Sea cocktail soup with potatoes. How to make healthy seafood soup

Hot, aromatic, incredibly tasty seafood soup is a hearty and very healthy lunch option for the whole family. Shrimp, scallops, squid, octopus, crabs and oysters are low in calories and high in protein, rich in iodine, calcium, and iron. They have a delicate and refined taste, which is important to highlight with the right ingredients. First courses with seafood will be an excellent alternative to regular soups with vegetable or meat broth and will make your diet balanced and varied. The main thing is to choose a good, proven recipe.

How to make seafood soup

In order to make a truly delicious soup from assorted healthy seafood, you need to remember a few important rules. The aromatic soup can be prepared with either broth or water. Shrimp, scallops, octopus and other seafood lose vitamins, become “rubbery” and tasteless if overcooked, so heat treatment takes literally a few minutes. If the first course contains additional ingredients, such as rice, beans, potatoes, cauliflower or pumpkin, they should be boiled or fried beforehand.

Seafood soup recipe

There are many ways to prepare hearty first courses with a sea cocktail. Seafood is combined with aromatic tomatoes, bacon, heavy cream, mushrooms, processed cheese and hard cheese, dumplings, and sea fish. Additional ingredients are cut into portions, fried or boiled in broth until tender, then blended in a blender until smooth and creamy or left whole. It all depends on the complexity of the recipe, taste preferences and available products.

Creamy

Time: 40 min.
Number of servings: 5 persons.
Calorie content of the dish: 89 kcal per 100 g.
Purpose: for lunch.
Cuisine: Mediterranean.
Difficulty: medium.

Delicate creamy seafood soup is one of the most delicious, popular and refined dishes of classic Mediterranean cuisine. Cod can be replaced with any other sea fish, for example, flounder, salmon, halibut, golden salmon, trout, salmon. This fish contains virtually no carbohydrates and goes perfectly with juicy squid, mussels, and octopus. If desired, you can use rich fish broth instead of water, which will make the soup even more flavorful. The cream should be full fat (at least 33-35%), it gives a velvety texture and thickness.

Ingredients:

seafood – 500 g;
cream – 200 ml;
egg yolk – 1 pc.;
dry white wine – 250 ml;
water – 500 ml;
cod – 200 g.

Cooking method:

Wash the cod and cut into pieces.
Add cleaned, thoroughly washed seafood.
Add water and boil.
Pour in the wine.
Cook for 15 minutes without covering with a lid.
Use a slotted spoon to catch pieces of cod and assorted seafood.
Strain the broth.
Combine cream and raw egg yolk in a blender, beat until smooth.
Gradually add the strained broth.
Place the mixture in a saucepan, add pieces of cod and seafood.
Heat through without bringing the soup to a boil.

How to make frozen seafood soup

Time: 45 min.
Number of servings: 2 persons.
Calorie content of the dish: 87 kcal per 100 g.
Purpose: for lunch.
Cuisine: European.
Difficulty: medium.

Proper preparation of frozen seafood is one of the main conditions for preparing delicious soup. Squid, shrimp, mussels, scallops and other components of a sea cocktail cannot simply be poured into cold water, otherwise they will give up almost all the beneficial substances to the liquid. A win-win option is to subject the assorted seafood to shock heat treatment. To do this, the ingredients are immersed in a saucepan, filled with clean cold water, brought to a boil and abundant foam appears, after which they are immediately washed under running water.

Ingredients:

frozen seafood – 300 g;
onion – 1 pc.;
carrots – 1 pc.;
water – 250 ml;
flour – 2 tbsp. l.;
celery root – 50 g;
green peas – 100 g;
milk – 500 ml;
butter – 50 g.

Cooking method:

Place seafood in a waterproof bag and immerse in cold water until completely thawed.
Chop the onion.
Fry in oil until golden brown.
Add peas, diced carrots and peeled celery root to the pan.
Fry for 10 minutes.
Pour in half a portion of water. Simmer until the vegetables are almost ready.
Add seafood.
After 2 minutes, pour in hot milk and boil.
Pour in the remaining half portion of water mixed with flour. Mix.
Boil, cook for 3 minutes.

Spicy

Time: 35 min.
Number of servings: 4 persons.
Calorie content of the dish: 36 kcal per 100 g.
Purpose: for lunch.
Cuisine: European.
Difficulty: medium.

The taste of spicy seafood soup will be rich, interesting and truly royal if you add 300 grams of mussels, shrimp and squid to the broth, which must be peeled. The natural flavors of the seafood cocktail can be “sealed” by pre-frying each ingredient in a frying pan for a couple of minutes. In this case, the time of their subsequent heat treatment should be reduced. The soup will be even more piquant and spicier if you add apple cider vinegar, Japanese soy sauce, and a few more herbs and spices, for example, cardamom, anise, cumin.

Ingredients:

seafood – 900 g;
fish broth – 1.5 l;
chili pepper – 0.5 pcs.;
paprika – 1 tsp;
garlic – 1 tooth;
tomatoes – 3 pcs.;
vegetable oil – 1.5 tbsp. l.;
lemon juice – 4 tbsp. l.;
onion – 1 pc.;
bell pepper – 2 pcs.;
cilantro - to taste.

