Fish Soup with Seafood
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 shallot (s)
- 2 cloves garlic)
- olive oil
- 1 pack seafood, approx. 350 - 450 g, frozen
- 200 ml wine, white or rosé or Prosecco
- 1 glass fish stock
- 500 g tomato (s), chunky
- 150 g fish fillet (s)
- sweet cream
- 0.5 ½ bell pepper (s), green
- 0.5 ½ bell pepper (s), yellow or red
- 1 small chilli pepper (s), dried
- 1 teaspoon, heaped paprika powder, sweet
- salt
- pepper
- dill
Print Recipe
Pin Recipe Instructions
- Dice shallots and garlic cloves and sauté in olive oil. Add the seafood (defrosted or frozen if you want it to be quick) and sweat it too. Deglaze with the wine. Add the chunky tomatoes and the glass of fish stock and simmer. Add sweet cream. Season with the dried, grated chilli pepper, salt, pepper and paprika powder. Cut the peppers into strips and add them.
- Finally, cut the fish fillet into not too small cubes and let it simmer in the soup.
- Sprinkle with chopped dill before serving.
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