Last Updated on November 16, 2019 by Cookie
Combine seafood with perfumed tomatoes, garlic, white wine and fresh herbs to create a divine bowl of goodness. This seafood soup embodies an explosion of mediterranean aromas, yet preserves a delicate texture. The red colored deliciousness will tease your taste buds and will walk your thoughts to the sea shores.
In every ethnic cuisine there is at least one specific and defining fish recipe for each culinary culture. Most fish or seafood recipes were born near the seaports. In the proximity of seas and oceans people had the great opportunity to find and develop different combinations of fish and seafood with vegetables and herbs. Along centuries, seafood recipes have branched out into an incredible range of delicious and outstanding dishes. The number of seafood gourmands is in constant growth because seafood dishes are healthy, low-fat and simply yummy.
Today I will share with you one recipe that was a challenge to my cooking skills. One seafood recipe that I was craving for, yet, hesitating to prepare because I was too afraid of failure. However, how can one screw up when preparing something with so many delicious ingredients like prawns, baby octopus and sepia, white fish and calamari and mussels on top of it? If you have the same trepidation of failure like me, stop! Follow this seafood soup recipe and you’ll have a great meal and a raise of self-esteem.
It is important to highlight that seafood is an optimal meat replacement. The high protein consistency and the near to zero fat values, make any seafood dish highly appreciated among meat-free advocates. Also, we all know that seafood like prawns or mussels fit any weight loss diet. So, no matter what your life credo is, most probably this seafood recipe will be more than appropriate to fit your needs but also to delight your senses. See below the ingredients I used for my soup. You can skip any of it if you don’t feel like using it, as well as you can add some other sea creatures you like more.
Seafood soup Ingredients
I like preparing everything from scratch, it is some sort of cooking ritual i have. Cooking becomes art when you start enjoying the process and stop being afraid of trying. For this recipe, I divided the preparation in three parts – the fish stock, the tomato base puree and the mussels and prawns.
- The fish stock is the base of the soup, that’s why i suggest not to skip it. You can go ahead and buy the fish stock, or do it my way. For the fish stock i used white fish cut into cubes (as large as you prefer it), baby octopus, sepia and calamari. To give the seafood an extra aroma while boiling, i added two bayleaves, some pepper and salt.
- The mussels are to be prepared separately, as well as prawns. You do that because you need to give the mussels and the prawns an extra flavor of garlic and parsley. Like I already mentioned, you will need a lot of garlic and parsley for this extraordinary rich course. A glass of white wine will crown the dish. Make sure the wine is not too sweet. When cooking, best wine to use, be it red or white, should be dry. Remember that rule, it will always be a success.
- The tomato puree. Everything’s simple here, a few cans of peeled tomatoes will do an extraordinary job. First, you’ll need to heat some olive oil and throw in one finely chopped onion and a few finely chopped garlic cloves. Again, this onion-garlic combination added to the tomatoes is nothing else than deliciousness. Just like the name suggests it – delice recipes 🙂
How to prepare seafood soup
Now roll up the sleeves because the real deal comes in. I divided the preparation in 3 parts so it is easier to understand and simpler to reach the perfect result.
The fish stock. Since it is the base of the seafood soup, one should start namely with it. You’ll need a boiling pan, onion, a few bayleaves salt and pepper. Put about 2 cups of water to boil. When boiling, add the white fish cut into cubes (as large as you prefer it), baby octopus, sepia and calamari. Throw in the onion, a few bayleaves salt and pepper. They all should be ready in about 15 minutes of simmering at medium – low heat. When done, take out carefully the fish chunks and the sea creatures and strain the stock. A beautiful clear stock is always a better option. Put everything aside till next step is ready.
Now it’s time to prepare the tomato puree. You’ll need another pan. Put some olive oil to heat. Peel and finely chop one yellow onion, one medium carrot and a couple of garlic cloves. Throw it in the heated oil and let simmer until golden. Be careful not to burn it, that will ruin the taste. When appropriate, add 2 cans of peeled tomatoes (chopped or whole) and mix using a rubber spatula. Add salt, pepper and Italian herbs. Let everything simmer for about 10-15 minutes. In the meantime, proceed to the next step.
