Red Fish and Shrimp Puree Soup
Soups • Mediterranean
Description
Red Fish and Shrimp Puree Soup
Ingredients
- Red drum fish 3 pieces
- Salad Potatoes 4 pieces
- Peeled Cooked Shrimp 20 pieces
- Carrot 1 piece
- 10% cream 5 fl oz
- Dill to taste
- Spanish onions 1 head
- Olives stuffed with lemon to taste
Step-by-Step Guide
Step 1
Thaw the fish set (head and 2–3 tails) and clean it from scales, boil for about 5 minutes in boiling water. Separate the meat from the bones and skin.
Step 2
Cut the onion head (any type of onion can be used) in half.
Step 3
Grate the potatoes (medium-sized) and half of the carrot (it’s better to grate the carrot finely).
Step 4
Thaw the shrimp, remove the shells, and separate the heads.
Step 5
Finely chop the dill.
Step 6
Boil the bones and skin on high heat for 20 minutes (this will give a rich flavor). Then strain through a sieve.
Step 7
Add the grated potatoes and carrot to the resulting broth. Cook on low heat for 30 minutes, doneness can be determined by the potatoes.
Step 8
Continue to cook and add the fish meat, pour in the cream, and add the dill. Since shrimp cook very quickly, add them one minute before turning off the heat.
Step 9
Serve hot. You can add a couple of olives for beauty and flavor.
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