RECIPE OF SEAFOOD SOUP

Chef
Liliia Aksanova
Kitchen
Voda Restaurant
WARE

Ingredients

Shrimps	25 g
Salmon	20 g
Mussels	42 g
Scallops	29 g
Bazil	4 g
Fish broth	150 g
Tomato sauce	32 g
Garlic	2 g
Olive oil

COOKING SEAFOOD SOUP

Traditionally fishermen cooked seafood soups from the fresh catch. They added everything they had at hand: fish, mussels, shrimps, greens, vegetables and other possible ingredients. During the centuries the recipes have been passed on by word of mouth, from generation to generation and now we can say that we have obtained an ideal variant.

Today Liliia Aksanova, Chef of Voda restaurant, will prepare seafood soup for you.

The chef chose sauté pan and frying pan from Marble line, made of cast aluminum and coated with German non-stick coating Greblon Non-Stick C2+ that will be perfect for soup preparation.

Step 1

FISH BROTH COOKING

First of all we have to cook fish broth. We can use any fresh or fresh frozen fish.

Fish broth is the basis of all fish soups, but it also can be the independent dish. This is a perfect dish bringing a unique use for the organism: it has multiple various compounds that are necessary for human health. Quick review of the fish broth content will allow to see how useful it is: there are many vitamins B, H, C, E, PP, iron, iodine, phosphorus, zinc, calcium, potassium, sodium, magnesium and many other useful substances.

Whilst the broth is getting ready we may process other ingredients.

STEP 2

GARLIC’S SECRET

Heat the saucepan on the middle fire, add oil. Then cut garlic into 2 pieces and pour oil with a basil sprig.

Fry about three-five minutes, wait until the garlic acquires the golden colour and then darkens a bit. After that, remove the garlic.

STEP 3

ADDING SEAFOOD

Add all seafood we have. These are: shrimps, mussels, scallops and salmon.

All of it should be fried until acquisition of the golden colour. The material our sauté pan is made of allows us to notice this shift easily.

STEP 4

ADD THE REMAINING INGREDIENTS

Carefully pour fish broth to let it soak the seafood juice and to saturate the seafood as well.

We also should add some water because, as you can see, the broth is too dense.

Tomato paste is added in the last moment, it gives our dish red colour and appearance of the finished product. Boil it for six-seven minutes, add salt and pepper.

Smooth distribution of warmth in our sauté pan, ensured by special coating, shall give a deeper taste to our food.

THE SOUP IS READY!

This is a simple recipe of the most tasty seafood soup! You will want to try it immediately, but don’t get trapped! :) Blow on it not to burn yourself.

NOW YOU CAN COOK IT AT HOME!

ENJOY YOUR MEAL!

Today this delicacy was prepared by Liliia Aksanova, Chef of Voda restaurant. Thank her for her recipe and cooking secrecies she has shared with us.