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HomeUncategorized4 sea-flavored recipes

4 sea-flavored recipes

Fish soup is very nutritious and can shine as the main course of a meal. Are you ready for a gastronomic journey with a taste of the sea?

A Fish Soup It is a very traditional dish in our country, especially in the coastal regions, where the richness of the fish is of particular importance. There are those recipes that abuse shellfish and create excellent combinations of flavors with the smell of the sea, but it is also possible to make a good fish soup without having to spend a lot of money.

Here you will find tips for all tastes and budgets. The four versions of soup of fish that we present below contemplate several aspects: some simpler, others more complete. But they all have something in common: they are a true delight.

Algarvian fish soup

Kitchen:Portuguese

Type:Prohibited

Setup time:01:10

Ingredients

  • 250g monkfish with liver
  • 250gr of safio
  • 500gr of squid
  • 250gr of shrimp
  • 2 onions
  • 2 garlic cloves
  • 1 large carrot
  • 1 sprig of parsley
  • 1 bay leaf
  • 1 bunch of coriander
  • 300gr of tomato
  • 2.5dl of olive oil
  • 1.5dl of white wine
  • 3 liters of fish broth
  • 1 glass of old brandy
  • 25gr of spaghetti
  • 250gr of shellfish kernels
  • salt and pepper qb

preparation method

  • Wash and clean the anglerfish, the congerfish and the squid.
  • Cut the monkfish and congerfish into pieces and slice the squid. Season with salt and pepper.
  • Peel the shrimp.
  • Peel, wash and cut the carrot into slices.
  • Wash the parsley, bay leaf and coriander.
  • Make a bunch of spices with the parsley and bay leaf and chop the coriander.
  • Wash, remove the skin, remove the seeds and chop the tomato.
  • Brown the onion, garlic and carrot in 1.5dl of olive oil and the sprig of spices.
  • Add the tomato, refresh with the white wine and let it simmer.
  • Add the fish broth and let it cook.
  • Sauté the monkfish, congerfish, squid and shrimp in the remaining oil.
  • Add the old brandy and let it flambe.
  • Add the spaghetti, previously broken, the fish and the flambéed shellfish, to the broth, from which you previously removed the sprig of aromas, and let it cook.
  • Add the shellfish kernels and adjust the seasoning.
  • Plate the soup in a terrine or individual plate, sprinkle with the coriander and serve very hot.

Alentejo fish soup

Alentejo fish soup

Kitchen:Portuguese

Type:Prohibited

Setup time:00:35

Ingredients

  • 2 pieces of fish to taste
  • eggs qb
  • 100gr of flour
  • 1 chopped onion
  • 3 minced garlic cloves
  • 1 bay leaf
  • 1 sprig of fresh mint
  • 2 tablespoons of vinegar
  • 1 fish bouillon cube
  • 2l of water
  • olive oil qb
  • salt qb

preparation method

  • Heat a high pot with the oil, onion, garlic and bay leaf and let it brown.
  • After everything has been sautéed, lower the heat, add the flour and stir, stirring constantly, gradually adding the water.
  • Add the river mint, the fish stock cube and season with salt to taste.
  • Increase the heat and when it starts to boil, add the fish broken into large pieces and cook for 5 minutes.
  • Break the eggs into a bowl one by one and add to the soup to poach them.
  • Add the vinegar and cook for another 10 minutes.
  • Serve with bread cubes.

Fish soup with sweet potato

fish soup with sweet potato

Kitchen:Portuguese

Type:Prohibited

Setup time:00:45

Ingredients

  • fish to taste
  • 1 onion
  • 3 cloves of garlic
  • 1/2 small red pepper
  • 1/2 small green pepper
  • 400g sweet potato
  • 1 sprig of rosemary
  • 1 bay leaf
  • 1 teaspoon coriander powder
  • olive oil qb
  • Salt and cayenne pepper to taste
  • 2 tablespoons of tomato sauce
  • 50ml of white wine
  • fresh parsley qb

preparation method

  • Cook the fish in water seasoned with salt, add 3 crushed garlic cloves, half the onion, a sprig of rosemary, a bay leaf and a teaspoon of powdered coriander.
  • When the fish is cooked, remove it from the pan and let it cool and then shred it.
  • Also remove the bay leaf and the rosemary branch and check that there are no pimples left in the broth.
  • Then, place the peeled and cut-up sweet potato to cook in the broth.
  • Sauté the remaining onion and chopped peppers in a frying pan with a drizzle of olive oil.
  • When it softens, add the flaked fish and the tomato sauce and refresh with the white wine. Stir until everything is cooked and the alcohol evaporates.
  • With the sweet potato already cooked, grind the broth with the hand blender until the desired creaminess is obtained and add the fish stew.
  • Check the necessary salt and water and season with a pinch of cayenne pepper to taste.
  • Serve sprinkled with chopped fresh parsley.

cheap fish soup

economical fish soup

Kitchen:Portuguese

Type:Prohibited

Setup time:00:40

Ingredients

  • 4 frozen hake fillets
  • 100gr frozen shrimp
  • 4 seafood bars
  • olive oil qb
  • 100gr elbow pasta
  • 1 bay leaf
  • 1 red pepper
  • 3 peeled tomatoes (canned)
  • 2 garlic cloves
  • 1 onion
  • salt and pepper qb
  • Chopped parsley

preparation method

  • Cook the fish loins, shrimp and crab sticks for 10 minutes in boiling salted water.
  • Drain and reserve. Also reserve the cooking water.
  • Make a stew with sliced ​​onion and a generous drizzle of olive oil.
  • When browned, add the sliced ​​garlic and let it brown slightly.
  • Then add the peeled tomatoes and the bell pepper in thin strips and cook for a few minutes.
  • Pass this mixture with a magic wand or with the help of a kitchen robot.
  • Return the cream obtained to the heat and add the water used to cook the fish.
  • Add the dough and let it cook for 6 minutes.
  • Then add the fish, in pieces, the prawns and the seafood in pieces.
  • Let it cook for a few more minutes, rectify the salt and pepper seasoning.
  • Serve hot and sprinkle with chopped parsley.

See too

  • Do you know how many days the soup can last in the fridge?

  • Healthy soups: 3 recipes that even help you lose weight

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