Paleo Fish Soup With Seafood
So that it can immediately continue with Paleo in 2013, the year still fast a specialty that really "taste" and can be seen. Need that to make this fish soup while you prepare something good and pay attention to something, but as always well worth the effort. If you like seafood this dish should miss out on small case and they really try at home.
Ingredients for the soup:
Ingredients for the soup:
- Fish stock / fish stock * (1.5 l possible make yourself!)
- Catfish fillet (200 g)
- Salmon (200 g)
- Pollock (200 g)
- Mussels (200g)
- Seafood (150 g)
- Prawns (100g)
- Sea asparagus, samphire, sea fennel, sea bean, Salcicornia ... (100 g)
- Fennel (1-2 pieces)
- Smooth parsley (1 bunch)
- Onions (1)
- Garlic (3 cloves)
- Tomatoes (1 can)
- Tomato paste (2 tablespoons)
- A fresh tomato
- Olive oil
- White wine (125 ml)
- Saffron (1 jar / bag)
- Bay leaf (1)
- Dill (1 tablespoon)
- Salt / pepper
- possibly lemon juice and chili oil
(For early morning is still some time for shopping before the New Year's Eve start). When selecting fish you can fish or seafood of course vary the way you like them or how they are on offer. Even the vegetables can also use broccoli, cauliflower, leeks, or other vegetables. Only fresh should of course be anything!
The Preparation:
First comes the olive oil in a large pot. This is the chopped garlic, diced onion, the crushed fennel steamed vegetables (1 cm × 1 cm pieces) and sea asparagus. The vegetables are then removed from the container and set aside.
In most fish soup recipes of raw fish is placed in the soup. I fry the pieces of fish and seafood in olive oil before rather briefly but sharply. Then, the excess water is lost and the flavor concentrates). Moreover, it arise roasting substances that make the soup very well and then salts and pfeffere it only slightly. The pieces of fish and seafood are then kept warm in a pan with a very small flame.
Now even possibly a little olive oil into the pan. Then the tomatoes, the tomato paste, the white wine, bay leaf, saffron, dill, salt and pepper come in the pot. All together bring to the boil and finally the (possible homemade) fish stock / fish stock to give. You can see the post about separate quietly, because fish stock / fish stock is really very simple hetrzustellen without any cost and for many fish dishes and sauces an excellent base.
Then let everything simmer for about an hour long well until the soup is slightly plump. In the meantime, wash the parsley and chop finely. When the soup is cooked well then, I taste it off again. Maybe you can now even some lemon juice and chili oil for a soft focus to give.
Finally, the mussels and the mixed seafood coming into the soup and can cook for about 8 minutes. After these 8 minutes of raw sea asparagus, vegetables and fish pieces including the oil and roasting substances from the original pan also comes into the pot. All together should be a pleasant round this beautiful soup now - give fruity taste - and the tomatoes. Yet to taste one last time with salt, pepper, chili oil and lemon juice. The mussels should now of course all be worked out. Caution way with the heat so vegetables, fish and seafood at the last moment not yet soft.
Before closing, there is the chopped parsley (keep some for garnish) and a few thin slices of fresh tomatoes in the soup. Then everything nice cause and garnish with fresh parsley. Perhaps they also still somewhere cutlery and plates that fit seafood.
Good appetite (and a Happy New Year)
The Preparation:
First comes the olive oil in a large pot. This is the chopped garlic, diced onion, the crushed fennel steamed vegetables (1 cm × 1 cm pieces) and sea asparagus. The vegetables are then removed from the container and set aside.
In most fish soup recipes of raw fish is placed in the soup. I fry the pieces of fish and seafood in olive oil before rather briefly but sharply. Then, the excess water is lost and the flavor concentrates). Moreover, it arise roasting substances that make the soup very well and then salts and pfeffere it only slightly. The pieces of fish and seafood are then kept warm in a pan with a very small flame.
Now even possibly a little olive oil into the pan. Then the tomatoes, the tomato paste, the white wine, bay leaf, saffron, dill, salt and pepper come in the pot. All together bring to the boil and finally the (possible homemade) fish stock / fish stock to give. You can see the post about separate quietly, because fish stock / fish stock is really very simple hetrzustellen without any cost and for many fish dishes and sauces an excellent base.
Then let everything simmer for about an hour long well until the soup is slightly plump. In the meantime, wash the parsley and chop finely. When the soup is cooked well then, I taste it off again. Maybe you can now even some lemon juice and chili oil for a soft focus to give.
Finally, the mussels and the mixed seafood coming into the soup and can cook for about 8 minutes. After these 8 minutes of raw sea asparagus, vegetables and fish pieces including the oil and roasting substances from the original pan also comes into the pot. All together should be a pleasant round this beautiful soup now - give fruity taste - and the tomatoes. Yet to taste one last time with salt, pepper, chili oil and lemon juice. The mussels should now of course all be worked out. Caution way with the heat so vegetables, fish and seafood at the last moment not yet soft.
Before closing, there is the chopped parsley (keep some for garnish) and a few thin slices of fresh tomatoes in the soup. Then everything nice cause and garnish with fresh parsley. Perhaps they also still somewhere cutlery and plates that fit seafood.
Good appetite (and a Happy New Year)
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