Seafood soup recipe sea cocktail. Cooking tender seafood soup

Until recently, seafood soup was considered a delicacy dish, served in miniature portions in elite restaurants. Today this delicious food has become available to everyone. And we leave the problem of choosing the best cooking recipe to you!

What is classic seafood soup? This is, first of all, the exquisite simplicity of preparation, the richness and nutritional value of the food. These are the ancient principles of Japanese cuisine, in which the gifts of the underwater world have acquired almost cult significance.

Ingredients:

• zucchini and daikon - 40 g each;
• miso paste - 4 tbsp. l.;
• Tsuyu sauce (to taste);
• shimiji and shiitake mushrooms - 10 g each;
• dashi powder - 2 tsp;
• dried seaweed - 20 g;
• salmon fillet - 150 g;
• Chinese salad - 5 g;
• Tofu cheese - 150 g;
• onion feather bunch;
• shichimi spices;
• bulb.

Cooking method:

1. The basis of Japanese soup is miso broth. To obtain it, soak dry seaweed for 2 hours until it swells, then cut it into short strips.
2. Pour 600 ml of filtered water into a saucepan, heat it to a boil, add dashi powder. Stir the liquid until smooth, reduce heat.
3. Cut the cheese into pieces. We dilute the miso paste with a ladle of broth and add the resulting mixture to the soup. Mix the mixture thoroughly and immediately reduce the heat to a minimum. Add pieces of Tofu, seaweed, and portions of diced salmon. After 3 minutes we finish cooking.
4. Pour miso broth into bowls, place pieces of fish, mushrooms, and vegetables: chopped green onions, daikon, lettuce, zucchini.

Season the seafood soup with Tsuyu sauce and garnish with fresh cilantro.

With creamy taste

We prepare a delicate creamy soup with seafood. The pleasant taste and appetizing presentation made the dish a frequent guest on our table.

List of components:

• shrimp (including several large ones) and mussels - 150 g each;
• potatoes - 4 pcs.;
• olive oil;
• fresh cream - 180 ml;
• wine (preferably dry or semi-sweet) - 200 ml;
• leek - 1 pc.;
• salt, dill.

Preparation procedure:

1. We wash and peel the vegetables. Cut the potatoes into small cubes, chop the light part of the leek into rings. Sauté the food in a saucepan with olive oil over low heat. Season the mixture with a pinch of salt.
2. When the vegetables acquire a golden hue, add up to 200 ml of drinking water. Heat the ingredients to a boil, add the potatoes, and boil until tender.
3. Place the contents of the pan in a blender bowl, blend until pureed, transfer it to a separate bowl. Add cream and wine here and continue cooking.
4. Wash the defrosted seafood well, peel it, and quickly fry it in oil until pink. If desired, chop the mussels and shrimp using a kitchen utensil or place them whole in the soup. We wait for a new boil, turn off the heat.

Pour the food into deep bowls, garnish with pre-boiled large shrimp, basil leaves, and other herbs.

Cheese first course

Cheese soup with seafood can be considered the most popular dish due to the ease of preparation, the availability of the food components used, and the sophistication of its appearance.

Required ingredients:

• shrimp in shell - 350 g;
• processed cheese - 240 g;
• potatoes - up to 400 g;
• bay leaf, peppercorns, juice of a quarter of a lemon;
• pitted olives - 6 pcs.;
• seasonings and spices (curry, ginger, grated nutmeg, turmeric);
• greenery.

Cooking steps:

1. Boil the peeled potatoes until soft in slightly salted drinking water. Drain off most of the liquid, break up the tubers with an immersion blender, and dilute the puree with the reserved broth. Add shavings of finely grated cheese and mix the mixture again using a kitchen appliance.
2. Place thawed and washed shrimp in boiling water. Add a little salt, a bay leaf, a few peppercorns, juice squeezed from a quarter of a small lemon. Boil the food for no more than 3 minutes from the start of a new boil. Overcooked crustaceans will become tough and tasteless. We always take this rule into account!
3. We peel the shrimp, remove their shells (we leave a few for decoration), coarsely chop the fish meat, and put it in the soup. Add some grated nuts, chopped ginger, and a pinch of curry. Boil the mixture, after a minute turn off the heat.

Pour the cheese first course into bowls and decorate with large shrimp, olives, and parsley sprigs.

Thai soup "Tom Yam"

A very interesting version of seafood soup. The dish has such a pronounced taste that you remember it from the first spoon and for the rest of your life!

Grocery list:

• galangal (perennial plant root);
• bulb;
• lemongrass (spicy herb with lemon aroma);
• lime fruit;
• shrimp - 300 g;
• fish sauce - up to 100 ml;
• garlic cloves - 2 pcs.;
• oyster mushrooms - 450 g;
• cilantro, chili pod.

