Fish soup with crab meat
4 servings
30 minutes
Fish soup with crab meat is a harmony of tenderness and deep sea flavor. This exquisite European recipe combines salmon fillet and crab sticks, creating a rich, silky broth with light creamy notes. Caramelized vegetables add sweetness and aroma, while potato chips and sesame provide textural contrast. Its history traces back to the coastal regions of Europe, where seafood has always held a central place in gastronomy. Perfect as an elegant first course for a festive dinner or a cozy night at home.
1
Cut the vegetables (leek, onion, carrot, bell pepper, tomatoes) into strips.
- Onion: 40 heads
- Carrot: 30 g
- Leek: 40 g
- Bell pepper: 50 g
- Tomatoes: 40 g
2
Fry, then add water and simmer with salt and pepper.
- Water: 200 ml
- Salt: to taste
- Ground black pepper: to taste
3
Add cream and simmer on low heat for 3 minutes.
- Double cream 40% fat: 100 ml
4
Blend until smooth.
5
Put on the stove and bring to a boil.
6
Thicken with starch.
- Potato starch: 15 g
7
Make chips from young potatoes.
- New potatoes: 30 g
8
Pour the soup into bowls.
9
Garnish the dish with crab meat, chips, and sesame.
- Crab sticks (surimi): 30 g
- Sesame seeds: 10 g
