Seafood Vegetable Soup

The most delicious, healthy, bright fish soup! Soup with fish, shrimp and vegetables can be prepared from a wide variety of fish, or you can take a ready-made soup set consisting of heads, tails and fins. If you want a more filling first course, add potatoes.
cook time: 50 min
Ava Prescott
Seafood Vegetable Soup

Nutrition Facts (per serving)

83
Calories
1g
Fat
7g
Carbs
12g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Tomatoes 1 pc
Salt to taste
Ground black pepper to taste
Potato (optional) 3 pc
Bay leaf to taste
Carrot 1 pc
Greenery to taste
Semolina 1 tbsp
Trout 1 pc
Shrimps 300 g

Recipe instructions

Step 1

Step 1
How to cook soup with fish, shrimp and vegetables? Prepare all products according to the list. To prepare the broth, I used one trout carcass and a soup set of heads and tails. Clean the fish from scales, gut it and remove the gills. Rinse thoroughly under running water.

Step 2

Step 2
Place the trout in a saucepan, cover with cold water and place on the stove. For the specified amount of products, I took about 1.5-1.8 liters. water. Bring to a boil over high heat, skim off any foam that forms and add salt to taste. Reduce heat to moderate and simmer the fish with the lid ajar for about 20-30 minutes.

Step 3

Step 3
Remove the fish from the pan and strain the broth. Peel the onions and carrots. Rinse the vegetables.

Step 4

Step 4
The original recipe did not use potatoes, but I decided to add them to make the soup more filling. Peel the potatoes and wash them.

Step 5

Step 5
Cut the potatoes into small cubes or sticks. Add to the broth and place the pan on the stove. Once boiling, reduce heat to low and simmer for about 10 minutes, covered.

Step 6

Step 6
At this time, chop the onion finely and cut the carrots into thin cubes or circles.

Step 7

Step 7
Separate the cooled fish from the skin and remove the bones. Remove the tails from the shrimp.

Step 8

Step 8
Add onions and carrots to the pan, add semolina. Cook for about 5 more minutes.

Step 9

Step 9
Cut the tomato into small cubes. I used several cherry tomatoes for the recipe. They are sweetish, which made the taste of the finished dish more balanced. Place the tomatoes and shrimp in the pan. Cook everything together for about 2-3 minutes.

Step 10

Step 10
Rinse the greens and chop finely. Dill and young green onions are ideal for soup. Place the herbs and bay leaf into the pan. Bring everything to a boil over high heat. Next, remove the pan from the heat and let the soup sit for 5-10 minutes.

Step 11

Step 11
Done, ready to serve. Offer everyone a plate of boiled fish fillet and ground black pepper.

Additional rubrics

Related recipes