Cooking process:

1. Place the frozen shrimp in boiling water for 5 minutes, take them out, remove the blue veins (intestines) from the backs, and place them on a plate. We return the shells and cook for another ten minutes.
2. Beat the lemongrass with a culinary hammer. Finely chop the peeled onion and garlic cloves. Chop the galangal into small slices. We tear the mushroom caps with our hands into pieces of arbitrary shape.
3. Fry the onion and garlic in oil, then break the resulting mixture into a blender bowl. Strain the fish broth, add galangal, lime leaves, and chopped lemongrass. Boil the soup ingredients for up to 10 minutes.
4. Add fish sauce to the dish. Under no circumstances do we change it to a soy product. The taste of the dish will be completely different! Add the oyster mushrooms, cook for another 5 minutes, then squeeze the lime juice.
5. Now we load the shrimp, “tired” from waiting, and sprinkle the food with a large amount of chopped cilantro. Taste the broth for salt and pepper.

Tom Yum soup has such bright food flavors that the aftertaste left behind is felt for many hours.

How to cook seafood soup

This dish was once invented by Marseille fishermen. Gradually, a simple seafood soup has gained the same world fame as a French baguette, creme brulee or croissant.

Set of components:

• sea ​​scallops - 70 g;
• squid - 250 g;
• olive oil - 40 ml;
• peeled mussels - 300 g;
• tomatoes - 3 pcs.;
• potatoes - 4 pcs.;
• fish fillet (optional) - 1 kg;
• large shrimp - 270 g;
• onions - 2 pcs.;
• garlic cloves - up to 5 pcs.;
• lemon juice;
• small fish - 300 g;
• sweet carrots;
• saffron, bay leaf, greens.

Cooking technology:

1. Traditional Marseilles soup was prepared without potatoes, so we use the root vegetable cut into slices according to preference.
2. We clean, gut and wash the set of small fish well, pour lemon juice over it, and leave for a quarter of an hour. Place the separated tails, heads and fins in boiling drinking water, boil for 20 minutes, then remove and throw away.
3. Finely chop the fish fillet, like other seafood, place in strained broth, cook for 10 minutes. We remove the pieces from the pan, leave them in the plate, and pass the liquid composition of the food through the sieve again.
4. Cut the peeled carrots and onions into slices. Chop the garlic cloves and chop the tomatoes into small slices. Sauté the vegetables until soft, place them in a clean bowl for preparing the fish soup, adding saffron, bay leaves, and potatoes (optional).
5. Pour the ingredients of the soup with fish soup, boil the products until tender, leave the food to steep for 20 minutes.

We take the fillet pieces out of the pan, put the portions into serving plates, add the broth, and sprinkle with chopped herbs. The aromatic seafood soup is ready!

From sea cocktail

There are different variations in the preparation of seafood first courses. We select the desired composition of the assortment and enjoy creating an appetizing fish soup.

List of ingredients:

• onion - 120 g;
• olive oil - 50 ml;
• parsley root (5 cm), celery stalk - 230 g;
• potatoes - 250 g;
• tomato paste - 220 g;
• garlic cloves - 2 pcs.;
• chilli;
• seafood cocktail - 1 kg;
• sweet carrots - 100 g;
• bay leaf, saffron;
• cherry tomatoes - 5 pcs.;
• wine (preferably dry) - 120 ml;
• salt pepper.

Cooking method:

1. To get a tasty and rich soup, we use a sea cocktail, which includes different types of fish: pangasius, shrimp, squid, mussels, tilapia, small octopuses, and other inhabitants of the underwater depths, which are found in abundance on store shelves.
2. Pour 2 liters of filtered water into an enamel pan, add the washed onion with peel, peeled carrots, parsley root, celery stalk.
3. Boil the vegetables for up to 45 minutes, then strain the broth, add the potatoes cut into slices, and cook until soft.
4. Finely chop the onion, parsley and celery roots, garlic cloves, chili pepper (remove the tail and seeds). Sauté vegetables in olive oil until translucent. Add assorted seafood, cherry tomatoes cut into halves, and a pinch of saffron. Pour in the wine, salt the food, simmer for 10 minutes.
5. Place the contents of the frying pan into the bowl with the prepared potatoes and cook for another 5 minutes.

At the finish, we give the food time to brew.

Place the thick part of the food into a serving plate, then pour in the fragrant broth. This is the Eastern etiquette of serving the first course!

Tomato soup with seafood

This dish is an Italian variation on the theme of fish soup, which has never existed in the traditional cuisine of the country. The delicious “idea” of talented chefs turned into luxurious food!

Required Products:

• vegetable broth - 700 ml;
• cognac - 20 ml;
• oregano - 2 tbsp. l.;
• butter (butter and olive) - 50 g each;
• white fish fillet (to taste) - 350 g;
• tomatoes - 5 pcs.;
• peeled shrimp - 450 g;
• fresh cream (fat content 35%) - 200 g;
• garlic cloves - 2 pcs.;
• salt, pepper mixture.

