This seafood soup is made from scratch, so you will get all that amazing seafood flavour you love so much. Whether you are using lobster, crab, prawns or a mixture, the flavour is amazing.
The better the seafood broth you use, the better this recipe is going to taste. Whenever you are basing a whole recipe on a broth you need to make sure you use something of quality. It is so important.
There are quite a few different ingredients in this recipe but use them all and you will be so glad you did. The most important ingredients are the seafood and whatever you use to make the broth. Whenever you eat seafood save the shells and freeze them. Each time you have more, then add the shells to the mixture, and before too long you will have enough bits and pieces to make a seafood soup or seafood stock.
250-500ml (1/2 - 1 pint) boiled shell stock
400g (14 oz) canned, fire-roasted, diced tomatoes
Seafood (shrimp, crab, lobster or whatever you have)
2 teaspoons tomato paste
1 diced, roasted red pepper
4 teaspoons diced green chili pepper
2 minced garlic cloves
1 chopped onion
1.5 teaspoons black pepper
1 teaspoon ancho chili pepper
850ml (1 3/4 pints) seafood stock
1 tablespoon fresh coriander (cilantro)
1 teaspoon thyme
235ml (1/2 pint) red wine
Half a teaspoon cayenne pepper
1 bay leaf
Salt, to taste
Extra-virgin olive oil, as needed
If you have some seafood in the shell, discard the shells then cook them on a soft boil for 15 minutes.
These shells will make great stock to add to the soup.
Saute the onion in oil until tender and beginning to brown.
Add the jalapeno and garlic for 2 minutes to soften.
Add the tomatoes and seasonings, and then stir. Then add the wine.
Add the stocks, tomato paste and bay leaf. Simmer for 10 minutes, adjusting the seasonings if need be.
Add the seafood, adding the most dense items first.
Cook for a minute or two and then add the smallest sizes last until everything is cooked through.
Serve the soup with crusty bread, savouring the wonderfully fresh flavours.
This seafood soup recipe is really easy to make and if you appreciate the flavour of delicious fresh seafood you are going to love this. It is up to you which kind of seafood you use but lobster, shrimp and crab are all good. When you cook the seafood bear in mind that everything has a different cooking time. A small shrimp will cook in 2 minutes, for example, while quarter of a whole crab is going to take longer. This seafood soup makes an aromatic, delicate and delicious starter recipe.
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