Cooking method:

Bulgarian pepper, cut onion into cubes.
Grate the garlic.
Finely chop the chili pepper.
Heat oil in a large saucepan and add prepared ingredients.
Fry for 5-8 minutes.
Pour in fish broth.
Add paprika, lemon juice.
Boil, cook for 10 minutes.
Add cilantro, peeled and chopped tomatoes, seafood.
Cook for 5 minutes.

Miso soup

Time: 45 min.
Number of servings: 2 persons.
Calorie content of the dish: 93 kcal per 100 g.
Purpose: for lunch.
Cuisine: Japanese.
Difficulty: medium.

Misoshiru with juicy shrimp is a famous first course of Japanese cuisine, the ingredients of which can be changed depending on the season, mood and taste preferences. It is traditionally served in round or square lacquered bowls that are easy to hold to your lips to sip the rich, salty broth over the edge. The dashi broth will be even more flavorful if you replace the carrots with a handful of dried smoked tuna flakes (katsuobushi) or sardines (irikodashi). It is not recommended to reheat dishes with miso paste, so you should not cook miso soup for future use.

Ingredients:

shrimp – 300 g;
miso paste – 4 tbsp. l.;
nori – 3 pcs.;
tofu cheese – 700 g;
eggs – 2 pcs.;
water – 2.5 l;
carrots – 1 pc.

Cooking method:

Remove shells and heads from shrimp.
Cut the peeled carrots into large cubes.
Combine carrots, 1 sheet of nori, broken into several pieces by hand, and shrimp heads and shells in a saucepan.
Pour water, cook for 20 minutes.
Strain the broth using a sieve or cheesecloth.
Mix about 150 ml of broth with miso paste, it should completely dissolve.
Combine clean strained broth, a mixture of broth with miso paste, shrimp, tofu cut into large cubes, 2 sheets of nori, broken by hand, in a saucepan.
Cook over medium heat for 2 minutes, stirring.
Beat in the eggs one at a time, keeping the yolks intact.
Cook the soup for another 4 minutes.

Tomato

Time: 35 min.
Number of servings: 4 persons.
Calorie content of the dish: 53 kcal per 100 g.
Purpose: for lunch.
Cuisine: Italian.
Difficulty: medium.

Thick, rich soup with pasta, aromatic tomatoes in their own juice and seafood has an appetizing amber color. It will acquire a unique Italian “character” if you use traditional Mediterranean seasonings - oregano, marjoram, rosemary, thyme. You can choose any pasta, but conchiglie shells, thin strips of tagliatelle, farfalle butterflies, spiral-shaped fusilli and anelli rings will look especially impressive in a hearty first course. Each serving can be decorated not only with greens, but also with king prawns, cooked separately on the grill.

Ingredients:

seafood – 400 g;
tomatoes (fresh or in their own juice) – 250 g;
vegetable broth – 400 ml;
onion – 1 pc.;
garlic – 2 teeth;
lemon juice – 2 tbsp. l.;
olive oil – 2 tbsp. l.;
basil - to taste.

Cooking method:

Cut the onion into cubes, chop the garlic.
Sauté in oil in a thick-walled pan.
Add washed, cleaned seafood.
Fry over high heat for 4 minutes.
Add tomatoes. Simmer until the liquid is reduced by half (for tomatoes in their own juice).
Pour in vegetable broth.
Add lemon juice. Boil.
Add pasta, cook for 15 minutes over low heat.
Sprinkle the soup with fresh basil.

With cheese

Time: 50 min.
Number of servings: 4 persons.
Calorie content of the dish: 57 kcal per 100 g.
Purpose: for lunch.
Cuisine: European.
Difficulty: medium.

Golden cheese soup with large shrimp and potatoes has an amazing creamy taste and a pleasant thick texture. It is advisable to choose processed cheese without additives, but you can safely experiment with a set of spices and herbs. For piquancy and aroma, it is good to add paprika, bay leaf, a little nutmeg or crushed chili pepper, seeded. The finished soup is served with croutons or fresh bread in portioned bowls. Sprinkle each serving with grated Parmesan.

Ingredients:

shrimp – 400 g;
processed cheese – 400 g;
water – 2 l;
potatoes – 400 g;
carrots – 3 pcs.;
vegetable oil – 3 tbsp. l.;
dried dill – 1 tsp.

Cooking method:

Cut the carrots into strips or grate them.
Fry in oil until soft.
Boil water.
Add melted cheese to a saucepan with water and melt.
Add diced potatoes.
When the potatoes are almost ready, add carrots and peeled shrimp. Mix.
After boiling, add dried dill.
Before serving the soup, you need to let it cool and brew under a closed lid.

Fish soup with seafood

Time: 35 min.
Number of servings: 4 persons.
Calorie content of the dish: 34 kcal per 100 g.
Purpose: for lunch.
Cuisine: European.
Difficulty: medium.

The seafood soup will be especially tasty if you cook it with white sea fish - perch, flounder, cod, pollock, halibut, red snapper, pollock, haddock. This dietary and very healthy first course is served in portions or in a beautiful communal tureen with croutons or fresh white bread. If necessary, white rice can be replaced with boiled potatoes, cut into medium-sized cubes, or a ready-made mixture of any frozen vegetables. The taste of the original soup will become richer and more concentrated if you use rich fish broth instead of water.

