Tomato soup with seafood. Mediterranean delicacy - “zuppa di pesce”. With creamy taste

Step-by-step recipes for preparing tomato soup with seafood and fish, egg, cheese and wine

2018-03-04 Ekaterina Lyfar

Grade
recipe

1769

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

3 gr.

Carbohydrates

4 gr.

57 kcal.

Option 1: Classic recipe for tomato soup with seafood

Mediterranean cuisine does not have fish soup in the classical sense. They prepare aromatic soups with seafood; tomatoes are often added to them. It is better to use canned vegetables, although you can also pick up fresh, juicy tomatoes.

Ingredients:

Sea cocktail - 0.5 kg;
Canned tomatoes - 800 g;
2 cloves of garlic;
2 onions;
Sugar - 10 g;
Olive oil - 30 ml;
Basil, oregano, savory.

Step-by-step recipe for tomato soup with seafood

Peel the onions and garlic. Cut the onion into half rings and fry in olive oil in a thick-bottomed pan.

Chop the garlic and add it to the pan. Fry the vegetables until golden brown.

Remove the skin from canned tomatoes and grind the pulp in a blender. Combine it with tomato juice, pour the resulting mixture onion and garlic. Add water so that the soup is not too thick.

Continue heating the contents of the pan. When the soup boils, add the defrosted sea creatures to it. Add salt, add a spoonful of sugar and spices. Simmer the dish over low heat for another 5 minutes, then let it brew.

If possible, it is better to buy seafood separately and assemble your own cocktail. The most delicious soup is made from shrimp with mussels, scallops and squid. Serve it with garlic croutons or ciabatta.

Option 2: Quick recipe for tomato soup with seafood

This tomato soup is prepared very quickly. For an original taste, olives and tarragon are added to it. It is better to chop the tomatoes in advance in a blender so that you can immediately add them to the pan.

Ingredients:

Shrimp - 200 g;
Olives - 100 g;
Bulb;
Grated tomatoes in their own juice - 600 ml;
Garlic clove;
Chili pepper, tarragon, parsley.

How to quickly prepare tomato soup with seafood

Prepare a thick-bottomed saucepan or saucepan. Pour some oil into it and put it on fire.

While the oil is heating, peel and chop the onion and garlic. Fry them over medium heat, add chili and tarragon.

If the olives are large, cut them into rings. Pour into a saucepan, add a little liquid from the jar.

Pour the tomatoes into the pan. Season with salt and pepper and wait for the soup to boil. Dilute it with hot water to taste.

Place thawed shrimp in the soup and add finely chopped parsley. Bring to a boil, remove from heat and cover the pan with a lid.

Don't forget about the spices - sea reptiles go well with basil, thyme, oregano and mint. To save time, you can purchase a ready-made mixture of Italian or Mediterranean herbs.

Option 3: Tomato soup with seafood, wine and cheese

This delicious recipe requires some culinary skills. You will have to spend time finding the right ingredients and preparing the soup correctly, but the result is worth it.

Ingredients:

Fresh tomatoes - 400 g;
Red onion;
Balsamic vinegar - 20 ml;
Carrot;
Basil (leaves);
Tomatoes canned in their own juice - 1 kg;
Sweet pepper - 70 g;
Olive oil - 20 ml;
Garlic clove;
Grana padano cheese - 100 g;
Dry white wine - 200 ml;
King prawns - 1 kg;
Nutmeg, Italian herbs, pepper mixture.

Step by step recipe

Scald the tomatoes with boiling water, then carefully remove the skins. Cut the pulp into cubes.

Peel the carrots, onions and garlic. Remove the seeds from the bell pepper. Chop all the vegetables and fry them in olive oil.

Place tomatoes in a blender bowl, add vinegar and spices. Tear the basil leaves and add them to the rest of the ingredients. Grind them with a blender.

Add fried vegetables to the bowl, pour in the wine and add salt. Whisk until the mixture is smooth. If you like your soups spicy, add some Tabasco sauce and chili pepper.

Pour the tomato puree into a saucepan or saucepan. If necessary, add a little water to get a thinner consistency. Boil the soup and let it simmer for another ten minutes over low heat.

Add a little more olive oil to the hot pan. Fry mussels and shrimp on it. Salt them and sprinkle with Italian herbs. After a couple of minutes, you can remove the seafood from the heat and pour it into the pan with the soup.

