Recipes for making soups from sea cocktails with cream and tomatoes. Seafood soup recipes

Rub whole trout generously with salt and rinse under water to remove mucus. Without peeling off the scales or cutting off the fins, gut the trout and carefully cut out the gills. Cut into 3 parts (cutting off the head and tail). Peel and set aside the raw tiger prawns, thawed in cold water, and place the peelings in a pan with cold drinking water and all the trout (this will give the broth more flavor), add a whole peeled onion, grated ginger root and a small amount of salt.
Bring to a boil over high heat, then simmer for 40 minutes on the lowest setting (avoiding strong boiling and bubbling). Carefully skim the foam from the broth, being careful not to discard the shrimp peelings.
After 15 minutes of cooking, remove the middle part of the fish from the pan, carefully separate the fillet from the skin and bones and set aside, return all the bones and skin to the broth and leave to cook.
Thoroughly strain the finished broth through cheesecloth, discard the onion along with the rest of the garbage.
While the broth is cooking, defrost the seafood cocktail in cold water and fry in a frying pan until the excess water has evaporated, and then simmer with cream, spices and salt, uncovered, until they are approximately half their original size . Make sure that the seafood does not become tough: this is best checked by trying a piece of a squid ring.
Fry the carrots, leeks and garlic cut into slices in olive oil until slightly golden brown with spices, covering the pan with a lid. First you need to lightly fry the carrots on both sides, and then add the leeks and garlic.
Rinse Kiwi mussels and raw shrimp very thoroughly, remove the “black vein” from the shrimp by cutting the shrimp along it with a knife, and clean the mussel shell from growths with a hard sponge.
Throw the potatoes, cut into large cubes, into the boiling, strained broth and cook for 20 minutes in total.
Cut one bell pepper with its seeds into small cubes and, 8 minutes before the potatoes are ready, throw them into the broth.
7-8 minutes before the potatoes are ready, add Kiwi mussels and raw shrimp to the broth.
5 minutes before the potatoes (and therefore the soup) are ready, add melted cream cheese, stewed seafood cocktail, finely chopped cilantro and fried vegetables to the broth. Stir everything thoroughly until the cream cheese is completely dissolved. 1-2 minutes before readiness, add the trout fillet, without cutting it first, because after cooking it will disintegrate into small pieces. Let the finished soup brew for 15-20 minutes, after discarding the unopened (if any) Kiwi mussels. Serve, be sure to place one Kiwi mussel shell in each serving, upside down. Bon appetit!

If you want to surprise your guests with an original and tasty dish, prepare creamy seafood soup with cream. The recipe for this soup is quite simple, although the name sounds quite exotic. Today we will tell you all the intricacies of preparing this dish.

Recipe: Creamy Seafood Soup

Step-by-step preparation of cream soup with seafood cocktail and cream:

Wash and peel the vegetables - onions and carrots. Cut them into large pieces and place them in a saucepan with water. Add garlic and bay leaf. When the vegetables boil, salt them and cook until the carrots are ready.

At this time, remove the seafood from the bag and chop it finely. Melt the butter in a hot frying pan, add flour, and stirring constantly over low heat, dilute it with cream. Grate the cheese coarsely and add to the creamy dressing. Stir everything until the cheese is completely melted.

Remove the boiled vegetables from the broth. And add seafood to the pan. Bring them to a boil and cook for another five minutes.

As soon as the seafood is ready, grind the contents using a blender or food processor, then add the cream cheese dressing and nutmeg. Bring everything to a boil and simmer for a few minutes.

You can serve cream soup in different ways, both with pieces of vegetables and shrimp. Croutons and lemon go well with creamy seafood soup. That's probably all - cream soup with seafood cocktail is ready to eat! Right now, healthy eating is in fashion. Eating tasty and healthy is quite possible. But to do this, you need to know which foods are low in calories and still nutritious. It is also important to successfully combine the ingredients. Creamy seafood soup prepared according to our recipe will make your whole family enjoy dinner.

This original creamy soup with sea cocktail will not leave any gourmet indifferent. Diversify your menu with this delicious and healthy soup, which is very quick and easy to prepare.

Ingredients

• 2 liters fish, vegetable or chicken broth
• 0.5 kg sea cocktail (or a mixture of frozen shrimp, mussels, squid and octopus)
• 300 g champignons
• 250 ml cream 15-25%
• 2 onions
• 150 ml dry white wine (can be replaced with a 1:1 mixture of water and lemon juice)
• 20 g butter
• several sprigs of fresh dill
• 1 clove of garlic
• salt, pepper to taste

