Creamy seafood soup recipe. Serve on the table

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Prepared by: Julia Vetrina

09.20.2016 Cooking time: 1 hour 0 minutes

Many people like the combination of creamy taste and seafood. I am among them. Moreover, such products look great in hot dishes and soups. I'll show you how to make seafood soup with cream.

Classic recipe

Seafood soup, the recipe of which is considered a classic, has Mediterranean roots. Its base is garlicky tomato broth with white wine and herbs, and the range of ingredients that can be used is endlessly adaptable.

What ingredients will you need?

To prepare this thick soup you will need:

• 800 ml canned whole tomatoes in their own juice (you can also use an equal amount of stewed fresh tomatoes);
• 2 tbsp. fish broth;
• 5 tbsp. l. olive oil;
• 1 large yellow onion, chopped;
• 5 cloves garlic, chopped;
• 2 tbsp. l. tomato paste;
• 1 tsp. dried oregano;
• 2 sprigs of fresh thyme;
• 2 bay leaves;
• 1 tsp. crushed red pepper flakes;
• 1.5 tbsp. dry white wine;
• 500 g raw large shrimp, peeled;
• 500 g of vongole shellfish (venerka) in shells, washed;
• 500 g mussels in shells, washed;
• 400 g large scallops, sides trimmed if necessary;
• 600g firm white fish such as halibut, sea bass or cod (or a mixture of these), scaled and cut into pieces;
• 3 tbsp. l. fresh basil, chopped (optional)
• 0.25 tbsp. fresh Italian parsley, chopped;
• kosher salt;
• freshly ground black pepper.

Step-by-step cooking process

Seafood soup, the recipe for which is traditional for many coastal regions, is prepared as follows:

1. Heat a large, thick-bottomed saucepan over moderate heat, then add the olive oil and leave to heat for 30 seconds, then add the onion and a pinch of salt and simmer for about 5 minutes, or until the vegetable is soft and translucent.

2. Next, you need to place the garlic there and fry, stirring, for another 1 minute, without allowing it to turn brown.
3. After this, add tomato paste, mix everything and fry for another 1 minute, stirring constantly, then add oregano, thyme, bay leaf and chopped red pepper.
4. Then you need to pour white wine into the pan, stir everything and heat until the liquid is reduced in volume by half, about 4 minutes.
5. At this stage, you need to add the tomatoes and their juice along with the fish broth and stir, boil and cook for about 30 minutes, turning down the heat and not allowing the liquid to boil.
6. Once the broth has absorbed all the flavors, add the clams and mussels to the pan and cover, simmer for about 5 minutes, then add the shrimp, scallops and fish and cook for another 5 minutes, or until the seafood is done.
7. Next, add any clams and mussels that haven't opened, then taste the broth and season with pepper and kosher salt as needed, remove the bay leaves and thyme sprigs, and add fresh basil.

What can I add?

The specialty of this recipe is to use seafood that is on hand. So feel free to add crab or lobster meat, or double the shrimp and omit the mussels, or even use salmon fillets instead of firm white fish. A good addition to the soup would be coarsely chopped squid, added at the very end of cooking. Some housewives like to roast some chopped celery and carrots along with onions, and even a small amount of bell pepper for extra sweetness. All these variations have a right to exist.

Rules for serving and decoration

Freshly prepared soup should be poured hot into portioned bowls, evenly distributing the different types of seafood between servings, and sprinkle with parsley. This first course is best served with garlic bread or toasted croutons.

Useful tips

Sherry is a wine that is enriched with unique natural aromas. Dry sherry is a good choice for this seafood cheese soup recipe. After opening the bottle, the drink should be stored in the refrigerator.

If you want to puree hot soup, do not fill the blender more than half full. If it is overfilled, it may cause the device to overheat and shut down at any time. To avoid this, puree the hot soup in small portions and hold the blender lid with a towel rather than with your bare hands.

With cream

Seafood soup, the recipe of which contains cream, turns out thick and satisfying. Its texture comes from boiled, starchy potatoes. You can use fish, shrimp, scallops and/or lobster, fresh or frozen, for this dish.

What ingredients will you need?

To prepare this thick and tender soup you will need the following.