After adding the shrimp and mussels, you need to simmer the soup for no more than two minutes. Turn off the heat, cover the pan with a lid.

This soup must be steeped, this will make it much tastier. The dish can be scattered onto plates within 10-15 minutes after cooking. Sprinkle each serving generously with grated cheese.

Option 4: Tomato soup with seafood and egg

This dish is incredibly tender thanks to the combination of seafood, lemon and spices. At the very end of cooking you need to add a beaten egg, you can also add a little cream.

Ingredients:

Sea cocktail - 250 g;
Tomato juice - 350 ml;
Bulb;
Garlic - 4 cloves;
Fresh tomato;
Bulgarian pepper - 100 g;
Half a lemon;
Two eggs;
Provençal herbs, saffron, coriander.

How to cook

Pour boiling water over seafood. Let them defrost for 7 minutes, after which you need to drain the water. You can drain the sea creatures in a colander to get rid of excess liquid.

Place the seafood cocktail in a saucepan and add 0.5 liters of boiled water. Heat the soup stock over medium heat.

Pour some vegetable oil into the frying pan. Peel and finely chop the garlic and onion, fry them until soft. Pour the resulting frying into the pan with seafood.

Cut out the core with seeds from the pepper, peel the tomatoes if necessary. Cut the vegetables into cubes, fry in the oil remaining after the onion and garlic. After a couple of minutes, you can remove them from the heat.

Pour the roasted tomatoes and peppers into the saucepan and stir. Add salt and spices. If you wish, you can throw a couple of allspice peas and a bay leaf into the soup.

Pour tomato juice into the pan. Add water if the consistency of the dish is too thick.

When the soup boils, squeeze the juice from half a lemon into it. Let the contents of the pan simmer for another 5-7 minutes.

Wash the eggs, break them into a bowl, and add salt. Beat thoroughly with a fork or whisk. Pour the resulting mixture into the soup in a thin stream, stirring constantly. Turn off the burner and cover the pan with a lid.

To make the soup even more tasty and rich, cook it in shrimp broth. It is not necessary to prepare it from sea reptiles; you can make do with their shells. Boil these inedible parts for 15-20 minutes, then strain the broth.

Option 5: Tomato soup with fish and seafood

This soup turns out very satisfying and healthy thanks to the addition of white fish. Cognac can be excluded from the recipe if you do not drink alcohol or are cooking for children.

Ingredients:

Tomatoes - 500 g;
Vegetable or fish broth - 650 ml;
2 cloves of garlic;
Heavy cream - 200 ml;
Shrimp without shells - 400 g;
Olive oil and butter - 20 g each;
Fish fillet - 300 g;
Cognac - 30 ml;
Oregano, pepper mixture.

Step by step recipe

Boil white fish fillets in water with a little salt. When the liquid boils, reduce the heat. The fish will be ready in approximately 15 minutes. Strain the broth, place the fillet on a plate and cool.

Blanch the tomatoes and cut them into cubes.

Pour oil into a saucepan and simmer the tomatoes in it for a few minutes. Add oregano, squeeze garlic through a press.

Add vegetable or fish broth to the tomatoes. You can also pour the liquid remaining after cooking the fish there. Stir the contents of the saucepan and simmer for another quarter of an hour over low heat.

Using a blender, puree the tomato soup base. Cut the fish into large pieces.

Fry the shrimp in a saucepan with butter. After a couple of minutes, pour cognac over them, evaporate it for another minute.

Add tomato puree to the shrimp and wait until it boils. Pour the cream into the saucepan in a thin stream and mix all the soup ingredients. Season with salt and pepper.

Turn off the heat and let the soup brew. Just before serving, place a few pieces of fish fillet on each plate.

You can add any white sea fish to this dish. Before cooking, rinse it thoroughly, clean it and remove the bones.

Chop the garlic and onion. Fry in oil in a large saucepan.
Chop the tomatoes in their own juice with a knife. Add to fry, add water. Simmer at maximum temperature.
Clean the squid: lift the film and pull it off completely. Turn the squid inside out and also remove the film. The remaining film can be scraped off with a knife. Cut the squid into large pieces.

Prepare the mussels: find a small “tail” on the side of the shell - this is a bunch of algae (beard), which must be pulled out and thrown away.
Add more boiling water to make the soup thinner and continue cooking with the lid on. After 2 minutes, crumble fresh basil leaves or season with dried basil. Pepper, salt, add sweet paprika and sugar. Stir and leave for 3 minutes without covering.

