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Fish and seafood feel like water in soups. That is why a variety of soups is found in many national cuisines. They are beautiful not only with a balanced composition of ingredients, exquisite taste combinations, but also with an impressive set of useful properties. Isn’t this a reason to cook the most popular soups from different countries? Fish and seafood “Maguro” will help brilliantly cope with this task.
Impromptu with French charm
The famous bouillabaisse is traditionally prepared from several types of fish and seafood. The Maguro brand line offers a rich selection of both. Whatever combination you choose, the result will be perfect. Thanks to the shock freezing, the gifts of the sea have preserved their freshness, pristine taste and the whole set of useful properties.
We take an assortment of hake, ice fish and lamb-a total of at least 1.5 kg. We will also need 150 g of Argentine shrimp, mussel meat and commander squid fillet. We clean the fish, wash it and cut it into large pieces. We also wash the seafood, cut the squid into slices, and remove the shells from the shrimp.
Fry the chopped onion, 5 cloves of garlic and 4 grated tomatoes in a saucepan with olive oil. We lay 4 potatoes with bars, half a chili pepper, 1 tbsp.l. lemon zest and spices for fish. Pour in 3 liters of water and 100 ml of dry white wine, add the fish and cook for 20 minutes from the moment of boiling. At the end, pour out the assorted seafood, put the bay leaf, salt to taste and bring the soup to readiness.
Everything is mixed up in the Thai soup
Thai tom-yam soup will appeal to those who like an unexpected combination of flavors. For it, we will need 2.5 liters of strong chicken broth, which we will prepare in advance. Pour 6-8 chopped lemongrass stalks and a small ginger root into it with plates, put it to boil over a slow fire.
While the broth reaches, we clean 500 g of thawed Argentine shrimp “Maguro”. These selected wild shrimps contain an optimal ratio of the most important vitamins and minerals that are vital for the body at any age. And their pleasant refined taste will appeal to both children and adults.
We put the peeled shrimps in the boiling broth together with 200 g of chopped oyster mushrooms. Add 2 tablespoons of tom-yam paste, 4 tablespoons of fish sauce and continue to cook for another 5 minutes. Next, mix 50 ml of lime juice, 2 tablespoons of sugar, ground chili and salt to taste, leave the soup on the fire for another 3 minutes. Then, one by one, we introduce 8 tablespoons of coconut milk. Remove the pan from the stove, cover with a lid and let it brew for 5-10 minutes. This variation of tom-yam soup will enliven the family menu with bright exotic notes.
Italian tomato extravaganza
Thick tomato Italian soup with seafood will add a Mediterranean flavor to the everyday menu. First of all, thanks to the salmon fillet “Maguro”. It is the richest source of valuable fatty acids, despite the fact that its caloric content is only 153 kcal. Soup with red fish will be a good addition to a healthy diet.
Pour 200 g of salmon fillet in a small saucepan with water, cook for 20 minutes, put salt and black pepper to taste. We cut a head of white onion into half rings, fry it in olive oil. We transfer the onion to the bowl of a blender, add mashed potatoes from 350 g of fresh tomatoes, 2 stalks of celery, 1 tsp of Provencal herbs, a handful of fresh basil, salt and pepper to taste. Beat all the ingredients into a homogeneous mass.
Now we will deal with the assorted seafood “Maguro”. We peel 150 g of Argentine shrimps from the shells and brown them with 150 g of mussel meat in olive oil. We cut the squid carcass into rings. It has already been cleaned of films, so you do not have to spend extra time on preparation. We remove the salmon fillet from the broth, cool it and disassemble it into fibers.
Filter the fish broth, pour out the tomato dressing, add the fish with seafood. Bring the soup to a boil and stand on the fire for 3-4 minutes. Before serving, plates with Italian tomato soup can be decorated with fresh herbs.
Ear with a Chilean spirit
The Chilean ear of lamb will be a discovery for many fish soup lovers. Barabulka “Maguro” contains an impressive list of essential amino acids and natural antioxidants that are involved in the most important processes and are responsible for well-being.
We peel off the scales, gut and cut up 800 g of Maguro lamb. We put the skeletons and heads in a saucepan, pour 2.5 liters of water, put a carrot, an onion, 2 cloves of garlic and a bay leaf. Cook the broth for an hour on low heat. Rub the remaining fillet with salt and pepper, pour lemon juice, squeeze 4 cloves of garlic through a press. We leave the fish to marinate.
Now we turn to vegetables. We make a passerovka of onions and carrots in a saucepan, add a large tomato cubes, simmer for 5 minutes. Pour out 3 potatoes with cubes and sweet pepper straws. We spread the assorted vegetables in the strained fish broth, pour 200 ml of white wine, cook until the potatoes soften. Next, we put the fillet of lamb in the pan directly with the marinade and cook for another 10 minutes on low heat. Before serving, add 1 tablespoon of cream and a handful of chopped coriander to plates with Chilean fish soup.
Chinese wisdom Soup
If the soul asks for something Asian, prepare Chinese fish soup. It will be based on a light chicken broth prepared in advance. First of all, we put 15 g of black Chinese mushrooms in a bowl, pour water and leave for 15 minutes.
Defrost 300 g of tilapia fillet “Maguro” and cut into strips. This fish is rich in high-grade easily digestible protein, B vitamins, phosphorus, calcium, iron, zinc and selenium. But it is especially appreciated for its dietary properties. So even adherents of strict diets can afford this soup.
Boil the chicken broth over medium heat for 5 minutes, add the tilapia pieces and cook for 5-7 minutes. We lay 60 g of canned bamboo and soaked mushrooms, cut into neat slices. Stir in 2 tablespoons of fish and soy sauce. Reduce the flame to a minimum, add 2 beaten raw eggs and 2 tablespoons of rice vinegar. Just before serving, put a boiled quail egg in a bowl with soup and pour in a drop of sesame oil for a subtle nutty flavor.
Tomato passion in Spanish
Gazpacho with shrimp in summer is more relevant than ever. Seasonal vegetables combined with Argentine prawns “Maguro” — a delicious and very healthy alliance. A generous bouquet of vitamins is supplemented with high-grade protein and essential minerals.
Bake the sweet pepper, onion and half a head of garlic in the oven at 180°C for 20 minutes. Let the vegetables cool down, peel, seeds and husks. Pour boiling water over 1 kg of ripe tomatoes, remove the skin and transfer the pulp to the bowl of a blender. We pour out the coarsely chopped zucchini and cucumber, as well as baked vegetables. Whisk everything into a homogeneous mass, pour 50 ml of olive oil and put the soup to cool.
We clean 300 g of Maguro shrimp from the shells. Add to them 4 cloves of garlic plates, the juice of half a lemon, 2 tablespoons of soy sauce, a pinch of salt and pepper. Marinate the shrimp for 10 minutes, then pour it into a frying pan with melted butter and fry until golden brown on all sides. Plates with cold gazpacho are decorated with fried shrimp, croutons and basil sprigs.
It’s easy to make a family menu more interesting, tastier and healthier — add soups with a sea flavor from different countries to it. Products from the Maguro brand line will help to achieve perfect taste combinations. These are fish and seafood of the highest quality, which will saturate your dishes with unsurpassed tastes and charge with unlimited benefits. Give your favorite home gourmets a little gastronomic journey.