Ingredients:

sea cocktail – 500 g;
white fish fillet – 300 g;
rice – 100 g;
onion – 1 pc.;
water – 2.5 l;
garlic – 4 teeth;
Sunflower oil – 2 tbsp. l.

Cooking method:

Boil rice (white or wild) until tender.
Cut the fillet into medium-sized pieces, and the onion into cubes.
Fry in oil in a thick-walled pan.
Pour in water and boil.
Add seafood cocktail to the pan with fish and onions and cook for 3 minutes.
Add rice. Remove from heat after 3 minutes.
Add grated garlic, cover with a lid.

With mushrooms

Time: 40 min.
Number of servings: 4 persons.
Calorie content of the dish: 86 kcal per 100 g.
Purpose: for lunch.
Cuisine: European.
Difficulty: medium.

A nutritious soup with mussels, shrimp and champignons has a pleasant, slightly spicy creamy taste and a subtle aroma of garlic that instantly awakens the appetite. Instead of champignons, you can use other fresh or canned mushrooms, for example, shiitake, chanterelles, boletus, porcini mushrooms, which go well with assorted seafood. The taste of mushrooms will be helped by spices - allspice, thyme, bay leaf, but you should not add a lot of seasonings. If desired, sharp onions can be replaced with more tender leeks, and healthy asparagus or celery can be added to the broth.

Ingredients:

mussels – 200 g;
shrimp – 200 g;
champignons – 300 g;
cream – 400 ml;
dry white wine – 200 ml;
onions – 2 pcs.;
butter – 50 g;
chicken broth – 1.4 l;
garlic - 2 teeth.

Cooking method:

Cut the champignons into slices.
Grate the garlic, chop the onion. Fry in oil until translucent in a thick-walled pan.
Add mushrooms to the pan and simmer for 8 minutes.
Add wine. Simmer for another 8 minutes without covering.
Pour in chicken broth and boil.
Add mussels and shrimp after 5 minutes.
After 3 minutes, gradually add cream.
Stir and boil again.

Lagman

Time: 30 min.
Number of servings: 4 persons.
Calorie content of the dish: 62 kcal per 100 g.
Purpose: for lunch.
Cuisine: Central Asian.
Difficulty: medium.

The original lagman in fish broth, cooked with healthy seafood is a bold modern fusion, combining notes of Uzbek and European cuisines. The classic version of a rich dish is prepared in a large, thick-walled cauldron, which allows all ingredients to heat evenly and exchange flavors. Egg noodles made from durum wheat should be of high quality, long, and not too thin. The finished soup is served hot in portioned ceramic bowls that retain heat for a long time, and optionally garnished with finely chopped parsley, dill or cilantro.

Ingredients:

seafood – 500 g;
noodles – 300 g;
tomatoes – 2 pcs.;
fish broth – 1.5 l;
bell pepper – 2 pcs.;
onion – 1 pc.;
vegetable oil – 2 tbsp. l.;
garlic - 2 teeth.

Cooking method:

Tomatoes, bell peppers, onions cut into cubes.
Fry in oil for 5 minutes.
Pour in warm fish broth.
Add seafood.
Boil. Reduce heat, cook until done.
Separately, boil the noodles until done. Drain in a colander.
Divide the noodles among deep plates.
Pour in the seafood broth.
Sprinkle the soup with grated garlic.

Thai

Time: 45 min.
Number of servings: 5 persons.
Calorie content of the dish: 63 kcal per 100 g.
Purpose: for lunch.
Cuisine: Thai.
Difficulty: medium.

A savory first course with green curry paste, oyster sauce and seafood, one of the many variations of tom yum soup, which is popular in Thailand, Malaysia, Indonesia and Singapore. Low-calorie, amazingly aromatic Thai dish has a unique exotic taste, thanks to the unique combination of fish broth and coconut milk. If desired, lime wedges or large shrimp, pre-fried in oil with hot spices and a crushed clove of garlic, can be used as a decoration and additional ingredient.

Ingredients:

seafood – 700 g;
squid – 300 g;
lemongrass – 3 pcs.;
oyster sauce – 4 tbsp. l.;
green curry paste – 1 tbsp. l.;
fish broth – 800 ml;
coconut milk – 800 ml;
lime leaves – 3 pcs.;
ginger root – 50 g;
cilantro – 50 g.

Cooking method:

Add ginger, lime leaves, cilantro stems and lemongrass, cut into pieces up to 3 cm long, to the broth.
Boil, reduce heat. Simmer for 20 minutes.
Pour in coconut milk and Asian oyster sauce.
Boil again and simmer for 10 minutes.
Add curry and seafood.
After 3 minutes, remove the Thai soup from the heat.
Sprinkle with finely chopped cilantro leaves.
Separately, grill the squid.
Place a portion of squid in each bowl of soup when serving.

Video

Few people are ready to honestly say that they hate seafood. Almost everyone loves them. True, seafood in its natural form is most accessible to those who live in close proximity to the place where they are mined. Residents of remote areas can only buy this delicacy in the form of frozen semi-finished products. But there's nothing wrong with that.

