A very unusual soup made from those very healthy products that the sea gave us. Light, aromatic and not very difficult to prepare dish.
It is necessary
- - 120 g tomatoes sun-dried in oil;
- - 60 ml of olive oil;
- - 330 g of mussel meat;
- - 320 g squid;
- - 65 g of butter;
- - 110 g shallots;
- - 35 g of garlic;
- - 125 ml of dry wine;
- - 110 ml of lemon juice;
- - 900 ml of fish broth;
- - 2 pieces of bay leaves;
- - 55 g flour;
- - 230 ml of milk
- - salt, pepper, herbs.
Instructions
Step 1
Wash half the shallots and cut into small pieces. In a deep saucepan with a thick bottom, heat some of the butter, put chopped onion in it, then add half a clove of chopped garlic, salt and fry over low heat for 3 minutes.
Step 2
Rinse squid. Remove the dark film from them and cut into medium-sized rings. Transfer to the pan with the shallots, then add the mussel meat there.
Step 3
Pour white wine into a saucepan with squid, then lemon juice, add fish broth, bay leaf. Mix everything thoroughly, boil, then reduce heat and continue cooking for another 5 minutes under the lid.
Step 4
Remove the squid and mussels from the pan, cut them, strain the remaining broth at this time. Take the rest of the shallots and garlic and chop.
Step 5
Melt the second half of the butter in a saucepan, fry the chopped onion and garlic in it, then add the flour and mix thoroughly.
Step 6
Slowly pour the strained broth into the pan, stirring constantly. Add sun-dried tomatoes and grind them directly in the saucepan with a blender.
Step 7
Put chopped mussel and squid meat into a saucepan. Gradually pour milk into the broth, salt, add pepper, mix.
Step 8
After the broth boils, turn off the heat.
Step 9
Sprinkle with finely chopped herbs before serving.
