Italian tomato soup with seafood
Description
A hearty and aromatic soup. I adore various versions of tomato soups, but my favorite is the Italian tomato soup with seafood. I've had the chance to try and see different ways of preparing this famous soup. If you'd like to try tomato soup with seafood, there's no need to rush off to an Italian restaurant—prepare a delicious, thick seafood soup at home. This simple recipe explains in detail how to do it. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
First, let's prepare the fish—remove the skin, separate the fillets, and take out the backbone. We'll make broth from the tail and salmon backbone: place them in a saucepan, cover with water, and bring to a boil. Simmer for 15–20 minutes.
- 2
Step 2
Peel the onion and slice it into half-rings, then sauté in olive oil until translucent.
- 3
Step 3
Washed celery, cut into small pieces, fried onion, tomatoes in their own juice, basil, salt, pepper, herb mix, and fresh tomato are placed in a blender jar and blended into a puree.
- 4
Step 4
Place the shrimp and mussels into a pan and sauté them slightly in a small amount of olive oil. Ideally, the mussels should be fresh and in their shells, but frozen ones without shells will also work.
- 5
Step 5
Cut the fish fillet into small pieces.
- 6
Step 6
I have cleaned squid, so I just washed it and removed the film. Cut the squid into thin rings.
- 7
Step 7
It's better to strain the fish broth—just in case any bones have dissolved—and then add the blended puree, pieces of fish and squid, stirring gently. Let it simmer for a couple of minutes, then add the remaining seafood. Shrimp and mussels can be added right before serving. Garnish with herbs and serve.