Seafood soup itself turns out to be very tasty, and due to the addition of white wine, it acquires a very original taste and aroma. By the way, in terms of filling the soup, you can experiment - leave only seafood or fish, replace salmon with cod, and so on. As you like more, because in any case, the soup will turn out delicious!
It is necessary
- For six servings:
- - assorted seafood (mussels, shrimp, squid, octopus) - 500 grams;
- - salmon fillet - 300 grams;
- - dry white wine - 120 milliliters;
- - cream - 50 milliliters;
- - two cloves of garlic;
- - large onion;
- - medium carrot;
- - a bunch of parsley;
- - chicken or fish broth - 1, 6 liters;
- - flour, fish sauce, pepper, salt - to taste.
Instructions
Step 1
Chop the garlic and onion into smaller pieces. Cut the carrots lengthwise into quarters, then cut into thin slices.
Step 2
Heat butter (50 grams) in a saucepan, put carrots and onions, fry for five minutes, stirring occasionally. Add flour and garlic and cook for another minute. Pour in white wine, cook until alcohol evaporates.
Step 3
Add broth, fish sauce, pepper and salt. Bring to a boil, simmer over medium heat, covered for about fifteen minutes.
Step 4
Cut the salmon fillets into cubes and add to the soup along with the seafood, bring to a boil. Cook for about seven minutes, turn it off. Add chopped fresh parsley and heavy cream.
Step 5
Seafood soup with white wine is ready to serve, if you wish, you can fill it with lemon juice. Bon Appetit!
