Soup with red fish and shrimps
6 servings
40 minutes
Soup with red fish and shrimp is a true embodiment of the refined taste of European cuisine. This exquisite soup combines the tenderness of red fish with the marine aroma of shrimp, creating a rich and dense texture. The origins of such a dish can be found in the traditions of Mediterranean cuisine, where seafood always holds an esteemed place. Light yet nutritious, this soup is perfect for a cozy family dinner or a formal gathering. Vegetables, soy sauce, and spices harmoniously enhance the flavor of the fish, adding zest and depth. It should be served with herbs and fresh bread to fully enjoy its unique taste. Exquisite, aromatic, and warming — it turns every meal into a gastronomic journey.
1
We cut the potatoes as desired. I use thin strips.
- Potato: 3 pieces
2
We cut the carrot into small cubes.
- Carrot: 1 piece
3
Chop the onion finely.
- Onion: 1 piece
4
We cut half of the leek into thin rings.
- Leek: 0.5 piece
5
Cut the red fish into cubes as desired.
- Red fish (salmonids): 300 g
6
Thaw and clean the shrimp. (The amount of seafood depends on you)
- Frozen prawns (shrimp): 250 g
7
We immerse chopped vegetables and seafood in boiling water.
- Potato: 3 pieces
- Carrot: 1 piece
- Onion: 1 piece
- Leek: 0.5 piece
- Frozen prawns (shrimp): 250 g
- Red fish (salmonids): 300 g
8
Add soy sauce, pepper, and salt to taste.
- Salt: to taste
- Ground black pepper: to taste
- Soy sauce: 3 tablespoons
9
Cook on low heat until ready.