Prepared in compliance with the rules of the technological process, sea cocktails are in no way inferior in quality to the “live” product. And you can make anything from such seafood - soup, an excellent appetizer, and a very tasty second course.

Today we will talk about such a dish as sea cocktail soup. We'll give you some great recipes, and also tell you how to cook it in a newfangled miracle saucepan - a multicooker. So let's begin. But first, a short educational course on the topic: “What is sea cocktail soup.”

Culinary secrets

There are many recipes for preparing the first course of sea cocktail. Each housewife already has her own, tested one, and sometimes based on it she experiments, removes or adds various ingredients, and in the end creates a completely different dish. However, there are several basic rules that must be taken into account if you decide to make seafood cocktail soup.

The more main ingredients a dish contains, the tastier and more aromatic it turns out.
Like any other first course, this soup is prepared using broth. What it will be like depends on the recipe.
A seafood cocktail usually includes the following seafood: oysters, fish, shrimp, mussels, squid. You need to know this if the housewife decides not to buy a ready-made cocktail in a bag, but to make it herself.
Sea cocktail soup can also be prepared with a milk or tomato base. It all depends on the chosen recipe. In addition, sometimes cheese, pasta and even seaweed can be added to it as additional ingredients.

Now let's move on to our recipes. Ready?

Let's agree right away that each of our recipes involves the use of a ready-made frozen semi-finished product as the main ingredient - a sea cocktail. So we buy it, and at the same time we stock up:

Ingredients

a cube of chicken broth;
cream 20% fat (200 g);
dry white wine (you will need 250 ml);
champignons (150 g);
butter (50 g);
celery.

How will we cook?

Defrost the seafood cocktail and boil it as directed on the package.
Melt the butter in a saucepan, fry the champignons and our cocktail in it. This will take about five minutes.
And then pour in wine, cubed chicken broth (250 ml), when it boils, add celery and salt.
Cook over low heat for twenty minutes. Let the dish cool, get rid of the celery, and put the rest of the pan into a blender. After this, add cream. Ready!

Soup with seafood and cream

To prepare this exotic dish, we “arm ourselves” with the following products:

Ingredients

allspice – 2 g;
chili pepper – 1 pc.;
garlic – 4 cloves;
soy sauce – 50 ml;
lime – 1 pc.;
long grain rice - 100 g;
parsley – 1 bunch;
tomato – 1 pc.;
salt (as much as you need).

Cooking process

Chop the garlic very finely with a knife, place it in a pan with water (one liter will be enough), add salt. After the contents boil, throw in the rice and cook it for no more than five minutes.
Add the previously defrosted seafood cocktail, after three minutes pour in the lime juice and throw in the chili pepper, cut into thin strips. Season with pepper and add diced tomato. Cook for another three minutes. Before serving, sprinkle with parsley.

Sea cocktail in a slow cooker

And, of course, one cannot ignore the multicooker that has become so popular today. Therefore, in conclusion, a few words about how you can prepare such a soup in it. I must say that absolutely all recipes for sea cocktail soup are suitable for the miracle pan. That is, simply put, there are practically no specific ones specifically for a multicooker. Everything that is offered on culinary forums and is interpreted as a recipe for cooking in a slow cooker is based on a traditional recipe. So don’t rack your brain too much!

Today, a variety of seafood products and dishes made from them are not considered exotic. You can buy a frozen sea cocktail in both summer and winter. Dishes in which it can be used are easy to prepare and low in calories. Therefore, more and more housewives are using it to diversify the family diet.

Sea cocktail - what to look for when choosing?

Typically, assorted seafood includes:

Squid;
Shrimps;
Rapana;
Mussels;
Octopuses.

Sometimes it contains lobsters, scallops and cuttlefish.

Seafood producers and sellers do not always comply with the conditions for freezing and storing products. Therefore, when purchasing, carefully consider the contents of the package. A large amount of ice is a consequence of the fact that the product has been thawed and re-frozen. It is impossible to be sure of the quality of such assorted seafood.

When opening the package at home, pay attention to the smell and color of the seafood. If it raises any doubts, refrain from using such a cocktail for food. Food poisoning is an unpleasant thing, it is not worth the risk, especially if the finished dish will be eaten not only by adults, but also by children.

Once you are convinced of the quality of the cocktail, there is only one thing left to do - prepare a tasty and nutritious dish. Salads and main courses are prepared from assorted seafood, but soups deserve special attention.

Sea cocktail soups: popular recipes

Hot and sour soup (variation of Tom Yum soup)

Ingredients	Quantity
Long grain rice -	100 g
Tomato -	1 PC.
Chili pepper -	1 PC.
Seafood Cocktail -	300-350 g
Lemon or lime -	1 PC.
Allspice -	2 g
Garlic -	4 cloves
Parsley -	1 PC.
Soy sauce -	50 ml
Water -	1 l
Salt -	4 g
Cooking time: 40 minutes	Calorie content per 100 grams: 126 Kcal

This soup will appeal to those who like it spicy. The highlight of the dish is that the spiciness of the chili pepper is complemented by the acidity of the lemon. The result is an unusual and interesting taste.

