Italian tomato soup with seafood, tomato soup with seafood recipe.. Discussion on LiveInternet

Classic tomato soup with seafood

Tomato soup with seafood, cooked according to a classic recipe, is aromatic, healthy and contains very few calories. For its preparation, frozen mussels, shrimp or snails are suitable, which harmonize well with tomato sauce and give the dish a refined and original taste.

Ingredients used:

chicken broth - 1.8 liters;
three onions;
two cloves of garlic;
one hot pepper (small);
two large tomatoes;
basil – 80 grams;
frozen seafood (any) – 480 grams;
parsley – 70 grams;
sugar and salt - to your taste.

Cooking:

Peel the onion and cut into squares, then add it to a frying pan with hot olive oil and fry until light brown.
Scald the tomatoes with boiling water, remove the skins and chop them. Then add them to the onion and simmer for three minutes.
Chop the garlic into small cubes and also add it to the pan.
Now add seafood to the tomato mixture and cook until it becomes soft.
Pour the broth into the pan, bring it to a boil and combine with the frying.
Wash the pepper, cut into rings and add to the soup. Then salt everything, add finely chopped basil and sugar (3 grams).
Boil the dish for about three minutes, turn off the burner.

Pour the hot treat into deep plates and serve. It is recommended to garnish each serving of soup with parsley sprigs.

Mediterranean delight - “zuppa di pesce”

“Zuppa di Pesce” is a traditional Italian soup with aromatic herbs from several varieties of fish and other seafood. This is a more refined recipe, but also not at all labor-intensive.

200 g of any sea fish (several types)
½ squid carcass
4 large shrimp
80 g frozen mussels
200 g fresh or canned tomatoes in their own juice
100 ml dry white wine
2 tbsp. olive oil
2 cloves of garlic
a pinch of dried basil, mint, thyme and oregano
1 bay leaf
sprig of parsley
freshly ground black pepper
salt (preferably sea salt)

Pour water (300-400 ml) into the fish fillet, bring to a boil and cook over low heat for 10-15 minutes. Remove the fish and cut into small pieces, strain the broth.

Wash the seafood and cut the squid into rings. Cut the garlic into slices (do not chop!). Heat olive oil in a saucepan or saucepan, fry the garlic and then remove. Place seafood in the resulting garlic oil and fry for 2-3 minutes. Pour in wine, add dry aromatic herbs, simmer for 2 minutes. Puree the peeled tomatoes in a blender and add to the seafood, then simmer for another couple of minutes. Add fish broth, fish, salt, pepper, bay leaf, bring everything to a boil and cook for several minutes over low heat. Remove bay leaf.

Pour the finished tomato soup into bowls and garnish with chopped parsley.

Traditionally, “zuppa di pesce” is served with lemon wedges and wheat garlic croutons.

To prepare the croutons, sprinkle the sliced bread with a mixture of olive oil and chopped garlic. Place on a baking sheet and dry in the oven until golden brown.

According to Italian recipe

Italian tomato soup with seafood will add variety to the daily menu and will look worthy on the holiday table. The dish has an appetizing appearance and has a bright taste thanks to well-chosen ingredients and spices.

Ingredients used:

king prawns, squid – 0.3 kg;
sea fish – 0.25 kg;
three cloves of garlic;
tomatoes – 3 pcs.;
laurel leaf – 1 pc.;
black pepper – 4 peas;
white wine (dry) – 110 ml;
chopped nutmeg – 40 grams;
basil, oregano, mint – 2 grams each;
green onions, cilantro – 60 grams;
sea salt - as much as needed.

Cooking:

Clean the fish, wash and separate the fillets. Then fill the pan with water (1.2 liters), place the fish meat in it and boil.
Strain the finished broth and cut the fillet into small pieces.
Thaw seafood, rinse with clean water and cut into pieces.
Pour oil into a saucepan, add prepared seafood and fry them over maximum heat until golden brown. Add chopped garlic, spices, pour in wine and stir. Cook for one to two minutes, then remove from heat.
Place the tomatoes in boiling water and remove the skins. After that, grind them in a blender, add to a saucepan, and simmer for several minutes.
Place the roast in the broth, add fish, bay leaf, peppercorns and sea salt.
Mix everything well and cook at low boil for about four minutes. Then add chopped herbs and turn off the stove.