Place the mussels in the wings, cover with a lid and wait until the soup boils again. The thickness of the soup can be adjusted with boiled water.
When serving, drizzle with garlic oil and garnish with basil leaves.

The usual fish soup for all of us since childhood can easily turn into an overseas dish if you are interested in the cuisine of the peoples of the world and love to cook. The combination of familiar and exotic products can bring unexpected joy to all lovers of culinary experiments and surprise those at home at an everyday or holiday table.

The tomato is one of the common vegetables for our latitudes, and sea creatures are an unusual delicacy. If you put them together, you get a wonderful dish, originally from sunny, hospitable Italy - seafood soup with tomatoes. It can be whatever you want: hot, spicy, refreshing, filling, thick. It all depends on the choice of the cook and his skill.

First, we need to decide which of the possible ingredients we will use: frozen mussels, shrimp or squid, lobster or lobster. The inhabitants of salt waters differ from each other in their unique taste and calorie content.

Basic cooking rules:

Before frying the onions in olive oil, heat a mixture of Italian herbs in it.
Never overcook seafood, otherwise it will become rubbery.
Add fillet pieces at the very end of cooking.

This easy-to-prepare recipe is suitable for an average level of cooking skill. You will need:

First you need to cook the fish - clean and separate the fillet. Boil broth from the back and tail. To do this, put water in a pan and soak the salmon for 25 minutes. Meanwhile, peel the onion, chop it and fry in olive oil for 3 minutes. Do the same with the mussels.

Next, take a blender and place in it celery, pre-cut into pieces, fried onions, tomatoes with juice, seasonings, basil and fresh tomato. After making a puree from the ingredients, strain the broth and add the resulting mixture to it, followed by the fish fillet, disassembled into pieces. Leave to simmer for three minutes, then add the mussels and wait another 60 seconds.

Before serving, you need to decorate with herbs. The soup is guaranteed to have a bright tomato color and fishy taste.

Spicy lovers can use the recipe, which is very easy to follow, even for novice cooks. It fits perfectly on any table . Ingredients:

Boil clear broth. Bring the onion to golden color in a frying pan. Add tomato puree and chili and simmer for 10 minutes. Let cool slightly, dilute with hot broth, boil for the same amount of time, adding pieces of fish and butter to the soup. If you need thickness, add a little flour.

Serve for lunch, garnished with chopped herbs. For extra piquancy, sour cream and cheese are suitable. This will give the stew a familiar creamy taste.

The best versions of Italian dishes, as a rule, were invented by the poor, without setting this goal at all. They were simply working and looking for an opportunity to cook something hearty from scrap ingredients.

This applies to pizza, pasta and cioppino - a simple soup that fishermen prepared right on the shore from the remains of their catch. In translation, the name of the stew sounds like a small soup, implying the relative simplicity of the ingredients necessary for its execution. Italian tomato soup with seafood became a delicacy in 1850, undergoing constant changes through the efforts of chefs of different restaurants. Sometimes its name sounds like ciaopino, pina, chiopino.

Take a shallow frying pan and pour 50 ml of olive oil into it, heat the product and put basil herbs, rosemary and dry garlic on the bottom. Let the oil soak in the aromas. Remove the spices. Fry one shallot in the fragrant mixture until light golden brown, add tomato puree, 400 g. Simmer for 5 minutes.

Take the prepared fish broth, mix the contents of the frying pan with it, as well as bay leaves and chopped cod fillets, boil in a saucepan for 5 minutes. Now place a 300 g sea cocktail there for 180 seconds. Be careful not to overcook the ocean gifts, otherwise they will be tough. Let the stew brew. Serve garnished with greens.

The variations of soup ingredients are endless. It all depends on your desire. You can come up with a recipe for ciopino on the go.

Attention, TODAY only!

To surprise your family during a family dinner, you can prepare rich tomato soup with seafood. This amazingly tasty dish will appeal to even sophisticated gourmets; besides, making it at home is not difficult, and all the necessary products can easily be found in any supermarket.

Tomato soup with seafood, cooked according to a classic recipe, is aromatic, healthy and contains very few calories. For its preparation, frozen mussels, shrimp or snails are suitable, which harmonize well with tomato sauce and give the dish a refined and original taste.

