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Tomato seafood soup

Cooking recipes / Top Picks / Soups first courses

2 servings
40 min

Tomatoes - 4 pcs., Mussels - 50 gr, Squid - 50 g, Onions - 1 pc., Water - 1 pack., Hard cheese - 50 gr, Lemon juice - 1 tbsp, Carnation - 2 pcs., Dry spices - 2 tea liters, chili pepper - to taste, Ground coriander - 0.25 tea liters, Garlic - 1 tooth, Greens - to taste, Salt - to taste, Ground black pepper - 0.25 tea liters

We take the prepared ingredients. We rinse tomatoes and greens, clean onions from husks, defrost seafood. We gray water - you need the water to be boiled at the time when we will pour a tomato base into the pan.

Tomatoes to three on the grater. We remove the peel.

It turns out such a consistency.

We cut the onion in rings, not necessarily thinly, since then we will grind it in a blender.

Put everything in a saucepan, salt, add spices for the base (see notes). You can sweeten to remove the acid.

Finely cut garlic.

Fry garlic with black pepper in oil in a frying pan or in a ladle, add seafood, a pinch of salt.

The base and seafood can be cooked in 2 containers at the same time. Tomatoes cook for about 20 minutes, seafood is slow-fried for about 15 minutes. Seafood is sure to stir so that it does not burn.

When the oil starts to bubble - seafood is ready.

Put in a bowl, 30 seconds after removal from the stove, spray with lemon juice.

Mix.

This is what a ready-made soup looks like.

Grind it with a blender to a puree consistency.

Serving! Pour hot soup into a plate. We lay out seafood on top, sprinkle with cheese (the cheese will immediately begin to melt and spread). We decorate with fresh green leaves. We treat your favorite people and enjoy a well-deserved standing ovation!

Enjoy your meal!