Seafood soup. Recipe with cream.

For frying:

• 2 tbsp. l. butter;
• 1 small chopped onion;
• 3 celery stalks, diced;
• 4 tbsp. potatoes, peeled and cut into small cubes;
• water for boiling potatoes.

For the broth:

• 400 g fish fillet (any sea variety);
• 400 g of any seafood (scallops, shrimp, lobster meat, etc., or a mixture of them);
• 4 tbsp. water;
• 1 bay leaf;
• quarter of a medium onion.

For the soup:

• 0.25 tbsp. butter;
• 0.5 tbsp. all-purpose flour;
• 0.75 tbsp. heavy whipping cream;
• 1 pinch of nutmeg;
• sea ​​salt and freshly ground pepper.

Step-by-step cooking process

The seafood and cream soup is prepared as follows:

1. It is necessary to melt the frying oil in a large saucepan with a thick bottom over moderate heat, add the onion and fry until soft for about 3 minutes, then add the celery and cook, stirring for 8-10 minutes.
2. Next, you need to place the potatoes in there and add enough water to the pan to just cover the vegetables with water, boil, turn down the heat and cook until the potatoes are soft, about 10-15 minutes. (depending on the size of the cubes), and remove from the stove.
3. In the second pan you need to heat 4 tbsp. water with a bay leaf and a quarter of an onion and bring to a boil, add fish and seafood to the liquid, cover and cook until the latter become opaque and tender.
4. After this, remove the fish and seafood into the prepared bowl, leaving the broth in the pan, and remove the bay leaf and onion.
5. Next, you need to melt the butter in a frying pan over low heat, put the flour in it and stir to form a smooth paste, cook for about 1 minute, and gradually pour in the potato broth, stir until smooth and thickened.

6. The pan with potatoes must be returned to medium heat, and slowly pour the liquid mixture of oil, flour and broth into it, then add the fish and seafood, continue cooking and stirring until the liquid thickens.
7. Then add the cream and stir until heated through, but do not boil, dilute with fish stock to the desired consistency, season with a pinch of nutmeg and a generous amount of pepper and sea salt, and serve immediately.

Creamy seafood soup

This is one of the best options for making a delicious thick seafood chowder with real cream, cheese, shrimp, scallops and crab. This recipe does not require any potatoes or toppings. The soup turns out thick and rich. For it you will need:

• 240 grams of unsalted butter;
• 1/4 cup chopped onion;
• 2 l. h. chopped garlic;
• 1/4 cup chopped celery;
• 2/3 cup all-purpose flour;
• 4 1/2 cups milk (2%);
• 2 1/2 cups processed cheese;
• 2 cups seafood (any);
• 500 grams of large shrimp;
• 1/4 glass of white wine;
• one and a half liters Art. parsley;
• 2 l. including paprika;
• 1 l. Art. Sahara.

With melted cheese

Seafood soup, the recipe of which involves the use of processed cheese, turns out thick and tender in consistency. Rich, creamy broth containing soft chunks of seafood, delicious and warming. This dish is prepared with shrimp, salmon, white fish, squid and mussels, seasoned with aromatic garlic, thyme, paprika, parsley and hot chili flakes.

What ingredients will you need?

For seafood cheese soup you need:

• 500 g of any seafood mixture;
• 250 g soft processed cheese;
• 3 tbsp. fish or shrimp broth;
• 1 tbsp. l. butter;
• 100 g bacon, finely chopped;
• 1 medium leek, thinly sliced;
• 1 medium onion, diced;
• 0.5 tsp. chili pepper flakes;
• 1 tsp. garlic salt;
• 2 cloves garlic, minced;
• 1 tsp. ground black pepper;
• 0.5 tsp. smoked paprika;
• 1 tbsp. l. dried parsley;
• 3 medium-sized potatoes, cut into pieces;
• 0.5 tbsp. frozen diced mixture of corn, peas and carrots;
• 3 tbsp. l. corn flour or starch;
• 2 tbsp. l. water;
• sea ​​salt.

The recipe follows.

