Mediterranean soup with fish and seafood. Mediterranean fish tomato soup with seafood and fish

Surely, if you have ever traveled to any Mediterranean country, you have had to try one or another variation with seafood. This exceptionally tasty stew instantly wins the hearts of not only gourmets. And no wonder: fish and tomatoes are one of the most successful combinations. The remaining ingredients complement the flavor spectrum, creating a most aromatic composition of textures and flavors. The soup turns out rich, but at the same time light, fragrant and incredibly tasty. The option we offer is typical of Spanish cuisine. So, the next time you are planning to buy fish and seafood, and are wondering what delicious thing to cook from them, pay attention to this recipe. Ingredients:
- a generous pinch of saffron threads
- 1.5 liters of water
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 large onion
- 3 large cloves of garlic
- 1 bay leaf
- 1 fresh hot pepper
- 1 teaspoon paprika (but if you have the opportunity, use smoked paprika - this seasoning is very popular in Spain, and gives dishes an indescribable flavor note)
- 125 ml (1/2 cup) white wine or sherry
- 650 g fresh tomatoes
- 1 stalk of celery
- 1 bell pepper
- 1 carrot
- 400 g of any fresh or frozen white fish
- 250 g shrimp (raw, not pre-cooked or frozen!)
- 180 g squid or octopus
- 1 tablespoon lemon juice
- fresh parsley
Note: you can vary the ratio of fish and seafood in the soup to your own taste: for example, put a little more fish, or take one type of seafood, etc.
Cooking method:
1. Soak saffron in lukewarm water (2 tablespoons) for 10 minutes.
2. Heat olive oil and butter in a saucepan over medium heat. Add chopped onion, chopped bell pepper, finely chopped celery and grated carrots. Saute everything for about 5 minutes until the onion is soft. After this, chopped garlic, finely chopped hot pepper (pre-seeded) and smoked paprika are added to the frying pan. Warm everything up, stirring, for 1-2 minutes. Pour in the wine and cook for 2-3 minutes until the liquid has almost evaporated. Add water (if you have fish stock, you can use it), saffron along with the liquid and diced fresh tomatoes. Bring to a boil, reduce heat and simmer for 5 minutes.
3. Cut the fish into small portions. Place in a saucepan along with seafood. Season with salt and pepper to taste and add a bay leaf to the soup. Cook for 5 minutes or a little longer until the fish is cooked through. Add lemon juice. Sprinkle generously with fresh chopped parsley or other herbs of your choice to serve.

Ingredients

For the first stage:

Large ripe tomatoes - 5 pcs.

Bell pepper - 1 piece

Half red onion

Carrot-3\4

Garlic-1 clove

Basil-3-4 leaves

Olive oil - optional

Second stage:

Tomato pulp - 1 kg

Pot of basil

Balsamic vinegar - 2 tbsp

- "Tabasco" - 8-10 drops

Glass of dry white wine

Salt

Chili pepper 1\2

Ground black pepper

Ground nutmeg

Italian herbs (spice set)

Third stage:

Shrimp (about 1 kg, maybe less)

Mussels (about 10 pieces)

Can be replaced with a set of frozen seafood

Olive oil

Salt

Italian herbs

Serving:

White toasted bread

Hard cheese (you can use grana padano)

Balsamic vinegar (thick) - to taste

Preparation:

To prepare Mediterranean tomato soup with seafood, we will conditionally divide the entire cooking process into 3 stages.

So, the first stage:

We wash the tomatoes and make small cuts where the fruit attaches. Pour boiling water over them, remove the skins. Cut the tomatoes and peppers into fairly large cubes. Cut the carrots into thin strips, the onions into small cubes, pass the garlic through a press, and finely chop the basil.

Fry everything in a heated frying pan in olive oil until fully cooked.

Second stage.

We transfer the contents of the frying pan into a deep saucepan and use a blender to turn our vegetables into puree. Then gradually add all the ingredients necessary for the 2nd stage, stirring well after each (be sure to taste it after adding spices!). Put the puree on moderate heat and cook for 10 minutes, stirring occasionally.

Let's move on to the 3rd stage of preparation.

Heat a frying pan with olive oil, place peeled shrimp and mussels on it (you can use a ready-made frozen seafood mixture). Cook for just a few minutes, adding a little salt and sprinkling with a mixture of Italian herbs.

Now let’s prepare the croutons with which we will serve our soup. To do this, take white toaster bread, cut into cubes and fry for a few minutes until golden brown.

Pour the tomato soup into plates, lay out the prepared seafood, add a drizzle of balsamic vinegar, add some croutons and sprinkle with grated cheese. Serve!

Bon appetit!

