Seafood soup
A seafood soup of white fish, shrimp and calamari in a shrimp-shell broth with tomato and paprika.
- Cooking time
- 49 min
- Hands-on time
- 25 min
- Free time
- 20 min
- Difficulty
- Easy
- Calories
- 360
- Contains
- Eggs, Fish, Shellfish
All of this soup's flavor comes from one step: the shrimp shells simmer for twenty minutes to become its broth, and throwing them away means a seafood soup made with plain water. Then the seafood goes in in batches, because it needs only minutes.
Before you start
- Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
- Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.
Ingredients
Amounts follow the number of people
For the soup
When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.
Equipment
- Medium pot — The prawn shells boil in it first — that is your stock.
- Strainer — To separate the shells from the stock before building the soup.
Method
Boil the shrimp shells in water for twenty minutes and strain them — this is your broth.
You’ll know it’s ready whenThe water has turned orange and smells strongly of the sea.
Tip: Throwing away the shells means a seafood soup made with plain water. This step is the whole flavor.
Sauté the onions, carrots, celery and garlic in oil until they wilt.
You’ll know it’s ready whenThe vegetables are soft and haven't browned.
Add the tomatoes, paprika, the shell stock and salt, and let it simmer gently.
You’ll know it’s ready whenThe broth is orange-red and has a strong aroma.
Add the fish first, and after three minutes add the shrimp and calamari.
You’ll know it’s ready whenThe fish is firm and white, and the shrimp is pink.
Tip: Seafood only takes minutes — adding it all together means rubbery calamari.
Turn off the heat immediately and serve with lemon.
You’ll know it’s ready whenEverything is soft and has not shrunk.