Cooking features:

1. We wash the fish fillets, boil them for a quarter of an hour with the addition of salt, after which we take out the product, divide it into large pieces, and leave it in a separate bowl.
2. Simmer peeled and sliced ​​tomatoes in olive oil in a saucepan. Add chopped garlic along with oregano, pour broth over the ingredients, and cook for 15 minutes, covered, over low heat. Blend the finished soup base with a blender until pureed.
3. Fry thawed and washed shrimp for up to 3 minutes in butter, add cognac. After the boil begins, warm up the food for a short time and place it in a saucepan along with the base of the dish. Add the cream here, season the food with salt and pepper, and after 2 minutes turn off the heat.

Pour the tomato soup into bowls, add pieces of fish, and decorate the food with chopped herbs.

With coconut milk

The Thai version of making soup is loved for its ease of preparation and the ability to use products that are close to our taste and aroma.

Ingredients:

• lime or lemon - ½ fruit;
• shrimp - 150 g;
• champignons - 200 g;
• chicken fillet - 1 pc.;
• carrot;
• coconut milk - 450 ml;
• onions - 2 pcs.;
• chili pod;
• ginger root - up to 5 cm;
• cilantro, salt, parsley.

Cooking:

1. Cut the washed chicken fillet into pieces up to 2 cm, place in a saucepan, add 1.5 liters of filtered water. Heat to a boil, be sure to remove the foam.
2. We peel the vegetables, chop the carrots into strips, finely chop the onion, and lower the ingredients into the broth.
3. We divide the mushrooms into thin slices and add them to the rest of the soup components after the start of a new boil. Season the food with salt, add a chopped chili pod (remove the tail and seeds), and a grated piece of ginger root. Continue cooking for another 15 minutes.
4. Now it's time for coconut milk. Pour it into the pan with food, add lime juice, a little zest from a citrus fruit, and add shrimp. Boil the food for no more than a minute, season with herbs, and leave to brew on the stove.

It is impossible to convey in words the bouquet of impressions that we get from soup with coconut milk. You need to taste it, feeling all the nutritional shades of the components combined in the dish.

Seafood soup is the case when the fashion for exotic culinary masterpieces provided our bodies with the necessary substances and microelements. Let's take advantage of the gifts of the seas and oceans while the opportunity exists!

Seafood soup is light, healthy, simple and quick to prepare.

This soup will ideally diversify your daily menu, and your dinner guests will be pleasantly surprised.

Seafood soup - general principles of preparation

Seafood is boiled in boiling salted water. Allow them to cool, peel and cut into pieces. At this time, prepare vegetables - tomatoes, onions, bell peppers, carrots. In most recipes, onions are sautéed in a frying pan. Then mix the roast with seafood, add it to the broth and let the soup simmer.

To obtain a puree soup, beat the broth with vegetables and seafood in a blender.

The soup is served with fresh herbs, croutons, cream, and grated cheese. It all depends on taste and desire.

Seafood soup with mussels

Ingredients:

One hundred grams of mussels;

Onions – 3 pieces;

Parsley roots;

Butter (twenty grams);

Salt, seasonings;

Cooking method:

The mussels are cut into pieces, placed in a frying pan with butter and lightly fried. Add chopped onions and parsley roots and continue to simmer.

Heat water in a saucepan, add salt and boil the noodles (lagman noodles are suitable). The finished noodles are washed under running water and then doused with boiling water.

Place noodles into the boiling broth and add a mixture of fried mussels with onions and parsley. Boil the soup until fully cooked. When serving, pour into portioned plates. Sprinkle with herbs. Cream or liquid sour cream are ideal as a sauce.

Seafood soup with mushrooms

Ingredients:

One liter of water;

A glass of soy sauce;

Bulb;

Carrot;

Four potatoes;

Champignons – two hundred grams;

Shrimp (fresh frozen) – one hundred and fifty grams;

Frozen squid;

Fresh salmon – two hundred grams;

Fish (eskalar) – two hundred grams;

Nori leaves;

Cauliflower).

Cooking method:

Boil squids in salted water (cooking time is no more than three minutes, otherwise they will become tough). Cut them into strips.

The shrimp are also boiled, cooled and peeled.

Mushrooms are chopped and fried in a frying pan with oil.

Finely chop the onion, grate the carrots, and cut the potatoes into slices. Cauliflower is divided into inflorescences. The fish is cut into pieces.

Pour a liter and a half of water into the pan and put it on the fire. After boiling, add soy sauce.

Add onions and carrots and let them simmer a little. Then potatoes and cabbage are added. After five minutes, add pieces of fish.

Next add squid, shrimp and mushrooms. Bring to a boil and add chopped nori leaves at the end of cooking. Seafood soup is ready.

Seafood soup with dumplings

Ingredients:

Fifty grams of shrimp;

Carrot;

Bulb;

Parsley roots;

Butter;

Twenty grams of semolina;

Table. l. milk;

Egg (table egg).

