Tomato seafood soup
5 servings
30 minutes
Tomato seafood soup is a refined dish of Indonesian cuisine that combines the freshness of seafood with the rich flavor of tomatoes and spices. Its roots trace back to Indonesia's coastal regions where seafood is the foundation of gastronomic culture. Bright saffron and Provençal herbs give the soup a delicate aroma, while lemon juice and garlic create a balance of flavors, making it both spicy and refreshing. Whipped eggs add a light texture, and the creamy tenderness of the seafood makes each spoonful harmonious. This soup is perfect for both everyday lunches and special occasions when you want to impress guests with an exquisite, exotic taste. It not only warms but also awakens the appetite, leaving a pleasant aftertaste with hints of spicy notes and citrus freshness.
1
Place the frozen creatures in a deep bowl and pour boiling water over them. Leave for five to seven minutes, then drain and dry. Transfer to a pot, add 500 ml of water, and set over medium heat.
- Seafood cocktail mix: 250 g
2
Meanwhile, heat a tablespoon of vegetable oil in a pan and sauté the chopped onion and garlic until golden brown. Add the sautéed mixture to the pot with the gadas.
- Onion: 1 head
- Garlic: 3 cloves
3
Cut the tomato and sweet bell pepper into small cubes. Throw them into the same pan where the onion and garlic were cooked, and quickly fry for a couple of minutes, stirring constantly.
- Tomatoes: 1 piece
- Sweet pepper (capsicum): 1 piece
4
Add the sautéed vegetables to the pot. Stir the soup and bring it to a boil. Lightly salt and add a few black peppercorns.
5
Pour in the tomato juice. Add saffron, a mixture of Provençal herbs (a good Provençal mix includes basil, oregano, rosemary, savory, and thyme), and dried basil. Bring the soup back to a boil.
- Tomato juice: 350 ml
- Saffron: 1 teaspoon
- Dried basil: 1 teaspoon
- Herbes de Provence: 1 teaspoon
6
Squeeze about a tablespoon of lemon juice into the pot. Stir and let the soup simmer for another five to seven minutes. Meanwhile, beat the eggs in a small bowl.
- Lemon juice: 1 tablespoon
7
Pour the beaten eggs into the boiling soup in a thin stream, continuously stirring with a spoon. Remove the pot from heat, cover with a lid, and let it sit for five minutes.
- Chicken egg: 2 pieces
8
Slightly cool the ready soup and pour it into plates. Each serving can be additionally sprinkled with black pepper and drizzled with lemon juice.