Magnificent vegetables, mushrooms, chickpeas, rich broth, aromatic herbs and Mediterranean spices - all in one pot. The perfect way to get your winter veggies in and keep you warm.

When you don’t know what to cook, when you’re already tired of fatty New Year’s food, vegetable soup will be what you’ve been missing for so long.

Ingredients for homemade Mediterranean vegetable soup

• olive oil
• 220 gr. chopped mushrooms
• 2 medium zucchini, cut into rounds or half circles
• bunch of parsley
• medium onion, cut in half
• 2 cloves garlic, chopped
• 2 stalks celery, chopped
• 2 carrots, peeled and chopped
• half a cup of chickpeas
• 2 potatoes, peeled and diced
• 1 tsp ground coriander
• ½ teaspoon turmeric powder
• ½ teaspoon sweet paprika
• ½ teaspoon thyme
• salt and pepper to taste
• can of crushed tomatoes
• 2 bay leaves
• 1.5 l. turkey, chicken, or vegetable broth
• juice of 1 lime or lemon
• zest of 1 lemon
• handful of roasted pine nuts

1. In a cast iron pan or pot over medium heat, add 1 tbsp. olive oil. Add mushrooms and fry for 3-4 minutes, stirring regularly. Then remove the mushrooms from the pan.
2. Add chopped zucchini to the same pan. Fry them for about 5 minutes or until the squash changes color. Stir regularly. Remove them from the pan.
3. Add 1 more spoon of olive oil. Add finely chopped parsley stems, onion, garlic, celery, carrots and potatoes. Add spices, salt and pepper.
4. Cook over medium heat for 5-7 minutes, stirring regularly, until the vegetables are soft.
5. Now add the tomatoes, bay leaves and broth. Bring to a boil, then turn off and reduce heat to medium. Cover with a lid and cook for 15 minutes.
6. Remove the lid and add the chickpeas, sautéed mushrooms and zucchini. Cook until the chickpeas are soft.
7. Finally, add the lemon zest and juice, as well as the parsley leaves.
8. Remove from stove. Sprinkle the soup with toasted pine nuts before serving. Serve with soup

Simple and delicious soup recipes for every day

Don’t know what’s new and tasty to cook? Pamper your family with exotic cuisine and prepare seafood soup using a step-by-step recipe with photos

45 min

405 kcal

5/5 (2)

Every housewife from time to time has a pressing question about what else to cook that is so tasty and new.

I suggest you don’t rack your brains and prepare tomato soup with seafood. First time I tried it in Italy while visiting a friend. I would like to note that Italians do not add tomatoes to tea. When I returned home, I slightly modified the recipe to suit myself, but the result still exceeded all my expectations. And the husband, who was skeptical about this idea at first, was ready to lick the plate.

And now even our friends come to us not only to chat, but also to eat this Mediterranean dish. I hope you like it too.

Kitchenware: pan, blender, cutting board, grater.

Ingredients

Tomato soup with seafood: recipe

Preparation

Step by step recipe

1. Take a small saucepan or stewpan, pour water and set it to warm up.
   

   Instead of water, you can use fish broth. To prepare it you will need any part of the fish: head, steak, tail or spine. The fish should be boiled for about 30-40 minutes in salted water; for steak, 25 minutes will be enough.

2. When the water heats up, add onion and tomato pulp or add tomato juice, as well as spices: oregano, dried basil, chili and coriander. Stir occasionally and cook for 20 minutes.
   
3. Peel the garlic and chop it in a way convenient for you. I prefer to chop finely with a knife.
   
4. In a deep frying pan or small saucepan, heat a couple of tablespoons of oil, preferably olive oil. Add garlic and a little white pepper, about half a teaspoon. As the spices heat up, they will give off their aroma to the oil.
   
5. Now add all the seafood and fry them over low heat for about 15 minutes, stirring as often as possible. Don't forget to stir the tomato.
   
   
6. In between stirring, grate the cheese on a fine grater. It is better to take one that melts quickly, for example, suluguni. We also squeeze the juice out of the lemon using a special knife, citrus juicer or press.
7. At the end of cooking the seafood, pour lemon juice over it, stir and remove from the stove.
   

   If desired, before lemon juice, you can pour a glass of white wine into the seafood, from which, when heated, the alcohol will evaporate, leaving a pleasant aroma.

8. Take a blender and use it to puree the finished tomato portion of the soup.
   
9. Ready-made seafood can be immediately placed on plates and poured over tomato, or you can add it to a pan with tomato and boil for 2-3 minutes. This way the seafood will be saturated with the aroma of the filling.
10. Immediately add grated cheese to the hot soup and garnish with fresh green basil or parsley leaves.