Cooking method:

Pour 1 liter of water into a saucepan. Put on fire;

Pour boiling water over the seafood platter, drain after 5 minutes;

Finely chop the garlic, throw it into water, add salt;

Rinse the rice. When the water boils, place the rice in the pan. Cook rice for 5-6 minutes;

Place the cocktail in the pan. Cook it for 2-3 minutes;

Squeeze juice from lemon (lime). Cut the chili pepper into strips. Add lemon juice and chili pepper to rice and seafood;

Pour soy sauce into pan and add sweet peas;

Cut the tomato into small cubes. Place it in a saucepan and stir. Cook for 3-5 minutes;

The slightly cooled soup is placed in deep bowls and decorated with parsley.

Sea cocktail tomato soup

This tomato soup is quick and easy to prepare. It is distinguished not only by its bright taste, but also by its benefits and nutritional value. This soup is perfect for all seafood lovers.

Ingredients:

Tomato juice – 350 ml;
Sea cocktail – 300 gr.;
Tomato – 1 pc.;
Eggs – 2 pcs. chicken or 4 quail;
Small onion – 1 pc.;
Sweet pepper – 1 pc.;
Lemon juice – 1 tbsp;
Vegetable oil (for frying);
Garlic cloves – 3 pcs.;
Turmeric;
Basil;
Provencal spices – 1 tsp;
Water – 500 ml.

Calorie content: 200 kcal.

Cooking method:

1. Pour boiling water over the seafood platter;

After 5 minutes, drain the cocktail through a colander and throw it into the pan. Pour water over the seafood and place the pan on the stove;
Chop the garlic, finely chop the onion. Fry them in a frying pan;
Cut bell pepper and tomato into cubes. Add them to the garlic and onions. Fry for 2-3 minutes;
Place the resulting frying into a saucepan with a cocktail. Wait until it boils;
Pour tomato juice into the pan, add spices (herbs de Provence, turmeric and basil), bring to a boil;
Squeeze the juice of one lemon and place half in a saucepan. Boil over low heat for 5-7 minutes;
Lightly beat the eggs in a bowl. It is enough for the white and yolk to simply mix;
Pour the eggs into the soup in a thin stream, making sure to stir while doing so. Cook for 1 minute;
Remove the resulting soup from the heat. Let it brew for 5 minutes;
Pour into plates, sprinkle with lemon juice, sprinkle with pepper.

Creamy seafood cocktail soup with mushrooms

Creamy soups are famous for their delicate texture and mild taste. Seafood soup is no exception. Assorted seafood, mushrooms and cream create a refined and pleasant taste; moreover, this light and satisfying dish is quite quick and easy to prepare.

Ingredients:

Champignons - 300 gr.;
Broth (chicken, fish, vegetable) - 2 l.;
Sea cocktail – 500 gr.;
Cream (10-35%) – 200-250 ml;
Onion – 2 pcs.;
White wine – 150 ml (optional);
Garlic – 1 clove;
Green dill - several sprigs;
Salt;
Butter - 1 tbsp;
Vegetable oil.

Cooking time: 30 minutes.

Calorie content: 140 kcal.

Cooking method:

Finely chop the onion, chop the garlic;
Cut the mushrooms into slices;
Pour boiling water over the assorted seafood, drain through a colander after 5 minutes;
Heat oil (vegetable and butter) in a saucepan. Add onion, pepper, and a little salt. Fry it until soft;
Add garlic. Fry it for 1 minute;
Place the champignons in the pan. Simmer for 5 minutes, stirring occasionally;
Pour in the wine. Simmer the mushrooms with wine without a lid for 5 minutes so that the alcohol evaporates (if the soup is intended for children, this step can be omitted);
Add broth to the pan, salt it. Boil for 5 minutes;
Place the assorted seafood in a saucepan, cook the soup for 5 minutes after boiling;
Pour in the cream. Bring creamy soup to a boil. You cannot boil; you must immediately turn off the fire;
Let the creamy soup sit for 15 minutes;
Serve sprinkled with dill.

Seafood soup “Sea Cocktail”

Seafood has long been the basis of the Mediterranean diet. Seafood soups are the most popular dish because they are easy to prepare, filling and tasty.

One of these interesting soups is Sea Cocktail soup.

Ingredients:

Cooking time: 45 minutes.

Calorie content: 180 kcal.

Cooking method:

The celery root should be peeled and chopped;
Grind the onion and pepper;
Pour boiling water over seafood, drain through a colander after 5 minutes;
Pour a little vegetable oil into a saucepan set on fire. Chopped onions should be fried until soft;
Add celery and pepper. Fry for 5 minutes;
Chop the tomatoes and add them to the pan. Fry for 2 minutes;
Pour the mixture with water. Wait until it boils;
Cut the potatoes into cubes. Place it in the pan. Cook for 15 minutes;
Add assorted seafood and spices to the vegetable mixture. Add salt. Cook for 5 minutes;
Remove the soup from the heat. Let it sit for 10-15 minutes;
Serve the dish garnished with herbs and a slice of lemon.