Let the finished dish sit for a quarter of an hour under a closed lid. Italian tomato soup is recommended to be consumed with croutons and sliced vegetables.

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Italians living near the sea know nothing about such a soup as ukha. However, their traditional tomato puree soup with seafood is a true masterpiece of culinary art.

Traditional tomato soup is very easy to prepare. Its main feature is variability. After all, you can always take a seafood cocktail instead of one main seafood product. At the same time, you can choose any fish or shrimp as a basis.

selected fresh or defrosted seafood - 1 kg;
peeled shrimp - 1 kg;
dry white wine - 400-500 ml;
cod fillet or any other sea fish - 700 g;
fish broth - 1 l;
boiled water - 0.5-1 l;
peeled tomatoes in their own juice - 700 g;
onions - 2-3 pcs;
garlic - 2-3 cloves;
butter - 150 g;
bay leaf - 2 pcs;
dried basil - 1 tbsp;
thyme and oregano (dried) - 0.5 tbsp each;
salt and ground black pepper - to taste.

First, the prepared seafood cocktail needs to be thawed, rinsed under running water and cleaned;
Vegetables also need to be washed, peeled and peeled. Cut in small pieces;
Place a deep soup pan over low heat, heat the butter in it, add chopped onion and garlic, fry until the onion is transparent and soft;
Add the tomatoes to the frying, after lightly mashing them with a spoon;
Pour in fish stock, wine and water. Then add dried spices and bay leaf. Stir all this and cover with a lid. Cook over low heat for half an hour;
Then add shrimp, diced cod and sea cocktail to the broth. Bring everything to a boil, reduce heat and cook for another 7 minutes.

Serve the dish hot, pour into deep plates. Warm, crispy white bread goes perfectly with Ciopino tomato soup.

To please your family and guests with a hearty, delicious dish, you just need to prepare Ciopino with cheese for them.

water (boiling water) - 1 l;
dry white wine - 100 ml;
cold-pressed olive oil - 30 ml;
hard cream cheese, for example Gouda - 50-100 g;
pureed tomatoes in their own juice - 1 kg;
onions - 170-200 g;
carrots - 80 g;
garlic - 10 g;
peeled shrimp - 400 g;
lemon - 100 g;
brown sugar - 10 g;
oregano - 10-15 g;
basil (fresh) - 10-15 g;
salt and ground black pepper - to taste.

First, you need to wash and peel all the vegetables, and defrost the seafood and also peel it;
After which all vegetables are cut and chopped. The carrots are grated on a fine grater, the onions are cut into thin half rings, the garlic into slices;
Place a deep, thick-walled cast-iron pan on the fire and heat the olive oil in it. When it is hot, add onion. And when it becomes transparent - carrots and garlic. Cover the fry with a lid and simmer for 5-10 minutes over low heat until the carrots are soft, stirring occasionally;
Then wine, freshly squeezed lemon juice (half the volume) and oregano are added to the vegetable base. Simmer over low heat for another 7 minutes;
Next, tomatoes are added to this pan. They are heated, and then this whole mass is crushed into puree using a blender;
Boiling water and spices are added to the prepared vegetable puree. Then cover with a lid and simmer for up to 20 minutes over low heat;
At this time, the peeled shrimp are sprinkled with the remaining half of freshly squeezed lemon juice and olive oil, salted, peppered and baked in the oven on the grill mode or simply grilled for 3-5 minutes on each side;
The cheese is grated on a coarse grater. The finished tomato puree soup is poured into plates, shrimp are laid out on top and sprinkled with grated cheese.

When preparing tomato soup in a slow cooker, you can use both fresh and defrosted seafood. It is best if a seafood cocktail is used for this national Italian dish: scallops, mussels, octopus and shrimp. But instead of cocktail, you can only use shrimp in Ciopino.

fish broth or boiled water - 500-700 ml;
seafood cocktail - 500-600 g;
fresh scallops - 300-500 g;
mussels in oil - 2 tbsp. l;
pickled tomatoes in their own juice - 500-700 ml;
tomato juice (or diluted tomato paste) - 400-600 ml;
canned capers - 1 tbsp. l;
medium-sized onion - 2 pcs;
peeled garlic - 2-3 cloves;
red bell pepper - 1 piece;
olive oil - 20-30 ml;
spices and dry Italian herbs - 1 tbsp. l;
salt - to taste.