Homemade recipe

1. If you are using a mixture of seafood rather than a seafood cocktail to prepare the soup, you need to prepare them: put everything in a colander and defrost. Peel shrimp from shells and heads, cut large ones into 2 or 3 parts. Cut the octopuses into 2-3 pieces, cut the squid into thin rings or half rings, remove the bundle of fibers from the mussels.
2. Wash the champignons thoroughly, dry and cut into quarters. Peel the onion and cut into small pieces, peel the garlic from the film and chop very finely with a knife. In a thick-bottomed saucepan, combine a couple of tablespoons of vegetable oil with butter and place on low heat.
3. Stirring, bring the oil to a boil and add the onion and garlic, fry the vegetables over low heat for about 5 minutes, stirring. Then add chopped champignons to the pan and stir. Fry the mushrooms and onions over medium heat for about 5-7 minutes, stirring occasionally.
4. Pour dry white wine into the pan with fried onions and mushrooms and simmer, stirring, for another 5-6 minutes until the liquid evaporates. Strain the fish/vegetable/chicken broth through a fine sieve and pour into the pan with the mushrooms and onions.
5. Stirring, bring the mushroom soup to a boil and simmer for 5 minutes over low heat. Then add the sea cocktail to the boiling soup, add salt and pepper to taste, and bring to a boil.
6. Cook the soup with sea cocktail for a minute after boiling. Then pour the cream into it, stir and bring to a boil again. Immediately after boiling, remove the pan from the heat, cover with a lid and leave to steep for 15 minutes. Wash the dill and finely chop with a knife, pour the hot seafood soup into bowls, garnish with fresh herbs and serve. Bon appetit!

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Seafood soup recipe sea cocktail with cream

Sea cocktail soup with cream

Ingredients

• water 2 l.;
• frozen sea cocktail 1 pack;
• potatoes 500 g;
• onion 1 pc.;
• olive oil – 3 tbsp. l.;
• table salt – 1.5 tbsp. l.;
• ground black pepper 1.5 tsp;
• tomato paste 3 tbsp. l.;
• fresh herbs 1 bunch;

Cooking method

1. Sea cocktail soup is very tasty and light (both in preparation and in taste), with a rich seafood taste. Can be prepared for lunch and dinner. So, to begin with, it’s tedious to put a pan of water on the stove and wait until it boils. Meanwhile, peel the potatoes and cut them into cubes.
2. As soon as the water boils, place the potatoes in the pan.
3. Now let’s move on to the main product – the seafood cocktail. Sea cocktails are usually sold frozen. Therefore, it needs to be defrosted. For a sea cocktail, very little time is needed for defrosting. Pour it into a saucepan or bowl with cold water and within 4-5 minutes the cocktail will be completely defrosted. Peel the onion and chop finely. Dilute tomato paste in 3 tablespoons of water. For frying you will need olive oil.
4. Place the frying pan on the stove and pour in the oil and add the onions. As soon as the onion becomes transparent, add the seafood cocktail.
5. Mix. Add diluted tomato paste. I have homemade tomato paste. Salt and pepper.
6. Mix everything thoroughly, then simmer for another 4-6 minutes.
7. Finely chop the greens (parsley and green onions).
8. Check the potatoes for doneness. If it falls apart when pressed with a knife, add the fried seafood cocktail and greens to the pan. Mix. We taste the soup for salt. If necessary, add more salt. As soon as the soup boils, turn off the stove.
9. Let the soup brew for half an hour and you can pour it into plates. Bon appetit!

Creamy seafood soup

Ingredients

• sea ​​cocktail - 500 grams;
• sea ​​fish - 200 grams;
• dry white wine - 1 glass;
• water or fish broth - 500 ml;
• heavy cream - 200 ml;
• egg yolk - 1 pc.;
• salt, black pepper and other spices to taste;

Cooking method

1. Pour water over prepared seafood and fish and place over medium heat until boiling.
2. After boiling, pour wine into the broth and leave with the lid open to allow alcohol vapors to escape.
3. The total cooking time after boiling is approximately 10 - 15 minutes to ensure that the seafood remains soft and juicy.
4. Use a slotted spoon to catch pieces of fish and assorted seafood, then strain the broth.
5. Beat the cream with the yolk in a blender, gradually pouring in the broth and spices. Fish and seafood are added to the finished mixture.
6. Bring the finished seafood cream soup to boiling temperature over low heat (no need to boil).

Creamy seafood soup

Ingredients

• 150 gr. seafood;
• 100 gr. shrimp;
• 1 tomato;
• 1 potato;
• 1 carrot;
• 50 gr. celery root;
• 3 spoons of green peas;
• several sprigs of basil and parsley;
• 200 ml. cream;
• 3 tablespoons of the smallest vermicelli;
• ginger, pepper, salt;
• nutmeg, aromatic herbs;

