Cream of Sea Bream and Seafood Soup Lena

Cream of Sea Bream and Seafood Soup Lena

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

• 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.

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

• This is my method for preparing a luxurious cream soup that prominently features the delicate and flavorful sea bream fish, along with a medley of fresh seafood. The soup is not only rich in taste but also abundant in various vegetables that contribute essential vitamins and nutrients, making it a wholesome choice for any meal. I tend to include a variety of vegetables such as carrots, celery, and leeks, which not only enhance the aroma but also deepen the overall flavor profile of the soup. These ingredients work harmoniously to create a delightful base that complements the sea bream and other seafood components.

Preparation

• To begin, I recommend selecting the freshest sea bream available, as its tender flesh and mild flavor are key to achieving the desired richness of the soup. The preparation involves gently sautéing the vegetables in a splash of olive oil to bring out their natural sweetness before adding in the fish and seafood. I often include shrimp, mussels, or calamari, each adding their unique texture and taste to the dish.Once the seafood is incorporated, I add a splash of white wine to deglaze the pan, allowing the alcohol to evaporate while infusing the soup with a sophisticated depth of flavor. Following this, a rich fish stock or broth is added, which serves as the foundation for the creamy consistency that we aim to achieve. To create the creaminess, I blend in a generous amount of heavy cream, stirring gently to ensure a smooth and velvety texture that envelops the ingredients beautifully.

• As the soup simmers, the flavors meld together, creating a tantalizing aroma that fills the kitchen. I encourage you to taste and adjust the seasoning with salt, pepper, and perhaps a hint of fresh herbs like dill or parsley to elevate the dish further. The final touch is a garnish of freshly chopped herbs or a drizzle of high-quality olive oil just before serving, adding a vibrant color and an extra layer of flavor.I invite you to try this recipe and experience the delightful results for yourself. It’s a perfect dish for special occasions or a cozy dinner at home, and I assure you that each spoonful will transport you to a seaside paradise. Please follow the recipe and enjoy the process of creating this delectable creamy sea bream and seafood soup.

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.

8. Remove the soup from the heat, pour in the mixed cream, and stir thoroughly. Finally, add the chopped parsley leaf.

9. Serve warm alongside fish specialties.

   Buon appetito!

NOTE:

• If you do not add cream, the soup will last longer! You can add it directly to the plate.

• Keep the rest of soup in the refrigerator for up to 3-4 days

Cream of Sea Bream and Seafood Soup Lena

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