Step-by-step cooking process

Processed cheese and seafood soup is prepared as follows:

1. It is necessary to remove the processed cheese from the refrigerator to soften it.
2. Meanwhile, heat a large non-stick pan on the stove over high heat, add the butter, chopped bacon, chopped leeks and onions, and cook, stirring, for 4-5 minutes until the onions are translucent. and the bacon is golden brown.
3. In the same pan you need to pour fish broth, brought to a boil.
4. Using a fine metal strainer, strain the bacon bits, leeks and bacon pieces from the fish stock and set them aside and return the stock to the pan and heat over moderate heat.
5. Next, you need to add potatoes to it and cook for 5 minutes, then add the vegetable mixture and cook for another 2 minutes.
6. After this, you need to add chili flakes, garlic salt, chopped garlic, ground and smoked paprika to the broth and mix.
7. Then you need to cut the softened processed cheese into several pieces with a knife and throw it into the soup, stir vigorously until it begins to melt and thicken the broth. This should take about 10 minutes, during which you will need to continuously stir the contents of the pan. It may look like the cheese has curdled, but it hasn't. It simply breaks down into its components as it melts, resulting in a thicker liquid.
8. Once the cheese has melted, add the seafood mixture to the broth and cook for 3-4 minutes until they change color from translucent to matte.
9. The soup may be a little thin at this stage. If desired, you can make a slurry of corn flour with water and add it to the broth, mix everything well.
10. If the soup is still not thick enough, the previous step can be repeated several times until the desired consistency is achieved.
11. Next, you need to add dried parsley to the finished dish, adjust the amount of pepper and salt, and serve immediately.
12. Leftover soup should be stored in the refrigerator in a covered pan and consumed within 2 days. This dish is not suitable for freezing.

French version with shrimp

This seafood cheesy soup is made with squid and shrimp, but you can substitute other seafood or add extra (like lobster, scallops or mussels). The soup is very easy to prepare and prepare and will be ready in 15 minutes. Serve with freshly baked or crusty bread. If it's a lunch or dinner party, add a salad. To prepare it, you will need the following.

• 3 l. Art. unsalted butter;
• 2 l. Art. green onions (chopped);
• 2 l. Art. stalk celery (coarsely chopped);
• 3 l. Art. all-purpose flour;
• 2 1/2 cups milk;
• 1/2 l. h. ground black pepper;
• 1 l. Art. tomato paste;
• a glass of heavy heavy cream;
• 240 grams of squid fillet;
• 240 grams cooked shrimp (or other seafood);
• 2 l. Art. sherry;
• 3 processed cheeses.

With coconut milk

Seafood soup recipes are also common in Asian cuisines.

For example, Thai cooking widely uses a mixture of green curry paste, coconut milk, vegetables and shrimp, seasoned with fish sauce, lime juice and herbs.

What ingredients will you need?

To prepare Thai seafood soup you will need:

• 1 liter of fish broth;
• 2 cans of coconut milk;
• 500 g shrimp, peeled and cut in half or into 3 parts;
• 500 g white fish fillet, cut into pieces;
• 1 tbsp. l. coconut oil;
• 2-3 cloves garlic, chopped;
• a piece of ginger 5-6 cm long, finely chopped;
• 1 lemongrass stalk, without the top half, cut into 2-3 cm pieces;
• 1 red chili pepper, cut into strips;
• 2-3 tsp. Thai green curry paste;
• 2-3 tsp. coconut or organic cane sugar, optional;
• fish or soy sauce, to taste;
• lime wedges;
• fresh cilantro, for serving.

The recipe is provided below.

Step-by-step cooking process

To prepare Thai coconut milk soup with seafood, you will need to follow these steps:

1. You need to fry the garlic, ginger and lemongrass in coconut oil for a few minutes, then add coconut milk and fish broth, boil, reduce heat and cook for about 5 minutes.
2. Next, you should remove about 0.5 tbsp. liquid from the pan and mix with curry paste. It is advisable to start with a small amount, about 1 tsp. , mix with soup and taste. If more spiciness is required, then add an additional portion of paste in the same way.
3. Once you get the desired heat, you need to do the same with the sugar, adding it slowly to achieve a certain sweetness.
4. After this, add red pepper, shrimp and fish and cook until they are cooked.
5. The finished soup must be seasoned to taste with lime, cilantro and fish or soy sauce.
6. Lemongrass is a lemon-flavored tropical plant that is very common in Southeast Asian cuisine. No need to eat this! It is necessary to remove its pieces from the finished soup.

