged onions, seasonings, and salt are added. Leave to cook on slow gas.

Tomatoes boiling water, peel, cut into slices and throw soup at the end of cooking.

The finished soup is poured into portions, put scallop meat, sprinkled with greens.

Seafood Soup with Corn


• Vegetable oil - one table. l .;

• Garlic - three feathers;

• Crushed ginger root - thirty grams;

• One liter of chicken broth;

• Bank of corn (canned);

• Thai sauce (fish) - one table. l .;

• Crabmeat (canned) - two hundred grams;

• Egg (table) - 1;

• Salt, seasonings.

Cooking Method:

Heat oil in a pan and fry chopped garlic. Add ginger root, corn and chicken broth. Give boil.

After boiling, pour in fish sauce, add crab meat. Salt, season and make it boil.

In a deep bowl, blend the egg with a blender and slowly, stirring, pour it into the soup. Leave languishing on weak gas for a few minutes. Seafood soup is ready. Enjoy your meal!

Seafood Soup - Tips and Tips

• Any seafood cooks very quickly, within a few minutes. Immediately after boiling, they should be removed from the fire, otherwise they will be digested and become rigid.

• Seafood is always boiled in boiling salted water.

• Lemon or lemon juice neutralizes the pungent smell of seafood.

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