In the recipe, the calculation of ingredients is given for a large bowl, so when preparing tomato soup in a small slow cooker, you need to recalculate by volume. To do this, it is best to focus on the thickness of the dish.

To begin with, all ingredients must be washed and peeled. Seafood is defrosted in advance - then it will retain its freshness and taste;
The garlic is cut into small pieces, the onion into thin half rings. Then they are fried in heated olive oil using the “Frying” or “Baking” mode;
As soon as the onions and garlic become transparent, finely chopped sweet pepper is added to them. The vegetables are lightly fried for a couple of minutes, and then the multicooker is switched to a more gentle mode, for example, “Cooking” or “Stewing” and the vegetable base is stewed on it for another 1-2 minutes;
Then pickled tomatoes and fish broth or water, as well as tomato juice are added to the vegetables. The volume of the resulting mass should be such that the multicooker pan is filled, but there is still room for seafood. The soup must be mixed with a wooden or silicone spatula;
After the broth boils, you need to add a cleaned and chopped (if necessary) seafood cocktail into it. If it contains squid, it is best to cut them into rings. Mussels, capers and a dry mixture of herbs should also be sent there;
Then all this is stirred and cooked for another 5-7 minutes.

This Italian tomato soup should be served hot with heavy cream, croutons and fresh herbs. If desired, the dish can be decorated with cheese.

large ripe tomatoes - 6-7 pcs;
peeled shrimp - 400 g;
fillet of any white fish - 300 g;
vegetable broth - 3 cups;
butter - 2 tbsp. l;
olive oil - 2 tbsp. l;
garlic - 2 cloves;
heavy cream 30% - 1 cup;
cognac - 2 tbsp. l;
dried oregano - 1 tsp;
salt and pepper mixture - to taste.

Before you start cooking, vegetables and seafood need to be washed, peeled and chopped. Vegetables should be chopped as finely as possible. Tomatoes must be peeled, and shrimp must be peeled;
White fish fillets should be washed and pre-boiled in lightly layered water for 15-20 minutes. Then you need to take it out, cool and cut into large pieces;
Peeled tomatoes need to be cut into small cubes, and then simmer them for several minutes in olive oil in a saucepan. Afterwards, add broth to them and simmer for another 15 minutes;
The soup base should be poured into a blender and blended to a puree consistency;
Place the butter in a clean pan and fry the shrimp in it over medium heat for 3 minutes. Then you should pour cognac into it and evaporate it;
Then pour the vegetable puree from a blender into the shrimp, add cream, salt and pepper. Cook tomato soup with seafood over medium heat for another 5-10 minutes.

The finished dish should be poured into deep plates, add pieces of white fish fillet, and garnish everything with fresh herbs.

Italians have been preparing tomato soups with seafood for many centuries. They have a wide selection of not only recipes for such hot dishes, but also various secrets. Here are some of them:

It is best to use fresh tomatoes as a tomato base rather than pickled ones. It's not difficult to prepare them. To do this, you need to wash the tomatoes and pour over them with boiling water, and then remove the skin. After that, you need to either grind the vegetables through a sieve or put them through a blender. Before using in soup, prepared tomatoes can be salted;
It is always better to cook fish broth in advance. But at the same time, it is not at all necessary to use a separate good fish. This broth can be boiled on the heads, tails and shells of those seafood that will be further used in the soup itself;
The speed of preparation of tomato soups with sea cocktail is influenced by the presence of ready-made tomatoes and broth. Therefore, it is better to make this base while the seafood is defrosting, and cook the soup itself later.

And the most important secret is that if you experiment with the ratio of ingredients in a seafood cocktail, you can prepare a new delicious tomato soup every time.

From sea cocktail

Fans of exotic cuisine should take note of the recipe for a nutritious soup with tomatoes and a seafood cocktail. The meal is prepared quite simply, and the resulting result will delight everyone present at the dinner table.

