• 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.

Tomato soup with seafood is an incredibly tasty, and most importantly simple dish, for everyone, even the most experienced taster. Preparing such a dish will not be difficult, even for the youngest and novice cook.

Seafood is considered a rare and delicious product in many parts of our country. So, cooking any dish with these ingredients will doom it to success. Seafood goes especially well with tomato sauce.

But often tomato soups with seafood are not so rich, because they themselves take no more than 5 minutes to cook. During this time, the broth will not be able to cook. However, there is a simple, and most importantly effective solution to this problem. As a rule, frozen seafood is required to prepare such a dish. So, you can pour boiling water over frozen seafood, and after they have thawed, use this broth as a base for soup.

How to cook tomato soup with seafood - 15 varieties

As the ancient philosopher said, “Everything ingenious is simple.” The recipe for this soup is quite simple, but the taste cannot be described in words.

Ingredients:

• Sea cocktail - 500 g
• Tomatoes - 800 g
• Onion - 2 pcs.

Preparation:

Remove the peel from the tomatoes.

To make it easy to remove the peel from the tomatoes, just pour boiling water for 2 minutes, after making an incision with a cross on the tip of the tomato.

Grind the resulting tomato pulp in a blender. In the meantime, boil the sea cocktail. After the seafood boils, cook for no more than 3 minutes.

After that, drain the seafood in a colander and add it to the tomato paste. Put the soup on the fire and add sugar, salt, thyme, basil and bring to a boil.

This soup is very filling and very tasty. It will especially appeal to those who love seafood. You can serve this soup with crackers, sour cream, and cheese.

Ingredients:

• Fresh tomatoes - 800 g
• Shrimp - 300 g
• Mussels - 250 g
• Onion - 1 pc.
• Garlic - 3 teeth.
• Carrots - 1 pc.
• Celery - 4 pcs.
• Potatoes - 3 pcs.
• Thyme - 5 g
• Dry mint

Preparation:

Peel the onion and cut it into half rings. Transfer to a saucepan where the oil has been preheated.

Peel the carrots and grate them on a coarse grater, then add them to the onion. Chop the celery and garlic and also add to the pan.

Peel the tomatoes and mix in a blender. Place the resulting mass into a saucepan. Peel and cut the potatoes into cubes and add to the soup.

Pour broth or water over the vegetables.

The soup will be much tastier if you boil it before pouring the broth over the vegetables. This will make the soup richer.

Now you can add seafood. It is no coincidence that they are added last.

Seafood should be cooked for no more than 5 minutes, otherwise it will turn rubbery. Season the soup with pepper and salt. After boiling, cook for 5 minutes.

For those who are looking for how to diversify their diet, we can suggest adopting the recipe for this soup. It is tasty and simple, and most importantly, its ingredients can be found in any store.

Ingredients:

• Tomatoes (large) - 8 pcs.
• Shrimp - 500 g
• White fish fillet - 300 g
• Butter - 100 g
• Garlic
• Oregano
• Cream - 250 ml (33%)
• Cognac - 40 ml

Preparation:

Let's start preparing the soup with white fish. It must be cleaned of skin and bones, placed in salted water to cook for 15 minutes.

Then take out the fish and cut it into pieces.

Now let's remove the code from the tomatoes. To do this, make cuts at the base and place them in boiling water for 3 minutes.

So, the skin will peel off from the tomato much faster. Cut the tomato pulp into cubes and place them in a saucepan. Where the olive oil is already heated.

Let's peel the garlic, put it through a press and add it to the tomatoes along with oregano and salt. Simmer for 5 minutes and add vegetable broth, approximately 750 ml.

We wait 15 minutes. Now you can beat the resulting mass in a blender.

Clean the shrimp and fry in butter for 3 minutes. Then add cognac to the shrimp and simmer for 1 minute.

You can pour the resulting mixture from the blender into the shrimp. We wait until the soup boils and add heavy cream in a thin stream.

Salt, pepper and add your favorite spices. White fish can be added to the soup immediately or divided into portioned bowls.

Bon appetit.

This soup is perfect for a romantic dinner. Moreover, the soup will be much tastier if your beloved man cooks it for you. After all, it’s no secret that men cook much better.

Ingredients:

• Tomatoes - 1 pc.
• Pepper - 1 sh.
• Onion - 1 pc.
• Lemon - 1 pc.
• Egg - pcs.
• Saffron
• Seafood - 400 g

Preparation:

We clean the vegetables. Cut the onion into cubes. We clean the pepper from the stalk and seeds. Cut the pepper into cubes.

