Recipe of Fish and seafood soup.
A lunch full of nutrients, vitamins A, calcium and phosphorus, I'll show you how to prepare a divine fish and seafood soup.
You can accompany it with some roasted arepitas and lemon juice.
Recipe Summary
Cooking
40 min
Servings
4
Difficulty
Easy
Category
Soups
Ingredients
- 1 slice of tintorera or fish that you like
- 1/4 mussels and chirlas or clams
- 4 to 6 prawns or prawns
- 1/2 squid
- 1-2 bay leaves, salt to taste
- 1 splash of crushed or fried tomato
- You can add paprika
- 1 fish cube
- Fat noodles
- Sofrito
- 1 piece of leek, green and red pepper
- 1/2 onion, 1 carrot.
Join me and let's see how to make Fish and seafood soup.
Instructions:
- Put 2 liters of water in a pot to cook and add all the main ingredients, let it cook for about half an hour.
- While we make the sauce, we cook the carrot a little in the broth and then add it, since once done, we pass everything through the blender and add. Then add the pasta to taste.
Step 1
Step 2
Tips for this recipe
Here are some useful tips to perfectly prepare Fish and seafood soup. and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
- For recipes requiring long cooking time, maintain low and steady temperature
Variations of this recipe
Try these delicious variations of Fish and seafood soup. to give a different touch to your preparation.
- Vegetarian version: substitute meat with plant proteins like tofu or legumes
- Spicy version: add chili peppers or spicy spices to taste
- Healthy version: reduce oil and increase vegetables
Frequently Asked Questions
This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 40 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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