Cooking method

1. We call seafood everything edible that is caught in the world's oceans, except vertebrates. This includes crabs, squid, lobsters, octopus, shrimp, and clams.
2. There is no need to defrost them before cooking. It is better to bring the water with the food to a boil, drain it and cook the broth in new water.
3. We clean all the vegetables. Chop the potatoes coarsely. Cut the celery root and carrots into small cubes. Finely chop the garlic with a knife. Cut the onion coarsely. Small onions don't need to be cut at all.
4. For creamy seafood soup you need to make tomato sauce. To do this, you need to scald them with boiling water. Remove the skin, chop with a knife and simmer in a frying pan with olive oil. Salt and pepper to taste, add a pinch of ginger and nutmeg, half a teaspoon of Mediterranean herbs.
5. Add 1 liter. water to a boil, boil potatoes, celery root and carrots in it. Add chopped garlic, onion and frozen green peas.
6. Cook our creamy seafood soup over low heat. The soup should not boil over. When the vegetables are cooked, you need to add peeled shrimp and prepared seafood to the pan. Cook for 2 minutes, then add tomato puree. Cook for a few more minutes.
7. Add very small vermicelli to the soup with seafood and cream. Boil for another 2 minutes. Immediately pour in the cream, bring to a boil and cook until fully cooked. At the end, you need to add chopped herbs to the seafood soup with cream, boil for 2 minutes and remove from heat.
8. Serve the creamy seafood soup hot.

Video

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Cooking tender seafood soup

Seafood soup occupies a special place in cooking. It can easily be called an easy-to-prepare dish. However, thanks to its delicate and refined taste, this dish can safely be classified as haute cuisine. This soup is on the menu of the best restaurants in the world. But every housewife will be able to purchase the entire necessary set of products at the nearest supermarket and prepare the delicacy in her own kitchen. It is noteworthy that the cooking time of the food is very short, and the complexity is almost minimal.

They say that this dish originated on the Mediterranean coast. The cuisine of hot coastal countries is replete with seafood dishes. Seafood soup is popular all over the world. Let's try to understand the intricacies of preparation in order to please family and guests with this delicate and healthy delicacy.

Choosing the ingredients

The word “seafood” refers to all invertebrate marine life that is suitable for consumption. These are octopus, squid, mussels, shrimp, oysters and other shellfish. These seafood are incredibly tasty and healthy. Sometimes noble fish are also added to seafood cream soup: salmon, trout, pink salmon, tuna. To prepare this dish, it is convenient to buy packaged seafood - they contain a mixture of different shellfish.

Product proportions

To prepare the soup, take the following ingredients per 1 liter of water:

• seafood – 350 g;
• carrots, onions - 1 piece each;
• butter – 2 tbsp. l.;
• greens - a bunch;
• salt, black and white pepper, bay leaf.

In addition, processed cheese (350-400 g), tomato, vegetables (celery, asparagus, leeks, canned corn, young peas) are often used. You can often see finely chopped spinach in this dish. This healthy vegetable gives the soup an unusual bright green hue. Glass (rice) noodles or the smallest soup noodles are often added to seafood soup. You can also use regular potatoes for thickening - you need to boil them well and crush them. The soup should have a creamy consistency. Cream soups occupy a special place - part of the water is replaced with heavy cream.

If the soup uses red fish, which we will use to replace some of the seafood, it can be cooked initially in broth. Salmon and salmon contain practically no bones, so they can be easily cut into pieces and immersed in a future cream soup with seafood. Pink salmon can be unpleasant. Therefore, you need to boil it in a whole piece, remove it from the broth, carefully sort it out, breaking it into pieces, and return it to the broth. If necessary, the water should be filtered to avoid unpleasant surprises in the plates.

How to cook seafood

The main ingredient must be prepared taking into account its characteristics. Under no circumstances should you put seafood in the broth for the entire cooking period! Cooking time for most seafood is very short and overcooking is harmful. Tender squid will simply turn to rubber. Therefore, it is best to cook them separately and add them to the soup at the end of cooking. The simplest way is to boil in boiling water for 3-4 minutes. You can also fry them in a frying pan, placing them in heated oil. The released juice is enough for the stewing process to begin. In 3 minutes, the aromatic seafood will be ready.

If frozen preparations are used, they can be boiled without allowing them to melt. But then you will have to cut the already cooked ones into pieces. Or you can defrost it first and finely chop it. There is no need to cut shrimp and mussels into pieces; they are added whole to the seafood soup. Small squids can be cut into rings. But the larger ones are better finely chopped into cubes.

Cooking seafood soup

The cooking recipe specifies the following. Pour the required amount of water into the pan and put it on fire. Heat the oil in a frying pan and fry the onion until transparent. Add finely grated carrots and simmer until fully cooked. To make the soup thick, add a couple of tablespoons of flour to the roast. You can also put finely chopped seafood here. It is permissible to boil them separately. If we are preparing seafood soup with cream, pour it into boiling water. You can also send grated processed cheese here. When it melts, add the frying and seafood. Add salt and pepper and let it boil. After turning off, sprinkle generously with finely chopped fresh herbs, cover with a lid and wrap the pan with a towel. Let the soup brew for a few minutes.

