We prepare a delicate seafood soup. Seafood soup: recipe. How to make seafood soup? Light seafood soup

Until recently, seafood soup was considered a gourmet dish that could only be found on the menus of expensive restaurants. With the advent of affordable frozen seafood by weight, more and more housewives are trying to prepare such soup at home. In addition to its unusual and very rich taste, seafood soup is famous for its speed of preparation, because the main ingredient does not require additional processing and the seafood is fully prepared in just a few minutes in boiling water.

Do not forget that seafood is quite allergenic. This fact should be taken into account when preparing this soup for a family circle where there are people suffering from allergic reactions, as well as young children and women breastfeeding.

The main ingredient of the soup is seafood, but not the usual fish, but mussels, small octopuses, shrimp and squid. Most often in stores you can find frozen assorted seafood, which is ideal for preparing the first course. Do not be afraid that several types of seafood are mixed in one package; in the end result, the components of this assortment will perfectly complement each other in taste and aroma. If the sight of octopus tentacles in a finished dish causes horror, and you don’t like the taste of mussels, you can simply exclude them from the seafood assortment; the taste of the finished dish will be amazing in any case.

For those who fundamentally do not use frozen food, and also to speed up the preparation of the dish, we can recommend sea cocktails in brines; they are added at the very end of cooking. If desired, you can add seafood brine itself to the soup, then the dish will turn out with a pleasant salty sea taste.

On store shelves you can find seafood in oil with the addition of various herbs and spices. Such seafood cocktails are less desirable for cooking. Due to the large amount of oil in which the seafood was marinated, the soup turns out to be very fatty and quite high in calories.

How to cook seafood soup - 15 varieties

The most delicate and very aromatic creamy seafood soup will be a light, satisfying dinner for the whole family.

Ingredients:

• Seafood - 100 grams
• Salmon - 160 grams
• White wine - 50 grams
• Cream - 30 milliliters
• Carrots - 20 grams
• Leek - 20 grams
• Celery - 20 grams
• Garlic - 1 clove
• Parmesan - 30 grams
• Fish or meat broth - 150 milliliters

Preparation:

Throw coarsely chopped pieces of salmon into the boiling broth; while the fish is cooking, you can fry it. To do this, fry finely chopped carrots along with seafood, leeks, celery and garlic until tender, about five minutes. Pour white wine over the roast and wait three minutes for the alcohol to evaporate. Pour the cream into the roast, add salt and pepper, mix thoroughly. Add fried salmon and grated Parmesan to the prepared salmon and let the soup cook for another three minutes.

For spicy lovers, this soup will be a godsend, and thanks to chili peppers and dried garlic, the taste of seafood will reveal a new side.

Ingredients:

• Seafood cocktail - 250 grams
• Rice - 100 grams
• Tomatoes - 100 grams
• Potatoes - 100 grams
• Carrots - 50 grams
• Lemon juice - 50 milliliters
• Soy sauce - 10 milliliters
• Water - 1 liter
• Chili pepper - 1 piece
• Spices - dried garlic, salt

Preparation:

Place chopped carrots, potatoes, garlic and washed rice into boiling water. Add salt. Cook until vegetables and cereals are ready for 20 minutes. Next, cut the tomatoes and chili peppers into small pieces and add them to the soup. Next add lemon juice, soy sauce and seafood. Cook for another 20 minutes. Five minutes before cooking, season the soup with dried garlic. You can decorate the finished dish with parsley, green onions and mussels.

A light and refreshing seafood soup that will help keep you energetic and in a good mood throughout the day!

Ingredients:

• Seafood - 500 grams
• Tomatoes in their own juice - 1 can
• Onion - 1 piece
• Garlic - 2-3 cloves
• Carrots - 1 piece
• Celery - 5 stalks
• Potatoes - 3 pieces
• Spices - thyme, mint, salt. pepper

Preparation:

Cut the onion into half rings and fry in vegetable oil. Next, grate the carrots, chop the celery and garlic, and send them to fry with the onions. Peel the tomatoes and grind in a blender. Cut the potatoes. Pour a liter of boiling water into the pan, add the resulting frying, tomatoes with juice, and potatoes. Cook until the potatoes are ready for about twenty minutes. Add defrosted seafood to the soup. Season the soup with spices and cook for another 5-7 minutes.

If you don’t have a blender at hand, you can simply grate the tomatoes on a coarse grater, after first freeing them from the skin.

This soup can really make your head spin, but not because of the wine in its composition, but because of the delicious aromas that float around the kitchen during its preparation.

Ingredients:

• Assorted seafood - 700 grams
• Celery - 200 grams
• Onion - 1 piece
• Tomato paste - 200 grams
• Potatoes - 2 pieces
• Carrots - 1 piece
• Parsley root - 1 piece
• Bell pepper - 50 grams
• Dry white wine - 100 milliliters
• Salt pepper

Preparation:

Chop the onion, carrots, celery and parsley root, add water and leave to cook over medium heat for 45 minutes. From the resulting vegetable broth, take the vegetables and season it with defrosted seafood, which we leave to cook for another 40 minutes. Fry bell peppers with onions and tomato paste for 10 minutes. Add fried seafood, chopped potatoes, salt, pepper, and wine to the seafood. Continue cooking the soup for 40 minutes. At the very end of cooking, you need to add a teaspoon of wine vinegar. Before serving, the soup should be given time to brew.

This soup got its name for the similar principles of serving the finished dish, and if you are delighted with the traditional lagman, this dish will definitely not disappoint you.

