Seafood soup with sun-dried tomatoes
4 servings
40 minutes
Seafood soup with sun-dried tomatoes is an exquisite example of Mediterranean cuisine, combining the delicate flavors of squid and mussels with the rich sweet-sour notes of sun-dried tomatoes. Its roots trace back to Italian gastronomy, where seafood and tomatoes are the foundation of many dishes. The velvety consistency of the soup is achieved by adding milk and a careful straining process. White wine and lemon juice add a light acidity that highlights the freshness of the sea's bounty. Garnishing with herbs and cherry tomatoes adds visual appeal and aromatic finishing touches. This soup pairs wonderfully with crusty bread or ciabatta, and its deep, rich flavor makes it an ideal choice for both a light dinner and festive gatherings.
1
Clean the squid and cut into rings.
- Squid: 300 g
2
In a large saucepan, heat 0.5 tablespoons of butter, add 1 chopped shallot and half a clove of garlic. Season with salt and cook until translucent for a few minutes—just don't let the garlic burn.
- Butter: 1 tablespoon
- Shallots: 2 pieces
- Garlic: 3 cloves
- Salt: to taste
3
Pour white wine and lemon juice into a saucepan, add sliced squid and mussel meat. Pour in fish broth and add 1-2 bay leaves.
- Dry white wine: 0.8 glass
- Lemon juice: 15 ml
- Squid: 300 g
- Mussel meat: 300 g
- Fish broth: 4 glasss
- Bay leaf: 2 pieces
4
Bring the mixture to a boil, reduce the heat, cover with a lid, and let it simmer for 3-5 minutes.
5
Use a slotted spoon to remove the meat of mussels and squid from the broth. Set aside a few mussels and rings of squid for decoration. Cut the remaining meat into large pieces and set it aside.
6
Strain the liquid through a fine sieve (it's better to line the sieve with cheesecloth).
7
In a pot, heat a mixture of olive oil (sun-dried tomato oil can be used) and butter, add the remaining chopped shallots and garlic. Sprinkle with flour and mix. Slowly pour in the broth while stirring vigorously to avoid lumps.
- Olive oil: 1 tablespoon
- Butter: 1 tablespoon
- Shallots: 2 pieces
- Garlic: 3 cloves
- Wheat flour: 1 tablespoon
8
Add dried tomatoes to the broth and blend with an immersion blender.
- Sun-dried tomatoes in olive oil: 100 g
9
Strain the soup again through a sieve for a more uniform consistency and return it to the pot.
10
Put the soup on medium heat, return the chopped squid and mussels to the soup.
- Squid: 300 g
- Mussel meat: 300 g
11
Slowly pour in the milk and stir. Season the soup to taste, bring to a boil, and turn off.
- Milk: 1 glass
- Salt: to taste
- Ground black pepper: to taste
12
Serve decorated with greens, cherry tomatoes, and mussel meat.