Tomato soup with seafood according to the classic Italian recipe
As strange as it may seem to us, but inItaly does not have a soup that we are used to calling fish soup. Yes, yes, despite the abundance of fish and seafood in the national cuisine of this country, the traditional first course for us is missing. But Italian chefs have come up with their own variation on this theme. The recipe for their soup is very interesting, and anyone can make it if they have a certain set of products. Ingredients:
- Sea fish (any) - 200 g
- squid carcass - 1/2 pieces
- shrimps royal - 4 pieces
- mussels in the shells - 8 pieces
- Canned tomatoes (in own juice) - 200 g
- garlic - 2 cloves
- olive oil - 2 tablespoons
- wine dry white - 100 ml
- dried basil - 1 pinch
- dried thyme - 1 pinch
- Dried mint - 1 pinch
- Oregano Dried - 1 pinch
- black pepper - to taste
- bay leaf - 1 piece
- parsley - 2-3 sprigs
- salt sea - to taste
Method of preparation:This recipe, although considered classic, does not limit you in the choice of fish. Therefore, you can safely buy the one you like the most, provided that it is sea. The fish must be washed, cleaned if necessary and remove all the bones from it, leaving only the tender fillet. This is what you will have to cook first. Take a small saucepan, pour about 500 ml of water into it, put the fillet and put it on the fire. When the broth boils, continue to cook it for 15 minutes. Then strain it, and put the fish on a plate and cut into small pieces. Tomato soup with seafood will be no less delicious if you use shrimp broth as its base. And it is not at all necessary to cook the shrimp themselves for this - you can do with the shells removed from them. Just pour these inedible parts with water, boil for 15 minutes and strain the resulting broth. You can add fish heads and tails during cooking – this will make your soup base even more flavorful and rich. As you can see, the recipe allows the cook to experiment in search of ideal flavor combinations. Defrost the remaining seafood and wash them under running water. Pay special attention to the mussels. Just cut the squid into rings. Pour olive oil into a deep saucepan and, while it is heating, peel and chop the garlic. Fry it a little, flavoring the oil, and fish it out. Put the mussels and squid rings into the saucepan and cook over high heat for 2 minutes. Now pour in the dry wine, add spices and stir. You need to evaporate for a couple of minutes, no longer. Dip the tomatoes in boiling water for half a minute, and you can peel them without much effort. Since you will need tomato puree for the soup, the vegetables must be chopped with a blender or put through a meat grinder. Both methods will successfully accomplish this task. When it is winter outside and the tomatoes on the shelves look too unnatural, you can use canned homemade tomato juice, but in late summer and until late autumn it is better to cook this soup from natural tomatoes. Pieces of pulp that come across give it a special piquancy. Send the tomato puree to a saucepan with seafood and simmer for a little, just 2-3 minutes. Then add pieces of fish and the broth in which it was cooked, bay leaf, salt and pepper. Mix all the ingredients and cook after boiling for 3 minutes on low heat. Small garlic croutons made from white bread go well with tomato soup. They are quite easy to make. Cut the loaf into slices of any shape and size. Peel the clove of garlic, chop thoroughly and combine with olive oil. Place the pieces of loaf on a baking sheet, sprinkle them with the resulting aromatic mixture and dry them in the oven until an appetizing golden crust forms. Pour the finished tomato soup with seafood into bowls, sprinkle with aromatic parsley and serve with homemade garlic croutons.
Tomato soup with white fish and prawns
The soup with tomatoes is no less tasty.seafood, if you prepare it as a puree. The addition of cognac and cream will give it special tint notes, and the aroma of oregano will spread throughout the entire apartment, giving your loved ones the anticipation of a delicious dinner. If your family loves everything unusual and interesting, this soup will definitely become a frequent guest at a home dinner. Ingredients:
- tomatoes large and ripe - 6 pieces
- shrimps peeled - 400 g
- white fish fillet - 300 g
- vegetable broth - 3 cups
- Butter - 2 tablespoons
- olive oil - 2 tablespoons
- garlic - 2 cloves
- Oregano Dried - 1 teaspoon
- cream 33% fat - 1 glass
- cognac - 2 tablespoons
- salt, a mixture of peppers - to taste
Method of preparation:Wash the fish fillet and boil it in slightly salted water for 10-15 minutes. Put it on a plate and cut it into fairly large pieces. Now prepare the soup base. Put the tomatoes in boiling water, carefully peel them and chop finely. Pour olive oil into a saucepan, heat it up and simmer the tomato pieces in it. Peel the garlic, chop it and add it to the tomatoes together with the dried oregano. Pour the vegetable broth into the saucepan and simmer all the ingredients for about 15 minutes under a lid over low heat. Pour the prepared soup base into a blender bowl and turn it into a puree. Put 2 tablespoons of butter in a clean saucepan and fry the shrimp, which must first be defrosted, in it for 3 minutes. Add cognac and evaporate for about a minute. Pour the mixture from the blender into the same saucepan and let it boil. Then add cream, salt and pepper to taste and heat thoroughly. Pour the finished soup into bowls, adding a few pieces of white fish to each serving. The recipe for this first course is very simple, and the result will delight even the most sophisticated gourmet.