Ingredients:

• Salmon - 200 grams
• Shrimp - 200 grams
• Potatoes - 4 pieces
• Carrots - 1 piece
• Onion - ½ onion
• Noodles - 100 grams
• Spices - salt, pepper, dill, bay leaf

Preparation:

Fill the pan with three liters of water and put it on fire. Cut the potatoes into cubes and put them in a saucepan to cook. In a small saucepan, boil the shrimp in salted water with the addition of dill - after boiling, cook for 5 minutes. We make a fry from chopped onions and shredded carrots. Place the roast over the potatoes, sprinkle with seasonings and add soy sauce. We remove the shells from the finished shrimp, cut the salmon into small squares and place the seafood in the soup. Cook the dish for another 10 minutes. While the soup is cooking, prepare your favorite noodles. The finished dish is served in this way: the noodles are laid out on the bottom of the plate, the soup base is on top and the whole thing is filled with broth.

Super dietary soup, very easy to prepare and requiring a minimum of time.

Ingredients:

• Assorted frozen seafood - 1 package
• Onion - 1 piece
• Carrots - 1 piece
• Celery - 1 stalk
• Cauliflower - 1 head
• Salt pepper

Preparation:

Thaw seafood. Chop the onion, celery, chop the carrots and fry the vegetables. Separate the cauliflower into florets and chop if necessary. Place seafood, roast and cauliflower into boiling water. Salt and pepper. Cook until done for 25-30 minutes.

It’s impossible to imagine our regular diet without cheese soups, but to diversify it, you can cook this delicious dish!

Ingredients:

• Seafood - 500 grams
• Potatoes - 3 pieces
• Onion - 1 piece
• Carrots - 1 piece
• Celery - 2 stalks
• Processed cheese - 250 grams
• Salt pepper
• Greens for decoration

Preparation:

From chopped onions, celery and shredded carrots we will make a frying soup for the soup. Cut the potatoes into cubes. Place the cheese in boiling water and wait for it to completely dissolve. Add some salt to the broth. Add potatoes and fry. Cook for 15 minutes, then pepper. Add seafood to the almost finished soup and continue cooking for 7 minutes. Boiled soup can be decorated with fresh herbs.

For this soup, it is better to choose cheese that dissolves well in water - Prezident, Viola, Hohland, and so on. Choose a classic creamy taste or a shrimp-flavored one.

An unusual combination of seafood and mushrooms is quite rare in recipes, but this dish can amaze with its harmonious taste and delicate texture.

Ingredients:

• Shrimp - 200 grams
• Potatoes - 2 pieces
• Leek - 1 stalk
• Carrots - 1 piece
• Champignons - 400 grams
• Processed cheese - 400 grams
• Parsley - 1 bunch
• Spices - salt, pepper, nutmeg

Preparation:

Chop the leeks and champignons and fry them in a hot frying pan with oil. Add peeled shrimp. Continue frying for three minutes. Place the roast into boiling water. Cut the potatoes and carrots into cubes. Dip the vegetables into the soup. Salt, pepper, add nutmeg. After 15 minutes, add processed cheese to the soup and wait for it to completely dissolve, on average 5-10 minutes. Decorate the finished dish with fresh herbs.

The seafood in this soup is simply off the scale, because in addition to seafood, it also includes seaweed. The dish turns out not only tasty, but also healthy.

Ingredients:

• Seafood - 400 grams
• Sea kale - 400 grams
• Rice - 100 grams
• Boiled eggs - 2 pieces
• Onion - 1 piece
• Soy sauce - 3 tablespoons
• Garlic - 4 cloves

Preparation:

Wash the seaweed and cut into medium pieces. Cut the eggs into rings. Cut the onion into half rings. Finely chop the garlic. Place rice in boiling water and let it boil for 20 minutes. Add seafood, seaweed, eggs, onions, garlic, and soy sauce to the finished rice. Let the dish cook for another 5-7 minutes. The soup should sit for 30 minutes before use.

Even the usual gazpacho can be given a touch of sophistication with the help of seafood! This soup is perfect for both hot summer days and celebrations.

Ingredients:

• Shrimp - 500 grams
• Onion - half a head
• Tomatoes - 6 pieces
• Cucumber - 1 piece
• Bell pepper - 2 pieces
• Tomato juice - one and a half glasses
• Wine vinegar - 2 tablespoons
• Spices

Preparation:

Fry the shrimp on both sides for three minutes. Grind onions, tomatoes, cucumbers and peppers in a blender. Mix the resulting puree with tomato juice, vinegar and spices to your taste. Garnish the finished soup with fried shrimp.

The optimal soup for any budget and taste preferences; its ingredients do not contain expensive products, and it is prepared very quickly indeed.

Ingredients:

• Frozen seafood - 500 grams
• Any fish fillet - 300 grams
• Rice - 100 grams
• Onion - 150 grams
• Garlic - 3 cloves
• Salt pepper

Preparation:

Boil the rice until done. Chop onions and fish, fry these products. Place the prepared fried seafood into boiling water and cook for 2-3 minutes. Add rice to the soup and continue cooking for a couple more minutes. At the end of cooking, add garlic, passed through a press, to the soup.

Of course, this recipe can be considered a culinary masterpiece, because such a successful combination of products still needs to be looked for.

