Tomato soup with seafood is very popular in Italy; any restaurant in the Mediterranean will definitely offer it to you. With the current abundance of products in supermarkets, it will not be difficult to find all the necessary ingredients and prepare a tasty and aromatic soup yourself, especially since it is prepared quickly and easily.
Italian seafood soup
Ingredients for Italian Seafood Soup:
- Potatoes - 3 pcs;
- Leek - 1 piece;
- Cream (15% fat) - 200 ml;
- Seafood (sea mixture: mussels, shrimp, octopus, etc.) - 300 g;
- White semi-sweet wine - 200 ml;
- White pepper (ground) - 1 handful;
- Salt (to taste).
Recipe for “Italian seafood soup”:
Prepare all ingredients.
Cut the potatoes into cubes.
Cut the white part of the leek into rings.
Place the potatoes and onions in a deep frying pan and fry for 10 minutes without water or oil.
Fry the onions and potatoes until the potatoes are slightly golden.
After this, add water (300-400 ml) and cook and simmer for another 15 minutes until the potatoes are soft.
When the mixture boils, add salt and pepper.
Boil for another 3-5 minutes, transfer to a blender and puree.
Return the mixture to the pan and add wine.
After the wine, add cream. We wait until the mixture boils.
While the soup is cooking, fry the seafood in a frying pan.
Add seafood to soup and stir.
Pour the soup into bowls, garnish with dill and shrimp. Bon appetit!
Useful tips for housewives
- During the season, you can stock up on good, really tasty tomatoes by freezing them. At the same time, the taste and nutritional properties will be preserved, only the form will suffer, which is not at all important for soup.
- If you don't want to bother with making garlic croutons, you can serve tomato soup with freshly baked ciabatta. A glass of Italian grape vodka - grappa - will be a piquant addition.
Prepare tomato soup with seafood according to the recipe shown in the video:
Bon appetit!
Italian tomato soup with seafood
Ingredients:
- Tomatoes in their own juice - 340 grams;
- Onions - 1 piece;
- Tomato - 1-2 pieces;
- Salmon - 300 grams;
- Frozen mussels - 150 grams;
- Frozen shrimp - 150 grams;
- Squid - 150 grams;
- Celery stalks - 1-2 pieces;
- Basil - 1/2 teaspoon;
- Salt - 1/2 teaspoon (to taste);
- Ground black pepper - 1 pinch (to taste);
- Mixture of Italian herbs - 1/2 teaspoon (to taste);
- Water for broth - 1 liter;
- Olive oil - 2 tbsp. spoons.
How to cook Italian tomato soup with seafood
First, we cut the fish - remove the skin, separate the fillet and remove the backbone. We will make broth from the tail and backbone of the salmon - put them in a saucepan, fill with water and put on fire. Cook for 15-20 minutes. Peel the onion and cut into half rings, fry in olive oil until transparent. Place washed and chopped celery into small pieces, fried onions, tomatoes in their own juice, basil, salt, pepper, a mixture of herbs, and fresh tomatoes into a blender bowl and grind into a puree. Place the shrimp and mussels in a frying pan and fry a little in a little olive oil. Ideally, the mussels should be in the shell and fresh, but frozen or unshelled will work.
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Cut the fish fillet into small pieces. My squid was cleaned and I just washed it and removed the film. Cut the squid into thin rings. It is better to strain the fish broth - in case the bone has boiled down somewhere - and add puree from a blender, pieces of fish and squid to it, and mix carefully. I let it simmer for a couple of minutes and added the rest of the seafood. Shrimp and mussels can be added right before serving. Decorate with herbs and serve.
Ingredients for Italian Fish Soup:
Ingredients:
- Salmon (soup set of heads and trimmings) - 300 g;
- Onions - 100;
- Carrots - 100;
- Petiole celery - 50 g;
- Celery root - 50 g;
- Sauce (“Pomito” from Parmalat) - 2 tbsp. l.;
- Champignons - 50 g;
- Seafood - 150;
- Dry white wine - 150 g;
- Garlic - 2 teeth;
- Olive oil - 4 tbsp. l.;
- Salt (to taste);
- Cayenne pepper (to taste).
