Updated: Jan 6
This is my way of preparing cream soup from fish and seafood, it is rich in various vegetables and rich in vitamins, somehow I prefer to always put vegetables that will give a beautiful smell and taste of the soup itself. Try, and see for yourself. Follow recipe.
300 g of larger shrimp
300 g gilt head sea bream
500 g mix of seafood (shellfish, mussels, shrimp)
1 stalk of celery
2 medium potatoes
2 cloves garlic
1 green or yellow pepper
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 parsley leaves
1 -2 small bay leaves
3 Tablespoons olive oil
Cream of sea bream and seafood soup Lena
Finely chop the onion, garlic, celery stalk, parsley leaf. Then clean the potatoes and peppers (clean from seeds), wash and cut into smaller cubes, and cut the carrot into rings.
Take a deeper dish where you will cook the soup and fry the onion in olive oil over moderate heat, after 3-5 minutes add celery, carrot, and paprika, let it simmer with constant stirring for 5 minutes then chopped gilt head sea bream, seafood and shrimp put in a pot and add a little water just enough to simmer. When the water evaporated a little, after 10 minutes, add white wine and wait for the alcohol to vaporize, put butter and garlic, and bay leaf, season, salt and pepper to taste, add diced potatoes and add water just enough to cover the mass in the pot 1 finger above, let it cook for 20 minutes.
During that time, take 1 full spoon of flour and mix it with a little milk, make sure there are no lumps, pour a little soup from the pot into that cup, and only then put it in the soup and mix well.
If water is necessary, add it according to your desired density, calculate about 1.3 liters, and maybe more, which is necessary for this soup. Control the taste of the soup if it is necessary to add spices.
Wait for it to boil and then prepare the sour cream that you will mix well with the soup from the pot, and remove the soup from the heat, and pour in the pot sour cream, and finally add the chopped pessary leaf.
Serve warm with fish specialties. Buon appetito!
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