Cut the tomato into fillet cubes. Pour a small amount of oil into the frying pan. Here we will fry the vegetables.

Boil water in a saucepan. Separate the white from the yolk. Place the seafood into boiling water; as soon as the water boils again, pour in the tomato juice.

Pour the juice of half a lemon into the soup. Add saffron and Provençal herbs to the soup. Add the fried vegetables to the soup. Chop the basil finely and add it at the end.

Add the protein to the soup, stirring constantly.

An excellent recipe for those who are used to receiving praise and compliments for their prepared dishes.

Ingredients:

• Assorted seafood cocktail - 250 g
• Onion - 1 pc.
• Bell pepper - 1 pc.
• Tomatoes - 3 pcs.
• Garlic - 3 teeth.
• Tomato juice - 350 ml
• Egg - 2 pcs.
• Saffron - 10 g
• Provencal herbs - 10 g
• Basil - 5 g
• Lemon juice - 40 ml

Preparation:

First of all, you need to defrost the seafood.

To make the defrosting process go faster, you need to pour boiling water over the seafood and then rinse it well.

Pour cold water over seafood and place in a saucepan. After boiling, cook the soup for no more than 5 minutes.

Fry peeled onion and garlic in olive oil. Place the roast into the pan. Without oil, fry the tomato pulp and chopped pepper.

Fry for no more than 5 minutes, then pour in lemon juice, season with spices, herbs and add the fry to the soup.

While the soup is cooking, you need to beat two eggs and carefully add them to the soup. Now cover the soup with a lid and leave to steep for an hour.

The recipe for this soup came to us from Italian cuisine. Tasty and simple, it quickly found its admirers here in Russia.

Ingredients:

• Tomatoes in their own juice - 400 g
• Seafood - 300 g
• Capers - 10 g
• Broth - 1 l

Preparation:

Cut the tomatoes in their own juice into small cubes. Then fry it with a clove of garlic. You can choose anything you want as seafood.

In this recipe we will use scallops and shrimp. Cut the seafood into small pieces. Place the mussels in the shell into the soup.

Cut the capers into small pieces. Cut the leek into rings. Add capers and onions to the soup. Fill it with broth.

Wait for it to boil and add seafood. After adding seafood, cook the soup for no more than 3 minutes.

Serve to taste.

Tomato soup Ciopino

This recipe has many steps, it will take quite a lot of time to prepare, but it is worth it, because this soup is incredibly tasty.

Ingredients:

• Canned tomatoes in their own juice - 0.85 kg
• Onion - 2 sh.
• Garlic - 3 teeth.
• Parsley - 1 bunch.
• Fish broth - 1 l
• King prawns - 0.75 kg
• Scallops - 0.75 kg
• Crab meat - 0.15 kg
• Cod fillet - 0.75 kg
• Mussels - 0.45 kg
• Butter - 200 g
• Dry white wine - 350 ml
• Water - 1 l
• Oregano
• Basil
• Thyme

Preparation:

Place butter in a saucepan. While it is melting, we clean the garlic and onions. Fry the onion and garlic in oil until the onion becomes soft.

Place the canned tomatoes in a blender and blend until smooth. Add tomato paste to onions.

Pour wine, broth, water there. Mix all the ingredients well and bring the soup to a boil and leave to simmer over low heat for an hour.

Wash the cod fillet and seafood well. Cut the fish into small pieces and add everything to the soup. Let the soup boil again.

Then cook for another 7 minutes. Add spices and salt. Cover the soup with a lid and cook for another 5 minutes, then remove from the heat.

Great idea for a delicious and simple soup.

Ingredients:

• Shrimp - 250 g
• Tomatoes - 3 pcs.
• Lemon juice - 40 ml
• Garlic - 3 teeth.
• Eggs - 2 pcs.

Preparation:

Pour water into a saucepan and set it to boil. Pour boiling water over the shrimp. Chop the garlic and fry in oil. By this time the water had already boiled.

Throw in the shrimp, cook them for 5 minutes, then drain the water and cool the shrimp. Peel and chop the onion.

Add garlic to the frying pan. Cut the tomatoes into small cubes. Pour the fry into the broth with shrimp.

Add tomatoes to the pan and fry for 5 minutes. After which we add the tomatoes to the soup. We clean the shrimp.

Pour the tomato paste into the frying pan, add a little water and simmer for about a minute. Then pour the resulting sauce into the soup.