Serve on the table

The tenderness of the soup can be emphasized by exquisite serving. White deep dishes and light table textiles in a classic or marine style are suitable. This noble dish is self-sufficient; it does not require any additions. You can serve it with homemade bread, bruschetta, and crispy pita. Fresh herbs on the table will also come in handy.

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Soup “Sea cocktail” with cream

Do you want to make a delicious, very light and sophisticated dish for lunch? I recommend trying to repeat the “Sea Cocktail” soup with cream at home.

INGREDIENTS

• Seafood cocktail 300 grams
• Sweet pepper 1 piece
• Lemon 1 piece
• Cream 150 Milliliters
• Butter 50 grams
• Processed cheese 50 grams
• Bay leaf 1 piece
• Salt 1 pinch
• Pepper 1 pinch
• Dried herbs 1 pinch
• Green onions 1 bunch

Description of preparation:

1. First of all, you need to pour water into a small saucepan and bring to a boil. Add a pinch of salt, bay leaf and any other spices to taste. 2. Place the seafood cocktail immediately, without defrosting. 3. Squeeze the juice of half a lemon and add to the water. 4. In a separate saucepan, bring the cream to a boil. 5. Remove cream from heat and add melted cheese. To make the mass homogeneous, beat everything with a blender. You can also add spices to taste in the recipe for sea cocktail soup with cream. 6. Heat butter in a frying pan. Peel the bell pepper and cut into small cubes. Place in a frying pan. 7. Wash the green onions and chop them. Add to the pepper, mix gently and fry over medium heat. 8. Place seafood in a colander and pour into cream. 9. Pour the broth in which the seafood was cooked into the cream in a thin stream. 10. Place the fried vegetables into the pan. Boil for about 2-3 minutes. Salt, pepper and add dried herbs to taste. That's all, the Sea Cocktail soup with cream at home is ready. It is best served with crackers.

Similar video recipe “Sea Cocktail Soup with Cream”

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Seafood soup with cream recipe

Frozen seafood mixtures are the only alternative for seafood dishes for those of us not lucky enough to live near the coast. Such sea cocktails can be used to make warm dishes, snacks and, of course, soups. We will look at the latter recipes in more detail.

Sea cocktail cream soup

A stunning seafood cocktail soup with cream will decorate not only your everyday table, but is also perfect for serving at a dinner party. A simple but very aromatic dish will not leave anyone indifferent.

• sea ​​cocktail – 500 g;
• butter – 2 tbsp. spoons;
• celery – 2 stalks;
• bell pepper – 1 pc.;
• onions – 1 pc.;
• flour - ? Art.;
• milk – 2 tbsp.;
• cream – 2 tbsp;
• chicken broth - ? Art.;
• dried thyme – 1 teaspoon;
• salt, pepper, nutmeg - to taste.

In a deep, thick-walled pan, fry the seafood cocktail in butter until cooked. Transfer the seafood to another plate.

In the remaining butter in the pan, fry the chopped celery, peppers and onions. When the vegetables become soft, add flour, mix and add the remaining ingredients. Keep the soup over high heat until it thickens, after which add the sea cocktail, cook for another 2 minutes and remove the soup from the stove.

Sea cocktail tom yum soup recipe

Thai tom yum soup will appeal to fans of sweet and sour oriental dishes. You can adjust the spiciness of the dish to suit your taste: those who love it spicier can add whole chili with seeds to the soup, but for the rest we recommend peeling the pod first.

• allspice – 2 g;
• chili pepper – 1 pc.;
• garlic – 4 cloves;
• soy sauce – 50 ml;
• lime – 1 pc.;
• long grain rice - 100 g;
• parsley – 1 bunch;
• sea ​​cocktail – 350 g;
• tomato – 1 pc.;
• salt - to taste.

Finely chop the garlic and put it in a saucepan with a liter of water, add salt. Keep the soup base on the fire until the water boils; when this happens, add the rice and cook for 5-7 minutes.

Now it’s the turn of the sea cocktail; it’s enough to boil it for 2-3 minutes, after which you can add lime juice and chili pepper cut into strips.

Now season the soup with allspice and parsley, add tomato cubes and cook the soup for another 3 minutes.

Tom yam soup is served in deep bowls, sprinkled with leaves of parsley and a small amount of chili.

Seafood soup Sea cocktail

A good option for dinner is the Sea Cocktail soup; this light meal is wonderfully filling without the emotion of overeating, and can be prepared very quickly.

• onions – 1 pc.;
• celery – 1 stalk;
• bell pepper – 1 pc.;
• garlic – 2 cloves;
• tomatoes in their own juice – 1 can;
• bay leaf – 1 pc.;
• oregano, thyme – 1 teaspoon;
• fennel – 1 onion;
• potatoes – 1 pc.;
• sea ​​cocktail – 300 g.

