Traditional recipes

Cream soup with seafood

Cream soup with seafood

The thawed, washed seafood is placed in a wok with hot oil.

Let it boil for 5-10 minutes. (I say boil because it leaves a lot of juice).

Add the wine and harden until the alcohol in the wine evaporates.

Leave to cool.

The cleaned, washed and coarsely chopped vegetables are boiled in a pot of water.

When the vegetables are cooked, remove them from the water and leave to cool.

Place the vegetables and seafood in a blender.

Thin the puree obtained with the juice in which they boiled the vegetables, giving it the desired consistency.

Salt, pepper and serve with croutons or toast.


Fish, seafood

Fish recipes, seafood recipes, trout recipes, salmon recipes, mackerel recipes, how to make baked trout, how to prepare special recipes with fish, fish with baked sauce shrimp recipes, shellfish recipes and other seafood.


Cream of mushroom soup or other mushrooms with garlic, white wine and cream

Cream of mushroom soup or other mushrooms with garlic, white wine and cream. How to make mushroom cream soup? Forest mushroom cappuccino with white wine. Cream soup of forest or cultivated mushrooms (champignon). Recipes with mushrooms, pickles or pythons.

I am a big fan of mushrooms and I cook them very often. This time I made a cream of mushroom soup that came out extremely fine, velvety, airy and tasty. Mushrooms have an intense, specific, unmistakable aroma.

Arad Square is very well stocked with wild mushrooms. During the long summer you can buy yolks, mushrooms, ears, dew sponges or parasols (those with a big hat, as much as a plate). Mushrooms are fleshy, extremely fragrant mushrooms. About Boletus edulis you can read more here. They are sold at the market for 35 lei / kg - very little compared to Bucharest or imported mushrooms.

In the Arad and Bihor area, mushrooms (porcini mushrooms) are called pitoance or pitarce. They grow in the surrounding forests and are harvested and brought to market. Many mushroom pickers have contracts with collection centers that send them for export (to Italy). I'm happy every time I see these nice mushrooms on the market tables!

The easiest way to cook them is to sauté them in a pan with oil and / or butter and garlic and serve them with polenta & # 8211 see the recipe here.

Because they are very fragrant, mushrooms can be combined in recipes with cultivated mushrooms (white or brown mushrooms), giving them their intense flavor.

And in this cream of mushroom soup you can add (as a complement) a few greenhouse mushrooms. This is for economic reasons & # 8230

This mushroom cream soup recipe is a classic French one. It is called "mushroom cappuccino" because it has a frothy and light consistency.

Usually vegetable cream soups contain a thickening agent: potatoes or rice. The starch in them "binds" the soup and makes it creamy. But look, you can get the same effect without these elements, preparing the soup only with mushrooms, onions and garlic. They are sauteed with butter and emulsified with an acidic (sour) element: white wine. The result is great! The soup is prepared very quickly, in just 30 minutes.

This recipe appeared in the book "Arena de acasă" & # 8211 a cookbook published by Selgros that brings together menus prepared by famous chefs and fellow culinary bloggers. Each of us chose a complete menu consisting of 4 items: appetizer, soup, main course and dessert. I chose to prepare a complete menu related to the Arad area through local ingredients (meats, vegetables, fruits), especially to the Arad Vineyard area. Cadarca de Miniș (dry red wine) was the leitmotif of the whole concept, it being present in all 4 ways. Details here.

From the quantities below it results approx. 6 servings of mushroom cream soup.


Thai soup with seafood, salmon and coconut milk

head, tail or other parts of a sea fish (good to get a fragrant broth) a small celery, a parsnip root a few parsley roots a large onion tails from a bunch of spinach or other greens 2-3 strands dried thyme a few bay leaves 4-5 cloves 3-4 small peppers dried chili a few allspice berries coarse sea salt.

For the soup:

two slices of salmon (fillet) a mix of seafood (a frozen bag of 500 gr) 500 gr mushrooms 4-5 tomatoes a 2 cm piece of ginger root peel and the juice of a lime 500 ml coconut milk fish sauce or soy salt and pepper.

For "Nam prik pao" chili paste:

4-5 cloves of garlic an onion 4-5 chili peppers olive oil.

