A hot first course is the best way to start a good meal. Tired of borscht and pickles? Embark on a culinary journey in the Mediterranean. Make a classic Italian or simple tomato seafood soup.
Italian tomato soup with seafood
Ingredients:
- 400 g of sea fish;
- 400 g of seafood cocktail (shrimp, squid, mussels, octopus);
- 1, 2 liters of chicken or vegetable broth;
- 800 g of canned tomatoes in their juice;
- 1 zucchini zucchini;
- 1 carrot;
- 1 onion;
- 1 stalk of celery;
- 1 bell pepper;
- 3 cloves of garlic;
- 3 sprigs of basil and parsley;
- 250 ml of dry white wine;
- 25 ml of Worcester sauce;
- 1 tsp each thyme and oregano;
- 1/2 tsp ground black pepper;
- a pinch of chili powder;
- salt;
- vegetable oil.
Remove the husks and finely chop the onions and garlic cloves. Heat a small portion of vegetable oil in a saucepan and sauté the onion for 3 minutes at low heat. Add garlic to it, as well as dry spices and fry, stirring constantly, for 30-40 seconds. Peel, cut into strips of bell peppers, zucchini, carrots and celery stalk, add them to the bowl and simmer for another 5-7 minutes.
Mash the tomatoes with a fork and transfer them with the sauce to the vegetables. Pour in the broth, wine and Worcestershire sauce, stir well and bring to a boil over high heat. Immediately reduce it to the minimum and cook for half an hour under the lid.
Cool the contents of the pan, grind in a blender and salt to taste. Heat the puree again, add fish pieces, seafood cocktail and cook for the final 10 minutes. Set aside the soup, ladle it into bowls and sprinkle with chopped herbs.
A simple recipe for tomato soup with seafood
Ingredients:
- 250 g of seafood cocktail;
- 1 bell pepper;
- 1 onion;
- 1 tomato;
- 2 cloves of garlic;
- 350 ml of tomato juice;
- 2 chicken eggs;
- 1 tsp each saffron, provencal herbs and dried basil;
- 25 ml of lemon juice;
- salt.
Pour boiling water over the seafood and leave for 7-10 minutes, then discard in a colander, cool slightly and dry. Place them in a medium saucepan or saucepan and place over medium heat. Chop the onion and garlic and fry them in a skillet on the adjacent burner until soft but not golden. Introduce the frying into the broth to be cooked. Cut the tomato and bell pepper into cubes, fry in the same skillet for 2 minutes and place in the pot as well.
Stir the soup, pour in tomato and lemon juice, add dried herbs, salt and boil for 5-7 minutes. Beat the eggs in a bowl with a whisk or mixer and quickly whisk into the red brew. Remove it from heat and let it brew for 15-20 minutes.