Finely chop the onion, celery and pepper and fry for 10-15 minutes. until soft. Add fennel and continue frying for another 5 minutes. Add herbs, diced tomato, salt and pepper to the vegetables. Pour the mixture with water, keep it on the fire for 30 minutes, and then add the potato cubes and cook them until softened. In the last 3-4 minutes of cooking, add the seafood cocktail to the vegetables, season the dish and leave to stand for 10-15 minutes.

Pour the finished dish into plates and serve garnished with herbs and lemon.

Sea cocktail soup according to this recipe can be prepared in a slow cooker; we do all the cooking operations in the same order, using the Baking mode during the frying stages, and the Soup mode during cooking.

Many housewives use seafood to prepare various dishes, including first courses. There are many soup recipes where seafood is the main ingredient. Creamy soups are considered one of the most delicious options for seafood soups, as they have a delicate taste thanks to the cream. Seafood adds piquancy and an incredible special taste to this soup.

Creamy soup with seafood, potatoes and leeks

Required ingredients:

• cream 15-20% fat - 300 ml;
• peeled shrimp – 200 gr.;
• potatoes – 2 pcs.;
• peeled mussels – 200 gr.;
• leek – 1 pc.;
• butter – 30 gr.;
• bay leaf – 1-2 pcs.;
• white wine – 50 ml;
• salt and pepper - to taste;
• green onions – 30 gr.;
• water – 0.5 l;
• dill.

Cooking process:

1. To prepare the soup, you need to take a pan with a thick bottom. You need to put butter and finely chopped onion in it. Place the pan over low heat and fry the onion until golden brown. At this time, boil half a liter of water, peel the potatoes and cut them into cubes.
2. When the onions are fried, place the chopped potatoes in the pan and pour hot boiled water over everything.
3. After adding salt and pepper, cook the soup until tender for about 15 minutes. Then cool slightly and place the vegetables and liquid in a blender. Grind until smooth. While the soup is cooking, fry the shrimp and mussels in a frying pan.
4. Add fried seafood, cream and wine, as well as bay leaf to the puree soup. Bring the soup to a boil and turn off the heat. Add chopped dill and green onions to the soup.
5. Pour the soup into bowls and serve. Read more

Creamy cream soup with seafood and melted cheese

Required ingredients:

• shrimp – 100 gr.;
• squid rings – 100 gr.;
• processed cheese – 100 gr.;
• broth – 150 ml;
• mussels – 100 gr.;
• scallops – 100 gr.;
• heavy cream – 500 ml;
• salt and pepper - to taste.

Cooking process:

1. All seafood must be thawed. Clean seafood if necessary. Place them in a saucepan, cutting them into small pieces. Boil seafood until done.
2. Pour out 150 ml of broth. Place the seafood in a blender and puree it.
3. Return the shredded seafood to the pan. Pour in the remaining broth and add cream, salt and pepper.
4. Grate the processed cheese or cut into small pieces. Place the cheese in the soup pot.
5. Bring the soup to a boil and turn off. Ladle the soup into bowls. Fried shrimp looks impressive in a bowl of soup, so fry a few shrimp in a frying pan. In addition, you can decorate the soup with fresh herbs.

Soup with seafood, cream and mushrooms

Required ingredients:

• cream 20% fat – 1 tbsp.;
• shrimp – 1 kg;
• nutmeg - to taste;
• champignons – 0.5 tbsp.;
• dry white wine – 1 tbsp.;
• broth - 3 tbsp;
• ground red pepper - a pinch;
• butter – 4 tbsp;
• celery – 1 pc.;
• salt - to taste;
• green.

Cooking process:

1. After washing and peeling the shrimp, cut into small pieces. Fry them in butter. Also wash and clean the champignons thoroughly. Cut the mushrooms into small cubes or other shaped pieces. Heat the butter in a frying pan and add the chopped mushrooms. Fry the champignons until done.
2. Transfer the fried mushrooms to the pan. Add fried shrimp to them. Then pour the wine and broth into the pan. After adding celery, salt and spices, let the soup simmer. Cook the soup over the fire for about 20 minutes. Then remove the celery from the soup. Grind the rest using a blender. Add cream to soup and stir.
3. Pour the prepared seafood and mushroom soup into bowls. Garnish the soup with whipped cream and herbs.