Tomato soup with seafood cocktail
If you love Italian cuisine, then simplymust pay attention to the recipe for such a first course as this soup. At least because buying ingredients for it in our time will not be difficult at all. Seafood cocktail can be easily found among frozen fish in any supermarket, and squeezing juice from ripe tomatoes is very simple, even without a modern juicer. Ingredients:
- seafood cocktail - 250 g
- onion - 1 piece
- sweet pepper bulgarian - 1 piece
- large tomato - 2 pieces
- garlic - 3 cloves
- tomato juice - 350 g
- egg - 2 pieces
- saffron - 1 teaspoon
- Provencal herbs - 1 teaspoon
- dried basil - 1 teaspoon
- lemon juice - 1 tablespoon
- olive oil - 2 tablespoons
- salt, pepper black ground - to taste
Method of preparation:Defrost the seafood cocktail. If you don’t have time, you can speed up the process with boiling water. Just pour it over your squid, shrimp and other ingredients in the bag, and then rinse them well. Place the defrosted seafood in a saucepan, pour in 2 cups of water, bring to a boil and cook for 5 minutes, no longer. If your cocktail contains squid, it’s better to reduce the cooking time to 3 minutes, otherwise they will turn into rubber. Peel and chop the onion and garlic. Pour olive oil into the frying pan, it’s better to take very little. When it’s hot, quickly fry the onion and garlic slices and put them in the pan with the seafood. Peel 1 tomato, remove the seeds from the pepper. Chop the vegetables and also fry them in the pan. It’s better to do this with almost no oil. After 1-2 minutes, put the tomato and pepper pieces in a saucepan. Pour in the tomato juice and add the fresh tomato cut into pieces. Remove the skin. At this stage, it is time to add dried herbs and spices. When the soup boils, reduce the heat and continue cooking for another 5 minutes. Then pour in the lemon juice, add salt and season with ground black pepper. At the final stage of cooking, beat 2 chicken eggs in a separate container until smooth and add them to the tomato soup, stirring thoroughly. Now cover the saucepan with a lid and leave it for 5-7 minutes. The recipe requires that the soup be infused, as this will make its taste richer and brighter. That's it, you can pour it into plates and enjoy.
Tomato soup with seafood called "chiopino"
This first course differs from many others in itsthickness and variety of ingredients included in its composition. Nevertheless, the recipe cannot be called complicated, although it has many stages. And even if you are a novice cook and do not yet feel very confident in the kitchen, be sure to try making Italian cioppino. Its taste is truly worth the time spent in the kitchen. Ingredients:
- tomatoes canned in own juice - 850 g
- onion - 2 pieces
- garlic - 3 cloves
- parsley - 1 beam
- broth fish - 1 liter
- prawns royal peeled - 750 g
- scallops - 750 g
- Crab meat - 150 g
- cod fillets 750 g
- mussels without shells - 18 pieces
- Butter - 200 g
- wine white dry - 350 ml
- water - 1 glass
- basil dried - 1,5 tablespoons
- Thyme Dried - 1/2 teaspoon
- Oregano Dried - 1/2 teaspoon
- bay leaf - 2 pieces
- salt - to taste
Method of preparation:Peel and chop the onion and garlic together with the parsley. Place the butter in a large saucepan, add the chopped ingredients and simmer until the onion is soft. Puree the canned tomatoes and pour them into the same saucepan along with the juice. Add the broth, wine, water, bay leaf and dried herbs. Mix all these ingredients well, bring to a boil and leave to simmer over low heat for half an hour. Rinse the cod fillet and seafood. Cut the fish into small pieces. After the specified time, place all this in a saucepan with the future soup, let it boil and continue cooking for another 7 minutes. Taste and add salt if necessary. It is better to serve this aromatic dish of tomatoes and seafood right away, while it is hot. Therefore, immediately divide the soup into bowls, because you will not be able to pour it due to its inherent thickness. Cut fresh white bread with a crispy crust into large slices, sprinkle with olive oil and start eating. Enjoyment is guaranteed! Whatever recipe for tomato and seafood soup you choose, the taste of this interesting first course will not leave you indifferent. This applies not only to lovers of Italian or Spanish cuisine, but also to those who prefer more traditional food in our country. After all, only by trying something unusual can you clearly define your own culinary preferences and discover new horizons. Of course, it is much easier to go to some famous restaurant and taste the masterpieces of the local chefs: you will not have to waste time in the kitchen, and you do not need to wash dirty dishes. But you will not be able to fully get to know the dish served to you. To do this, you need to participate in the process of its creation from beginning to end, languish in anticipation of trying and worry about how successful it will be. Therefore, do not be afraid to get acquainted with the cuisines of different countries and learn to cook traditional dishes for them yourself.