You can use a varied set of vegetables for assorted seafood soups. It all depends on the preferences and tastes of those who will eat the soup. You can experiment with the cocktail, add new ingredients, replace or exclude old ones, and even come up with your own recipes.

Read how to cook. This dessert has an interesting taste and freshness, which is inherent only in citrus fruits.

A simple recipe for smoked sausage and cabbage salad. Take this one to your treasury for every day.

Turkey breast baked in the oven is the most tender, dietary meat. Which is according to our recipes.

Seafood is rich in microelements, essential amino acids and vitamins. Their nutritional value is comparable to meat, but they are digested much faster and easier. Therefore, it is important to use seafood in your diet, making your meals varied and healthy.

Sea cocktail is one of the easiest seafood to use. However, when using it in cooking, it is important to know some subtleties and nuances.

There is no need to defrost the seafood cocktail. You just need to pour boiling water over it for 5 minutes, and then drain through a colander. If the frozen seafood platter will not be used in preparing the soup, it can be immediately thrown into boiling water;
If the cocktail is still defrosted, you should not store it outside the refrigerator. Seafood spoils quickly;
Boil the seafood cocktail for 5-7 minutes. Therefore, when preparing soups, it should be added when the remaining ingredients are almost ready;
If you don’t even have time to bother with soups, just boil the seafood, add salt, add the available spices, sprinkle with lemon juice and start eating.

Dishes in which you can use a seafood cocktail are very diverse. You can experiment with it, add it to salads, first courses, and complement side dishes. It is enough to have a couple of packages of frozen assorted meats in the freezer so that, if necessary, you can quickly cook yourself a tasty and nutritious soup.

Bon appetit!

No lunch meal is complete without first courses. If you are bored with cabbage soup, borscht, fish soup, vegetable soups, broths, try to diversify your diet. Seafood soup will win the hearts and stomachs of your household. The recipe for “Sea Cocktail” is very simple and does not require fantastic culinary skills and knowledge from you.

The simplest option

In the culinary community, there are many recipes for making seafood soups. If you do not understand the quality and freshness of the products that the sea gave us, it is better to take ready-made sets. As a rule, such sets contain the following marine inhabitants:

shrimps;
rapana;
squid;
mussels;
scallops;
cuttlefish, etc.

On a note! Pay attention to the smell and color of seafood. If there is a thick layer of ice on them, it means that the assortment has been frozen several times. And this indicates low-quality or expired products.

First, let's prepare the most delicate sea cocktail soup with cream. This fermented milk product can be safely replaced with whole milk.

Compound:

4 things. squid fillet;
6-7 pcs. shrimp;
0.6 kg bream fillet;
a sprig of cilantro;
2 pcs. hot capsicums;
1 garlic clove;
150 g lemon;
0.4 l cow's milk;
salt and allspice to taste.

Preparation:

Let's fantasize about culinary themes

Here is another option for an unusual lunch - tomato soup with seafood. You can take a ready-made semi-finished set of “Assorted Seafood” or take the necessary ingredients separately, for example, mussels or shrimp.

Compound:

0.25 kg frozen mussels;
2 pcs. bouillon cubes;
5 g dried thyme;
2 tbsp. l. breadcrumbs;
0.9 liters of canned tomatoes in their own juice;
1-2 pcs. garlic cloves;
1 onion;
10 g salt;
allspice to taste;
parsley - to taste.

Preparation:

Fans of unusual dishes will appreciate the taste of this original soup. The first dish will have a spicy and sweet and sour taste. Soy sauce combined with lemon juice will give a special aroma and unique taste. This soup can be called nutritious due to the addition of rice cereal.

Compound:

100 g rice cereal;
350 g sea cocktail;
1-2 pcs. fresh tomatoes;
1 chili pepper;
1 lemon;
4-5 pcs. garlic cloves;
salt and allspice to taste;
a bunch of parsley;
50 ml soy sauce;
1 liter of filtered water.

Preparation:

Boil water separately.
Place the seafood cocktail in a deep bowl and pour boiling water over it.
After five minutes, salt the water and place the seafood in a colander.
Pour 1 liter of filtered water into a saucepan and place on the stove.
Peel the garlic cloves and finely chop them with a knife.
Add garlic mass and salt to taste to boiling water.
Rinse the rice grains with running water.
Place the washed rice in boiling water and boil for 5-7 minutes.
Next add the sea cocktail.
Cook it for about three minutes.
Squeeze the juice from the lemon.
Grind the chili pepper.
Place the chopped hot pepper and freshly squeezed lemon juice into the pan.
After a couple of minutes, add soy sauce and allspice.
Mix everything well.
Pour boiling water over the tomatoes and leave for a couple of minutes.
Carefully remove the skin from them and cut into cubes.
Place the tomatoes in the soup.
After a couple of minutes, remove the soup from the stove.
At the end, add finely chopped parsley.

Creamy seafood soup

This soup can easily be called a delicacy. This is an amazing combination of the taste of seafood, mushrooms and cream. You will love this dish, you just have to try it.

Compound:

0.3 kg of fresh champignons;
2 liters of broth;
0.5 kg of sea cocktail;
2 onions;
150 ml white wine;
0.25 liters of cream with any percentage of fat content;
1-2 pcs. garlic cloves;
1 tbsp. l. refined sunflower oil;
1 tbsp. l. soft butter;
a bunch of fresh dill, salt to taste.