Cooking method:

The shrimp are boiled in boiling salted water; after cooling, they are peeled and cut into strips. Onions and carrots are peeled, finely chopped, then fried in a frying pan with oil.

To prepare dumplings, boil semolina. It should turn out thick and viscous. Semolina is mixed with egg and butter and dumplings are formed. Then they are boiled in boiling water and drained in a colander.

Add fried vegetables to the broth and let them cook for ten minutes. Add chopped shrimp and spices and let simmer for a few more minutes.

When serving for lunch, dumplings are first placed in a portioned plate, and then vegetable broth with shrimp is poured. Greens will add a fresh taste.

Seafood soup with bacon

Ingredients:

One hundred grams of bacon;

Three potatoes;

Green onion);

Frozen seafood mixture - half a kilogram;

Low-fat cream – 0.2 l;

Salt, seasonings;

Fresh parsley;

Cheese cookies (crackers).

Cooking method:

The bacon is cut into strips and lightly fried until golden brown in a saucepan with thick and high walls. Then it is blotted with a dry cloth to remove excess fat.

The potatoes are peeled, cut into slices and fried in the fat left over from the bacon.

The green onions are chopped, the juice is drained from the corn and added to the potatoes.

Pour in a seafood cocktail and pour in cream. Add water and cook the soup until done. Salted, seasoned.

Once ready, the slightly cooled soup can be pureed in a blender. Serve with a cheese cracker, sprinkling the broth with parsley.

Seafood soup “Italian”

Ingredients:

Four potatoes;

Leek;

One hundred grams of shrimp and mussels;

Octopus – one hundred grams;

White wine (semi-sweet) – 0.2 liters;

Cream - two hundred grams;

Pepper (ground);

Salt, dill.

Cooking method:

The potatoes are peeled and cut into slices. The white part of the leek is finely chopped. Place the prepared vegetables in a hot, dry frying pan and fry over low gas for about ten minutes, stirring. Then add one and a half glasses of water and leave to simmer.

At this time, seafood is fried in another frying pan until browned.

Place all ingredients in a saucepan, salt, add seasonings and simmer for five minutes. When the soup is ready, beat with a blender until smooth. Then add wine and heat. Served with fresh dill.

Seafood soup with processed cheese

Ingredients:

Half a kilogram of mussels;

Shrimp (five hundred grams);

Processed cheese;

Potatoes - seven pieces;

Rosemary;

Two liters of water;

Salt, seasonings.

Cooking method:

Shrimp and mussels are cleaned, washed under running water and boiled in boiling water. Let it cool.

The potatoes are peeled, cut into slices and thrown into a pan of boiling water. Cook until done, add grated processed cheese. Let the broth simmer over low gas until the cheese melts.

Then shrimp and mussels are added to the soup and allowed to simmer for ten minutes.

Before serving for lunch, seafood soup is salted and peppered. Add rosemary if desired.

Seafood soup “Spanish style”

Ingredients:

Fish broth - one liter;

Shrimp (peeled) – one hundred and fifty grams;

Unpeeled shrimp - ten to fifteen pieces;

Squid rings - one hundred grams;

Fifteen pieces of mussel shells;

Fish fillet (white);

Three potatoes;

Two tomatoes;

Bell pepper – 1;

Bulb;

Three feathers of garlic;

Pepper (peas);

Bay leaves;

Greens (fresh);

Cooking method:

Potatoes are peeled and cut into slices. The stalk and core of the pepper are cut out and cut into strips. Tomatoes are cut into pieces.

Onions and garlic are peeled, chopped and fried in a frying pan with dry red pepper on low gas. Then add the prepared vegetables and simmer over low heat until the peppers are soft.

Then the soup is pureed using a blender, transferred back to the frying pan and poured with broth.

Peeled shrimp and fish fillets are cut into pieces. Shrimp with shell are washed. Seafood is added to vegetables. Allow the mixture to simmer on low gas (the fish should not fall apart).

Boil potatoes in a saucepan and add the contents of the pan to it. Leave to brew for ten minutes, adding spices and bay leaves.

Seafood soup with white wine

Ingredients:

Sea fillet - half a kilogram;

Four hundred grams of peeled shrimp;

Fresh oysters – 16 pieces;

Four hundred grams of canned tomatoes;

Bulb;

Two feathers of garlic;

Celery - one stalk;

One table. l. olive oil;

One hundred grams of dry white wine;

Fish broth;

Pepper, parsley, salt.

Cooking method:

Seafood is washed and cut into pieces. Finely chop the onion and celery, and put the garlic through a crusher. The fish is cut into slices.

Pour olive oil into the pan and put it on gas. Sauté onion and celery, add garlic. Then pour fish broth into the pan, a glass of white wine, add canned tomatoes, freeing them from the skin. Let the soup boil.

