Seafood soup with crayfish tails
8 servings
40 minutes
This Mediterranean seafood soup with crab claws is a true symphony of ocean flavors. Its delicate texture and rich aroma of coconut milk and spicy herbs create a harmony where each note plays its part. Warm spices like cumin and oregano highlight the sweetness of the crab claws, while juicy squid and shrimp add depth to the flavor. This soup is not just a dish but a gastronomic journey to the coastal regions of the Mediterranean, where the freshness of seafood is valued above all. Serving it with lime wedges adds a light citrus tang, making each spoonful more refreshing. Serve it hot and enjoy the aromas of the sea and exotic spices.
1
Sauté chopped onion, garlic, and bell pepper over medium heat until soft.
- Onion: 1 head
- Garlic: 4 cloves
- Green bell pepper: 1 piece
- Vegetable oil: 1 tablespoon
2
Add coconut milk, broth, finely chopped basil, oregano, sage, cumin, sugar, and bring to a boil.
- Coconut milk: 4 glasss
- Fish broth: 2 glasss
- Crushed basil leaves: 1.5 tablespoon
- Freshly chopped oregano leaves: 1 tablespoon
- Fresh sage: 5 g
- Ground cumin: 1.5 teaspoon
- Sugar: 1 teaspoon
3
Reduce the heat, add the cleaned and diced shrimp (leave some for garnish), sliced squid rings, and cook covered until tender, about 5-7 minutes.
- Cancer necks: 500 g
- Squid: 200 g
4
Add shrimp tails and washed mussel shells. Cover and cook until the mussel shells open, about 7 minutes. Season with salt and pepper, serve with lime wedges, garnished with boiled crab necks.
- Shrimps: 200 g
- Mussels in shells: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Lime: 1 piece