Ingredients used:

chicken broth - 1.8 liters;
three onions;
two cloves of garlic;
one hot pepper (small);
two large tomatoes;
basil – 80 grams;
frozen seafood (any) – 480 grams;
parsley – 70 grams;
sugar and salt - to your taste.

Cooking:

Peel the onion and cut into squares, then add it to a frying pan with hot olive oil and fry until light brown.
Scald the tomatoes with boiling water, remove the skins and chop them. Then add them to the onion and simmer for three minutes.
Chop the garlic into small cubes and also add it to the pan.
Now add seafood to the tomato mixture and cook until it becomes soft.
Pour the broth into the pan, bring it to a boil and combine with the frying.
Wash the pepper, cut into rings and add to the soup. Then salt everything, add finely chopped basil and sugar (3 grams).
Boil the dish for about three minutes, turn off the burner.

Pour the hot treat into deep plates and serve. It is recommended to garnish each serving of soup with parsley sprigs.

According to Italian recipe

Italian tomato soup with seafood will add variety to the daily menu and will look worthy on the holiday table. The dish has an appetizing appearance and has a bright taste thanks to well-chosen ingredients and spices.

Ingredients used:

king prawns, squid – 0.3 kg;
sea fish – 0.25 kg;
three cloves of garlic;
tomatoes – 3 pcs.;
laurel leaf – 1 pc.;
black pepper – 4 peas;
white wine (dry) – 110 ml;
chopped nutmeg – 40 grams;
basil, oregano, mint – 2 grams each;
green onions, cilantro – 60 grams;
sea salt - as much as needed.

Cooking:

Clean the fish, wash and separate the fillets. Then fill the pan with water (1.2 liters), place the fish meat in it and boil.
Strain the finished broth and cut the fillet into small pieces.
Thaw seafood, rinse with clean water and cut into pieces.
Pour oil into a saucepan, add prepared seafood and fry them over maximum heat until golden brown. Add chopped garlic, spices, pour in wine and stir. Cook for one to two minutes, then remove from heat.
Place the tomatoes in boiling water and remove the skins. After that, grind them in a blender, add to a saucepan, and simmer for several minutes.
Place the roast in the broth, add fish, bay leaf, peppercorns and sea salt.
Mix everything well and cook at low boil for about four minutes. Then add chopped herbs and turn off the stove.

Let the finished dish sit for a quarter of an hour under a closed lid. Italian tomato soup is recommended to be consumed with croutons and sliced vegetables.

From sea cocktail

Fans of exotic cuisine should take note of the recipe for a nutritious soup with tomatoes and a seafood cocktail. The meal is prepared quite simply, and the resulting result will delight everyone present at the dinner table.

Ingredients used:

bulb;
one bell pepper;
assorted seafood (frozen) – 270 grams;
four cloves of garlic;
two eggs;
three tomatoes;
tomato juice – 380 ml;
ground pepper, coarse salt - to your taste;
Provençal herbs, basil, saffron (dried) - 8 grams each;
lemon juice – 20 ml.

Cooking:

Pour boiling water over the seafood cocktail and rinse thoroughly. Then place them in a heat-resistant container with cold water, put them on the stove and cook for five minutes.
Chop the garlic and onion into small pieces and pour into a frying pan with olive oil. Then fry until translucent and place in broth with seafood.
Peel the tomatoes, chop them and simmer a little in a frying pan without oil. Then add tomato juice, sweet peppers cut into half rings and cook for another three minutes.
Place the roasted tomatoes in a saucepan with the other ingredients, add all the spices, herbs, salt and cook for seven minutes. After this, pour in lemon juice and season with pepper.
Break the eggs into a plate and whisk them vigorously with a fork. Then add them in a thin stream to the boiling soup.
Cover the pan with a lid, turn off the heat and leave the dish for twenty minutes.

A hearty soup of tomatoes and sea cocktail is ready. All that remains is to pour it into portions and offer to try it in combination with crispy toast.

Cream soup with seafood

The first seafood dish, prepared in the form of puree, has a thick consistency and delicate taste. This treat can be consumed both hot and cold, during the day or evening meal.

Ingredients used:

fresh tomatoes – 0.8 kg;
one carrot;
mussels, scallops, shrimp – 0.55 kg;
bulb;
celery – 3 pcs.;
four potatoes;
Italian herbs – 3 grams;
thyme, salt, mint - to taste.

