Creamy Seafood Soup
Ingredients (serves 4 to 6):
300g peeled shrimp
200g mussels (pre-cooked or fresh)
200g squid, sliced
200g white fish fillet (cod, hake), cut into pieces
1 chopped onion
2 cloves garlic, chopped
2 potatoes, diced (optional for more consistency)
2 carrots, diced
1 celery stalk, finely chopped
30g butter
2 tablespoons flour
1 liter fish stock or vegetable stock
250ml heavy or single cream
1 bay leaf
A pinch of sweet paprika
Salt and pepper to taste
A squeeze of lemon juice
Freshly chopped parsley, to serve
Preparation:
Sauté the Vegetables:
In a large saucepan, melt the butter over medium heat. Add the onion, garlic, carrots, celery (and potatoes, if using). Sauté for 5–7 minutes, until the vegetables begin to soften.
Add the flour:
Sprinkle with flour, stir well to coat the vegetables, and cook for 1 minute to form a light roux.
Add the broth:
Gradually add the fish stock, whisking to avoid lumps. Stir in the bay leaf, paprika, salt, and pepper. Simmer for 10–15 minutes, until the vegetables are tender.
Cook the seafood:
Add the fish pieces, squid, mussels, and shrimp. Cook over low heat for about 5 to 7 minutes, just until the seafood is cooked through (do not overcook, or it will become rubbery).
Stir in the cream:
Pour in the crème fraîche, adjust the seasoning, and add a squeeze of lemon. Heat for another 2 minutes without boiling.
Serve hot:
Sprinkle with fresh parsley and serve with crusty bread or croutons.
Tips:
You can add a splash of dry white wine to the broth for more depth.
For an even creamier texture, blend a small portion of the soup before adding the seafood.
Perfect as a starter or main course with a green salad.