Are you wondering how to prepare a seafood soup? In this interesting article you will learn in detail the process of preparing the recipe.
Seafood soup
Seafood soup is a gastronomic dish in the form of a broth that contains different products from the sea. Generally, this dish is consumed in coastal areas. Although many people are lovers of shellfish and fish, few know how to make a seafood chowder.
Seafood soup recipe
La seafood chowder recipe It's really easy to prepare. If nutritional contribution is complete. One serving contains 996 Kcal. It also provides us with 32,32 grams of protein, 22,81 grams of carbohydrates, 3,6 of fiber, 13,35 of sugars. It also contains sodium and potassium. Next we tell you step by step its elaboration.
Essential facts
- Recipe for six people
- Crafting Level: Easy
- Time for the execution 40 minutes approximately
- Investment: expensive
Ingredients
- 10 cooked tomatoes, peeled
- 1 kilogram of peeled and cleaned shrimp
- 300 grams of raw chopped crab
- 2 pieces of fish head
- 1 kilogram of raw white fish cut into pieces
- 12 raw clams washed
- ¼ teaspoon garlic powder
- 1 teaspoon of oregano
- fresh coriander
- Sal Island
- ¼ teaspoon black pepper
- Spicy chili to taste
- 2 liters of water
Seafood soup preparation
To prepare this tasty soup you must follow the following steps. Blend the tomatoes. Add the garlic powder, oregano, hot pepper (in case you like it). Reserve
Now, in a saucepan, heat a little oil. When hot, add the blended sauce. Add the finely chopped cilantro and leave on the heat for at least ten minutes.
Add the two liters of water and the previously washed fish heads. We leave the fire twenty minutes.
After the broth has reduced for that time we add the shrimp and crab. When the boil bursts, add the previously washed clams, the fish and leave on the fire for ten minutes.
We must be careful that the pieces of fish remain whole.
Seafood soup with vegetables
This recipe is a variant of the seafood soup. This type of dish contains vegetables and other seafood. However, it is easy to prepare.
Ingredients
- 300 grams of various seafood. They can be squid, shrimp, mussels, clams, octopus)
- 40 grams of bell pepper
- 30 grams of celery
- 40 grams of carrot
- 4 garlic clove
- 1 Onion
- 2 sweet pepper
- 1 peeled tomato
- Sal Island
- Pepper
- 2 fish heads
- Olive oil
- Fish stock
Music
Peel and wash the onion, garlic, sweet peppers, carrot. Prepare the broth by placing three liters of water in a saucepan. Add the fish heads, half an onion, a sweet pepper, two cloves of garlic and salt. Let cook for at least half an hour. Let it reduce to at least two liters over medium heat. Reserve and let it come to room temperature. Strain.
In a separate saucepan, place the olive oil and when heating, add two cloves of garlic and finely chopped bell pepper. We add the carrots and let all the products take on those flavors. Then add the celery and stir until everything is impregnated.
When we see that the sautéed is taking on a light golden color, we add the washed and cleaned shellfish. They should all be chopped into pieces. Add the tomato finely chopped. We salt and pepper Add the strained fish broth. We put on the fire for thirty minutes over low heat. Now our seafood soup is ready. Serve very hot.
Fun fact: In case you have frozen seafood at home, those work. However, let it thaw in time to prepare the dish.
Seafood soup: Variant
This variant of seafood soup incorporates elements such as shrimp and clams. It also provides important nutritional elements for people. Below is the recipe.
Essential facts
- Recipe for six people
- Crafting Level: Easy
- Time for the execution 40 minutes approximately
- Investment: expensive
Ingredients
- 1 liter of fish stock
- 150 grams of clams
- 150 grams of mussels
- 250 grams of peeled prawns or prawns, clean.
- 1 cebolla
- 1 leek
- 1 tablespoon of wheat flour
- Parsley and coriander chopped to taste
- Olive oil
- Sal Island
Music
Peel, wash and finely chop the onion, garlic. Remove the green part and the roots from the leek. Wash and chop finely. There are those who use the electric mincer. We recommend the traditional way. For them it is important to know the knives.
If you want to know what each knife is implemented for, we invite you to read the following link entitled Knives types
Sauté the vegetables in a saucepan and the olive oil. We season with salt. Cook for ten minutes until the vegetables are tender.
When it takes on a soft golden color, we add the fish stock.
While the broth is heating, put the mussels in another saucepan over medium heat so that they open with the heat. We remove the shells.
Seal the already peeled prawns a little. Add the clams until they open.
Now, we add both the prawns and the clams and mussels to the broth. We leave the fire approximately fifteen minutes.
There are those who prefer to remove the shells. There are no problems. Others prefer to leave them decorative. Ultimately it is to the taste of the cook.
We correct the taste of salt.
You can also make your soup according to the instructions that we offer you in the following audiovisual material
Fish stock
This type of broth is important that we always have in the fridge. It can help us out of trouble. With this recipe you can have two liters of broth.
Ingredients
- 150 grams of heads of the prawns or prawns that you will use for the seafood soup.
- 500 grams of fish head
- 1 cebolla
- 1 small carrot
- 1 garlic or leek
- 1 cebolla
- 2 cloves of garlic
- 3 liters of water
- Sal Island
- Olive oil
Music
- We start by peeling, washing and finely chopping all the vegetables (carrot, onion, garlic, leek)
- Put a little olive oil in a saucepan and fry them for ten minutes. We salt and pepper
- While the sauce is being made, we remove the heads of the prawns or prawns. Wash them and place them in the saucepan.
- Add the water and the fish heads.
- We put it on high heat. As foam comes out we must remove it because these are impurities.
- We leave the fire for half an hour.
- Reserve and let stand.
To make an excellent fish stock, follow the following recommendations contained in this audiovisual material
Tips
To be served very hot. It is ideal for coastal regions, so we guarantee that the fish is fresh. It represents a striking starter for a meal based on seafood.
You can add any type of seafood to any of the seafood soups proposed here.
You can include white fish in any of them. Many like hake.
Hake is a difficult type of fish to catch. If you want to know the nutritional contributions of this product from the sea, we invite you to read the following link entitled black hake
As for the sofrito, I particularly like it with onion, garlic, leek, chives and sweet pepper. You can vary them as you like. For example, in Mexico they add hot pepper.
There are those who add cumin and curry. I am not particularly used to adding spices, but it is to the taste of the consumer.
If you prepare enough fumet, you can freeze taking into account the measures for future recipes. This discipline saves you a lot of time when cooking. This type of fumet is used to prepare seafood-style rice, fish-based sauces, among others.
Another of the starters based on seafood can be a tartare. Then we leave you this link so that you have this delicious recipe in the following link Tuna tartare