|Fish broth||150 g|
|Tomato sauce||32 g|
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.
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.
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.
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.
THE SOUP IS READY!
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.