Red fish and shrimp puree soup
5 servings
50 minutes
Red fish and shrimp puree soup is an exquisite dish of Mediterranean cuisine that combines the tenderness of seafood with the velvety texture of creamy soup. Its roots trace back to the traditions of coastal regions where fresh fish and shrimp are dietary staples. The broth, rich in fish flavor, gains depth from long simmering of bones. Grated vegetables add a light sweetness and density, while cream softens the taste, giving it airiness. Shrimp added at the end retain their tenderness, and dill enhances the marine aroma. This dish is perfect for a cozy family dinner or an elegant gathering. Served hot and garnished with olives that add zest. Rich in proteins and healthy fats, this soup is not only a gastronomic delight but also a nutritious choice for connoisseurs of refined cuisine.
1
Thaw the fish soup set (head and 2-3 tails), clean from scales, and boil for 5 minutes in boiling water. Separate the meat from the bones and skin.
- Red fish (salmonids): 3 pieces
2
Cut the onion head (any onion can be used) in half.
- White onion: 1 head
3
Grate a medium potato and half a carrot (it's better to grate the carrot finely).
- Potato: 4 pieces
- Carrot: 1 piece
4
Thaw the shrimp, peel off the shell, and separate the heads.
- Peeled shrimp: 20 pieces
5
Chop the dill finely.
- Dill: to taste
6
Boil bones and skin over high heat for 20 minutes (this will give a rich flavor). Then strain through a sieve.
- Red fish (salmonids): 3 pieces
7
Add grated potatoes and carrots to the prepared broth. Cook for 30 minutes on low heat, readiness can be determined by the potatoes.
- Potato: 4 pieces
- Carrot: 1 piece
8
Continue to cook and add fish meat, pour in cream, and add dill. Since shrimp cook very quickly, add them one minute before turning off the heat.
- Red fish (salmonids): 3 pieces
- Single cream 10% fat: 200 ml
- Dill: to taste
- Peeled shrimp: 20 pieces
9
Serve hot. You can add a couple of olives for beauty and taste.
- Black olives: to taste