The prawns and mussels. Let’s start with the prawns. These need to be peeled and washed. Heat some olive oil, throw in some garlic and add the prawns. In about 1 minute add a small glass of dry wine. The heat of your stove shall be high. Turn the prawns on the second side and let it simmer in the white wine for about another minute or two. When the color changes to pink – they’re ready. Don’t overcook them, otherwise you’ll get gummy prawns instead of fine and soft one. Now the mussels. These mollusks are to be washed under running water. Then washed again. If you skip this part, be sure to have some ocean sand in your teeth, how upsetting is that?! Once you’re sure you’ve washed the mussels properly, put a pan to heat with some olive oil. Add a lot of garlic, throw in the mussels and add 1 glass of white dry wine, sprinkle with plenty of salt and cover the pan. Let them simmer for a couple of minutes under lid. When time expires, turn off the heat and add plenty of chopped parsley. That’s all.
Now it’s time to unite all incredibly delicious parts to create the red beast – the seafood soup.
Transfer the fish stock to the tomato puree along with the already prepared seafood. Bring everything to boil at medium-low heat. Check for salt and pepper. Turn off the stove. Add the prawns and mussels and mix.
How to serve seafood soup?
Now the moment of truth has come. Take one serving bowl and pour in the soup. Sprinkle some parsley on top of it. This dish comes perfectly served with grilled baguette. You can rub garlic on the top of the crispy piece of baguette so that the taste becomes even more aromatic.
Although this seafood soup recipe requires dedication, the result is worth every effort. This recipe is a comfy dish, suitable for family dinners or special occasions. This is a 5 star dish even for gourmands.
Seafood Soup with Tomatoes
- boiling pan
- rubber spatula
- Pan lid
- 2 fillets white fish
- 4 calamari
- 17 oz prawns
- 8 oz baby octopus
- 8 oz baby sepia
- 17 oz mussels
- 1 cup dry white wine
- 1/2 cup olive oil
- 2 cans peeled tomatoes
- 1 large onion
- 1 medium carrot
- 10 cloves garlic
- fresh parsley
- 2 bayleaves
How to prepare fish stock
- Place on medium heat to boil 2 cups of salted water in a boiling pan
- Wash the white fish and the seafood
- Cut white fish into cubes
- Transfer the calamari, baby octopus, baby sepia and fish chunks into the boiling water
- Add bayleaves and pepper
- Let boil for about 15 minutes
- Take out fish and seafood, put aside
- Use a strainer to clear stock
How to prepare tomato base puree
- Peel one onion, one carrot and a few garlic cloves
- Chop everything into small pieces
- Heat the olive oil in a medium skillet on medium heat. Add onion and carrots; stir fry 2 minutes.
- Add 2 cans of peeled whole or cubed tomatoes. Mix
- Add salt, pepper and Italian herbs
- Let simmer for 15 minutes on low heat
How to cook prawns
- Wash and peel prawns
- Peel and crush 5 garlic cloves
- Heat olive oil in wok or large deep skillet on medium-high heat. Add garlic and stir 30 seconds
- Add prawns to the skillet
- Add 1/2 cup white dry wine, let evaporate
- Add salt and pepper
- Turn side of the prawn
- When prawns become pinkish, remove skillet from stove
How to prepare mussels
- Thoroughly wash mussels under running water
- Heat olive oil in wok or large deep skillet on medium-high heat.
- Add garlic
- Add the mussels
- Season with salt and pepper
- Pour 1/2 cup white dry wine, let evaporate
- Sprinkle lots of chopped parsley
- Cover with lid, let simmer on medium-high heat for 1-2 mins
- Take off lid to check if all mussels have opened
- Remove from stove
How to prepare seafood soup with tomatoes
- Transfer the fish stock to the tomato puree
- Put to boil on medium-low heat
- Add cooked white fish and cooked seafood
- Add cooked prawns
- Check for salt and pepper
- Let everything get to boiling point
- Remove from stove
- Serve with cooked mussels on top and lots of chopped parsley
How to prepare grilled baguette
- Slice baguette
- Sprinkle with a few olive oil drops and salt
- Grill for about 1 min on both sides
- Rub one garlic clove on to the crispy baguette surface