Ingredients:

• Seafood - 350 grams
• Cod fillet - 200 grams
• Mix of frozen vegetables - 200 grams
• Potatoes - 3 pieces
• Onion - 1 piece
• Tomato - 3 pieces
• Garlic - 1 clove
• Spices - saffron, bay leaf
• Fish broth - 1 liter

Preparation:

Heat the fish broth, add saffron and bay leaf. Let's make a frying of garlic and onions. Let the frying go into the boiling broth. Cut the potatoes into large pieces and add them to the soup. Cook until the potatoes are half cooked for 10 minutes. Next is a turn of frozen vegetables. Bring the soup to a boil, add peeled tomatoes, chopped cod and seafood mixture. Cook the soup until the cod is white and firm, about 10 minutes more. The dish is ready!

To remove the skin from a tomato, you need to immerse the tomatoes in boiling water for a couple of minutes. Then make cross-shaped cuts on the top of the tomato. The skin should easily separate from the pulp.

Seafood is such a versatile ingredient that even when combined with pumpkin, the result is a dish worthy of the most luxurious restaurants.

Ingredients:

• Seafood - 300 grams
• Pumpkin - 700 grams
• Celery root - 1 piece
• Potatoes - 500 grams
• Onion - 1 piece
• Garlic - 2-3 cloves
• Butter - 30 grams
• Cream - 200 grams
• Salt pepper

Preparation:

Boil peeled and large-diced vegetables until tender: pumpkin, celery root and potatoes. This will take about 30-35 minutes. Do not drain the water from the vegetables. Fry the onion and garlic in butter. Separately, fry seafood in butter. Add fried onions and garlic to the boiled vegetables. Salt and pepper. Puree the soup with a blender. Add cream. Mix the puree soup thoroughly again and put it on the stove until it boils. As soon as the soup boils, pour it into bowls and top with fried seafood.

Since childhood, we have been familiar with milk soup - milk with noodles. But this milk soup with seafood is for real gourmets. It's ready in minutes!

Ingredients:

• Frozen seafood - 350 grams
• Milk - 350 milliliters
• Cream - 150 milliliters
• Sour cream - 50 grams
• Onion - ½ head
• Flour - ½ tablespoon
• Butter - ½ tablespoon
• Salt pepper

Preparation:

Defrosting seafood. Bring the milk to a boil; if foam appears, remove it. Fry the onion in melted butter with the addition of flour. Add cream and sour cream, cook until thickened for 15 minutes. Mix seafood and creamy sour cream dressing with milk, bring to a boil, add salt, pepper and boil for literally five minutes. Remove from heat and garnish with fresh herbs if desired. The soup is ready!

A very interesting soup, the preparation of which requires a little tinkering with seafood, but the result will be worth it!

Ingredients:

• Large shrimps - 20 pieces
• Canned white beans - 1 can
• Celery - 1 stalk
• Onion - 1 piece
• Garlic - 2 cloves
• Fine breadcrumbs - 1 tablespoon
• Parsley - 5 sprigs
• Thyme - 2 sprigs
• Vegetable broth - 500 milliliters
• Spices - salt, pepper, thyme, bay leaf

Preparation:

Open the can of beans and drain the excess liquid. Finely chop the onion, garlic and celery and fry these ingredients. Bring the broth to a boil, add beans, bay leaf and thyme. Cook for 10 minutes, then puree in a blender. Bring the puree back to a boil. To make a breading mixture for shrimp, combine breadcrumbs and finely chopped parsley. Roll the shrimp in the resulting mixture, place them on a greased baking sheet and bake in the oven at 200 degrees for 7 minutes. Divide the finished puree soup into bowls and garnish with baked shrimp.

Seafood dishes have long gained popularity around the world. They are exquisite, tasty and incredibly healthy. All seafood contains protein, quickly absorbed by the body, vitamin D and B vitamins, omega-3 and omega-6 acids, phosphorus, sulfur, sodium, magnesium, zinc.

At the same time, airy but hearty seafood soups are popular in a number of cuisines around the world: Asian, Italian and French. Any housewife can make this dish; you can choose a recipe and make it unique by including special ingredients.

Seafood soup: original recipe

Compound:

1. Seafood - 150 gr.
2. Shrimp - 100 gr.
3. Cream - 100 ml.
4. Tomato - 1 pc.
5. Garlic - 2 cloves
6. Carrot - 1 pc.
7. Potatoes - 1 pc.
8. Celery root - 50 gr.
9. Green peas - 150 gr.
10. Parsley, basil - to taste
11. Spider web vermicelli - 4 tbsp. l.
12. Salt, black pepper, ginger, nutmeg, aromatic herbs - to taste

Preparation:

• You should not defrost seafood before cooking; you should put it in water, bring it to a boil, drain it and set it aside.
• All vegetables must be peeled: chop the potatoes into cubes, carrots and celery into medium cubes.
• Peel the garlic and finely chop it using a sharp knife, cut the onion into medium half rings.
• Chop the greens, prepare the cream and vermicelli.
• It is necessary to remove the skin of tomatoes; to do this, scald the tomatoes with boiling water, then with cold water, after this procedure the skin will be easily removed. Cut, remove seeds and chop the tomato with a knife.
• Then heat a small amount of olive oil in a frying pan, add the tomato pulp and simmer a little until it thickens and looks like a sauce.
• Pour 1 liter of water into a saucepan and bring to a boil, add potatoes, carrots and celery root. Boil until soft, add garlic, frozen green peas and onions, season with salt and pepper, a pinch of nutmeg and ginger, 1/2 tsp. a mixture of Mediterranean herbs.
• Bring all vegetables to full readiness over low heat at a low simmer. As soon as they are ready, add seafood and peeled shrimp, boil for 1-2 minutes.
• After this, pour in the tomato sauce and cook for a couple more minutes.
• Add the smallest vermicelli, which is cooked for 2-3 minutes. As soon as it becomes soft, pour in the cream and wait until the soup boils.
• Sprinkle with finely chopped basil and parsley and remove from heat.

