A combination of fresh seafood mixed together in a heavenly bowl bursting with flavours!
Note: In this recipe, I will change things up. I will be giving information about each step taken in the making of this soup as I feel it would be informative for people who are new to the kitchen to learn more about why we mix certain ingredients and what is the point of each step! If you don’t like reading the details you can skip to the instruction part.
Soups are a great way to use up a lot of ingredients and keep the deliciousness going for days. For my seafood recipe, I used calamari, shrimps, codfish and peeled oysters, feel free to use whichever type of seafood you like (alternatives can be like mussels, clams or scallops).
I started off by chopping some onions, crushing some garlic and cooking them together in a pot on low heat. You want the onions and garlic to caramelized but ensure that you don’t brown the garlic as you want its flavours to infuse your soup – you can do that by adding the onions first and after 2 minutes adding the garlic. After that, I added my seafood alongside some olive oil and I mix them well with the onion and garlic, this ensures your seafood gets the aromatic flavours. After about 5 minutes I add the carrots and celery. These two ingredients are key in seafood soups because they remove the odd flavour of fish, I know some people don’t like to have celery because of its bitter taste but when you cook it with all these ingredients it tastes perfect. I added half a cup of water and left them to simmer. I then proceed to season them. Any type of seafood (even if it is just salmon cooking on a grill) your seasoning needs to include; lemon, garlic, salt, olive oil and cumin – the reason I add cumin to the list of spices is because fish may cause bloatation, so the cumin stops that and it also adds a nice taste to your fish. I add these ingredients to my soup and I add a bit of chilli powder as I love spicy food (this is optional). After 5 minutes of it simmering I add diced tomatoes, this waters down my soup. I let the tomatoes cook and release their water then I add the cooking cream which thickens up the soup. I leave it for 10 minutes to cook. Depending on how you like your texture to be, add your water but don’t go over 2 cups as it loses the flavours!
- 500g of peeled shrimps
- 300g of calamari
- 300g of Peeled oysters
- 300g of Codfish
- 2 large carrots – diced
- 2 large sticks of celery – diced
- 2 tomatoes – diced
- 1 onion
- 1 crushed garlic
- 2 squeezed lemons
- 2 cups of cooking cream
- 2 tablespoon of tomato juice (optional)
- 2 teaspoons of cumin
- 1 tablespoon of chilli powder (optional)
- salt and pepper to taste
Start off with adding some olive oil in a soup pot heat up on high heat.Throw in onions and crushed garlic to cook until fragrant.
Add the seafood and let it mix well with the onion and garlic for 5 minutes. Then throw in chopped carrots and celery. Let these veggies cook down until tender.
Add your spices, squeezed lemon and tomatoes to the pot and mix well. Then add your cooking cream and water. Let it simmer for 10 – 15 minutes. Serve hot!
I would like to know your feedback on this style of blogs do you prefer me describing the recipe first and then giving you the actual recipe? or would you rather just have the recipe straightaway?
Until next time, crave the dish…