Thick tomato soup with salmon, tiger prawns and mussels
2 servings
30 minutes
Thick tomato soup with salmon, tiger shrimp, and mussels is a true culinary masterpiece that combines the rich flavors of seafood with the sweet-spicy aroma of tomatoes. Its origin can be linked to American cuisine, where experimenting with hearty soups and seafood is popular. Sautéing the tomato paste reveals its natural sweetness, while adding butter and flour gives the soup a velvety texture. Salmon, shrimp, and mussels provide an exquisite marine flavor complemented by tender broccoli, okra, and a spicy note of chili. This soup is perfect for cozy evenings when you want to enjoy something warm and flavorful.
1
Fry the tomato paste in olive oil for 2 minutes and add to 500 ml of boiling water, stir.
- Tomato paste: 25 g
- Olive oil: 50 ml
2
Fry the wheat flour in butter until lightly golden; add to boiling water and stir with a whisk.
- Wheat flour: 24 g
- Butter: 30 g
3
Cut celery, carrot, bell pepper, and onion into 2x2 cm cubes and sauté in olive oil over medium heat for 3 minutes.
- Celery stalk: 40 g
- Carrot: 40 g
- Bell pepper: 45 g
- Onion: 40 g
- Olive oil: 50 ml
4
Add the sautéed vegetables to the soup and cook for 4 minutes over medium heat, stirring continuously.
- Celery stalk: 40 g
- Carrot: 40 g
- Bell pepper: 45 g
- Onion: 40 g
5
Cut the salmon into 2x2 cm cubes.
- Salmon: 100 g
6
Add broccoli, beans, okra, 2 thin slices of chili pepper, salmon, mussels, and tiger shrimp to the soup, add Worcestershire sauce, salt, and cook for another 2 minutes.
- Broccoli: 25 g
- Green beans: 25 g
- Okra: 45 g
- Chili pepper: 1 piece
- Salmon: 100 g
- Mussels: 4 pieces
- Tiger prawns: 4 pieces
- Worcestershire sauce: 15 ml
- Salt: to taste
7
Pour the soup into bowls and serve.
