An appetizing soup with a seafood cocktail will appeal to everyone and not only seafood lovers.
It is necessary
- - 50 g salmon fillet;
- - 250 ml of water;
- - 200 g of seafood cocktail;
- - 1 stalk of leeks;
- - 1/2 clove of garlic;
- - potatoes (optional);
- - 100 ml of dry white wine;
- - parsley and dill;
- - salt, a pinch of cayenne pepper;
- - refined vegetable oil;
- - 200 g of canned tomatoes (2 tablespoons of tomato paste);
- - 1 teaspoon of a mixture of dry Provencal herbs, 0, 25 teaspoons of paprika, bay leaf.
Instructions
Step 1
Thaw a seafood shake at room temperature and rinse thoroughly under running water. Cook 50 g salmon fillets separately. After removing from the broth, cut the fish into small pieces.
Step 2
Chop the leek and creepers very finely or pass through a press. Heat a small amount of refined vegetable oil in a thick-walled saucepan, sauté chopped leeks and garlic.
Step 3
Saute vegetables over low heat for 5-8 minutes, stirring occasionally. Then pour in 100 ml of dry white wine, boil for about 2-3 minutes until it evaporates.
Step 4
Add 200 g of canned tomatoes in your own juice or tomato paste, pour in 250 ml of water (broth), salt. Then add spices: dry Provencal herbs, paprika, a pinch of cayenne pepper.
Step 5
Wash and shake off the parsley and dill, finely chop and add to the vegetable mixture. Add diced potatoes if desired. Bring everything to a boil again.
Step 6
Place the seafood cocktail and salmon fillets in a bowl of soup. Simmer the soup over very low heat for about 10 minutes, until the potatoes are tender. Dip one bay leaf into the soup 5 minutes before cooking. When finished, remove it. Serve hot.