Recipe for “Italian fish soup”:
Boil salmon broth. Select the fish, remove the seeds, and set aside.
Heat olive oil in a casserole. fry onions. add grated carrots, garlic, champignons and celery.
Add 2 tbsp. l. "Pomito" sauce, fry.
Take 150 ml. dry table wine and add to vegetables. Cook for 10 minutes.
Then add the strained broth, salt and pepper to taste. We add seafood that is available. I had a sea coctail with shrimp, mussels, octopus and squid.
Pour the soup and put on top the most beautiful and large shrimp, pieces of salmon, mussels and octopus. Top with chopped parsley.
Italian seafood chowder
Ingredients:
- mussels 200 grams;
- squid 300 grams;
- peeled shrimp 300 grams;
- onion 1 piece;
- garlic 2-3 cloves;
- 1 carrot;
- parsley root 1 piece;
- 1 red sweet pepper;
- flour 3 tbsp. spoons;
- butter 50 grams;
- ground pepper 1/3 teaspoon;
- olive oil 2 tbsp. spoons;
- parsley 1 bunch;
- salt to taste;
- chili sauce 2-3 teaspoons.
Cooking method:
Peel and cut the vegetables: carrots into slices, onions into half rings, finely chop the garlic and parsley root, cut the sweet pepper into cubes. Chop the parsley. Cut the squid into rings.
Heat olive oil in a saucepan, add vegetables and stir quickly, cook for 1 minute. Pour 1.5 liters of boiling water over the vegetables, bring to a boil, reduce heat, cover and cook for 15 minutes.
Melt butter in a frying pan, add flour to it. Stirring, fry for 2-3 minutes, then gradually add several ladles of boiling soup to form a homogeneous mixture.
Stir the resulting flour mixture, add to the soup, bring to a boil, add salt and pepper. Add all the seafood to the soup, bring to a boil and cook for another 2 minutes. Remove from heat and season with parsley and chili sauce.
mussels squid shrimp
“Express soup” tomato with shrimp and cheese
Perhaps this is the fastest tomato soup recipe, and at the same time it tastes very good. In addition, this is an excellent recipe for losing weight; there are very few calories.
For 3 servings you will need:
- 0.5 l tomato juice
- 250 g cherry tomatoes
- 300 g peeled boiled-frozen shrimp
- 150 g parmesan
- lemon
- basil
- parsley
- spices
Heat tomato juice in a saucepan. Without bringing it to a boil, add lemon juice, halved cherry tomatoes and shrimp. Simmer the soup over very low heat for 10-12 minutes, without letting it boil. Remove from heat, add grated Parmesan and spices, stir. When serving, decorate with herbs.
Tomato soup with seafood cocktail
If you love Italian cuisine, then you simply must pay attention to the recipe for such a first course as this soup. If only because buying the ingredients for it in our time will not be difficult. A seafood cocktail can easily be found among frozen fish in any supermarket, and squeezing juice from ripe tomatoes is quite simple, even in the absence of a modern juicer.
Ingredients:
- seafood cocktail - 250 g;
- onion - 1 piece;
- sweet bell pepper - 1 piece;
- large tomato - 2 pieces;
- garlic - 3 cloves;
- tomato juice - 350 g;
- egg - 2 pieces;
- saffron - 1 teaspoon;
- Provençal herbs - 1 teaspoon;
- dried basil - 1 teaspoon;
- lemon juice - 1 tablespoon;
- olive oil - 2 tablespoons;
- salt, ground black pepper - to taste.
Cooking method:
Thaw the seafood cocktail. If you don’t have time for this, you can speed up the process with boiling water. Just pour it over your squid, shrimp and other components of the bag, and then rinse them well. Place the defrosted seafood in a saucepan, add 2 cups of water, bring to a boil and cook for 5 minutes, no longer. If your cocktail contains squid, it is 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 pan, it is better to use just a little. When it's hot, quickly fry the onion and garlic slices and place them in the pan with the seafood. Remove the skin from 1 tomato and remove the seeds from the pepper. Chop the vegetables and also fry in a frying pan. It is better to do this without adding any oil.