After boiling, add chopped fish fillets and oysters. Let it simmer for a few minutes on low gas, then add mussels and shrimp to the soup. Simmer for several minutes until the mussels open. Seafood soup is ready! Served with herbs and croutons.

Seafood soup with rice

Ingredients:

Boiled scallops – two hundred grams;

Half a glass of rice;

Bulb;

Freshly chopped greens;

Salt, seasonings.

Cooking method:

The scallops are boiled, allowed to cool and cut into pieces.

The onion is peeled, finely chopped and sautéed in a frying pan.

Place well-washed rice into the boiling broth, add sautéed onions, seasonings, and salt. Leave to cook on low gas.

Tomatoes are doused with boiling water, peeled, cut into slices and thrown into the soup at the end of cooking.

The finished soup is poured into portioned plates, scallop meat is added, and sprinkled with herbs.

Seafood soup with corn

Ingredients:

Vegetable oil - one table. l.;

Garlic - three feathers;

Chopped ginger root - thirty grams;

One liter of chicken broth;

Can of corn (canned);

Thai sauce (fish) – one table. l.;

Crab meat (canned) – two hundred grams;

Egg (table) – 1;

Salt, seasonings.

Cooking method:

Heat the oil in a frying pan and fry the chopped garlic. Add ginger root, corn and chicken broth. Let it boil.

After boiling, add fish sauce and add crab meat. Salt, season and let it boil.

In a deep plate, beat the egg with a blender and slowly, stirring, pour into the soup. I leave it to simmer on low gas for several minutes. Seafood soup is ready. Bon appetit!

Any seafood is cooked very quickly, within a few minutes. Immediately after boiling, they should be removed from the heat, otherwise they will overcook and become tough.

Seafood is always boiled in boiling salted water.

Lemon or lemon juice neutralizes the strong smell of seafood.

Today, a variety of seafood products and dishes made from them are not considered exotic. You can buy a frozen sea cocktail in both summer and winter. Dishes in which it can be used are easy to prepare and low in calories. Therefore, more and more housewives are using it to diversify the family diet.

Sea cocktail - what to look for when choosing?

Typically, assorted seafood includes:

• Squid;
• Shrimps;
• Rapana;
• Mussels;
• Octopuses.

Sometimes it contains lobsters, scallops and cuttlefish.

Seafood producers and sellers do not always comply with the conditions for freezing and storing products. Therefore, when purchasing, carefully consider the contents of the package. A large amount of ice is a consequence of the fact that the product has been thawed and re-frozen. It is impossible to be sure of the quality of such assorted seafood.

When opening the package at home, pay attention to the smell and color of the seafood. If it raises any doubts, refrain from using such a cocktail for food. Food poisoning is an unpleasant thing, it is not worth the risk, especially if the finished dish will be eaten not only by adults, but also by children.

Once you are convinced of the quality of the cocktail, there is only one thing left to do - prepare a tasty and nutritious dish. Salads and main courses are prepared from assorted seafood, but soups deserve special attention.

Sea cocktail soups: popular recipes

Hot and sour soup (variation of Tom Yum soup)

Ingredients	Quantity
Long grain rice -	100 g
Tomato -	1 PC.
Chili pepper -	1 PC.
Seafood Cocktail -	300-350 g
Lemon or lime -	1 PC.
Allspice -	2 g
Garlic -	4 cloves
Parsley -	1 PC.
Soy sauce -	50 ml
Water -	1 l
Salt -	4 g
Cooking time: 40 minutes	Calorie content per 100 grams: 126 Kcal

This soup will appeal to those who like it spicy. The highlight of the dish is that the spiciness of the chili pepper is complemented by the acidity of the lemon. The result is an unusual and interesting taste.

Cooking method:

Pour 1 liter of water into a saucepan. Put on fire;

Pour boiling water over the seafood platter, drain after 5 minutes;

Finely chop the garlic, throw it into water, add salt;

Rinse the rice. When the water boils, place the rice in the pan. Cook rice for 5-6 minutes;

Place the cocktail in the pan. Cook it for 2-3 minutes;

Squeeze juice from lemon (lime). Cut the chili pepper into strips. Add lemon juice and chili pepper to rice and seafood;

Pour soy sauce into pan and add sweet peas;

Cut the tomato into small cubes. Place it in a saucepan and stir. Cook for 3-5 minutes;

The slightly cooled soup is placed in deep bowls and decorated with parsley.

Sea cocktail tomato soup

This tomato soup is quick and easy to prepare. It is distinguished not only by its bright taste, but also by its benefits and nutritional value. This soup is perfect for all seafood lovers.

