Seafood soup: from the shores of the ocean. Video

This is a Greek national dish. To prepare it, you will need: – 150 g of cherry tomatoes; – 5 cloves of garlic; – 250 g of squid; – 450 g of shrimps; – 300 g of blue mussels; – 1 fish (flounder, dorada, sea bass); – 70 ml of olive oil; – 3-4 sprigs of thyme; – 15 g of basil; – 100 ml of dry white wine; – 700 ml of fish broth; – 100 g of olives with seeds; – salt; – pepper; – 1 baguette.

Wash the cherry tomatoes and cut in half, peel the garlic and crush the cloves with a knife.

Peel the squid from the films, rinse and cut into small pieces. Remove the shrimp from the shell, peel off the “beard” of the carefully washed mussels. Clean and gut the fish. Then cut into fillets. The head and bones must be removed, but the skin must be retained. Then cut the fillets into small pieces.

In a wide-bottomed saucepan, heat the olive oil (about 60 ml) and lightly fry the seafood with garlic and cherry tomato halves on it. Add thyme sprigs and basil leaves.

Then pour in the wine and evaporate it in half. After that, fill everything with fish broth, add salt and pepper and bring to a boil. Remember to skim off the lather.

When the broth boils, add fish fillets and pitted olives to the seafood soup. After 15 minutes, the Greek soup is ready. Cover the saucepan with a lid, remove from the stove and let it brew for 10 minutes. Then pour into bowls, drizzle lightly with the remaining olive oil and sprinkle with finely chopped basil.

This soup can be served separately with white bread toasts. To prepare them, cut the baguette into slices and dry for 10-15 minutes in the oven

Fans of Mediterranean cuisine will surely appreciate another Greek dish – shrimp and mussel soup. To prepare it, you need to take: – 180 g of tiger prawns; – 12 pieces of large blue mussels; – 100 ml of olive oil; – 20 g of shallots; – 2 cloves of garlic; – 200 ml of dry white wine; – 800 ml of fish broth ; – 250 g of tomatoes; – 30 g of fresh basil; – salt; – pepper.

Peel the shell of the shrimp, cut the back and remove the dark chord. Rinse the mussels very thoroughly. Peel and crush the garlic with a knife or pass through a press. Wash and chop the shallots.

Pour vegetable oil into a skillet and fry the seafood with garlic and shallots in it. Then add the wine and evaporate it by half. Wash the tomatoes, cut into cubes and place with the basil leaves in a frying pan with mussels and shrimps. Then salt and pepper everything, bring to a boil and boil for 5 minutes.

Pour the prepared seafood soup into bowls and garnish with herbs and basil leaves.

Seafood and cauliflower cream soup is a dish of Italian cuisine. This tasty and healthy dish is prepared on the basis of vegetable broth. For him you will need: – 1 head of cauliflower; – 2 potatoes; – 1 liter of vegetable broth; – 1 liter of milk; – 200 ml of cream; – 50 g of radish; – 150 g of shrimp; – 10 g of thyme; – 10 g of garlic; – 50 ml of olive oil; – salt; – white pepper; – basil leaves for decoration.

Wash the cauliflower and potatoes, disassemble the cabbage into inflorescences, peel the potatoes and put them in a saucepan with vegetable broth. Bring to a boil and cook until vegetables are tender. Pour warm milk and cream into a saucepan shortly before the end of cooking. Season the soup with salt and white pepper, boil, pour into a blender and puree. Then rub through a sieve and heat the finished cream soup in a saucepan.

Wash the radishes and cut them into strips. Peel the shrimp, cut in half and lightly fry in olive oil along with thyme and chopped garlic.

Pour the cream soup into bowls, place radishes and sautéed shrimps in the center of each bowl, garnish with basil leaves and drizzle with olive oil.

Due to the presence of sauerkraut in the recipe, this dish resembles Russian cabbage soup. Mussels are a good alternative to meat, so this seafood dish is great for non-strict Orthodox fasts. To prepare tomato soup with seafood, you need to take: – 100-150 g of boiled mussels; – 100 g of pickled seaweed; – 200 g of sauerkraut; – 1 head of onion; – 2 carrots; – 3 tablespoons of cereals (rice, millet or pearl barley); – 1 tbsp. tomato paste; – 2 tbsp. vegetable oil; – 4 tbsp. sour cream; – 1 clove of garlic; – parsley; – salt.

Peel and chop the onions and carrots: cut the onion into small cubes, and grate the carrots on a coarse grater. Chop the mussels and fry together with carrots and onions in 1 tablespoon of vegetable oil.

Pour water into a large saucepan, add cereal and boil it almost until tender. Stew the sauerkraut in the remaining vegetable oil and add, along with the seaweed, to the boiled cereal in a saucepan. Add tomato paste, fried mussels, onions and carrots and cook for 15-20 minutes until cooked through.

Ready-made tomato soup with seafood is recommended to be served with sour cream and chopped parsley