Preparation:

Let's start by preparing the vegetables.
Peel the onion heads and garlic cloves and finely chop them with a knife.
Wash fresh champignons and cut into slices.
As in the previous recipe, scald the sea cocktail with boiling water and leave for a few minutes.
Then drain the water.
Place soft butter in a saucepan and melt it.
Add refined sunflower oil and add chopped onion.
Salt to taste and sauté until softened.
Add finely chopped garlic and sauté for just one minute.
Place the chopped champignons in a saucepan and stir.
In a sealed container, simmer the mushrooms for about 5-7 minutes.
After this time, add wine.
Now simmer in an open container so that the alcohol evaporates.
Transfer this mass to the boiling broth.
After a couple of minutes, add seafood, which we cook for 5 minutes.
Now it's time to pour in the cream and bring the soup to a boil.
We immediately remove it from the stove.
Before serving, steep the soup for a quarter of an hour, and then add finely chopped dill.

Seafood soup is light, healthy, simple and quick to prepare.

This soup will ideally diversify your daily menu, and your dinner guests will be pleasantly surprised.

Seafood soup - general principles of preparation

Seafood is boiled in boiling salted water. Allow them to cool, peel and cut into pieces. At this time, prepare vegetables - tomatoes, onions, bell peppers, carrots. In most recipes, onions are sautéed in a frying pan. Then mix the roast with seafood, add it to the broth and let the soup simmer.

To obtain a puree soup, beat the broth with vegetables and seafood in a blender.

The soup is served with fresh herbs, croutons, cream, and grated cheese. It all depends on taste and desire.

Seafood soup with mussels

Ingredients:

One hundred grams of mussels;

Onions – 3 pieces;

Parsley roots;

Butter (twenty grams);

Salt, seasonings;

Cooking method:

The mussels are cut into pieces, placed in a frying pan with butter and lightly fried. Add chopped onions and parsley roots and continue to simmer.

Heat water in a saucepan, add salt and boil the noodles (lagman noodles are suitable). The finished noodles are washed under running water and then doused with boiling water.

Place noodles into the boiling broth and add a mixture of fried mussels with onions and parsley. Boil the soup until fully cooked. When serving, pour into portioned plates. Sprinkle with herbs. Cream or liquid sour cream are ideal as a sauce.

Seafood soup with mushrooms

Ingredients:

One liter of water;

A glass of soy sauce;

Bulb;

Carrot;

Four potatoes;

Champignons – two hundred grams;

Shrimp (fresh frozen) – one hundred and fifty grams;

Frozen squid;

Fresh salmon – two hundred grams;

Fish (eskalar) – two hundred grams;

Nori leaves;

Cauliflower).

Cooking method:

Boil squids in salted water (cooking time is no more than three minutes, otherwise they will become tough). Cut them into strips.

The shrimp are also boiled, cooled and peeled.

Mushrooms are chopped and fried in a frying pan with oil.

Finely chop the onion, grate the carrots, and cut the potatoes into slices. Cauliflower is divided into inflorescences. The fish is cut into pieces.

Pour a liter and a half of water into the pan and put it on the fire. After boiling, add soy sauce.

Add onions and carrots and let them simmer a little. Then potatoes and cabbage are added. After five minutes, add pieces of fish.

Next add squid, shrimp and mushrooms. Bring to a boil and add chopped nori leaves at the end of cooking. Seafood soup is ready.

Seafood soup with dumplings

Ingredients:

Fifty grams of shrimp;

Carrot;

Bulb;

Parsley roots;

Butter;

Twenty grams of semolina;

Table. l. milk;

Egg (table egg).

Cooking method:

The shrimp are boiled in boiling salted water; after cooling, they are peeled and cut into strips. Onions and carrots are peeled, finely chopped, then fried in a frying pan with oil.

To prepare dumplings, boil semolina. It should turn out thick and viscous. Semolina is mixed with egg and butter and dumplings are formed. Then they are boiled in boiling water and drained in a colander.

Add fried vegetables to the broth and let them cook for ten minutes. Add chopped shrimp and spices and let simmer for a few more minutes.

When serving for lunch, dumplings are first placed in a portioned plate, and then vegetable broth with shrimp is poured. Greens will add a fresh taste.

Seafood soup with bacon

Ingredients:

One hundred grams of bacon;

Three potatoes;

Green onion);

Frozen seafood mixture - half a kilogram;

Low-fat cream – 0.2 l;

Salt, seasonings;

Fresh parsley;

Cheese cookies (crackers).

Cooking method:

The bacon is cut into strips and lightly fried until golden brown in a saucepan with thick and high walls. Then it is blotted with a dry cloth to remove excess fat.

The potatoes are peeled, cut into slices and fried in the fat left over from the bacon.

The green onions are chopped, the juice is drained from the corn and added to the potatoes.

Pour in a seafood cocktail and pour in cream. Add water and cook the soup until done. Salted, seasoned.

Once ready, the slightly cooled soup can be pureed in a blender. Serve with a cheese cracker, sprinkling the broth with parsley.