Ingredients:

• Tomato juice – 350 ml;
• Sea cocktail – 300 gr.;
• Tomato – 1 pc.;
• Eggs – 2 pcs. chicken or 4 quail;
• Small onion – 1 pc.;
• Sweet pepper – 1 pc.;
• Lemon juice – 1 tbsp;
• Vegetable oil (for frying);
• Garlic cloves – 3 pcs.;
• Turmeric;
• Basil;
• Provencal spices – 1 tsp;
• Water – 500 ml.

Calorie content: 200 kcal.

Cooking method:

1. 1. Pour boiling water over the seafood platter;

1. After 5 minutes, drain the cocktail through a colander and throw it into the pan. Pour water over the seafood and place the pan on the stove;
2. Chop the garlic, finely chop the onion. Fry them in a frying pan;
3. Cut bell pepper and tomato into cubes. Add them to the garlic and onions. Fry for 2-3 minutes;
4. Place the resulting frying into a saucepan with a cocktail. Wait until it boils;
5. Pour tomato juice into the pan, add spices (herbs de Provence, turmeric and basil), bring to a boil;
6. Squeeze the juice of one lemon and place half in a saucepan. Boil over low heat for 5-7 minutes;
7. Lightly beat the eggs in a bowl. It is enough for the white and yolk to simply mix;
8. Pour the eggs into the soup in a thin stream, making sure to stir while doing so. Cook for 1 minute;
9. Remove the resulting soup from the heat. Let it brew for 5 minutes;
10. Pour into plates, sprinkle with lemon juice, sprinkle with pepper.

Creamy seafood cocktail soup with mushrooms

Creamy soups are famous for their delicate texture and mild taste. Seafood soup is no exception. Assorted seafood, mushrooms and cream create a refined and pleasant taste; moreover, this light and satisfying dish is quite quick and easy to prepare.

Ingredients:

• Champignons - 300 gr.;
• Broth (chicken, fish, vegetable) - 2 l.;
• Sea cocktail – 500 gr.;
• Cream (10-35%) – 200-250 ml;
• Onion – 2 pcs.;
• White wine – 150 ml (optional);
• Garlic – 1 clove;
• Green dill - several sprigs;
• Salt;
• Butter - 1 tbsp;
• Vegetable oil.

Cooking time: 30 minutes.

Calorie content: 140 kcal.

Cooking method:

1. Finely chop the onion, chop the garlic;
2. Cut the mushrooms into slices;
3. Pour boiling water over the assorted seafood, drain through a colander after 5 minutes;
4. Heat oil (vegetable and butter) in a saucepan. Add onion, pepper, and a little salt. Fry it until soft;
5. Add garlic. Fry it for 1 minute;
6. Place the champignons in the pan. Simmer for 5 minutes, stirring occasionally;
7. Pour in the wine. Simmer the mushrooms with wine without a lid for 5 minutes so that the alcohol evaporates (if the soup is intended for children, this step can be omitted);
8. Add broth to the pan, salt it. Boil for 5 minutes;
9. Place the assorted seafood in a saucepan, cook the soup for 5 minutes after boiling;
10. Pour in the cream. Bring creamy soup to a boil. You cannot boil; you must immediately turn off the fire;
11. Let the creamy soup sit for 15 minutes;
12. Serve sprinkled with dill.

Seafood soup “Sea Cocktail”

Seafood has long been the basis of the Mediterranean diet. Seafood soups are the most popular dish because they are easy to prepare, filling and tasty.

One of these interesting soups is Sea Cocktail soup.

Ingredients:

Cooking time: 45 minutes.

Calorie content: 180 kcal.

Cooking method:

1. The celery root should be peeled and chopped;
2. Grind the onion and pepper;
3. Pour boiling water over seafood, drain through a colander after 5 minutes;
4. Pour a little vegetable oil into a saucepan set on fire. Chopped onions should be fried until soft;
5. Add celery and pepper. Fry for 5 minutes;
6. Chop the tomatoes and add them to the pan. Fry for 2 minutes;
7. Pour the mixture with water. Wait until it boils;
8. Cut the potatoes into cubes. Place it in the pan. Cook for 15 minutes;
9. Add assorted seafood and spices to the vegetable mixture. Add salt. Cook for 5 minutes;
10. Remove the soup from the heat. Let it sit for 10-15 minutes;
11. Serve the dish garnished with herbs and a slice of lemon.

You can use a varied set of vegetables for assorted seafood soups. It all depends on the preferences and tastes of those who will eat the soup. You can experiment with the cocktail, add new ingredients, replace or exclude old ones, and even come up with your own recipes.

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Seafood is rich in microelements, essential amino acids and vitamins. Their nutritional value is comparable to meat, but they are digested much faster and easier. Therefore, it is important to use seafood in your diet, making your meals varied and healthy.

Sea cocktail is one of the easiest seafood to use. However, when using it in cooking, it is important to know some subtleties and nuances.