With vegetables

This is a unique Latin American seafood soup recipe that combines a spicy broth with chunks of vegetables, poached eggs and lots of delicious shrimp.

What ingredients will you need?

For this spicy soup you need:

• 0.5 tbsp. l. olive oil;
• half a red onion, diced;
• 2 cloves garlic, minced;
• 0.5 tbsp. l. red pepper flakes or crushed habanero, optional;
• 4 tbsp. fish broth;
• 300g russet potatoes, peeled and diced;
• 1 ear of corn, cut into rings 2-3 cm wide;
• 1 tomato, finely chopped;
• 2 tbsp. l. white rice, dry;
• 1.5 tsp. tomato paste;
• 1.5 tsp. fresh oregano, chopped or 1 tsp. dry;
• 500 g shrimp, peeled, or a mixture of any seafood;
• 0.5 tbsp. fresh green peas;
• 0.5 tbsp. cream 10%;
• 3 tbsp. feta cheese, crumbled;
• 4 eggs;
• sea ​​salt and ground black pepper.

Step-by-step cooking process

To prepare this delicious first course, you will need to follow these steps:

1. Heat the oil in a large saucepan over moderate heat, add the onion and fry for 3-5 minutes until it softens.

2. Next you need to add the garlic and chili flakes and cook for another 1-2 minutes, then pour in the seafood broth, add potato cubes, chopped corn on the cob, chopped tomatoes, rice, tomato paste and oregano, simmer for 20 minutes.
3. After this, add shrimp, peas, cream and feta cheese, mix and bring to a boil.
4. Then you need to add eggs (one at a time) and boil them in the broth for 2 minutes.
5. The finished soup should be tasted and seasoned with pepper and sea salt as desired.

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.

With vegetables and smoked sausage

This seafood soup is a Portuguese national dish that was once cooked in clay pots. Raw smoked pork sausage with garlic gives it a special taste. Additionally, this soup is made with the addition of baked diced potatoes, as well as cilantro, parsley and lemon.

What ingredients will you need?

To prepare Portuguese soup with seafood, sausage and vegetables, you will need:

• 6 tbsp. l. olive oil;
• 450-500 g raw smoked sausage, cut into slices;
• 2 green bell peppers, peeled and chopped;
• 2 finely chopped onions;
• 4 cloves garlic, finely chopped;
• 2 bay leaves, crumbled;
• 1 tbsp. dry white wine;
• 3 tbsp. seafood broth;
• 500 ml tomato sauce or puree;
• 1 tbsp. water, plus more if necessary;
• 2 tsp. smoked paprika;
• 30 mussels, washed (about 500 g);
• 12-18 vongole clams, washed;
• 1 kg boneless, firm fish (such as haddock or cod), cut into large pieces;
• freshly ground black pepper;
• sea ​​salt.

For potato dressing:

• 500 g new potatoes, unpeeled, diced (about 5.5 tbsp.);
• 3 tbsp. l. olive oil;
• 1 tsp. sea ​​salt;
• 2 tsp. grated lemon zest;
• 6 tbsp. l. fresh lemon juice;
• 0.5 tbsp. chopped green parsley;
• 0.5 tbsp. chopped cilantro;
• freshly ground black pepper.

The recipe follows.

Step-by-step cooking process

To prepare this aromatic soup according to the Portuguese recipe, you will need to follow these instructions:

1. Heat oil in a heavy saucepan or Dutch oven, add sausage slices and green bell peppers and cook over medium heat until browned, about 5 minutes.
2. Remove the sausage and peppers and transfer to a plate using a slotted spoon, leaving any drippings of fat and juices in the pan, and add the onion, garlic and bay leaf, and cook over medium heat until the onions are softened, about 5 minutes.
3. Next, add the wine, turn the heat to high and cook until the liquid has reduced in volume by about half, about 4 minutes.
4. Then you need to pour in the broth, tomato sauce and water, add the paprika and bring to a boil, turn the heat down to medium and simmer covered for 15 minutes to mix the flavors.
5. After this, you need to return the sausage and bell peppers to the pan and heat through.
6. Next, add the mussels and clams to the broth and cook, covered, over medium heat until they begin to open, about 5 minutes, then add the fish and continue to cook, covered, until all the bivalve shells are open and the fish fillets are opaque. about 5 min.
7. The resulting mixture should be seasoned with pepper and, if necessary, salt (you probably won't need it; sausage and shellfish have a salty taste). You can add a little more water if the soup is not thin enough.
8. In the meantime, preheat the oven to 190°C. On one or two baking sheets, spread the potatoes with the butter and salt in a more or less even layer, and bake for 25-30 minutes, or until they are lightly browned and tender.

