July 1, 2016

The idea is to cook the seafood soup came to the sea fishermen who cooked it from what I caught of the day – usually it was a soup with shrimp. The soup base in this recipe is the fish stock and marine life for the soup you can choose to your taste. It can be just shrimp or squid, or maybe a mixture of seafood balls, seafood soup implies some replacement ingredients.

To prepare the seafood soup you’ll need about 2 hours. Of kitchen equipment will need only a small pot and a frying pan. The recipe makes eight servings. Each portion holds up to 141 calories. The energy value of one serving: protein – 4 grams; fat 5 grams; carbohydrates 1 gram. Begin to prepare?


  • celery stem – 200 g;
  • onions – 100 grams;
  • seafood cocktail – 700 grams;
  • tomato paste – 200 grams;
  • potatoes – 200 grams;
  • ground black pepper – 1 tablespoon of h;
  • carrot – 100 grams;
  • parsley root – 100 grams;
  • Bulgarian pepper – 50 grams;
  • olive oil – 30 ml.;
  • dry white wine – 100 ml;
  • salt – 30 grams.

Cooking soup with seafood:

  • Carrots, onions, parsley root and celery, place in a saucepan. Pour the vegetables with water and cook on medium heat for 45-50 minutes.
  • The best seafood to defrost in advance and preferably not in the water.
  • Remove vegetables from broth and put already defrosted seafood. Continue to cook 40 minutes. Red pepper, onion and tomato paste send to the pan and fry for 10 minutes.
  • Sieve the broth and return it to the stove. Add to the strained broth just cooked fries. Next, add 5 peeled and chopped potatoes and simmer another 20 minutes.
  • Add salt, pepper, wine. At the end of cooking add vinegar. Turn off the heat.
  • Before serving soup seafood will continue to rise. Serve the soup in deep need Cutlery plates without additions, they would be superfluous. It is best to eat the dish immediately after preparing it. Bon appetit!

    Article Categories:
    Soups and broths

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