Tomato Soup with Seafood and Noodles
Soups • European
Description
Tomato Soup with Seafood and Noodles
Ingredients
- Octopus 5 pieces
- Canned Tomatoes (Pelati) 1 can
- Scallops 5 pieces
- Cuttlefish Eggs 5 pieces
- Spanish onions 1 piece
- Garlic 2 cloves
- Olive Oil 5 tablespoons
- Fresh basil leaves 2 teaspoons
- Udon Noodles 10 oz
Step-by-Step Guide
Step 1
Defrost the seafood in a separate bowl for about 15 minutes.
Step 2
Blend the tomatoes until smooth. Pour into a bowl and add 1 cup of boiling water.
Step 3
Finely chop the onion and garlic.
Step 4
Place the onion in a heavy-bottomed pot and sauté in olive oil over low heat for 15-20 minutes until translucent.
Step 5
Meanwhile, cook the noodles in salted water according to the package instructions.
Step 6
Place the shrimp in boiling water, cover with a lid, turn off the heat, and remove the shrimp after 3 minutes. Drain the water and peel the shrimp.
Step 7
When the onion is nearly ready, add the garlic to the pot. Stir and cook for another 1-2 minutes.
Step 8
Then pour in the blended tomatoes and bring the soup to a boil. Add the seafood (even if still frozen, it's fine) and basil, and cook the soup for another 4-5 minutes.
Step 9
Divide the noodles among bowls, add the shrimp, and pour over the prepared tomato soup.
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