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 or 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 and 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!
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 around the world - especially 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
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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 soup of scallops and leeks
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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
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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 of the seafood can not be chopped, but, for example, fried and served with ready-made soup poured into plates.
A seafood cocktail is a combination of various seafood. It may include, for example, shrimp, squid, mussels, etc. There is no single recipe. You can buy a ready-made cocktail in the store or assemble it yourself to suit your taste. Soup with sea cocktail is a very tasty and sophisticated dish. Do you know how to cook it correctly?
Recipes for soups with sea cocktail
Ingredients
Sea cocktail 400 grams Potatoes 4 pieces Cauliflower 200 grams Onion 1 piece(s) Carrot 1 piece(s) Water 2 liters
- Number of servings: 6
- Cooking time: 40 minutes
Creamy seafood soup
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Incomparably tender and delicious creamy soup! I recommend trying it