Method of preparation

First we prepare the fish broth.

The well-washed fish is boiled in cold water, with the other vegetables for the broth.

When it boils and we gather the foam, we add the spices and salt. Let it simmer for about an hour.

When the broth is ready, we strain it through a thick sieve, so that it remains clear.

While the broth is boiling, prepare the chili paste. In a frying pan with a little hot oil, fry the sliced ​​garlic. When it turns golden, we take it out of the pan.

In the same oil, coat the onion until it acquires a yellow shade, and remove it just like the garlic.

We do the same with chili peppers, which we cleaned well of seeds and cut into slices.

We put all the ingredients in a bowl, together with the oil in which we fried them, we mix with the blender until we obtain a rather creamy paste. Chili pasta and ready!

You can use it in other dishes, to get a spicy taste and an orange-reddish color. Attention, the pasta is spicy!

If we already have the broth and chili paste, the rest is a flower in the ear :)

In a frying pan greased with oil, fry the sliced ​​mushrooms. You can use any fresh or dried mushrooms, I chose champignon mushrooms.

We put the tomatoes on the grater, to get a puree without peels.

We put the broth on the fire. When it starts to boil, throw the ginger cut into several slices and lime peel.

Let it boil for a few minutes, to release the flavors. Then you can fish them out of the soup, or leave them until the end, to get a stronger citrus and ginger flavor.

When we feel the citrus aroma rising with the steam from the pan, we add the mushrooms and the tomato sauce (which is not a mandatory ingredient). After a few minutes add the diced salmon or straw.

Season with fish sauce instead of salt or replace with soy sauce (a few tablespoons), in this case at the end we will taste and adjust the taste with a little sea salt.

Add a little chili paste "nam prik pao". I limit myself to 1-2 teaspoons, and the rest I adjust directly in the plate. I prefer Thai soups very quickly, but if I have the opportunity to share it with some dear guests, I don't risk seasoning it too much. And it is definitely not a suitable preparation for children!

After 2-3 minutes, put the seafood and coconut milk in the soup.

Take the pan off the heat and squeeze the lime juice.

Tom yum is traditionally served with rice, instead of bread and coriander leaves, also called Chinese parsley. In my family we serve it so simple, only with a cold drink (dry white wine for example), to periodically extinguish the fire in the mouth!


How to prepare paella

First of all we clean and wash the seafood.

Mussels will take you as long as possible because they must be cleaned very well with a rough brush, wire sponge or whatever you have on hand, so that the surface of the shells has no impurities. Put them in a bowl of cold water for 20-30 minutes to leave the sand they may contain.

Then drain and transfer to a saucepan. Put the pot on medium heat (no water or other liquid is needed) and leave them for 8-10 minutes until they all open.

Those that remain closed, throw them away and the liquid they left, put it so hot in a small bowl over the saffron threads.

I washed the shrimp in cold water and, because I wanted to leave them whole, with shells, I took out their bowls with a toothpick. I did the same with the langoustines.

I cleaned the squid and cut thicker rings.

In a large saucepan, 33 cm in diameter, I heated the oil and fried the shrimp and prawns for a minute, maximum two on each side, then I took out the seafood on a plate.

In the remaining oil I hardened the chopped onion and garlic until they started to soften.

I added the squid and hardened for another two minutes.

Then slice the bell pepper.

This was followed by rice, paprika, saffron juice (strained by filaments) and vegetable soup.

Simmer and do not stir, just shake the pot from time to time. Taste and, if necessary, salt to taste.

When the rice has absorbed almost all the liquid, place the shrimp, prawns and mussels on top.

Now turn off the heat, cover with a lid and let the paella rest for 10 minutes, during which time the rice will absorb the remaining liquid.

* If you want, now you can add a handful of peas or boiled beans.

Eat paella with hot seafood, sprinkled with lemon juice, along with a glass of white wine. Good appetite!

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Useful advice

Great gifts are rich in trace elements, essential amino acids and vitamins. Their nutritional value is comparable to that of meat, but they are absorbed much faster and easier. Therefore, it is important to use seafood in your diet, making food varied and healthy.