• There is no need to defrost the seafood cocktail. You just need to pour boiling water over it for 5 minutes, and then drain through a colander. If the frozen seafood platter will not be used in preparing the soup, it can be immediately thrown into boiling water;
• If the cocktail is still defrosted, you should not store it outside the refrigerator. Seafood spoils quickly;
• Boil the seafood cocktail for 5-7 minutes. Therefore, when preparing soups, it should be added when the remaining ingredients are almost ready;
• If you don’t even have time to bother with soups, just boil the seafood, add salt, add the available spices, sprinkle with lemon juice and start eating.

Dishes in which you can use a seafood cocktail are very diverse. You can experiment with it, add it to salads, first courses, and complement side dishes. It is enough to have a couple of packages of frozen assorted meats in the freezer so that, if necessary, you can quickly cook yourself a tasty and nutritious soup.

Bon appetit!

Seafood soup occupies a special place in cooking. It can easily be called an easy-to-prepare dish. However, thanks to its delicate and refined taste, this dish can safely be classified as haute cuisine. This soup is on the menu of the best restaurants in the world. But every housewife will be able to purchase the entire necessary set of products at the nearest supermarket and prepare the delicacy in her own kitchen. It is noteworthy that the cooking time of the food is very short, and the complexity is almost minimal.

They say that this dish originated on the Mediterranean coast. The cuisine of hot coastal countries is replete with seafood dishes. Seafood soup is popular all over the world. Let's try to understand the intricacies of preparation in order to please family and guests with this delicate and healthy delicacy.

Choosing the ingredients

The word "seafood" refers to all invertebrate marine life that is suitable for consumption. These are octopus, squid, mussels, shrimp, oysters and other shellfish. These seafood are incredibly tasty and healthy. Sometimes noble fish are also added to seafood cream soup: salmon, trout, pink salmon, tuna. To prepare this dish, it is convenient to buy packaged seafood - they contain a mixture of different shellfish.

Product proportions

To prepare the soup, take the following ingredients per 1 liter of water:

• seafood - 350 g;
• carrots, onions - 1 piece each;
• butter - 2 tbsp. l.;
• greens - a bunch;
• salt, black and white pepper, bay leaf.

In addition, processed cheese (350-400 g), tomato, vegetables (celery, asparagus, leeks, canned corn, young peas) are often used. You can often see finely chopped spinach in this dish. This healthy vegetable gives the soup an unusual bright green hue. Glass (rice) noodles or the smallest soup noodles are often added to seafood soup. You can also use regular potatoes for thickening - they need to be well boiled and crushed. The soup should have a creamy consistency. Cream soups occupy a special place - part of the water is replaced with heavy cream.

If the soup uses red fish, which we will use to replace some of the seafood, it can be cooked initially in broth. Salmon and salmon contain practically no bones, so they can be easily cut into pieces and immersed in a future cream soup with seafood. Pink salmon can be unpleasant. Therefore, you need to boil it in a whole piece, remove it from the broth, carefully sort it out, breaking it into pieces, and return it to the broth. If necessary, the water should be filtered to avoid unpleasant surprises in the plates.

How to cook seafood

The main ingredient must be prepared taking into account its characteristics. Under no circumstances should you put seafood in the broth for the entire cooking period! Cooking time for most seafood is very short and overcooking is harmful. Tender squid will simply turn to rubber. Therefore, it is best to cook them separately and add them to the soup at the end of cooking. The simplest way is to boil in boiling water for 3-4 minutes. You can also fry them in a frying pan, placing them in heated oil. The released juice is enough for the stewing process to begin. In 3 minutes, the aromatic seafood will be ready.

If frozen preparations are used, they can be boiled without allowing them to melt. But then you will have to cut the already cooked ones into pieces. Or you can defrost it first and finely chop it. There is no need to cut shrimp and mussels into pieces; they are added whole to the seafood soup. Small squids can be cut into rings. But the larger ones are better finely chopped into cubes.

Cooking seafood soup

The cooking recipe specifies the following. Pour the required amount of water into the pan and put it on fire. Heat the oil in a frying pan and fry the onion until transparent. Add finely grated carrots and simmer until fully cooked. To make the soup thick, add a couple of tablespoons of flour to the roast. You can also put finely chopped seafood here. It is permissible to boil them separately. If we are preparing seafood soup with cream, pour it into boiling water. You can also send grated processed cheese here. When it melts, add the frying and seafood. Add salt and pepper and let it boil. After turning off, sprinkle generously with finely chopped fresh herbs, cover with a lid and wrap the pan with a towel. Let the soup brew for a few minutes.

Serve on the table

The tenderness of the soup can be emphasized by elegant serving. White deep dishes and light table textiles in a classic or marine style are suitable. This noble dish is self-sufficient; it does not require any additions. You can serve it with homemade bread, bruschetta, and crispy pita. Fresh herbs on the table will also come in handy.

No lunch meal is complete without first courses. If you are bored with cabbage soup, borscht, fish soup, vegetable soups, broths, try to diversify your diet. Seafood soup will win the hearts and stomachs of your household. The recipe for “Sea Cocktail” is very simple and does not require fantastic culinary skills and knowledge from you.

