Very aromatic and delicious fish soup with mussels and seafood. To prepare the soup, you will need several types of fish, mussels, shrimp, scallops - in a word, a full-fledged sea cocktail. The benefits of seafood are well known, they are rich in rapidly digestible proteins and fatty acids, micro- and macroelements, much more nutritious than meat, do not contribute to fullness, and most of them even have medicinal properties. Mussels are a natural antioxidant. The recipe and cooking technology are extremely simple.
It is necessary
-
- 500 g fish trimmings (spines
- fins
- heads
- tails),
- 600 g of various fish fillets,
- 600 g mussels
- 150 g scallop
- 150 g shrimp
- 500 g dry white wine
- 3 onions,
- 2 cloves of garlic
- 0.5 fennel root,
- 3 bay leaves,
- 1 sprig of rosemary
- 1 sprig of thyme
- 2 sprigs of parsley
- 1 pinch of saffron
- 5 tbsp olive oil,
- salt
- pepper.
Instructions
Step 1
Wash and chop fish trimmings. Cut off the gills of the heads and discard. Fish trimmings, put one peeled onion in cold water, salt and cook over low heat for 30-50 minutes, removing the resulting foam. Strain the finished broth.
Step 2
Peel and chop the onion, garlic and fennel. Heat the oil in a saucepan and fry the vegetables for 2-3 minutes. Pour wine over them, add herbs and simmer for 5-7 minutes. Then cover with fish broth and cook for 25 minutes.
Step 3
Dry the fish fillets well on a paper towel, cut into cubes and fry in oil for 2-4 minutes over high heat. Put the fish in the broth and cook for 5-7 minutes.
Step 4
Clean the mussel shells well, put them in cold water: if the shell has opened, it means that the mussel in it is dead and unfit for food. Throw out the open sinks, pour the rest with 150 ml of water and cook for 5 minutes. Throw on a sieve, pour the broth into the soup, and discard the unopened shells.
Step 5
5 minutes before cooking, add shrimp and scallop to the soup, season the soup with saffron, salt and pepper. Add bay leaves, thyme and rosemary. Put the mussels in the finished soup, turn off the heat, close the lid and let stand for 2-3 minutes. Pour the soup in portions and add fresh parsley.