Squeeze lemon juice and add to soup. Add shrimp to the soup. Beat the eggs with a fork and add them into the soup in a thin stream, stirring constantly.

Do you want to please your family with a tasty and enjoyable dish? Then be sure to prepare this soup for them.

Ingredients:

• Water - 1 l
• Dry white wine - 100 ml
• Olive oil - 1 tbsp. l.
• Hard cream cheese, Gouda - 100 g
• Tomatoes in their own juice - 1l
• Onion - 1 pc.
• Carrots - 1 pc.
• Shrimp - 400 g
• Lemon - 100 g
• Sugar - 10 g
• Oregano

Preparation:

We clean and wash the vegetables. Grate the carrots on a coarse grater. Cut the onion into small pieces. Wash and clean seafood.

Heat the olive oil in a thick-bottomed pan and fry the onions, garlic and carrots in it. Simmer for 10 minutes.

Then add wine and lemon juice, oregano, simmer over low heat for 7 minutes. Then add the tomatoes and grind the whole mass into a puree.

Cover with a lid and simmer for 10 minutes over low heat. Add boiling water and spices, cover again and simmer for 20 minutes.

Clean the shrimp and sprinkle with lemon juice and place in the oven. Grate the cheese on a coarse grater.

Pour the soup into bowls, put a few shrimp and grated cheese in each bowl.

This Italian dish does not require special culinary skills or rare ingredients; on the other hand, this soup will interest every taster.

Ingredients:

• Tomatoes in their own juice - 250 g
• Onion - 1 pc.
• Vegetable broth - 500ml
• Garlic - 2 teeth.
• Lemon - 0.5 pcs.
• Greens (basil, dill)
• Spices (Italian herbs, paprika)
• Shrimp - 100 g
• Mussels -100 g
• Cuttlefish - 100 g
• Squid - 100 g
• Paste - 100 g

Preparation:

First of all, chop the onion and garlic, put them in a thick-bottomed pan and fry in a small amount of oil.

Seafood must be thawed and dried with a paper towel. We send seafood to garlic and onions. Fry for 3-4 minutes.

Then add the tomatoes in their own juice to the pan and simmer until the liquid decreases.

Then add vegetable broth, paprika, Italian herbs, juice of half a lemon, and pepper to the pan. Bring to a boil and add pasta.

Now reduce the heat and cook for another 15 minutes. You can serve soup.

Bon appetit.

You will probably remember the recipe for this soup the first time, because it is very simple. And the soup itself turns out incredibly tasty.

Ingredients:

• Tomatoes in their own juice (peeled) - 800 g
• Squid - 400 g
• Tiger shrimp - 300 g
• Thyme
• Greenery
• Potatoes - 4 pcs.

Preparation:

First of all, you need to mash the tomatoes in their own juice, either with a blender or with a masher. Peel the potatoes, eat them and put them on the fire in 700 ml of water.

When the potatoes are cooked, puree them with a blender.

We send tomato paste to the potatoes, adding thyme and oregano, you can add any spices that are suitable for seafood.

Meanwhile, boil the squid.

To prevent the squid from being rubbery, cook it for no more than a minute.

Now clean and cut into small pieces. Clean the shrimp and fry in a small amount of butter.

Then, add the shrimp and squid to the vegetable broth. Finely chop the greens and add to the soup, turn off the heat and leave under the lid to brew.

Bon appetit.

An original dish that will make every guest give you a standing ovation.

Ingredients:

• Shellfish - 100 g
• White fish - 100 g
• Squid - 100 g
• Tomato paste - 100 g
• Fish broth - 1 l
• Shrimp - 100 g
• Onion - 1 pc.
• Grated tomatoes - 300 g

Preparation:

Cut seafood into small pieces. Chop the onion and garlic and add it to the pan together with the mint to fry.

After 5 minutes, add grated tomatoes and chili pepper. Add tomato paste, broth, salt, pepper, fish. After which you can send seafood.

Now bring to a boil and serve.

The name already speaks for itself; preparing the soup consists of several stages. Moreover, preparing the soup will take a long time.

Ingredients:

• Tomatoes in their own juice - 300 g
• Onion - 1 pc.
• Tomatoes - 2 pcs.
• Salmon - 300 g
• Mussels - 150 g
• Shrimp - 150 g
• Squid - 150 g
• Celery - 2 pcs.
• Basil - 10 g

Preparation:

The salmon needs to be cut. The tail or ridge, in general, everything that remains after cutting, must be sent to the pan and the broth boiled.

