Seafood Symphony Soup using a Cecotec
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Dive into the depths of culinary delight with this sumptuous fish soup that’s as vibrant as the Mediterranean Sea! Originating from coastal regions where fishermen would whip up their daily catch into a warming bowl of goodness, this recipe is a tribute to the ocean's bounty. With a blend of aromatic onions, leeks, and fennel softened in olive oil, and the rich flavor of tomatoes, each spoonful transports you to a sun-soaked shoreline. Don’t forget the saffron, which not only adds a luxurious golden hue but is also known as 'red gold' for its rarity. This soup is best enjoyed with a side of garlicky croutons or a dollop of rouille, making it the perfect dish for any seafood lover looking to impress their taste buds and their guests!
Ingredients
- 200 g White onion
- 30 g Olive oil
- 3 g Garlic powder
- 100 g Tomato puree
- 800 g Water
- 200 g Fish stock
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 200 g Frozen shelled mussel
- 200 g Frozen cooked shelled shrimp
- 200 g Loligo squid
Steps
Seafood Prep
- Thaw Frozen Shelled Mussels and Frozen Cooked Shelled Shrimps
- Clean the Loligo Squid and score the bodies
Aromatic Base
- Cut in two, and add 200 g of white onion in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Add 30 g of olive oil in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1.
Soup Construction
- Add 3 g of garlic powder, 100 g of tomato puree, 800 g of water, 200 g of fish stock, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 15:00min / 100°C / Speed 2.
Add Seafood
- Add 200 g of frozen shelled mussel, 200 g of frozen cooked shelled shrimp, 200 g of loligo squid in the food processor bowl.
- Mix manual: 5:00min / 100°C / Speed 1 in inverse.
Final Touches
- Add 1 pinch(es) of salt adjust according to the tastes, 1 pinch(es) of pepper adjust according to the tastes in the food processor bowl.
Serving
- Serve Hot.