Cooking:

Peel the onion, then chop it into rings and fry in oil.
Peel the carrots, chop them on a grater with large holes and add them to the onion. Simmer the vegetables together until golden brown.
Grind the peeled tomatoes in a meat grinder, mix them with herbs, chopped celery and other spices.
Peel the potatoes, cut into slices, place in a saucepan and cover with water.
Boil the potatoes until they are soft, then put them in a blender, add the tomato mixture, fried vegetables and puree everything.
Then pour the crushed mass into boiling potato broth, salt it and add seafood.
Continue cooking for no more than five minutes, then turn off the stove.

Fill beautiful plates with seafood cream soup and treat your family. The dish can be served with crackers or fresh sour cream.

Cooking technology from Yulia Vysotskaya

An unusually tasty treat is perfect for a banquet - tomato soup with mussels according to the recipe of Yulia Vysotskaya. An interesting and beautiful dish will definitely be appreciated by all guests who come to the festive dinner.

Ingredients used:

beef broth – 600 ml;
mussels (frozen) – 330 grams;
tomatoes in their own juice – 0.45 kg;
onion – 1 head;
five cloves of garlic;
wine (semi-sweet, white) – 55 ml;
anchovies (fillet) – 3 pcs.;
fresh thyme - three sprigs;
ground pepper (hot and allspice) – 25 grams;
half a pod of hot pepper;
granulated sugar – 13 grams.

Cooking:

Finely chop the hot pepper and garlic (3 cloves). Fry the vegetables for one minute in olive oil, then combine with thawed and cleaned seafood.
Simmer all the ingredients a little and after three minutes add the wine. Mix the products and simmer on the stove until the alcohol evaporates.
Throw chopped onion and garlic (2 cloves) into another frying pan, fry briefly, add chopped anchovy meat. Stir everything and continue cooking for about 30 seconds.
Boil the broth, add fried anchovies and onions. Then add tomatoes, dry spices and chopped thyme stalks.
Cook the dish over low heat for fifteen minutes, add salt and sugar at the end.
Divide the soup into two parts, one of which should be chopped in a blender and poured back into the pan.
After this, mix the treat well and add stewed mussels to it.

With creamy taste

A delicate and pleasant soup with cheese and seafood will perfectly fill you up, give you a great mood and is well suited for a child’s table. For this treat, it is better to choose soft cheeses, ripe vegetables and large shrimp.

Ingredients used:

seafood – 400 grams;
cream cheese (processed) – 3 pcs.;
one onion;
tomatoes – 0.3 kg;
potatoes – 4 pcs.;
salt, oregano - at your discretion;
carrot;
crackers – 170 grams.

Cooking:

Peel the potatoes, carrots and onions, wash them and chop them into medium cubes. Then boil in salted water.
Pour half of the prepared broth and grind the mixture in a blender.
Cut the cheese into small pieces, add it to the remaining vegetable broth and stir vigorously until it melts.
After this, combine the mashed mixture with the cheese mass, put the soup on the stove and cook over low heat for ten minutes.
Cook the shrimp separately by placing them in boiling water for seven minutes.

Distribute the finished seafood into plates and pour tomato soup over them. Add a little crackers to each serving and add chopped herbs.

Spicy tomato soup with seafood

This dish is perfect with strong alcoholic drinks, so all men will especially like it. The soup is very easy to prepare and the end result is pleasantly spicy, with a rich taste and seductive aroma.

Ingredients used:

small fish – 0.4 kg;
pink salmon fillet – 0.35 kg;
seafood – 280 grams;
chili pepper (dry) – 4 grams;
onion – 85 grams;
four medium tomatoes;
garlic – 4 cloves;
water – 0.6 liters;
two laurel leaves;
salt, saffron, thyme - as needed;
a loaf of white bread;
mayonnaise – 180 grams;
tomato paste – 20 grams;
ground red pepper – 10 grams.

Cooking:

Remove the skin from the tomatoes and cut them into small squares.
Chop the onion into strips, chop 2 cloves of garlic and fry them in olive oil for five minutes. Then combine with tomatoes and simmer for a short time.
Then pour water into the vegetable mass, add all the seasonings, stir and boil.
Clean small fish from bones, wash and add to hot vegetables. Cook everything together for about an hour, then strain the soup and pour into another container.
Thaw the seafood, cut the pink salmon fillet into pieces and add to the pan with the rest of the ingredients.
Cook for another quarter of an hour, then turn off the oven.
Now you should prepare a delicious appetizer for the soup. To do this, you need to finely chop the remaining garlic, combine it with red pepper, then add tomato paste and mayonnaise.
Cut the bread into thin slices and fry in a toaster until golden brown.

