Cream of Sea Bream and Seafood Soup Lena

##Indulge in the Rich Flavors of Creamy Sea Bream and Seafood Soup

Cream of Sea Bream and Seafood Soup Lena

• This is my method for preparing a cream soup featuring sea bream fish and seafood. The soup is abundant in various vegetables and vitamins. I tend to include vegetables that enhance the aroma and flavor of the soup. I invite you to try it and experience the results. Please follow the recipe.

Ingredients: simple, total time: 90 min, 6 serving

• 300 g of larger shrimp/ cleaned and a couple for decoration

• 300 g gilt head sea bream/ cleaned and chopped

• 500 g mix of seafood (shellfish, mussels, shrimp)

• 2 onions/ finely chopped

• 2 carrots/ cut into rings

• 1 stalk of celery/ finely chopped

• 2 medium potatoes/ diced

• 2 cloves of garlic/ finely chopped

• 1 green or yellow pepper/ diced

• 200 ml white wine for cooking

• 500 ml of sour cream

• 60 g butter

• salt and pepper

• Vegeta/dry spice to taste

• 1 Tablespoon flour

• 100 ml milk

• 2 Tablespoons fresh parsley leaves/finely chopped

• 1 -2 small bay leaves

• 3 Tablespoons olive oil

Cream of sea bream and seafood soup Lena

Preparation:

1. Finely dice the onion, garlic, celery stalk, and parsley leaf. Clean the potatoes and peppers (removing the seeds), wash, and cut them into small cubes. Slice the carrot into rings.

2. Select a deep pot for cooking the soup.

3. Sauté the onion in olive oil over moderate heat. After 3–5 minutes, add the celery, carrot, and paprika, allowing them to simmer with constant stirring for 5 minutes. Then incorporate the chopped gilt-head bream, sea bream, seafood, and shrimp, adding just enough water to allow simmering.

4. Once some water has evaporated, after approximately 10 minutes, add white wine and wait for the alcohol to evaporate. Add butter, garlic, bay leaf, and season with salt and pepper to taste. Then, add the diced potatoes and enough water to cover the ingredients by about one finger's width. Let it cook for 20 minutes.

5. During the cooking process, mix one tablespoon of flour with a little milk, ensuring there are no lumps. Pour a small amount of soup from the pot into this mixture, stir again, and then incorporate it into the soup, stirring well with all the ingredients.

6. If necessary, adjust the water to achieve the desired consistency, estimating approximately 1.3 liters or more as needed for this soup. Taste the soup and adjust the seasoning if required.

7. Allow the soup to come to a boil. Prepare the cream and mix it well with the soup from the pot. Remove the soup from the heat, pour in the mixed cream, and stir thoroughly. Finally, add the chopped parsley leaf.

8. Serve warm alongside fish specialties.

   Buon appetito!

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