Tomato soup with sea cocktail

Compound:

1. Seafood cocktail - 250 gr.
2. Onion - 1 head
3. Garlic - 3 cloves
4. Sweet pepper - 1 pc.
5. Tomatoes - 1 pc.
6. Tomato juice - 350 gr.
7. Saffron - 1 tsp.
8. Dried basil - 1 tsp.
9. Provençal herbs - 1 tsp.
10. Chicken egg - 2 pcs.
11. Lemon juice - 1 tbsp. l.

Preparation:

• Place the frozen cocktail in a deep bowl and pour boiling water over it. Leave for 7 minutes, then drain in a colander and cool slightly. Place in a saucepan, add 500 ml of water and place over medium heat.
• In a frying pan, heat 1 tbsp. l. vegetable oil and fry the onion and garlic until golden brown. Add the onion-garlic mixture to the pan with seafood.
• Wash the tomatoes and paprika, peel the stems and cut into small cubes. Pour into the pan where the onion and garlic were and, stirring quickly, fry for a few minutes.
• Place the vegetables in a saucepan, stir and bring to a boil. Lightly salt, pepper and add a couple of black peppercorns.
• Then pour in the tomato juice, add saffron, herbes de Provence and dried basil, and bring to a boil again.
• Squeeze about 1 tbsp from the soup. l. lemon juice, stir and let simmer for 5-7 minutes. Meanwhile, beat 2 eggs in a small bowl.
• Carefully and carefully pour the eggs into the boiling soup in a thin stream, stirring continuously. Remove the dish from the heat and let it sit for 20 minutes.
• Cool the finished tomato soup with seafood, serve, garnish with black pepper and sprinkle with lemon juice.

Seafood cream soup

Compound:

1. Carrots - 1 pc.
2. Onions - 1 pc.
3. Fresh celery - 1 bunch
4. Chicken or fish broth - 500 ml.
5. Milk - 1 l
6. Shrimp - 250 gr.
7. Seafood cocktail - 700 gr.
8. Canned salmon - 1 can
9. Corn - ½ can
10. Butter - 70 gr.
11. Olive oil - 2 tbsp. l.
12. Garlic - 2 cloves
13. Hard cheese - 100 gr.
14. Nutmeg - ½ tsp.
15. Bay leaf - 1 leaf
16. Pepper, salt - to taste

Preparation:

• Peel the carrots and cut them into circles, celery into cubes, and garlic into slices.
• Pour olive oil into a deep saucepan or saucepan, heat it and place the chopped vegetables in it. Fry for 5-7 minutes, then pour in 200 ml of broth. milk and cook for about 20 minutes.
• You need to prepare seafood for the soup. If they were frozen, they must be thawed, washed, the mussels must be cleared of their shells, the shrimp must be peeled, and the heads of the squid must be removed.
• At this time, beat the rest of the milk with flour until smooth and stirring constantly, pour the milk-flour mixture into the saucepan, cook until the soup thickens.
• Add seafood and cook until done, then remove half of it from the soup and set aside in a separate plate.
• Grind the soup using a blender and heat for about 5 minutes, add grated cheese, canned corn, butter and the rest of the seafood.

Compound:

1. Leek - 700 gr.
2. Heavy cream - 400 ml.
3. Canned scallops - 200 gr.
4. Butter - 50 gr.
5. Salt, pepper - to taste

Preparation:

• Wash the leek well, cut off the white part and cut it into thin slices.
• Place the leek in a saucepan, add enough water to cover the onion, and cook until half cooked.
• Meanwhile, the scallops must be cut into round pieces, added to the pan with the onions and chopped in a blender.
• Pour cream into the soup, bring to a boil and season with salt and pepper.
• Creamy scallop and leek soup is ready. When serving, place a piece of butter on each plate.

How to make creamy mussel soup?

Compound:

1. Mussels - 1.5 kg
2. Potatoes - 750 gr.
3. Bacon - 3 strips
4. Chicken or fish broth - 350 ml
5. Milk - 0.5 l.
6. Cream - 125 ml
7. Water - 1 tbsp.
8. Vegetable oil - 30 ml
9. Onions - 1 pc.
10. Garlic - 1 clove
11. Parsley - a small bunch
12. Salt, pepper - to taste

Preparation:

• It is necessary to sort through the mussels and remove open or broken shells. Then soak in cold water for a couple of hours, drain and dry on a towel.
• Place the mussels in a saucepan, add water, cover with a lid and let warm through.
• As soon as the water boils, reduce the heat and simmer for about 5 minutes.
• Then drain the liquid into another container; mussels with unopened shells should be thrown away. Carefully remove the meat from the remaining ones and set aside for now.
• Peel and chop the onions into strips, and the bacon into strips.
• Pass the garlic through a press.
• Heat vegetable oil in a deep saucepan, add garlic, onion and bacon, fry until golden brown, stirring constantly.
• Peel and cut the potatoes into cubes, place in a saucepan with the onion, bacon and garlic and stir.
• Add 300 ml of clean water to the mussel liquid and pour everything into the pan, immediately pour in the broth and milk. Bring the soup to a boil and reduce heat.
• Cook the creamy soup over low heat until the potatoes are completely cooked. Then open the lid and cook for another 10-15 minutes.
• Then add cream, mussel meat, season with salt and pepper and heat for another 10-20 minutes.

This delicious and tender soup is easy to prepare. Thanks to the unusual way of serving, where white bread serves as a plate, you can surprise your guests or family.