Peel the onion and cut into rings until transparent. Cut the celery into small pieces. Peel the tomatoes.

In a blender, mix celery, tomatoes in their own juice and beat the tomatoes in a blender. Add thyme, basil and salt to the mixture.

Place peeled shrimp and mussels in a frying pan with butter. Cut the fish fillet into small pieces. Squid (cleaned) cut into rings.

Strain the fish broth and mix with the mixture from the blender. Mix well, add squid, fish, mussels and shrimp. Boil.

Bon appetit.

This delicious dish can be prepared both for a holiday and for an ordinary dinner table. The recipe is simple and the taste is incredible.

Ingredients:

• Seafood cocktail - 300 g
• Onion - 1 pc.
• Garlic - 3 teeth.
• Sweet pepper - 1 pc.
• Tomatoes - 1 pc.
• Tomato juice - 1.5 cups.
• Italian herbs
• Provencal herbs - 10 g
• Dried basil - 10 g
• Lemon juice - 10 g
• Eggs - 2 pcs.

Preparation:

Pour boiling water over frozen seafood for 10 minutes. Then pour 0.5 liters of seafood and place the pan over low heat.

Heat a frying pan with a tablespoon of oil, add finely chopped onion and garlic until golden brown.

Place the fry into the pan with the seafood. Peel the tomatoes and peppers and finely chop them into cubes.

Place the vegetables in the same pan where the onions were fried. Fry the vegetables over high heat for 3-4 minutes. Place the roast into the pan.

Bring the soup to a boil, add spices. Pour in tomato juice. And bring the soup to a boil again. Squeeze lemon juice into the soup and simmer for 7 minutes.

Meanwhile, beat the eggs and then add them in a thin stream to the soup.

Bon appetit.

With the advent of the multicooker, cooking time has been significantly reduced. Moreover, since all dishes are cooked in a completely sealed space, all dishes turn out more delicious.

Ingredients:

• Fish broth - 700 ml
• Seafood cocktail - 500 g
• Scallops - 300 g
• Mussels in oil - 200 g
• Marinated tomatoes in their own juice - 600 ml
• Canned capers - 1 tbsp. l.
• Onion - 1 pc.
• Garlic - 3 teeth.
• Red pepper - 1 pc.

Preparation:

Turn on the frying mode, pour oil into the bottom of the multicooker and add finely chopped onion and garlic there. Fry the vegetables until golden brown.

Chop the bell pepper and add it to the onion. Switch the slow cooker to stewing mode and leave for 3 minutes.

Now add the broth, tomatoes in their own juice and tomato juice. We wait until the broth boils and send the seafood to them.

Now we add capers and herbs to the vegetables. Mix everything well and wait until the broth boils again.

Bon appetit.

1st stage:

- 5 large tomatoes

- 1 medium red bell pepper - half a medium red onion

- 3-4 basil leaves

- 3/4 medium carrot - garlic clove

- olive oil

2nd stage:

- 1 kg of tomato pulp (I take Pomito)

- a pot of basil

- 2 tbsp. balsamic vinegar

- 8-10 drops Tabasco

- salt

- ground nutmeg

- Italian spices

- ground black pepper

- glass of white wine

- half a chili pepper

3rd stage:

- 1 kg king prawns

- 10 large mussels (calculate the amount of seafood according to your taste, these are all conventions)

- salt

- Italian spices

- olive oil

Serving:

- white bread for toast

- grana padano cheese

- balsamic vinegar (thick!)

First stage: Peel the tomatoes. To do this, we make a cross-shaped cut on their “butt”, throw them into boiling water and after 10 seconds put them in cold water. Now you can safely remove the skin. Cut the tomatoes and peppers into large slices and cubes, respectively. Finely chop the carrots, garlic, basil leaves and onions. Fry all the ingredients in olive oil.

Second phase: Place all ingredients in a large saucepan. Using a blender with a puree attachment, we turn it all into a paste. Add all the other ingredients from the second stage and beat again. Add all spices gradually, tasting each time. Do the same with Tabasco, and with chili pepper in particular. The one I came across was not so vigorous, so I added half of it. In general, you need to think about who will eat this soup. In my case, my younger brother ate it, so the soup was not too hot. Put the puree on the fire and cook for 10 minutes.

Third stage: Fry shrimp and mussels in olive oil. It is better to add Italian spices and salt to the first ones.

