How to make Seafood Soup
- cook TIME 25 mins
- prep TIME 10 mins
- total TIME 35 mins
Ingredients (23)
- 14 oz shrimp peeled and deveined from 28 oz raw shrimp
- 10 oz skinless boneless salmon sliced into large cubes
- 8 oz mussel
- 8 oz tomatoes sliced into wedges
- 4 oz fennel sliced
- 4 oz celery diagonally sliced
- 4 oz onion diced
- 2 tbsp garlic minced
- 2 tbsp dill
- 2 tbsp cilantro
- 1 bay leaf
- 2 tbsp heavy cream
- 2 cups water
- 1 tbsp lemon juice
- 1 tbsp tomato paste
- 1.5 fl oz white wine
- 1 tbsp all-purpose flour
- 2 tbsp olive oil
- 3 1/2 tbsp unsalted butter divided
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 oz French baguette
INSTRUCTIONS
Sweat the aromatics: On a medium pot over medium heat, add 2 tbsp olive oil, 1/2 tbsp unsalted butter, 2 tbsp minced garlic, and 4 oz onions. Stir constantly for 2 minutes or until the onions are slightly translucent.
Cook the tomatoes: Add 8 oz tomatoes and stir for 1 minute.
Continue to add 1/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, 1 tbsp lemon juice, and 1 tbsp tomato paste to the pot. Stir to combine.
Add a thickening agent: Add 1 tbsp all-purpose flour along with 4 oz celery, 4 oz fennel, and 1 bay leaf. Mix well to distribute the flour evenly.
Cook the shellfish: Add 14 oz shrimp, 8 oz mussels, and 1.5 fl oz white wine. Stir briefly for 1 minute or until the alcohol evaporates.
Simmer the soup: Add 2 cups water to the pot and bring it to a boil over high heat. Once boiling, reduce the heat to low and simmer for 10 minutes.
While you wait, preheat the air fryer to 375°F. Spread the remaining 3 tbsp unsalted butter on 2 oz French baguette.
Put the bread in the air fryer and toast for 4 minutes. Remove and set aside.
Cook the salmon: Add 10 oz salmon to the soup and continue to simmer for 3 minutes. Then, add 2 tbsp heavy cream.
After that, turn off the heat and sprinkle 2 tbsp dill and 2 tbsp cilantro over the soup.
Garnish and serve: Transfer the soup to a serving bowl and serve immediately with the toasted bread.