Tomato seafood soup

Required ingredients:

• Seafood cocktail 250 g
• Onion 1 head
• Garlic 3 cloves
• Sweet pepper 1 piece
• Tomatoes 1 piece
• Tomato juice 350 g
• Saffron 1 teaspoon
• Provençal herbs 1 teaspoon
• Dried basil 1 teaspoon
• Lemon juice 1 tablespoon
• Chicken egg 2 pieces

Cooking process:

1. Place the frozen reptiles in a deep bowl and pour boiling water over them. Leave for five to seven minutes, then drain in a colander and dry. Place in a saucepan, add 500 ml of water and place over medium heat.
2. Meanwhile, heat a tablespoon of vegetable oil in a frying pan and fry the chopped onion and garlic until golden brown. Add the resulting frying to the pan with the reptiles.
3. Cut the tomato and sweet bell pepper into small cubes. Throw into the same pan where the onions and garlic were cooked and quickly fry, stirring constantly, for a couple of minutes, no longer.
4. Add the roasted vegetables to the pan. Stir the soup and bring to a boil. Lightly salt and throw in a few black peppercorns.
5. Pour in tomato juice. Add saffron, herbes de Provence mixture (a good Provence mixture includes basil, oregano, rosemary, savory and thyme) and dried basil. Bring the soup to a boil again.
6. Squeeze about a tablespoon of lemon juice into the pan. Stir and let the soup simmer for another five to seven minutes. Meanwhile, beat the eggs in a small bowl.
7. Pour the beaten eggs into the boiling soup in a thin stream, continuously stirring the liquid with a spoon. Remove the pan from the heat, cover and leave for five minutes.
8. Cool the finished soup slightly and pour into bowls. Each serving of soup can be additionally sprinkled with ground black pepper and sprinkled with lemon juice.

Casolet with seafood

Let's start with the fact that “cassolette” is, first of all, the name of a dish, which is a small bowl-pot. But at the same time, “kasolet” is also the name of a whole category of dishes that are prepared in this very vessel. In this recipe I will tell you about a delicious seafood casolet. It is very difficult to determine what this dish is... Basically, it is a cross between a soup and a stew. By the way, do not confuse “casolette” with the famous French “cassoulet” (meat stew with beans); they have little in common, except perhaps their French roots.

Required ingredients:

• Seafood cocktail 500 g
• Shallots 3 pieces
• Garlic 1 clove
• Fresh champignons 100 g
• Cream 35% 100 ml
• Vegetable broth 150 ml
• Philadelphia cheese 3 tablespoons
• Dry white wine 150 ml
• Corn starch (maize) 1.5 tablespoons
• Salt to taste
• Ground black pepper to taste

Cooking process:

1. Finely chop the shallots and garlic, wash the champignons and cut into slices. Fry everything together for about 5 minutes in olive oil in a deep cast iron pan.
2. Pour in the broth and white wine, salt and pepper.
3. Add seafood. If you use a frozen seafood cocktail, you should first defrost it a little.
4. It would be a great idea to add fresh seafood to this dish, such as scallops or large meaty shrimp. After this, leave to cook over medium heat, covered, for 10 minutes.
5. After the specified time has passed, dilute the corn starch in a small amount of the resulting broth and add it to the dish. Cook for 2-3 minutes with continuous stirring until thickened.
6. Pour cream into the pan, add cream cheese and mix thoroughly. Warm up for 5-7 minutes and remove from heat.
7. Serve hot with croutons or crackers.

Creamy seafood soup in wok

Required ingredients:

• Salmon 200 g
• Peeled shrimp 200 g
• Cauliflower 200 g
• Carrots 100 g
• Leek 200 g
• Water 2 kg
• Cream 10% 300 g
• Olive oil 2 tablespoons
• Fresh ginger 10 g
• Curry 10 g
• Red chili pepper 1 piece
• Lemons 1 piece
• Sea salt to taste
• Greens 1 bunch
• Nutmeg to taste
• Sesame to taste
• Dried ground garlic to taste
• Seafood cocktail 300 g

Cooking process:

1. First, let's prepare a quick salmon broth. Fill the salmon (I had a small steak) with two liters of water, lightly salt it, bring to a boil, reduce the heat to low and cook for another 20 minutes, periodically removing the foam. If you like the fishy taste, but don't like the fishy smell, when cooking the broth, you can put the whole onion in the pan and remove it when finished; although salmon has a slight pleasant aroma, and there are more than enough aromatic spices in the soup. Place the salmon. Cool the broth and strain.
2. Cut the carrots into thin strips, place in a wok with a tablespoon of olive oil, and fry with constant stirring for 5 minutes.
3. Cut the leek into slices, finely chop the ginger, remove the seeds from the hot pepper (to taste), rinse and finely chop; add everything to the carrots, fry for about 3 minutes.
4. Add another spoonful of olive oil, add all the remaining seafood, pour in the juice of half a lemon, and fry for another five minutes.
5. Add cauliflower, divided into small florets.
6. Pour in fish broth, add salt, bring to a boil, reduce heat and close with a lid. Boil for about 15–20 minutes, then season with nutmeg, curry, garlic, pour in cream and heat over low heat for 10 minutes, without bringing to a boil. Let the soup brew a little.
7. Serve with a slice of lemon, a pinch of sesame seeds and chopped herbs to taste.