Serve the spicy tomato soup in large bowls along with crispy pieces of bread and garlic sauce. Bon appetit!

Today, a variety of seafood products and dishes made from them are not considered exotic. You can buy a frozen sea cocktail in both summer and winter. Dishes in which it can be used are easy to prepare and low in calories. Therefore, more and more housewives are using it to diversify the family diet.

Sea cocktail - what to look for when choosing?

Typically, assorted seafood includes:

Squid;
Shrimps;
Rapana;
Mussels;
Octopuses.

Sometimes it contains lobsters, scallops and cuttlefish.

Seafood producers and sellers do not always comply with the conditions for freezing and storing products. Therefore, when purchasing, carefully consider the contents of the package. A large amount of ice is a consequence of the fact that the product has been thawed and re-frozen. It is impossible to be sure of the quality of such assorted seafood.

When opening the package at home, pay attention to the smell and color of the seafood. If it raises any doubts, refrain from using such a cocktail for food. Food poisoning is an unpleasant thing, it is not worth the risk, especially if the finished dish will be eaten not only by adults, but also by children.

Once you are convinced of the quality of the cocktail, there is only one thing left to do - prepare a tasty and nutritious dish. Salads and main courses are prepared from assorted seafood, but soups deserve special attention.

Sea cocktail soups: popular recipes

Hot and sour soup (variation of Tom Yum soup)

Ingredients	Quantity
Long grain rice -	100 g
Tomato -	1 PC.
Chili pepper -	1 PC.
Seafood Cocktail -	300-350 g
Lemon or lime -	1 PC.
Allspice -	2 g
Garlic -	4 cloves
Parsley -	1 PC.
Soy sauce -	50 ml
Water -	1 l
Salt -	4 g
Cooking time: 40 minutes	Calorie content per 100 grams: 126 Kcal

This soup will appeal to those who like it spicy. The highlight of the dish is that the spiciness of the chili pepper is complemented by the acidity of the lemon. The result is an unusual and interesting taste.

Cooking method:

Pour 1 liter of water into a saucepan. Put on fire;

Pour boiling water over the seafood platter, drain after 5 minutes;

Finely chop the garlic, throw it into water, add salt;

Rinse the rice. When the water boils, place the rice in the pan. Cook rice for 5-6 minutes;

Place the cocktail in the pan. Cook it for 2-3 minutes;

Squeeze juice from lemon (lime). Cut the chili pepper into strips. Add lemon juice and chili pepper to rice and seafood;

Pour soy sauce into pan and add sweet peas;

Cut the tomato into small cubes. Place it in a saucepan and stir. Cook for 3-5 minutes;

The slightly cooled soup is placed in deep bowls and decorated with parsley.

Sea cocktail tomato soup

This tomato soup is quick and easy to prepare. It is distinguished not only by its bright taste, but also by its benefits and nutritional value. This soup is perfect for all seafood lovers.

Ingredients:

Tomato juice – 350 ml;
Sea cocktail – 300 gr.;
Tomato – 1 pc.;
Eggs – 2 pcs. chicken or 4 quail;
Small onion – 1 pc.;
Sweet pepper – 1 pc.;
Lemon juice – 1 tbsp;
Vegetable oil (for frying);
Garlic cloves – 3 pcs.;
Turmeric;
Basil;
Provencal spices – 1 tsp;
Water – 500 ml.

Calorie content: 200 kcal.

Cooking method:

1. Pour boiling water over the seafood platter;

After 5 minutes, drain the cocktail through a colander and throw it into the pan. Pour water over the seafood and place the pan on the stove;
Chop the garlic, finely chop the onion. Fry them in a frying pan;
Cut bell pepper and tomato into cubes. Add them to the garlic and onions. Fry for 2-3 minutes;
Place the resulting frying into a saucepan with a cocktail. Wait until it boils;
Pour tomato juice into the pan, add spices (herbs de Provence, turmeric and basil), bring to a boil;
Squeeze the juice of one lemon and place half in a saucepan. Boil over low heat for 5-7 minutes;
Lightly beat the eggs in a bowl. It is enough for the white and yolk to simply mix;
Pour the eggs into the soup in a thin stream, making sure to stir while doing so. Cook for 1 minute;
Remove the resulting soup from the heat. Let it brew for 5 minutes;
Pour into plates, sprinkle with lemon juice, sprinkle with pepper.

