Seafood Fish Soup - photo 1
← Recipes

Seafood Fish Soup

Pikantne Valentine's Day Soups 90 min Medium 15 wyświetleń ~78.21 PLN - (0)
Rate:
(0)
Start Cooking

Description

A romantic fish soup with seafood is an aromatic, creamy yet light option for a Valentine's dinner. It combines delicate pieces of cod, shrimp, mussels, and squid in an essential tomato-wine-cream broth, seasoned with thyme and parsley. The dish comes from Mediterranean and French traditions (bouillabaisse/cioppino) — here simplified and adapted for home cooking. The soup is served in deep plates with a slice of crispy baguette or garlic butter toast. Flavor notes: a distinct aroma of the sea and white wine, sweetness of tomatoes and carrots, a creamy hint of cream, and the fresh herbal brightness of parsley. Visually: the contrast of red tomatoes, pink shrimp, and green parsley makes the soup look elegant — perfect for a romantic evening.

Ingredients (21)

Servings:
4
  • Cod fillet 400 g
  • Peeled shrimp 200 g
  • Cleaned mussels (mytilus) 200 g
  • Calamari (rings) 150 g
  • Fish stock 1000 ml
  • Canned tomatoes (diced) 400 g
  • Onion 1 szt.
  • Carrot 1.3 szt.
  • Celery 80 g
  • Garlic 2 ząbki
  • Olive oil 30 ml
  • White wine 100 ml
  • 30% cream 100 ml
  • Fresh parsley 1 pęczek
  • Dried thyme 2 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • Bay leaf 6.7 szt.
  • ✨ Opcjonalne
  • Butter 20 g
  • Chili flakes 2 szczypty
  • Lemon 0.6 szt.
💰 Szacowany koszt dania: ~78.21 PLN (19.55 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Take all the seafood out of the fridge for 10 minutes so they are not too cold (this makes it easier to cook them evenly later). Clean the mussels: if they are in shells, rinse them under cold running water and discard any that are open and do not close when tapped. If you are using frozen ones, thaw them in the fridge the night before or under cold water just before use, and dry with a paper towel.

Ingredients: Cleaned mussels (mytilus), Peeled shrimp, Calamari (rings), Cod fillet
Tools: large bowl, strainer. Common mistake: cooking frozen seafood without draining it first adds too much water to the soup.
2

Peel and finely chop the onion (dice it so it will sauté quickly). Peel the carrot and cut it into thin half-moons or small cubes (about 3-4 mm). Slice the celery stalks thinly. Peel the garlic and crush or finely chop it (2 cloves = 10 g). Cut the cod fillet into bite-sized pieces — about 2.5-3 cm. Finely chop the parsley, saving some for garnish.

Ingredients: Onion, Carrot, Celery, Garlic, Fresh parsley, Cod fillet
Tools: sharp chef's knife (about 20 cm) and a cutting board. If the knife is dull, cutting will be dangerous. Common mistake: cutting the fish into pieces that are too small — they will fall apart during cooking.

Roux and base

3

In a large pot with a capacity of 4-5 liters, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes, stirring with a wooden spoon, until the onion becomes translucent and glassy. Add carrot and celery, sauté for another 4-5 minutes, until they soften (they should be soft but still slightly firm). Add garlic, sauté for 30 seconds until you smell the aroma — be careful not to burn it (burnt garlic tastes bitter).

Ingredients: Olive oil, Onion, Carrot, Celery, Garlic
Use a wooden spoon or spatula for mixing. The best pot is a wide, heavy steel or enamel pot. A common mistake: frying on too high heat will burn the vegetables — keep the heat medium.
4

Pour the white wine (100 ml) into the pot, slightly increase the heat, and deglaze the bottom of the pot for 1-2 minutes — stir, scraping the brown bits stuck to the bottom. After 2 minutes, add the chopped canned tomatoes, bay leaves, and dried thyme. Mix and cook everything over medium heat for 2-3 minutes to heat the tomatoes and combine them with the vegetables.

Ingredients: White wine, Canned tomatoes (diced), Bay leaf, Dried thyme
Use a wine measure. A common mistake: pouring wine over very cold vegetables — start with moderate heat so that the alcohol can evaporate evenly.

Cooking

5

Pour the fish stock (1000 ml) into a pot, bring it to a gentle boil over medium heat. Reduce the heat to low and simmer for 12-15 minutes to allow the flavors to meld. After 10 minutes of cooking, taste and adjust with salt if necessary (remember that seafood can have natural saltiness).