Salmon and sea cocktail soup

Required ingredients:

• Seafood cocktail 200 g
• Salmon 500 g
• Basil pinch
• Cream 30% to taste
• Salt to taste
• Ground black pepper to taste

Cooking process:

1. Pour water into the pan and add a piece of salmon, clean, washed, without mucus or anything else, cook until tender (15 minutes), remove and leave to cool.
2. Add literally 2-3 handfuls of sea cocktail to the broth where the salmon was cooked, cook for about 15 minutes.
3. At this time, chop the salmon into pieces and immediately add to the sea cocktail. Salt, pepper and add basil to taste.
4. Once 15 minutes have passed, add cream to the seafood cocktail to taste (if you want thick, add more, liquid, less. I added about 100–150 grams). Cook for another 5 minutes.

Oyster soup

Oyster soup is an elite and expensive dish. This is due to the fact that its preparation requires a whole range of seafood, which is not available to everyone. If you want to prepare a festive dinner for a special occasion and are looking for dishes that can create such an atmosphere, then this soup is perfect for the first meal. After all, it is incredibly tasty and aromatic. In addition, it is rich in beneficial vitamins and microelements that have a beneficial effect on human health.

Required ingredients:

• Oysters – 3 pieces
• Scallops - 200 grams
• Mussel broth - 1 cup
• Laminaria (brown seaweed) - 1 piece
• Lemon juice - 1 teaspoon
• Butter - 0.5 teaspoon
• Mozzarella – 20 grams
• Red and black caviar - 1 teaspoon each

Cooking process:

Step 1: Wash and clean scallops and oysters.

To begin, rinse the scallops thoroughly under cold running water. You can clean the sinks with a brush to thoroughly remove dirt and possible build-up. After this, you should open the sink. To do this, place it this way: the flat side should be on top.

Hold the sink with one hand, and with the other, using a sharp knife, feel for the hole between the doors. Carefully insert a knife into it, and then run it along the edge of the sink. At the same time, hold the knife at a slightly angle, then its tip will touch the arch of the upper sash.

Now carefully open the sink, pushing its two halves apart. Run a knife along the bottom of the outer gray edge of the scallop to separate it, then carefully remove the scallop and cut off the gray outer edge. Rinse the scallops themselves again and set aside.

Rinse the oysters well under cold running water, and also clean the shells with a brush. Next, wrap a clean kitchen towel around the sink, then press the flat side up against the counter. The connection of the sashes should be positioned in such a way that it looks at you. Hold the shell with one hand and insert the tip of the oyster knife into the opening of the valve joint. Rotate the knife so that the flaps move slightly apart.

Continue to hold the shell, run a knife along the top flap, and cut the muscle that holds the shell closed. The flat top flap can be discarded, and the bottom one can be carefully removed from the napkin so that the oyster juice does not spill. Then pinch it tightly between your fingers. With a gentle movement towards yourself, slide the knife under the oyster. Place the pulp and juice in a separate container and set aside for a while.

Step 2: Prepare mussel broth.

To prepare broth, you need to use them only unopened. For some reasons, it is better to throw away mussels that have already opened. First, rinse them well under running water and brush them off any remaining dirt and sand. Next, place them in a saucepan, fill it halfway with clean filtered water and place over medium heat.

Cook for 15-20 minutes - this should be enough time for the shells to open. It is strictly not recommended to cook mussels for a longer time, as they will lose their taste and become too tough. At this time, wash the seaweed (kelp) under running water, chop it with a kitchen knife and add it to the pan, then pour in the lemon juice and bring the broth to a boil over moderate heat, stirring the contents of the pan occasionally.

Step 3: Prepare seafood for soup.

Now heat the portion plates in the microwave, then grease them with a piece of butter, add salt and pepper lightly on top. Spread the oyster and scallop flesh over them, distributing the mixture evenly between the plates. Pour hot broth over everything. Place a small slice of mozzarella in the middle.

Preheat the oven to 170 degrees and place the bowls of soup in it. Once the cheese has melted, you can remove the plates. On average, this will take no more than 5-7 minutes.

Step 4: Serve the oyster soup.

Before serving the soup to the dinner table, add a teaspoon of caviar to each serving plate as a decoration for the dish. Also, this measure will enrich the taste of the soup and give it a completely elite and festive appearance.

Bon appetit!

Adviсe:

For those who don’t know, food kelp is the same as seaweed. It is very rich in iodine, so it is recommended for use by people with iodine deficiency in the body, as well as problems with the thyroid gland. It is very easily absorbed by the body. Laminaria is contraindicated for people with hypersensitivity to iodine. Therefore, if you belong to the latter, you can exclude this ingredient from the oyster soup.

This soup is already quite an expensive dish. The majority of the ingredients in it are quite expensive and not available to everyone. If you want to reduce its cost, you can exclude caviar, which serves more for decoration. And the taste of the final dish will not suffer much from this.