Compound:

1. Onions - 1 pc.
2. Unpeeled shrimp - 500 gr.
3. Scallops - 300 gr.
4. Cream 10 percent fat - 500 ml.
5. Processed cream cheese "Philadelphia" or regular in tubs - 200 gr.
6. Round white bread - 1 pc.
7. Salt, pepper - to taste

Preparation:

• Peel and chop the onion, place in a saucepan, add 1 liter of water and cook for about 25 minutes.
• While the onion is soft, peel the shrimp and cut the scallops into cubes.
• Once the onion is cooked, add the seafood to the pan and cook for 5 - 7 minutes.
• Pour in the cream, add the cheese, salt and pepper. Cook until the cheese has melted and the soup has a creamy consistency.
• Take a round bread, cut out the middle of it, so that you get a depression into which you need to pour creamy seafood soup.

Seafood is always unusual; it involves the use of vegetables, as well as inhabitants of the seas and oceans, which will add an amazing aroma and unique taste to the dish. Often the composition includes cream and various roots, which, when whipped (and a similar method is often used for such dishes), make the liquid more tender and creamy. Here are a few existing options.

Recipe Spanish variation

Tomatoes, peppers and potatoes, peel and cut into small pieces, 2 ingredients will be enough. Chop the onion and a couple of cloves of garlic and fry until golden brown, add a little red paprika. Add all the vegetables, except tubers, and simmer until the peppers are ready. Beat the ingredients in a blender, put them back into the wok and pour in a liter of broth (fish, or at least chicken). Wash the shrimp (150 grams) and, together with a piece of white fish fillet, transfer to the liquid, add clean shells with mussels and cook. Make a small fire and simmer until the fillet is ready. Separately, boil the potatoes, add the entire mixture from the frying pan, add bay leaves, a couple of black peppercorns and a pinch of saffron. Leave on low heat for 10 minutes. Serve immediately with crackers or fresh bread.

Seafood soup. Recipe from Norway

Boil the salmon fillet until tender, adding a little celery or parsley root. Then remove the fish, strain the liquid and put it back on the stove. Grate three processed cheeses and place a little into a hot pan. Peel the potatoes (a couple of pieces), onions and carrots. Cut the first ingredient into cubes and add to the broth, chop the remaining ingredients and fry until golden brown. The recipe for seafood soup is quite simple; defrost shrimp, mussels, squid, octopus (you can also use other ingredients) and place them in a heated wok. After 7 - 10 minutes, drain the water from them and add the chopped onion (you need two in total), fry well with the addition of your favorite spices or herbs. A couple of minutes before the end of cooking, add pieces of boiled salmon, bay, allspice and pepper with salt. Transfer the ingredients into a saucepan and simmer a little, you can add cubes of sweet pepper and definitely parsley. Serve with croutons or croutons.

Miso - seafood soup

In addition to ocean inhabitants, this first dish contains noodles made from beans. However, there is nothing difficult in preparation. It is necessary to cook a special broth based on dried anchovies and kelp, the resulting liquid will be called dashi. You need to boil it (two liters is enough), add diced tofu (no more than 250 grams) and 100 grams of chopped seaweed. Add mussels, shrimp, octopus and other representatives of the ocean depths. Boil for 7 minutes and turn off the heat. Take a glass of broth, dilute 200 grams of miso paste in it and return the mixture to the pan. Heat the container well, but do not bring it to a boil. You can serve.

Conclusion

The seafood soup recipe can be prepared with either one ingredient or several. At the end of cooking, you can dilute it with a small amount of cream or, as in the Norwegian version, add processed cheese for piquancy.

Today, a variety of seafood products and dishes made from them are not considered exotic. You can buy a frozen sea cocktail in both summer and winter. Dishes in which it can be used are easy to prepare and low in calories. Therefore, more and more housewives are using it to diversify the family diet.

Sea cocktail - what to look for when choosing?

Typically, assorted seafood includes:

• Squid;
• Shrimps;
• Rapana;
• Mussels;
• Octopuses.

Sometimes it contains lobsters, scallops and cuttlefish.

Seafood producers and sellers do not always comply with the conditions for freezing and storing products. Therefore, when purchasing, carefully consider the contents of the package. A large amount of ice is a consequence of the fact that the product has been thawed and re-frozen. It is impossible to be sure of the quality of such assorted seafood.

When opening the package at home, pay attention to the smell and color of the seafood. If it raises any doubts, refrain from using such a cocktail for food. Food poisoning is an unpleasant thing, it is not worth the risk, especially if the finished dish will be eaten not only by adults, but also by children.

Once you are convinced of the quality of the cocktail, there is only one thing left to do - prepare a tasty and nutritious dish. Salads and main courses are prepared from assorted seafood, but soups deserve special attention.

Sea cocktail soups: popular recipes

Hot and sour soup (variation of Tom Yum soup)

This soup will appeal to those who like it spicy. The highlight of the dish is that the spiciness of the chili pepper is complemented by the acidity of the lemon. The result is an unusual and interesting taste.

Cooking method:

Pour 1 liter of water into a saucepan. Put on fire;

Pour boiling water over the seafood platter, drain after 5 minutes;

Finely chop the garlic, throw it into water, add salt;

Rinse the rice. When the water boils, place the rice in the pan. Cook rice for 5-6 minutes;

Place the cocktail in the pan. Cook it for 2-3 minutes;

Squeeze juice from lemon (lime). Cut the chili pepper into strips. Add lemon juice and chili pepper to rice and seafood;

Pour soy sauce into pan and add sweet peas;

Cut the tomato into small cubes. Place it in a saucepan and stir. Cook for 3-5 minutes;

The slightly cooled soup is placed in deep bowls and decorated with parsley.

