Seafood Soup. Here's a rich seafood soup is a bit entertaining to prepare but it gives a very good result.
This seafood soup fish carries nothing (we leave for another day we will see the seafood soup) and what if it takes a bit of bread to thicken the broth. I love to eat the soup with some rice, but you can also add some noodles or leave it alone. Fancy? For the kitchen!
This seafood soup fish carries nothing (we leave for another day we will see the seafood soup) and what if it takes a bit of bread to thicken the broth. I love to eat the soup with some rice, but you can also add some noodles or leave it alone. Fancy? For the kitchen!
Ingredients for Seafood Soup (serves 4):
1 liter of water
100 ml of olive oil
50 ml of brandy
1 kilo of fresh mussels
1/2 kilo of fresh clams
1/2 kilo of fresh prawns
1/2 kilo of ripe tomatoes
1 large onion (about 300 grams)
2 cloves of garlic
1 sprig of parsley
1 piece of bread about 40 grams
1 teaspoon of salt
1 teaspoon with paprika (I used paprika)
black pepper
Recipe for Seafood Soup (for four people):
Wash the clams well and place in a half hour soak in salted water. As will filter the broth after cooking it does not take too long to soak.
Wash the mussels under running tap water. Take away the beard.
Peel the prawns and put into a saucepan shells and shrimp heads. Put the shrimp in a bowl and store in refrigerator.
Add 4 tablespoons oil to the pan where the shells and heads. Add half teaspoon of salt and place over medium heat.
When the shells are well browned (will catch a nice reddish) added brandy and let the fire a couple of minutes.
Then with a pot heads crushed to release their juice and then add the room temperature water and cover the pan. Leave over medium heat 20 minutes.
After this time, strain the broth into another pot through a fine sieve and throw the shells and heads.
Fire Put back the broth just brew, add well drained clams and mussels. Cover the pan and simmer on medium 10 minutes.
After a skimmer removes the mussels and clams. Remove the shells and throw. Reserve the flesh of the mussels and clams. And let the broth over low heat.
Now we start with our fried seafood soup. We have to be prepared garlic cut into slices, chopped onion and tomato peeled and chopped very fine.
In a pan add the remaining oil (6 tablespoons) and add a few prawns which had reserved (about ten prawns). Saute for a while until they pick a color and then take these shrimp dish and set aside.
Now add the garlic and bread. Let the garlic take some color on medium heat without burning. Give some back to the bread to toast on all sides.
When garlic has taken colored bread removed and set aside with the shrimp we sauteed.
Add onion and garlic half teaspoon of salt. Leave on medium onion poche that (ie that you soft and translucent). When the onion is well poached away from heat and wait about 15 seconds (to lower the temperature). Add the paprika and stir well.
Resets the heat and add the finely chopped tomato. Leave over medium heat about 10 minutes.
Now put in the bowl of a mixer the piece of bread and shrimp sauteed we have reserved. Take over the sauce and add the mussels also 4 we had reserved and two ladles of broth we preparado.Tritura well until very fine cream.
Stir in cream broth and mix well. Leave over medium heat about 10 minutes until fluffy and fattening bread soup.
Then add the clams and mussels that we reserved and we peeled shrimp in the refrigerator.
Leave 10 minutes, add a pinch of freshly ground black pepper and salt test. Add a little more salt if needed and go. Off the kitchen and get lunch!
To eat:
Of course while you prepare the broth can go ahead of the sofrito. I have not put in the recipe as well because as you wait out the mussels to add the sofrito is better to go for parts for anyone to lie.
As you can see the recipe is for four people (rather than two as usually recipes blog). The reason is that it is a shame prepare this soup takes a while to get processing only two dishes. What I do is serve two and freeze the rest. Another day I have to just thaw and ready to take (almost not noticed that the soup has been through the freezer).
As I said at the beginning of the recipe to my seafood soup with rice I love. If you also want to take it with rice adds a handful of short grain rice (about 40 grams) per person. The best time to add the rice is just down the step 16. Of course, if you freeze some of the soup is best not to add rice (which does not keep well frozen).
1 liter of water
100 ml of olive oil
50 ml of brandy
1 kilo of fresh mussels
1/2 kilo of fresh clams
1/2 kilo of fresh prawns
1/2 kilo of ripe tomatoes
1 large onion (about 300 grams)
2 cloves of garlic
1 sprig of parsley
1 piece of bread about 40 grams
1 teaspoon of salt
1 teaspoon with paprika (I used paprika)
black pepper
Recipe for Seafood Soup (for four people):
Wash the clams well and place in a half hour soak in salted water. As will filter the broth after cooking it does not take too long to soak.
Wash the mussels under running tap water. Take away the beard.
Peel the prawns and put into a saucepan shells and shrimp heads. Put the shrimp in a bowl and store in refrigerator.
Add 4 tablespoons oil to the pan where the shells and heads. Add half teaspoon of salt and place over medium heat.
When the shells are well browned (will catch a nice reddish) added brandy and let the fire a couple of minutes.
Then with a pot heads crushed to release their juice and then add the room temperature water and cover the pan. Leave over medium heat 20 minutes.
After this time, strain the broth into another pot through a fine sieve and throw the shells and heads.
Fire Put back the broth just brew, add well drained clams and mussels. Cover the pan and simmer on medium 10 minutes.
After a skimmer removes the mussels and clams. Remove the shells and throw. Reserve the flesh of the mussels and clams. And let the broth over low heat.
Now we start with our fried seafood soup. We have to be prepared garlic cut into slices, chopped onion and tomato peeled and chopped very fine.
In a pan add the remaining oil (6 tablespoons) and add a few prawns which had reserved (about ten prawns). Saute for a while until they pick a color and then take these shrimp dish and set aside.
Now add the garlic and bread. Let the garlic take some color on medium heat without burning. Give some back to the bread to toast on all sides.
When garlic has taken colored bread removed and set aside with the shrimp we sauteed.
Add onion and garlic half teaspoon of salt. Leave on medium onion poche that (ie that you soft and translucent). When the onion is well poached away from heat and wait about 15 seconds (to lower the temperature). Add the paprika and stir well.
Resets the heat and add the finely chopped tomato. Leave over medium heat about 10 minutes.
Now put in the bowl of a mixer the piece of bread and shrimp sauteed we have reserved. Take over the sauce and add the mussels also 4 we had reserved and two ladles of broth we preparado.Tritura well until very fine cream.
Stir in cream broth and mix well. Leave over medium heat about 10 minutes until fluffy and fattening bread soup.
Then add the clams and mussels that we reserved and we peeled shrimp in the refrigerator.
Leave 10 minutes, add a pinch of freshly ground black pepper and salt test. Add a little more salt if needed and go. Off the kitchen and get lunch!
To eat:
Of course while you prepare the broth can go ahead of the sofrito. I have not put in the recipe as well because as you wait out the mussels to add the sofrito is better to go for parts for anyone to lie.
As you can see the recipe is for four people (rather than two as usually recipes blog). The reason is that it is a shame prepare this soup takes a while to get processing only two dishes. What I do is serve two and freeze the rest. Another day I have to just thaw and ready to take (almost not noticed that the soup has been through the freezer).
As I said at the beginning of the recipe to my seafood soup with rice I love. If you also want to take it with rice adds a handful of short grain rice (about 40 grams) per person. The best time to add the rice is just down the step 16. Of course, if you freeze some of the soup is best not to add rice (which does not keep well frozen).
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