Ingredients used:

bulb;
one bell pepper;
assorted seafood (frozen) – 270 grams;
four cloves of garlic;
two eggs;
three tomatoes;
tomato juice – 380 ml;
ground pepper, coarse salt - to your taste;
Provençal herbs, basil, saffron (dried) - 8 grams each;
lemon juice – 20 ml.

Cooking:

Pour boiling water over the seafood cocktail and rinse thoroughly. Then place them in a heat-resistant container with cold water, put them on the stove and cook for five minutes.
Chop the garlic and onion into small pieces and pour into a frying pan with olive oil. Then fry until translucent and place in broth with seafood.
Peel the tomatoes, chop them and simmer a little in a frying pan without oil. Then add tomato juice, sweet peppers cut into half rings and cook for another three minutes.
Place the roasted tomatoes in a saucepan with the other ingredients, add all the spices, herbs, salt and cook for seven minutes. After this, pour in lemon juice and season with pepper.
Break the eggs into a plate and whisk them vigorously with a fork. Then add them in a thin stream to the boiling soup.
Cover the pan with a lid, turn off the heat and leave the dish for twenty minutes.

A hearty soup of tomatoes and sea cocktail is ready. All that remains is to pour it into portions and offer to try it in combination with crispy toast.

Cream soup with seafood

The first seafood dish, prepared in the form of puree, has a thick consistency and delicate taste. This treat can be consumed both hot and cold, during the day or evening meal.

Ingredients used:

fresh tomatoes – 0.8 kg;
one carrot;
mussels, scallops, shrimp – 0.55 kg;
bulb;
celery – 3 pcs.;
four potatoes;
Italian herbs – 3 grams;
thyme, salt, mint - to taste.

Cooking:

Peel the onion, then chop it into rings and fry in oil.
Peel the carrots, chop them on a grater with large holes and add them to the onion. Simmer the vegetables together until golden brown.
Grind the peeled tomatoes in a meat grinder, mix them with herbs, chopped celery and other spices.
Peel the potatoes, cut into slices, place in a saucepan and cover with water.
Boil the potatoes until they are soft, then put them in a blender, add the tomato mixture, fried vegetables and puree everything.
Then pour the crushed mass into boiling potato broth, salt it and add seafood.
Continue cooking for no more than five minutes, then turn off the stove.

Fill beautiful plates with seafood cream soup and treat your family. The dish can be served with crackers or fresh sour cream.

Cooking technology from Yulia Vysotskaya

An unusually tasty treat is perfect for a banquet - tomato soup with mussels according to the recipe of Yulia Vysotskaya. An interesting and beautiful dish will definitely be appreciated by all guests who come to the festive dinner.

Ingredients used:

beef broth – 600 ml;
mussels (frozen) – 330 grams;
tomatoes in their own juice – 0.45 kg;
onion – 1 head;
five cloves of garlic;
wine (semi-sweet, white) – 55 ml;
anchovies (fillet) – 3 pcs.;
fresh thyme - three sprigs;
ground pepper (hot and allspice) – 25 grams;
half a pod of hot pepper;
granulated sugar – 13 grams.

Cooking:

Finely chop the hot pepper and garlic (3 cloves). Fry the vegetables for one minute in olive oil, then combine with thawed and cleaned seafood.
Simmer all the ingredients a little and after three minutes add the wine. Mix the products and simmer on the stove until the alcohol evaporates.
Throw chopped onion and garlic (2 cloves) into another frying pan, fry briefly, add chopped anchovy meat. Stir everything and continue cooking for about 30 seconds.
Boil the broth, add fried anchovies and onions. Then add tomatoes, dry spices and chopped thyme stalks.
Cook the dish over low heat for fifteen minutes, add salt and sugar at the end.
Divide the soup into two parts, one of which should be chopped in a blender and poured back into the pan.
After this, mix the treat well and add stewed mussels to it.

Cream soup from Yulia Vysotskaya is recommended to be consumed fresh and hot. Its incomparable aroma and spicy taste will be remembered for a long time by all lovers of Italian dishes.