Sea cocktail tomato soup

This tomato soup is quick and easy to prepare. It is distinguished not only by its bright taste, but also by its benefits and nutritional value. This soup is perfect for all seafood lovers.

Ingredients:

• Tomato juice – 350 ml;
• Sea cocktail – 300 gr.;
• Tomato – 1 pc.;
• Eggs – 2 pcs. chicken or 4 quail;
• Small onion – 1 pc.;
• Sweet pepper – 1 pc.;
• Lemon juice – 1 tbsp;
• Vegetable oil (for frying);
• Garlic cloves – 3 pcs.;
• Turmeric;
• Basil;
• Provencal spices – 1 tsp;
• Water – 500 ml.

Calorie content: 200 kcal.

Cooking method:

1. 1. Pour boiling water over the seafood platter;

1. After 5 minutes, drain the cocktail through a colander and throw it into the pan. Pour water over the seafood and place the pan on the stove;
2. Chop the garlic, finely chop the onion. Fry them in a frying pan;
3. Cut bell pepper and tomato into cubes. Add them to the garlic and onions. Fry for 2-3 minutes;
4. Place the resulting frying into a saucepan with a cocktail. Wait until it boils;
5. Pour tomato juice into the pan, add spices (herbs de Provence, turmeric and basil), bring to a boil;
6. Squeeze the juice of one lemon and place half in a saucepan. Boil over low heat for 5-7 minutes;
7. Lightly beat the eggs in a bowl. It is enough for the white and yolk to simply mix;
8. Pour the eggs into the soup in a thin stream, making sure to stir while doing so. Cook for 1 minute;
9. Remove the resulting soup from the heat. Let it brew for 5 minutes;
10. Pour into plates, sprinkle with lemon juice, sprinkle with pepper.

Creamy seafood cocktail soup with mushrooms

Creamy soups are famous for their delicate texture and mild taste. Seafood soup is no exception. Assorted seafood, mushrooms and cream create a refined and pleasant taste; moreover, this light and satisfying dish is quite quick and easy to prepare.

Ingredients:

• Champignons - 300 gr.;
• Broth (chicken, fish, vegetable) - 2 l.;
• Sea cocktail – 500 gr.;
• Cream (10-35%) – 200-250 ml;
• Onion – 2 pcs.;
• White wine – 150 ml (optional);
• Garlic – 1 clove;
• Green dill - several sprigs;
• Salt;
• Butter - 1 tbsp;
• Vegetable oil.

Cooking time: 30 minutes.

Calorie content: 140 kcal.

Cooking method:

1. Finely chop the onion, chop the garlic;
2. Cut the mushrooms into slices;
3. Pour boiling water over the assorted seafood, drain through a colander after 5 minutes;
4. Heat oil (vegetable and butter) in a saucepan. Add onion, pepper, and a little salt. Fry it until soft;
5. Add garlic. Fry it for 1 minute;
6. Place the champignons in the pan. Simmer for 5 minutes, stirring occasionally;
7. Pour in the wine. Simmer the mushrooms with wine without a lid for 5 minutes so that the alcohol evaporates (if the soup is intended for children, this step can be omitted);
8. Add broth to the pan, salt it. Boil for 5 minutes;
9. Place the assorted seafood in a saucepan, cook the soup for 5 minutes after boiling;
10. Pour in the cream. Bring creamy soup to a boil. You cannot boil; you must immediately turn off the fire;
11. Let the creamy soup sit for 15 minutes;
12. Serve sprinkled with dill.

Seafood soup “Sea Cocktail”

Seafood has long been the basis of the Mediterranean diet. Seafood soups are the most popular dish because they are easy to prepare, filling and tasty.

One of these interesting soups is Sea Cocktail soup.

Ingredients:

Cooking time: 45 minutes.

Calorie content: 180 kcal.

Cooking method:

1. The celery root should be peeled and chopped;
2. Grind the onion and pepper;
3. Pour boiling water over seafood, drain through a colander after 5 minutes;
4. Pour a little vegetable oil into a saucepan set on fire. Chopped onions should be fried until soft;
5. Add celery and pepper. Fry for 5 minutes;
6. Chop the tomatoes and add them to the pan. Fry for 2 minutes;
7. Pour the mixture with water. Wait until it boils;
8. Cut the potatoes into cubes. Place it in the pan. Cook for 15 minutes;
9. Add assorted seafood and spices to the vegetable mixture. Add salt. Cook for 5 minutes;
10. Remove the soup from the heat. Let it sit for 10-15 minutes;
11. Serve the dish garnished with herbs and a slice of lemon.

You can use a varied set of vegetables for assorted seafood soups. It all depends on the preferences and tastes of those who will eat the soup. You can experiment with the cocktail, add new ingredients, replace or exclude old ones, and even come up with your own recipes.

Read how to cook. This dessert has an interesting taste and freshness, which is inherent only in citrus fruits.

A simple recipe for smoked sausage and cabbage salad. Take this one to your treasury for every day.

Turkey breast baked in the oven is the most tender, dietary meat. Which is according to our recipes.

Seafood is rich in microelements, essential amino acids and vitamins. Their nutritional value is comparable to meat, but they are digested much faster and easier. Therefore, it is important to use seafood in your diet, making your meals varied and healthy.

Sea cocktail is one of the easiest seafood to use. However, when using it in cooking, it is important to know some subtleties and nuances.