Portion soup bowls must be heat-resistant. At a minimum, they need to be heated 2 times: in the microwave, and then in the oven. If you don’t have any, then do it in one large plate or deep form, and after heating, pour it into plates. But in this case, the cooking time for the soup in the oven must be increased several times.

Seafood soup with cheese

Cheese and seafood lovers will not be left indifferent by the seafood soup with cheese. This easy-to-prepare dish turns out tasty, tender and satisfying. Seafood rich in protein, vitamins, minerals and microelements gives the soup an exquisite aroma.

For preparation we will need the following ingredients:

• 500 g seafood (assorted mussels, shrimp, squid, cuttlefish and octopus)
• 1.5 liters of water
• 1 processed cheese
• 1 stalk of celery
• 1 carrot
• 1 onion
• 2 tbsp. l. vegetable oil
• 3 - 4 pcs. potatoes
• greens (dill, parsley)
• salt, pepper to taste

Cooking recipe

1. Finely chop the onion and celery, grate the carrots on a coarse grater. Place the vegetables in a heated frying pan with vegetable oil and fry until soft.
2. Pour water into the pan and put it on fire. Read more
3. Grind the processed cheese on a coarse grater and add it to the pan with water. Stir occasionally until the cheese is completely dissolved. Bring to a boil and add salt and pepper to taste.
4. Cut the potatoes into small cubes and add to the pan. We also send fried vegetables there.
5. Now add seafood. If we use frozen seafood, they must be thawed first. This should be done in a natural environment (by transferring it from the freezer to the refrigerator) - with gradual defrosting, the products will retain their beneficial properties.
6. Cook the soup over low heat for about 5 minutes.
7. Remove the pan from the heat, cover with a lid and let it brew for a few minutes.

Pour the finished soup into bowls and sprinkle with finely chopped herbs. The dish should be served hot. Every housewife can prepare cheese soup with any seafood to her taste.

Text: Evgenia Bagma

Seafood cream soup is a delicate, delicious dish that true gourmets will definitely appreciate. This soup is also very healthy and easy to prepare.

Benefits of creamy seafood soup

Seafood cream soup- a storehouse of easily digestible protein and a rich source of iodine. Seafood includes fish, shrimp, oysters, scallops, mussels, squid, crabs and other sea creatures. All these products contain quickly digestible protein, vitamin D and B vitamins, omega3 and omega6 acids, phosphorus, sulfur, sodium, magnesium, zinc and many more. other useful substances.

Consuming seafood cream soup just twice a week significantly increases the body's resistance to disease. Lobsters and langoustines are considered the lowest-calorie seafood. Lobsters contain large amounts of copper, zinc and potassium. Shrimp perfectly satisfy the feeling of hunger due to its rich protein content. Eating mussels has a positive effect on your complexion.

Seafood soups are present in many cuisines of the world - especially in the Mediterranean, Far Eastern, and Southern. Seafood cream soup has a delicate consistency, delicate, refined taste, seasoned with cream or milk. To prepare such soups, you can use both fresh and frozen or canned seafood.

Seafood cream soup - recipes

Creamy crab meat soup with corn.

Ingredients: 400g chicken breast, 2 glasses of water, 1-2 tbsp. vegetable oil, 1 tbsp. grated ginger, 3 tbsp. wheat flour, 1 glass of heavy cream, 200g crab meat, 200g canned corn, 2 tbsp. soy sauce, salt, pepper.

Preparation: rinse the chicken, add water, bring to a boil, remove the foam and cook for about 20 minutes, cut the boiled meat into pieces, strain the broth. Heat the oil, add ginger, after 2 minutes add flour, gradually pour in broth and cream, stir until the soup thickens. Cut the crab meat into pieces, add to the soup along with the chicken fillet, cook for another 2 minutes. Add corn, soy sauce, salt, pepper, heat through, remove from heat and let simmer.

Creamy scallop soup with leeks.

Ingredients: 700g leeks, 400ml heavy cream, 160g canned scallops, salt, 30g butter.

Preparation: boil the onion until fully cooked, cut the scallops into pieces and chop in a blender along with the onion. Add cream, put on fire, bring to a boil, add salt. When serving, add a piece of butter to the plate with the soup.

Seafood cream soup.

Ingredients: 100g each of mussels, shrimp, scallops, squid rings, 500g heavy cream, 100g soft cheese, 150ml broth, salt, pepper.

Preparation: rinse thawed seafood and chop finely, boil in boiling water until tender, strain the broth. Grind the seafood with a blender, add cream and mix. Pour into a saucepan, add broth, crumble cheese, add salt and pepper, bring to a boil and remove from heat. When serving, sprinkle with chopped herbs.

You can serve the seafood cream soup with croutons, croutons, and sprinkle with grated cheese and herbs. Some seafood may not be chopped, but, for example, fried and served with ready-made soup poured into plates.