Seafood soup -Seafood stew
Profil:
Making seafood soup is no longer for special occasion.
Feel free to make this seafood soup any time you like with your favorite seafood.
This is a healthy, delicious fish and seafood soup recipe with salmon, shrimp, salmon fillet
and loads of chopped veggies like as dill, parsley, shallots all make this chowder a hearty, herby meal-in-a-bowl.
In this recipe we will make broth from shrimp shells, broth from mussels and make all together in a delicious, impressive and thick seafood soup.
You may serve a smaller portion of this thick seafood soup as an appetizer, stew or starter- guilt-free.
See how to prepare Seafood Soup or SeafoodStew
Ingredients in the Seafood Soup or Stew:
| ---Shrimps:--- | |
| Prawns | 400 g |
| Butter | 15 g |
| Shallots | 2 st |
| Garlic | 1 pcs |
| Chili | ½ needle |
| Tomato paste | 1 tablespoon |
| White wine | 3 cup |
| Water | 3 cup |
| ---Mussels:--- | |
| Mussels | 1 kg |
| Butter | 15 g |
| Shallots(finely chopped) | 1 st |
| Clove garlic(finely chopped) | 1 pcs |
| Parsley(stems) | 4 pcs |
| Dill(stems) | 4 pcs |
| White wine | 2 cup |
| Pepper | as wish |
| ---Fish stew:--- | |
| Salmon fillet | 400 g |
| Butter | 15 g |
| Shallots | 1 pcs |
| Garlic | 1 pcs |
| Leek | 1 pcs |
| Fennel | 1 pcs |
| Red Chilli | ½ pcs |
| White wine | 2 dl |
| Whipped cream | 3 dl |
| Saffron | 0,5 g |
| Tomato paste | 1 tablespoon |
| Lobster broth fund | 1 tablespoon |
| Bolied broth from mussels | |
| Bolied broth from shrimp shells | |
| Shrimp(unpeeled) | |
| Clams | |
| Salt | |
| Pepper | |
| ---Garnish:--- | |
| Spring Onions(Sliced) | 1 pcs |
| Dill( finely chopped) | 1 tbsp |
| Lime | 1 pcs |
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Cooking
Portions: 8-10
30 min
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Seafood soup -Seafood stew
- ———Boil the broth from shrimp shells:———
- Peel the prawns and save the shells.
- Insert the peeled prawns in the fridge so long and begin with the broth.
- Peel and chop the onion, garlic.
- Share and seed and chop the chilli finely. Note Then wash your hands to not irritate the eyes.
- Fry the onion, garlic and chilli in butter in a few minutes. Add the tomato paste and shrimp shells, stir.
- Saute another couple of minutes.
- Add the wine and simmer 5 minutes.
- Add water and simmer with the lid on for about 20 minutes.
- Strain out the shrimp shells. Beat the soup through a sieve or colander into a new large saucepan. Press out as much broth as you can.
- The result (Bolied broth from shrimp shells ) would be an excellent base for all kinds of fish soups.
- ———Boils mussels:———
- Wash the mussels thoroughly under running water. The mussels that do not close back in their shells when you tap them should be thrown away. Cut off any so-called " beard " with a paring knife. Discard mussels that are open when they are uncooked (they are as dead).
- Heat the butter in a large roomy saucepan and fry the onion, garlic about 2 minutes, but it takes color.
- add the stems from the parsley and dill.
- Add in all the mussels and a few turns of the pepper mill, now it will be black pepper.
- Pour in the wine.
- Stir and then put on the lid.
- Boil the mussels in three minutes with the lid on.
- Stir optionally once during the time. When all the mussels have opened up, they are ready. If some clam does not opened after five minutes of cooking time you should throw it, because it can be bad.
- Salt is not required because the mussels themselves emit both water and salt. Strain the musselspadet, (the fund) but save it.
- Pick the mussels from their shells but leave some mussels with shells behind.
- The result (Bolied broth from mussels) would be an excellent base for all kinds of fish soups.
- ———Seafood Soup or fish casserole:———
- Peel and chop the onion and garlic.
- Clean and rinse the leeks.
- Cut the leeks lengthwise and chop it.
- Clean and chop the fennel.
- Chop the chilli finely.
- Cut the fish fillets for about 3 cm pieces.
- Fry the onion, garlic, fennel and leek and chilli in butter in a sauté pan or saucepan but they are browned.
- Add the tomato puree and stir.
- Add the wine and simmer 5 minutes.
- Pour over broth from mussels and shrimp shells (fund), lobster broth fund, cream, saffron.
- Bring to the boil and boil gently for about 10 minutes.
- Add the cut fish. A few minutes later it is time for cooked clams (with and without shell) and peeled shrimp.
- Taste possible. with salt and pepper. The fish should not boil down.
- Do not let the soup boil after you have put in the shellfish, they become tough to boil.
- Garnish with spring onions and finely chop the dill and juice of a lime.
- Serve with good bread baguette.
- The result finally is an excellent Seafood Soup or fish casserole.
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