• There is no need to defrost the seafood cocktail. You just need to pour boiling water over it for 5 minutes, and then drain through a colander. If the frozen seafood platter will not be used in preparing the soup, it can be immediately thrown into boiling water;
• If the cocktail is still defrosted, you should not store it outside the refrigerator. Seafood spoils quickly;
• Boil the seafood cocktail for 5-7 minutes. Therefore, when preparing soups, it should be added when the remaining ingredients are almost ready;
• If you don’t even have time to bother with soups, just boil the seafood, add salt, add the available spices, sprinkle with lemon juice and start eating.

Dishes in which you can use a seafood cocktail are very diverse. You can experiment with it, add it to salads, first courses, and complement side dishes. It is enough to have a couple of packages of frozen assorted meats in the freezer so that, if necessary, you can quickly cook yourself a tasty and nutritious soup.

Bon appetit!

Seafood is gaining more and more space on the home table. There are many reasons for this: they are extremely healthy, have a pleasant taste and give room for culinary imagination. Seafood soup offers a palette of flavors that gourmets will appreciate.

Not a single day can go by without liquid hot food, especially if there are children in the family. Grandma's usual soups are boring, and housewives are trying to diversify the menu. Seafood is just the secret that will greatly expand the book of your favorite family recipes. At the same time, mothers will not have to spend more time.

Seafood is rich in proteins, iodine, rare fats, vitamins and minerals. These products are simply necessary in the human diet, as they have a beneficial effect on health.

The principle of preparing “sea” soups is similar: you need a rich broth from fish, vegetables, or dairy products.
Puree lunch is prepared using a meat grinder or blender.

Seafood is interchangeable in taste.
Frozen semi-finished products, which are abundant in stores, or fresh delicacies are suitable for use.
Do not skimp on greens and herbs that will complement the flavors of the fish menu.
Soups cook quickly, so you will certainly have time for an unexpected visit from guests.

Cream soup of mussels and corn

Seafood soup is often cooked only with shellfish, as they are combined with different foods. They are used to prepare thick tomato soup and cheese soup with seafood.

• Mussels in their own juice – 300 grams
• Light light wine – 200 ml.
• Bay leaf
• Half a liter of milk or cream
• One onion and one carrot each
• 1 stalk of celery

Cook the mussels in alcohol. If large shellfish are confused by their shape, cut them into pieces aesthetically.
Cut carrots, celery and onion into medium-sized squares. In this form, sauté in oil.
Pour the corn into the liquid along with the canned juice and cook for a while. We leave the broth, and pour most of the corn into the frying vegetables, and keep it on the stove.
After this, grind the mixture in a blender and combine with the broth. Additionally, pour in milk and add dry herbs. Bring the seafood cream soup to a boil, only then add the mussels and the rest of the corn grains into it. Serve with wheat bread croutons.

Creamy shrimp and corn soup

• Can of canned corn
• 2 tbsp. flour
• 100 grams of butter
• Shrimp without shell
• 2 glasses of milk
• Salt, herbs and spices

Let's start cooking seafood soup with corn. Using a blender, grind into a soft mass, add water and boil.
Fry the flour in a frying pan, pour in hot milk, and get a thick liquid.
Bring to 100 degrees, combine with corn broth. Cook, stirring, so as not to burn.
Reduce the temperature and cook the dish with shrimp for 7-10 minutes. At the end, add a piece of butter, spices, and fresh herbs.

Creamy shrimp soup with asparagus

• Vegetable broth – 750 ml.
• Green asparagus – 500 grams
• 3 shallots
• 50 grams butter
• 125 ml. cream – 3 tbsp.
• Light white wine
• Shrimp – 100 grams
• Spices: ground white pepper, nutmeg, salt

Take the bottom of the asparagus stalks, divide them into quarters, and discard the tough top. Chop the shallots into cubes. Fry both ingredients. When the onion turns golden, add the broth and simmer covered.
Beat the prepared boiled vegetables in a blender, add the dairy product, spices and alcohol, and simmer again for 15 minutes.
Fry shrimp in butter. When the puree soup is poured into plates, put the seafood on top and try the homemade masterpiece.

Creamy soup of scallops and leeks

• Boiled-frozen scallop meat – 200 gr.
• Butter
• Heavy cream - two cups
• Chopped dill
• Leek – 700 grams
• Lemon and salt

Cook the leeks until soft, and blend them together with the scallops in a blender. Mix the resulting thick slurry with cream and cook. Place a piece of butter, a fresh sprig of herbs and a lemon wedge in a serving bowl.

Italian tomato soup with seafood

• Tomatoes in their own juice – 300 grams
• 1 tomato and onion each
• Salmon – 300 grams
• Mussels – 150 grams
• Shrimp – 150 grams
• Squid – 150 grams
• Celery stalks – 1-2 pcs.
• Liter of water
• Olive oil
• For seasoning: basil, pepper, mixture of herbs.

We use the salmon limbs to make broth for tomato soup with seafood, and reserve the fillet.
Sauté the onion until fragrant.
In a blender, blend the soup base: tomatoes, fried onions, celery, fresh tomato and seasonings.
Fry mussels and shrimp in oil. Cut the salmon flesh into cubes, and the squid pulp into thin strips.
Pour the puree into the fish broth, distribute evenly, add seafood. One moment and we serve the guests, sprinkled with dill.