Seafood soup “Italian”

Ingredients:

Four potatoes;

Leek;

One hundred grams of shrimp and mussels;

Octopus – one hundred grams;

White wine (semi-sweet) – 0.2 liters;

Cream - two hundred grams;

Pepper (ground);

Salt, dill.

Cooking method:

The potatoes are peeled and cut into slices. The white part of the leek is finely chopped. Place the prepared vegetables in a hot, dry frying pan and fry over low gas for about ten minutes, stirring. Then add one and a half glasses of water and leave to simmer.

At this time, seafood is fried in another frying pan until browned.

Place all ingredients in a saucepan, salt, add seasonings and simmer for five minutes. When the soup is ready, beat with a blender until smooth. Then add wine and heat. Served with fresh dill.

Seafood soup with processed cheese

Ingredients:

Half a kilogram of mussels;

Shrimp (five hundred grams);

Processed cheese;

Potatoes - seven pieces;

Rosemary;

Two liters of water;

Salt, seasonings.

Cooking method:

Shrimp and mussels are cleaned, washed under running water and boiled in boiling water. Let it cool.

The potatoes are peeled, cut into slices and thrown into a pan of boiling water. Cook until done, add grated processed cheese. Let the broth simmer over low gas until the cheese melts.

Then shrimp and mussels are added to the soup and allowed to simmer for ten minutes.

Before serving for lunch, seafood soup is salted and peppered. Add rosemary if desired.

Seafood soup “Spanish style”

Ingredients:

Fish broth - one liter;

Shrimp (peeled) – one hundred and fifty grams;

Unpeeled shrimp - ten to fifteen pieces;

Squid rings - one hundred grams;

Fifteen pieces of mussel shells;

Fish fillet (white);

Three potatoes;

Two tomatoes;

Bell pepper – 1;

Bulb;

Three feathers of garlic;

Pepper (peas);

Bay leaves;

Greens (fresh);

Cooking method:

Potatoes are peeled and cut into slices. The stalk and core of the pepper are cut out and cut into strips. Tomatoes are cut into pieces.

Onions and garlic are peeled, chopped and fried in a frying pan with dry red pepper on low gas. Then add the prepared vegetables and simmer over low heat until the peppers are soft.

Then the soup is pureed using a blender, transferred back to the frying pan and poured with broth.

Peeled shrimp and fish fillets are cut into pieces. Shrimp with shell are washed. Seafood is added to vegetables. Allow the mixture to simmer on low gas (the fish should not fall apart).

Boil potatoes in a saucepan and add the contents of the pan to it. Leave to brew for ten minutes, adding spices and bay leaves.

Seafood soup with white wine

Ingredients:

Sea fillet - half a kilogram;

Four hundred grams of peeled shrimp;

Fresh oysters – 16 pieces;

Four hundred grams of canned tomatoes;

Bulb;

Two feathers of garlic;

Celery - one stalk;

One table. l. olive oil;

One hundred grams of dry white wine;

Fish broth;

Pepper, parsley, salt.

Cooking method:

Seafood is washed and cut into pieces. Finely chop the onion and celery, and put the garlic through a crusher. The fish is cut into slices.

Pour olive oil into the pan and put it on gas. Sauté onion and celery, add garlic. Then pour fish broth into the pan, a glass of white wine, add canned tomatoes, freeing them from the skin. Let the soup boil.

After boiling, add chopped fish fillets and oysters. Let it simmer for a few minutes on low gas, then add mussels and shrimp to the soup. Simmer for several minutes until the mussels open. Seafood soup is ready! Served with herbs and croutons.

Seafood soup with rice

Ingredients:

Boiled scallops – two hundred grams;

Half a glass of rice;

Bulb;

Freshly chopped greens;

Salt, seasonings.

Cooking method:

The scallops are boiled, allowed to cool and cut into pieces.

The onion is peeled, finely chopped and sautéed in a frying pan.

Place well-washed rice into the boiling broth, add sautéed onions, seasonings, and salt. Leave to cook on low gas.

Tomatoes are doused with boiling water, peeled, cut into slices and thrown into the soup at the end of cooking.

The finished soup is poured into portioned plates, scallop meat is added, and sprinkled with herbs.

Seafood soup with corn

Ingredients:

Vegetable oil - one table. l.;

Garlic - three feathers;

Chopped ginger root - thirty grams;

One liter of chicken broth;

Can of corn (canned);

Thai sauce (fish) – one table. l.;

Crab meat (canned) – two hundred grams;

Egg (table) – 1;

Salt, seasonings.

Cooking method:

Heat the oil in a frying pan and fry the chopped garlic. Add ginger root, corn and chicken broth. Let it boil.

After boiling, add fish sauce and add crab meat. Salt, season and let it boil.

In a deep plate, beat the egg with a blender and slowly, stirring, pour into the soup. I leave it to simmer on low gas for several minutes. Seafood soup is ready. Bon appetit!

Any seafood is cooked very quickly, within a few minutes. Immediately after boiling, they should be removed from the heat, otherwise they will overcook and become tough.

Seafood is always boiled in boiling salted water.

Lemon or lemon juice neutralizes the strong smell of seafood.