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Cream of Sea Bream and Seafood Soup Lena

Updated: Mar 5

  • This is my way of preparing cream soup sea bream 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.

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

  1. 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.

  2. Take a deeper dish where you will cook the soup.

  3. 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 add chopped gilt head and sea bream, seafood, shrimp, add a little water just enough to simmer.

  4. When the water evaporated a little, after 10 minutes, add white wine, and wait for the alcohol to vaporize. Put butter, garlic, bay leaf, season with salt and pepper to taste. Then add diced potatoes, and water just enough to cover the mass in the pot 1 finger above, let it cook for 20 minutes.

  5. During cooking time, take 1 full spoon of flour, stir it with a little milk. Make sure there are no lumps, then pour a little soup from the pot into that cup, stir again then put it in the soup and stir well with all components.

  6. 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.

  7. Wait for the soup to boil. Prepare the cream, which you will mix well with the soup from the pot. Remove the soup from the heat, pour in the mixed cream and mix well. Finally, add a chopped parsley leaf.

  8. Serve warm with fish specialties. Buon appetito!

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