The simplest option

In the culinary community, there are many recipes for making seafood soups. If you do not understand the quality and freshness of the products that the sea gave us, it is better to take ready-made sets. As a rule, such sets contain the following marine inhabitants:

• shrimps;
• rapana;
• squid;
• mussels;
• scallops;
• cuttlefish, etc.

On a note! Pay attention to the smell and color of seafood. If there is a thick layer of ice on them, it means that the assortment has been frozen several times. And this indicates low-quality or expired products.

First, let's prepare the most delicate sea cocktail soup with cream. This fermented milk product can be safely replaced with whole milk.

Compound:

• 4 things. squid fillet;
• 6-7 pcs. shrimp;
• 0.6 kg bream fillet;
• a sprig of cilantro;
• 2 pcs. hot capsicums;
• 1 garlic clove;
• 150 g lemon;
• 0.4 l cow's milk;
• salt and allspice to taste.

Preparation:

Let's fantasize about culinary themes

Here is another option for an unusual lunch - tomato soup with seafood. You can take a ready-made semi-finished set of “Assorted Seafood” or take the necessary ingredients separately, for example, mussels or shrimp.

Compound:

• 0.25 kg frozen mussels;
• 2 pcs. bouillon cubes;
• 5 g dried thyme;
• 2 tbsp. l. breadcrumbs;
• 0.9 liters of canned tomatoes in their own juice;
• 1-2 pcs. garlic cloves;
• 1 onion;
• 10 g salt;
• allspice to taste;
• parsley - to taste.

Preparation:

Fans of unusual dishes will appreciate the taste of this original soup. The first dish will have a spicy and sweet and sour taste. Soy sauce combined with lemon juice will give a special aroma and unique taste. This soup can be called nutritious due to the addition of rice cereal.

Compound:

• 100 g rice cereal;
• 350 g sea cocktail;
• 1-2 pcs. fresh tomatoes;
• 1 chili pepper;
• 1 lemon;
• 4-5 pcs. garlic cloves;
• salt and allspice to taste;
• a bunch of parsley;
• 50 ml soy sauce;
• 1 liter of filtered water.

Preparation:

1. Boil water separately.
2. Place the seafood cocktail in a deep bowl and pour boiling water over it.
3. After five minutes, salt the water and place the seafood in a colander.
4. Pour 1 liter of filtered water into a saucepan and place on the stove.
5. Peel the garlic cloves and finely chop them with a knife.
6. Add garlic mass and salt to taste to boiling water.
7. Rinse the rice grains with running water.
8. Place the washed rice in boiling water and boil for 5-7 minutes.
9. Next add the sea cocktail.
10. Cook it for about three minutes.
11. Squeeze the juice from the lemon.
12. Grind the chili pepper.
13. Place the chopped hot pepper and freshly squeezed lemon juice into the pan.
14. After a couple of minutes, add soy sauce and allspice.
15. Mix everything well.
16. Pour boiling water over the tomatoes and leave for a couple of minutes.
17. Carefully remove the skin from them and cut into cubes.
18. Place the tomatoes in the soup.
19. After a couple of minutes, remove the soup from the stove.
20. At the end, add finely chopped parsley.

Creamy seafood soup

This soup can easily be called a delicacy. This is an amazing combination of the taste of seafood, mushrooms and cream. You will love this dish, you just have to try it.

Compound:

• 0.3 kg of fresh champignons;
• 2 liters of broth;
• 0.5 kg of sea cocktail;
• 2 onions;
• 150 ml white wine;
• 0.25 liters of cream with any percentage of fat content;
• 1-2 pcs. garlic cloves;
• 1 tbsp. l. refined sunflower oil;
• 1 tbsp. l. soft butter;
• a bunch of fresh dill, salt to taste.

Preparation:

1. Let's start by preparing the vegetables.
2. Peel the onion heads and garlic cloves and finely chop them with a knife.
3. Wash fresh champignons and cut into slices.
4. As in the previous recipe, scald the sea cocktail with boiling water and leave for a few minutes.
5. Then drain the water.
6. Place soft butter in a saucepan and melt it.
7. Add refined sunflower oil and add chopped onion.
8. Salt to taste and sauté until softened.
9. Add finely chopped garlic and sauté for just one minute.
10. Place the chopped champignons in a saucepan and stir.
11. In a sealed container, simmer the mushrooms for about 5-7 minutes.
12. After this time, add wine.
13. Now simmer in an open container so that the alcohol evaporates.
14. Transfer this mass to the boiling broth.
15. After a couple of minutes, add seafood, which we cook for 5 minutes.
16. Now it's time to pour in the cream and bring the soup to a boil.
17. We immediately remove it from the stove.
18. Before serving, steep the soup for a quarter of an hour, and then add finely chopped dill.