9. Place the finished potato cubes in a bowl and mix with lemon zest, lemon juice, parsley and cilantro, and season with pepper.
10. After this, you need to divide the potato dressing into serving bowls and pour the hot soup, making sure that each serving contains an equal number of mussels and clams.

With tomatoes

Seafood is often combined with tomatoes, various aromatics and herbs. Soups are no exception, many recipes for which suggest mixing the above ingredients.

What ingredients will you need?

For this aromatic seafood and tomato soup you need:

• 0.3 tbsp. olive oil;
• 4 cloves garlic, minced;
• 6 peeled and chopped tomatoes (in thin strips);
• 1 tbsp. homemade fish broth;
• 0.5 tbsp. dry white wine;
• 500 g of scaled fillet of sea fish (perch, halibut, cod), cut into large pieces;
• 16 large peeled raw shrimp;
• 16 scallops;
• 0.5 tbsp. finely chopped fresh basil leaves;
• 0.5 tbsp. finely chopped green parsley.

Step-by-step cooking process

This simple soup is prepared like this:

1. Heat oil in a 5-quart saucepan, add minced garlic and fry over low heat for about 2 minutes, or until fragrant but not browned.

2. Next you need to add the tomatoes, broth and wine and cook for about 10 minutes.
3. After this, you need to put fish and seafood in the pan and cook for about 5 minutes. until done (do not overcook!).
4. Add parsley and basil to the finished soup and serve immediately, preferably with crusty bread.

Useful tips and tricks

Most national cuisines have their own recipes for seafood soups.

Despite the general principle of preparation, each of them has its own unique features:

To prepare any seafood soup you will need fish broth. If the recipe does not intend to use fish, you can cook broth from its heads and tails and strain it first.

This is done as follows:

1. To prepare it, you will need to mix 600-700 g of heads and tails of sea fish and 8 tbsp. water in a large saucepan and boil, skimming foam from the surface.
2. Next you need to add 0.25 tbsp. dry white wine, half an onion, 2 cloves of garlic, 1 carrot, 3 tbsp. l. chopped celery (or 1 tsp celery seeds), 1 tsp. sea ​​salt, 2 tsp. dry parsley, 4 peppercorns, 1 bay leaf and cook for 20 minutes.

3. After this, you need to remove the mixture from the heat and let it stand for 10 minutes, then strain the broth through a fine sieve.

Other tips and tricks are as follows:

• When adding seafood and fish to the soup, you must carefully monitor their condition, since they cook very quickly. Shrimp and scallops will be tender to the touch and opaque in color. Any saltwater fish should also be completely opaque in color and flake when pierced with a fork.
• In each of the recipes, you can use any seafood to your liking, or limit yourself to shrimp and fish.
• If desired, you can add broccoli, green beans or red bell peppers to the soup. It is recommended to pre-fry the latter. When using Asian style recipes, rice noodles are a good addition.
• The cream and cheese must be brought to room temperature before adding to the broth. When mixing, it is recommended to use a whisk to achieve maximum homogeneity.
• The potatoes do not need to be pre-cooked before adding them to the soup. Just cut it into cubes and throw it into the boiling broth.

• Be sure to use fish or shrimp stock to cook the soup unless the recipe specifies otherwise. If you add vegetable broth, the flavor will be too weak.
• For added convenience, you can purchase a seafood cocktail, available in most stores. As a rule, it contains shrimp, squid, mussels and octopus. Most seafood soup recipes call for at least 500g of these ingredients, so using a packaged mixture makes the process of measuring and preparing them easier.