Tomato soup with seafood and cheese

• Liter of water
• Dry white wine – 100 ml.
• Olive oil – 50 gr.
• Hard cheese – 100 gr.
• Tomatoes in their own juice – liter
• 1 onion and 1 carrot each
• Shrimp – 400 gr.
• Lemon
• Sugar - tsp.
• Oregano

Chop the vegetables and simmer in olive oil. Add lemon juice, seasonings and wine. Keep on the fire for about 7 minutes, pour in the tomatoes and grind in a blender until pureed.
Dilute the puree with water and cook covered for 20 minutes. The hot base is ready, and bake the shrimp separately in the oven. Place on top of a plate and sprinkle the tomato soup with seafood with cheese shavings.

Seafood soup “Sea Cocktail”

• Sea cocktail – half a kilo
• Butter – 50 grams
• 2 stalks of celery
• 1 bell pepper and onion each
• Handful of flour
• 2 cups milk and cream each
• Chicken broth - half a glass
• Dried thyme, nutmeg, salt and pepper

Sea cocktail soup is easy and quick to prepare. Fry seafood in butter and set aside.
Using the remaining oil, continue to fry the finely chopped celery, onion and pepper. We achieve softness of the vegetables, mix with flour and other products. Cook our hearty first course until it thickens. Now pour the sea cocktail into it. Serve to the table when the broth has brewed a little.

Tomato soup with shrimp

• Tomatoes in their own juice – 800 ml.
• Shrimp – 340 grams
• Celery - 180 grams
• Leek - 110 grams
• A pinch of hot pepper
• 3 cloves of garlic
• Cumin, cilantro, seafood spices
• Olive oil
• Finely chop the pepper, onion and celery until the juice comes out.

Cooking method

This dish is called “Tomato soup with seafood” because shrimp can easily be replaced with other types of sea creatures: scallops, mussel meat, fish, squid.
Grind fresh tomatoes into puree or replace them with tomato juice.
Simmer juicy vegetables over medium heat, add seasonings, garlic, hot pepper. If there is not enough liquid, do not let it fry, it is better to add water.
Pour tomato puree into the finished sauté and dilute with water to the desired consistency. Bring to a boil until foam appears on top. Add shrimp. Cooking time for shrimp is 5-7 minutes. Add chopped herbs and continue heating the soup. Turn off the heat and let the soup brew. After 10 minutes, serve the finished dish, not forgetting to put a slice of lemon on the plates.

Tomato soup with rice and seafood

• Half a cup of long grain rice
• Canned tomatoes – 700 grams (or 5 fresh)
• Chicken broth – 2 cups
• Seafood – 300 grams
• Celery – 2 stalks chopped
• Half an onion (chopped)
• Carrots (grated)
• Olive oil – 2 tbsp.
• Basil

Fry celery, onion and carrots in oil until soft. Add rice and keep on fire for a few more minutes. We also pour canned tomatoes here, or peel fresh tomatoes, cut them and put them to stew. The last ingredient in the process is broth. Pour in and cook for 20 minutes.
After this, add semi-finished fish or shellfish and continue cooking over low heat. When the meat ingredient brightens, remove the finished treat from the stove. Basil will add an original taste to a hot dish.

Bouillabaisse

• Sea fish – 2 kg.
• Fennel – 1 pc.
• 3 tomatoes
• 3 cloves of garlic
• Leeks – 3 pcs.
• Water - 2 liters
• Celery – 2 stalks
• Bouquet garni

Preparation

The more fish parts in the broth, the better the result. We cut off the heads and tails of the fish and prepare a rich broth.
Fry fennel, tomatoes, sliced ​​onions and garlic until softened.
Place the vegetable filling of the soup in the strained broth, add salt and pepper, add bouquet garni, and cook for 15 minutes. At the same moment add pieces of fish.
You need to eat bouillabaisse right away, piping hot.

Salmon and sea cocktail soup

• Packaging of prefabricated seafood - 200 grams
• Salmon – half a kilogram
• Heavy cream - to taste
• A couple of sprigs of basil
• Ground black pepper and salt

Description of preparation

Sea cocktail soup begins by preparing the broth. Cook a piece of salmon for about 15 minutes. Remove the fish, put the sea cocktail into the broth and keep it in boiling water for 3-5 minutes. Cut the salmon into pieces and return it to the soup. Salt, pepper, add chopped basil. Other spice branches will also work. And the brighter their taste, the richer the taste sensations.
We wait another 10 minutes and pour in the cream. Let it sit and a light lunch is ready. If you want something more substantial and satisfying, add potatoes, rice or pearl barley. Ukha is cooked using the same principle.

Cheese soup with seafood

Creamy seafood soup with turmeric turns out a sunny color and will cheer you up in winter.
Add ingredients in the order described in the recipe.
Ingredients

• Liter of water
• Processed cheese – 4 packs
• Package of prefabricated seafood – 400 grams
• 2 potatoes
• Bulb
• Turmeric, saffron, ground white pepper
• Greens to taste
• Vegetable oil

We wash the seafood packaging and remove the ice. Simmer in a frying pan in a small amount of water for 5 minutes until it boils. Pour more oil and fry. Separately sauté the chopped onion. Boil water in a saucepan. As soon as bubbles appear, pour grated cheese into the liquid. Here it is important to stir monotonously so that the cheese mass disperses and becomes homogeneous, without lumps. The next step is potatoes. Cut into strips and cook in the cheese mixture until tender. Add fried onions, spices, and salt. At the end, add seafood to the soup, immediately turn off the stove and close the lid. Leave for 15 minutes and
pour into plates. Don't forget the green sprigs that will add flavor to the seafood
unforgettable aroma. The first course based on seafood is better suited
crackers for a bite. Therefore, do not be lazy to fry the pieces in oil
or, showing skill, make garlic croutons.