Ingredients: Fish stock, Salt, Bay leaf
Use a lid, but leave a gap for steam to escape (this will prevent boiling over). A common mistake: cooking too vigorously makes the broth cloudy — maintain a gentle simmer.

Cooking - adding fish and seafood

6

First, add pieces of cod to hot but not boiling broth. Cook the cod for 5-6 minutes — it should be white, firm, and easily flake with a fork; if the fish is raw in the center, cook for another 1-2 minutes. Then add the squid (rings) and cook for 2-3 minutes — the squid will be ready when it becomes firm and opaque. Finally, add the most delicate seafood: shrimp and mussels. Cook for 3-4 minutes, until the shrimp turn pink and opaque, and the mussels open their shells (discard any that remain closed).

Ingredients: Cod fillet, Calamari (rings), Peeled shrimp, Cleaned mussels (mytilus)
Tools: ladle and slotted spoon for gently placing the fish. Key: add seafood in stages according to cooking time — this will prevent overcooking and a rubbery texture.

Finishing

7

When the seafood is cooked, reduce the heat to very low. Slowly pour in the cream (100 ml), stirring gently to combine it with the broth — heat for 1-2 minutes, without allowing it to boil (the cream may curdle). If you are using butter (optional), add it now and stir until it melts. Season with freshly ground pepper and check the salt. Add finely chopped parsley and, if using, chili flakes for heat (dose carefully). Drizzle the soup with a little lemon juice (optional) just before serving to enhance the taste of the sea.

Ingredients: 30% cream, Butter, Black pepper, Fresh parsley, Chili flakes, Lemon, Salt
Use a wooden spoon or silicone spatula. Avoid cooking after adding the cream — just heat it. A common mistake: adding cream over too high heat causes it to curdle.

Serving

8

Ladle the soup into deep plates — make sure each serving contains pieces of cod, shrimp, and mussels. Sprinkle with extra fresh parsley, optionally drizzle with a wedge of lemon. Serve with a slice of crispy baguette or homemade garlic butter toast.

Ingredients: Fresh parsley, Lemon
Tools: ladle, pot holder. Serve immediately — seafood tastes best fresh. Common mistake: preparing the soup well in advance — seafood will lose its firmness when stored in the soup for a long time.

Fun Fact

💡

Fish soups and seafood soups have a long tradition in coastal regions; the classic French bouillabaisse was created as a way to utilize various species of fish and seafood while highlighting their flavor with wine and tomatoes.

Best for

Walentynki Romantyczna kolacja Specjalna kolacja przy świecach

Tips

🍽️ Serving

Serve very hot in deep plates, accompanied by fresh, lightly toasted baguette. You can add a drizzle of olive oil on top and freshly ground pepper. For elegance, serve the soup with a small bowl of additional chopped parsley and lemon wedges on the side.

🥡 Storage

Store the soup in the refrigerator for a maximum of 24 hours, but it's best to keep the broth separate from the seafood — seafood becomes tough after storage. Gently reheat over low heat just until warmed (avoid prolonged cooking). Do not freeze the soup with cooked pieces of fish and shrimp — the texture will deteriorate.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Cheese and Grape Skewers 30 min

Cheese and Grape Skewers

Valentine's Day
Mini sandwiches with smoked salmon 35 min

Mini sandwiches with smoked salmon

Valentine's Day
Avocado and Cherry Tomato Salad 20 min

Avocado and Cherry Tomato Salad

Valentine's Day
Salmon Tartare with Avocado 45 min

Salmon Tartare with Avocado

Valentine's Day
Ravioli with ricotta in truffle sauce 90 min

Ravioli with ricotta in truffle sauce

Valentine's Day
Traditional mushroom soup with dried porcini mushrooms, fresh mushrooms, and egg noodles 90 min

Traditional mushroom soup with dried porci...

Soups

Recipe Categories

Valentine's Day
Valentine's Day

Valentine's Day is a special occasion when love and romance intertwine in culinary delights. It's a time when couples celebrate their feelings, often around a shared table. Traditionally, on this day, dishes are prepared that not only please the palate but also create a magical atmosphere. A red ...

See all recipes in this category
Soups
Soups in: Valentine's Day

Warming soups, perfect for a romantic dinner, that will create a cozy atmosphere.

See all recipes in this category
Reklama