Creamy seafood cocktail soup with mushrooms

Creamy soups are famous for their delicate texture and mild taste. Seafood soup is no exception. Assorted seafood, mushrooms and cream create a refined and pleasant taste; moreover, this light and satisfying dish is quite quick and easy to prepare.

Ingredients:

Champignons - 300 gr.;
Broth (chicken, fish, vegetable) - 2 l.;
Sea cocktail – 500 gr.;
Cream (10-35%) – 200-250 ml;
Onion – 2 pcs.;
White wine – 150 ml (optional);
Garlic – 1 clove;
Green dill - several sprigs;
Salt;
Butter - 1 tbsp;
Vegetable oil.

Cooking time: 30 minutes.

Calorie content: 140 kcal.

Cooking method:

Finely chop the onion, chop the garlic;
Cut the mushrooms into slices;
Pour boiling water over the assorted seafood, drain through a colander after 5 minutes;
Heat oil (vegetable and butter) in a saucepan. Add onion, pepper, and a little salt. Fry it until soft;
Add garlic. Fry it for 1 minute;
Place the champignons in the pan. Simmer for 5 minutes, stirring occasionally;
Pour in the wine. Simmer the mushrooms with wine without a lid for 5 minutes so that the alcohol evaporates (if the soup is intended for children, this step can be omitted);
Add broth to the pan, salt it. Boil for 5 minutes;
Place the assorted seafood in a saucepan, cook the soup for 5 minutes after boiling;
Pour in the cream. Bring creamy soup to a boil. You cannot boil; you must immediately turn off the fire;
Give the creamy soup 15 minutes to steep;
Serve sprinkled with dill.

Seafood soup “Sea Cocktail”

Seafood has long been the basis of the Mediterranean diet. Seafood soups are the most popular dish because they are easy to prepare, filling and tasty.

One of these interesting soups is Sea Cocktail soup.

Ingredients:

Cooking time: 45 minutes.

Calorie content: 180 kcal.

Cooking method:

The celery root should be peeled and chopped;
Grind the onion and pepper;
Pour boiling water over seafood, drain through a colander after 5 minutes;
Pour a little vegetable oil into a saucepan set on fire. Chopped onions should be fried until soft;
Add celery and pepper. Fry for 5 minutes;
Chop the tomatoes and add them to the pan. Fry for 2 minutes;
Pour the mixture with water. Wait until it boils;
Cut the potatoes into cubes. Place it in the pan. Cook for 15 minutes;
Add assorted seafood and spices to the vegetable mixture. Add salt. Cook for 5 minutes;
Remove the soup from the heat. Let it sit for 10-15 minutes;
Serve the dish garnished with herbs and a slice of lemon.

You can use a varied set of vegetables for assorted seafood soups. It all depends on the preferences and tastes of those who will eat the soup. You can experiment with the cocktail, add new ingredients, replace or exclude old ones, and even come up with your own recipes.

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Turkey breast baked in the oven is the most tender, dietary meat. Which is according to our recipes.

Seafood is rich in microelements, essential amino acids and vitamins. Their nutritional value is comparable to meat, but they are digested much faster and easier. Therefore, it is important to use seafood in your diet, making your meals varied and healthy.

Sea cocktail is one of the easiest seafood to use. However, when using it in cooking, it is important to know some subtleties and nuances.

There is no need to defrost the seafood cocktail. You just need to pour boiling water over it for 5 minutes, and then drain through a colander. If the frozen seafood platter will not be used in preparing the soup, it can be immediately thrown into boiling water;
If the cocktail is still defrosted, you should not store it outside the refrigerator. Seafood spoils quickly;
Boil the seafood cocktail for 5-7 minutes. Therefore, when preparing soups, it should be added when the remaining ingredients are almost ready;
If you don’t even have time to bother with soups, just boil the seafood, add salt, add the available spices, sprinkle with lemon juice and start eating.

Dishes in which you can use a seafood cocktail are very diverse. You can experiment with it, add it to salads, first courses, and complement side dishes. It is enough to have a couple of packages of frozen assorted meats in the freezer so that, if necessary, you can quickly cook yourself a tasty and nutritious soup.

Bon appetit!