Cream soup of mussels and corn

Seafood soup is often cooked only with shellfish, as they are combined with different foods. They are used to prepare thick tomato soup and cheese soup with seafood.

Mussels in their own juice – 300 grams
Light light wine – 200 ml.
Bay leaf
Half a liter of milk or cream
One onion and one carrot each
1 stalk of celery

Cook the mussels in alcohol. If large shellfish are confused by their shape, cut them into pieces aesthetically. Cut carrots, celery and onion into medium-sized squares. In this form, sauté in oil. Pour the corn into the liquid along with the canned juice and cook for a while. We leave the broth, and pour most of the corn into the frying vegetables, and keep it on the stove. After this, grind the mixture in a blender and combine with the broth. Additionally, pour in milk and add dry herbs. Bring the seafood cream soup to a boil, only then add the mussels and the rest of the corn grains into it. Serve with wheat bread croutons.

With creamy taste

A delicate and pleasant soup with cheese and seafood will perfectly fill you up, give you a great mood and is well suited for a child’s table. For this treat, it is better to choose soft cheeses, ripe vegetables and large shrimp.

Ingredients used:

seafood – 400 grams;
cream cheese (processed) – 3 pcs.;
one onion;
tomatoes – 0.3 kg;
potatoes – 4 pcs.;
salt, oregano - at your discretion;
carrot;
crackers – 170 grams.

Cooking:

Peel the potatoes, carrots and onions, wash them and chop them into medium cubes. Then boil in salted water.
Pour half of the prepared broth and grind the mixture in a blender.
Cut the cheese into small pieces, add it to the remaining vegetable broth and stir vigorously until it melts.
After this, combine the mashed mixture with the cheese mass, put the soup on the stove and cook over low heat for ten minutes.
Cook the shrimp separately by placing them in boiling water for seven minutes.

Distribute the finished seafood into plates and pour tomato soup over them. Add a little crackers to each serving and add chopped herbs.

Spicy tomato soup with seafood

This dish is perfect with strong alcoholic drinks, so all men will especially like it. The soup is very easy to prepare and the end result is pleasantly spicy, with a rich taste and seductive aroma.

Ingredients used:

small fish – 0.4 kg;
pink salmon fillet – 0.35 kg;
seafood – 280 grams;
chili pepper (dry) – 4 grams;
onion – 85 grams;
four medium tomatoes;
garlic – 4 cloves;
water – 0.6 liters;
two laurel leaves;
salt, saffron, thyme - as needed;
a loaf of white bread;
mayonnaise – 180 grams;
tomato paste – 20 grams;
ground red pepper – 10 grams.

Cooking:

Remove the skin from the tomatoes and cut them into small squares.
Chop the onion into strips, chop 2 cloves of garlic and fry them in olive oil for five minutes. Then combine with tomatoes and simmer for a short time.
Then pour water into the vegetable mass, add all the seasonings, stir and boil.
Clean small fish from bones, wash and add to hot vegetables. Cook everything together for about an hour, then strain the soup and pour into another container.
Thaw the seafood, cut the pink salmon fillet into pieces and add to the pan with the rest of the ingredients.
Cook for another quarter of an hour, then turn off the oven.
Now you should prepare a delicious appetizer for the soup. To do this, you need to finely chop the remaining garlic, combine it with red pepper, then add tomato paste and mayonnaise.
Cut the bread into thin slices and fry in a toaster until golden brown.

Serve the spicy tomato soup in large bowls along with crispy pieces of bread and garlic sauce. Bon appetit!

“Express soup” tomato with shrimp and cheese

Perhaps this is the fastest tomato soup recipe, and at the same time it tastes very good. In addition, this is an excellent recipe for losing weight; there are very few calories.

For 3 servings you will need:

0.5 l tomato juice
250 g cherry tomatoes
300 g peeled boiled-frozen shrimp
150 g parmesan
lemon
basil
parsley
spices

Heat tomato juice in a saucepan. Without bringing it to a boil, add lemon juice, halved cherry tomatoes and shrimp. Simmer the soup over very low heat for 10-12 minutes, without letting it boil. Remove from heat, add grated Parmesan and spices, stir. When serving, decorate with herbs.