Well, now, the most pleasant part - serving! Cooking croutons. Cut the bread for toast into small cubes and fry in a frying pan. You can also fry whole pieces. Pour the soup into bowls, add shrimp and mussels, drizzle with balsamic vinegar, add a few croutons and sprinkle with grated cheese. Bon appetit!

Soups, where tomatoes are the main ingredient, are one of the most popular dishes. There are more than 150 different recipes for tomato soup - they can be spicy, salty, sweet and sour; served both hot and cold with all sorts of additional ingredients. Ciopino is a traditional Italian tomato soup with seafood, which fishermen used to prepare only from freshly caught fish. Let's find out the secret recipe for tomato soup with seafood.

Ingredients (for 4 servings):

• Fresh red tomatoes 4 pcs.,
• Onion 1 pc.,
• Tomatoes in their own juice 500 gr.,
• Medium carrots 1 pc.,
• Garlic 2 cloves,
• Red sweet pepper 1 pc.,
• Extra virgin olive oil 2 tbsp. spoons,
• Fresh basil,
• Salt,
• 3 black peppercorns, ground
• Nutmeg powder,
• 13 chili peppers,
• Seafood.

To submit:

• Greenery,
• Ciabatta,
• Barolo.

Cooking steps

For tomato puree soup with seafood, take shrimp, mussels and snails. They are usually sold already boiled and frozen. In this option, they should be thawed before cooking. Please note that the product should not be re-frozen. When purchasing raw chilled seafood, rinse it under strong pressure with cold water and fry it in a frying pan until half cooked. To fry, drizzle just a few drops of extra virgin olive oil into the pan.

Peel the tomatoes; to do this, they must be blanched, that is, immersed in boiling water, after removing the core and making cross-shaped cuts. Boil the tomatoes in water for no more than a minute, cool, peel and chop, the beauty of the cutting may not be any different, everything will be turned into puree in a blender.

Peel the red sweet pepper from the seeds, cut off the thick internal membranes, and cut into small pieces.
Wash the carrots, remove the skin with a vegetable peeler, and cut into small cubes.

Peel 2 medium cloves of garlic; to quickly carry out this procedure, take a knife, turn it over with the wide part and cover the garlic, press lightly, the skin will come off on its own. You can finely chop the garlic with a knife, you can grate it on a fine grater, or you can use a garlic press. Separate the onions from the skins and cut into half rings.

Pour 2 tablespoons extra virgin olive oil into a thick-walled frying pan. At a temperature not exceeding 180 degrees (it is not permissible to heat extra virgin olive oil above 180 degrees), fry the prepared vegetables for 7 minutes, remembering to stir everything periodically. Remove the pan from the heat, cool, and transfer the roast to a bowl.

Remove the skins and cores from the tomatoes in their own juice and add them to the bowl with the vegetables. Tomatoes in their own juice cannot be replaced with salted or pickled tomatoes. If you don't find them, just increase the amount of fresh tomatoes by 500 grams.

Tomatoes and basil go well together. Add four leaves of fresh basil to the blender, salt, ground black pepper (it’s better to grind the peas yourself, this way all its taste will be preserved), nutmeg, be careful here, nutmeg powder has a hot-spicy taste, you should add it carefully, literally a pinch.

If desired, add a third of the chili pepper, but remember, this product increases the spiciness of the dish significantly. When you add chili peppers, you get a pretty spicy tomato and seafood soup. Use a blender to puree all the ingredients of the future tomato seafood soup.

Pour the resulting mixture into an enamel saucepan, add one liter of broth (you can add water), wait until it boils, reduce the heat to low, and add wine. To prepare tomato soup with seafood as in the photo, dry white wine was used. Stirring slowly, continue to simmer the soup over low heat for 10 minutes.

Add Italy to the soup, it's time to throw in the seafood. Bring to a boil and turn off. The tomato soup with seafood, the recipe for which you learned today, is ready.

One of the best variations of this soup is Creamy Tomato Soup with Seafood. Add a glass of 20 percent cream after the alcohol vapors from the wine have boiled away. Cream will make the soup incredibly tender.

Tomato seafood soup should be served garnished with herbs. The taste of the dish will be perfectly complemented by fresh crispy ciabatta and Barolo, one of the best Italian wines.

Make Italian soup at home. Bon appetit!

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:

1. Before frying the onions in olive oil, heat a mixture of Italian herbs in it.
2. Never overcook seafood, otherwise it will become rubbery.
3. 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 fly.

Attention, TODAY only!