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

  • Thawed sea cocktail is not necessary. Simply fill it with boiling water for 5 minutes and then fold it with a hammer. If the frozen seafood platter will not be used in cooking the soup, it can be immediately thrown into boiling water.
  • If the cocktail is still thawed, you can't keep it out of the fridge. Seafood deteriorates rapidly
  • The big cocktail boil should be 5-7 minutes. Therefore, when preparing the soup, it is added when the remaining ingredients are almost ready
  • If you don't even have time to eat soups, all you have to do is boil seafood, add salt, add spices, sprinkle with lemon juice and start a treatment.

The tables where you can use a large shake are very diverse. You can experiment with it, add it to salads, first courses, add side dishes. It is enough to have two packets of frozen tray in the freezer, so if you need to quickly prepare a tasty and nutritious soup.


Seafood cocktail soup recipes

Today, a variety of seafood and dishes from them are not considered exotic. You can buy frozen sea cocktails both in summer and in winter. The dishes in which they can be used are easy to prepare and, at the same time, low in calories. Therefore, more and more housewives are using this to diversify their family diet.


1 onion, 1 bell pepper, 3 cloves garlic
150 g of peeled tomatoes
150 g of tomato paste
150 ml of chicken or vegetable soup
50 ml of white wine
3 teaspoons dried parsley
how many teaspoons of oregano, basil, pepper
300 g of seafood mixture: squid, shellfish, shrimp
You can only use a certain type of seafood.
You can also add crab meat.

Wash the vegetables. Finely chop them. Grind the garlic. Saute onions and peppers in hot olive oil. Add the garlic and leave for another minute. Add the mashed tomatoes and tomato paste, let it boil, add the chicken soup, wine and spices. Let it boil, reduce the heat, cover the pot and simmer for 20 minutes. Add the seafood and simmer for 5-7 minutes. Good appetite!


Tomato soup with seafood

Here is a new recipe from the menu that, together with Costel Clipescu, I created for the Craiova restaurant & # 8222Casa cu Tei & # 8221. If you have a way to go in the next few days, I look forward to seeing you and inviting you to a delicious meal.


Kitchen: Italian
Difficulty: Easy
Amount: 4 servings
Preparation time: 10 minutes + marinating
Cooking time: 40 minutes
ingredients:
12 black tiger shrimps, not peeled
8 mussels green shell
12 squid rings
salt
black pepper, freshly ground
4 tablespoons olive oil
2 medium onions, finely chopped
2 cloves of garlic, grind
4 cloves garlic, finely chopped
2 teaspoons sugar
250 ml white wine
150 ml pass
650 g chopped tomatoes in broth
2 bay leaves
1 teaspoon dried oregano
2 tablespoons fresh chopped basil leaves
fresh basil leaves for serving
Instructions:
Mix in a bowl 2-3 tablespoons of oil, 2 cloves of crushed garlic, 1 teaspoon of sugar and 60 ml of white wine. Salt and pepper the mixture. Add the seafood to the bowl and mix well. Cover the bowl and leave the seafood to marinate in the refrigerator for at least 1 hour.
Heat a large saucepan over medium heat. Add the rest of the oil and heat. Remove the seafood from the marinade and add it to the pan. Cook over high heat for 1-2 minutes, or until lightly browned. Remove from the pan and set aside.
Add the onion to the pan, cook over low heat, salt and cook for 4-5 minutes, or until translucent. Add the chopped garlic and continue for 1 minute, or until it starts to smell.
Add the rest of the wine, mix and increase the flame. Bring to the boil and boil the liquid, stirring occasionally until reduced by half. Add chopped tomatoes, bay leaves, puree, oregano and marinade left in the bowl. Bring the mixture to a boil and simmer over low heat for 30 minutes, stirring frequently, until the tomato pieces disintegrate and the liquid thickens.
Taste the soup and season, if necessary, with salt, pepper and sugar (the latter to balance the acidity of the tomatoes). Add the seafood to the pan, mix and cook for 1-2 minutes, or until hot. Add the chopped basil, mix and serve the soup garnished with fresh basil leaves, along with crispy bread and a glass of rose wine, with a fruity aroma, cooled to 10 ° C.


Video: Ριζότο με Γαρίδες Μιλανέζε. Άκης Πετρετζίκης (January 2022).