After 1-2 minutes, place the tomato and pepper pieces into the pan. Pour in the tomato juice and add the fresh tomato cut into pieces. The skin needs to be removed from it. At this point it's time to add dried herbs and spices. When the soup boils, reduce the heat and continue cooking it for another 5 minutes. Then pour in lemon juice, salt and season with ground black pepper.
At the final stage of cooking, in a separate container, beat 2 chicken eggs until smooth and add them to the tomato soup, stirring thoroughly. Now cover the pan with a lid and leave it for 5-7 minutes. The recipe requires infusing the soup, as this will make its taste richer and brighter. That's it, you can pour it into plates and enjoy.
Italian seafood soup
Ingredients:
- 80 ml olive oil;
- 1 fennel bulb, finely chopped;
- 1 small onion, finely chopped;
- 3 cloves garlic, minced;
- A pinch of red pepper flakes;
- 450 g of medium-sized peeled squid, cut into 1 cm rings, tentacles into two parts;
- 450 ml dry white wine;
- 1 tomato, cut into cubes;
- Zest of 1 lemon;
- Salt and pepper to taste;
- 1 tablespoon dry Oregano;
- 2 glasses of water;
- 300 grams of peeled mussels;
- 300 grams of small shellfish;
- 300 grams of medium peeled shrimp;
- 300 grams of meaty fish (for example, sea bass, halibut, flounder or cod), cut into 4 cm pieces;
- 2 medium lobsters, cut into small pieces.
Topping:
- 3 tablespoons fresh parsley;
- Zest of 1 lemon;
- 1 large clove of garlic.
Step-by-step cooking recipe:
In a large heavy saucepan, heat the oil over medium heat.
Add fennel, onion, garlic and red pepper; cook until onion is soft and translucent, about 8 to 10 minutes.
Add squid and cook over medium heat for 15 minutes.
Pour in white wine and simmer over medium heat until most of the wine is absorbed, about 20 minutes.
Add tomato, lemon zest, salt, pepper and oregano. Cook over low heat, stirring frequently, until the mixture is very thick, about 30 to 35 minutes.
Add water and bring to a boil.
Add mussels, clams and shrimp, cover and cook, about 5 minutes.
Add fish and cook for another 3 - 4 minutes.
Finely chop the topping ingredients and mix.
Serve immediately with gremolata topping and Italian bread.
Tip: Serve the soup with plenty of crusty Italian bread.
Mediterranean delight - “zuppa di pesce”
“Zuppa di Pesce” is a traditional Italian soup with aromatic herbs from several varieties of fish and other seafood. This is a more refined recipe, but also not at all labor-intensive.
Ingredients:
- 200 g of any sea fish (several types)
- ½ squid carcass
- 4 large shrimp
- 80 g frozen mussels
- 200 g fresh or canned tomatoes in their own juice
- 100 ml dry white wine
- 2 tbsp. olive oil
- 2 cloves of garlic
- a pinch of dried basil, mint, thyme and oregano
- 1 bay leaf
- sprig of parsley
- freshly ground black pepper
- salt (preferably sea salt)
Pour water (300-400 ml) into the fish fillet, bring to a boil and cook over low heat for 10-15 minutes. Remove the fish and cut into small pieces, strain the broth.
Wash the seafood and cut the squid into rings. Cut the garlic into slices (do not chop!). Heat olive oil in a saucepan or saucepan, fry the garlic and then remove. Place seafood in the resulting garlic oil and fry for 2-3 minutes. Pour in wine, add dry aromatic herbs, simmer for 2 minutes. Puree the peeled tomatoes in a blender and add to the seafood, then simmer for another couple of minutes. Add fish broth, fish, salt, pepper, bay leaf, bring everything to a boil and cook for several minutes over low heat. Remove bay leaf.
Pour the finished tomato soup into bowls and garnish with chopped parsley.
Traditionally, “zuppa di pesce” is served with lemon wedges and wheat garlic croutons.
To prepare the croutons, sprinkle the sliced bread with a mixture of olive oil and chopped garlic. Place on a baking sheet and dry in the oven until golden brown.
