Fish and seafood soup

Name: Fish and seafood soup - Robertina I.
Ingredients: 2 large potatoes cut into cubes; 1 finely chopped onion; 1/2 carrot (I made it into shavings with a tool I have for decorating); 1 handful of green peas; 2; 3 tablespoons of concentrated tomato puree; a few calamari; 200 grams of fish fillet (I used whiting); a few shrimp (I used frozen raw ones); about 800 grams of mussels. Additionally; we need 2 tablespoons of olive oil; 2 cloves of garlic; 2 bay leaves; 50 ml of semi; dry white wine; a little crushed dried chili powder; coriander; and dill (I used frozen green ones) at the end.

Over - Fish and seafood soup by Robertina I. - Recipia

Fish and Seafood Soup Who doesn't love a warm soup, full of flavors and taste? Today, I invite you to discover a recipe for fish and seafood soup that will turn any meal into a memorable culinary experience. This soup is a delicious mix of fresh ingredients, making it a perfect choice for a light lunch or a refined dinner. I will guide you step by step through each stage, sharing some secrets that will help you achieve a perfect result! Preparation time: 15 minutes Cooking time: 20 minutes Total time: 35 minutes Number of servings: 4 Necessary ingredients: - 2 large potatoes, diced - 1 finely chopped onion - 1/2 carrot, cut into thin strips (or shavings using a decorating tool) - 1 handful of green peas - 2-3 tablespoons of concentrated tomato puree - A few calamari, cut into rings - 200 grams of white fish fillet (you can use whiting or any preferred fish) - A few shrimp (I used raw, frozen) - 800 grams of fresh clams - 2 tablespoons of olive oil - 2 cloves of garlic, crushed - 2 bay leaves - 50 ml of semi-dry white wine - A pinch of ground dried chili powder (use sparingly) - Fresh coriander and dill (or frozen), for garnish Preparation steps: 1. Preparing the soup base: In a large pot, preferably cast iron, add the 2 tablespoons of olive oil and heat over medium heat. Add the chopped onion and carrot, letting them sauté until slightly translucent, about 3-4 minutes. This is the flavorful base of the soup, so don’t skip this step! 2. Adding the liquid: Once the vegetables have softened, pour in the semi-dry white wine and enough water to cover the ingredients. Let it boil. This step will intensify the flavors and give a special taste to the soup. 3. Integrating tomatoes and potatoes: Once the liquid starts to boil, add the tomato puree, potato cubes, calamari rings, salt, and pepper to taste. Cover with a lid and let it simmer on low heat for 5 minutes. The potatoes will add a hearty texture to the soup, while the calamari will become tender. 4. Adding seafood ingredients: After 5 minutes, add the peas, bay leaves, and shrimp. It’s important not to overcook the shrimp, so let everything boil for a maximum of 5-8 minutes. You will notice how the shrimp change color from gray to pale pink, a sign that they are ready! 5. Incorporating the clams: At the end of the 8 minutes, add the clams to the soup, ensuring they are all submerged. They will open quickly in a few minutes, indicating that the soup is almost ready. 6. Finishing the soup: When all the clams have opened, it’s time to adjust the seasonings. Taste the soup and add salt, pepper, or even more chili powder if you want a bit of spice. So, don’t hesitate to experiment with flavors! 7. Serving the soup: Once the heat is off, add the chopped fresh herbs (coriander and dill are excellent choices) and stir gently. Serve the soup hot, sprinkled with a little paprika and ginger for an extra flavor boost! Practical tips: - Choosing the fish: Always choose fresh fish and seafood. Check the fish's eyes, which should be clear and bright. If using frozen seafood, make sure it is completely thawed before use. - The wine: A semi-dry white wine will add a note of complexity, but it is not mandatory. If you want an alcohol-free version, you can skip this step or add a splash of white wine vinegar. - Variations: Experiment with other seafood, such as mussels or large shrimp. You can also add vegetables like zucchini or fresh tomatoes for an extra note of freshness. Nutritional values: This soup is not only delicious but also healthy! Fish and seafood are rich in protein and omega-3, while vegetables provide essential vitamins and minerals. A serving has about 250-300 calories, depending on the ingredients used. Frequently asked questions: 1. Can I use other types of fish? Yes, you can experiment with different types of fish. Fatty fish like salmon will provide a different flavor. 2. How can I store the soup? The soup keeps well in the refrigerator for 2-3 days, but to maintain the texture of the seafood, it is recommended to consume it fresh. 3. What can I serve alongside the soup? A slice of fresh or toasted bread with garlic butter is an excellent accompaniment. Also, a semi-dry white wine pairs perfectly with this flavorful soup. I challenge you to try this fish and seafood soup recipe that will delight your senses! It is a light meal, yet hearty enough to satisfy even the most demanding tastes. I serve you a virtual portion and invite you to explore this flavorful delicacy!