Fish soup with seafood

This delicious fish soup is best prepared with several types of fish and various seafood. Soup with seafood and fish, as well as potatoes, celery, tomato juice, wine and spices turns out to be very tasty, with a pleasant sourness and a bright aroma.

Ingredients

• Tilapia (fillet) - 2 pcs.
• Pink salmon - 200 g
• Shrimps - 200 g
• Mussels - 200 g
• Medium potatoes - 1 pc.
• Petiolate celery - 1 stalk
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Garlic - 3 cloves
• Fresh chili - small piece (to taste)
• Dry white wine - 120 ml
• Natural tomato juice - 250 ml
• Lemon juice - 2 tbsp. spoons
• Fennel (seeds) - 0.5 tsp
• Oregano - 0.5 tsp
• Ground paprika - 0.5 tsp
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil - 4 tbsp. spoons
• Fish broth or water - 1.5 l

Directions

1. Before preparing fish soup, pre-cook the broth from the heads, ridges, tails of fish (pink salmon, trout, chum salmon, etc.) - in salted water over low heat for 30-40 minutes (about 700-900 g per 1.5 -2 l of water). When it boils, remove the foam. You can also boil the soup in water.
2. When the fish stock is ready, prepare the rest of the ingredients. Wash and peel vegetables. Defrost sea fish and seafood.
3. Strain the fish broth through a sieve.
4. Cut the onion into small cubes.
5. Chop the garlic finely.
6. Squeeze juice from half a lemon.
7. Cut the celery into small cubes.
8. Cut the carrots into rings.
9. Cut the potatoes into medium cubes.
10. Fry the onion in vegetable oil until transparent.
11. Add garlic to the pan with onions.
12. Fry for 2 minutes.
13. Add celery to the pan and fry for another 2 minutes.
14. Now add the carrots and fry for another 2 minutes.
15. Add spices and fry, stirring occasionally, until aroma appears.
16. Pour in the wine and cook for a couple of minutes until the alcohol evaporates.
17. Put the fried vegetables and chopped potatoes in the fish broth. Bring to a boil and cook the vegetable soup for 15 minutes.
18. Cut the tilapia and pink salmon into pieces.
19. Rinse the mussels well with running water. Peel the shrimps.
20. When the potatoes are boiled, add fish and seafood to the soup. Pour in tomato juice immediately.
21. Cook the soup with shrimps and mussels for 5-7 minutes from the moment of boiling.
22. Then pour the lemon juice into the fish soup. Turn off the heat and let the soup steep for 15-20 minutes.
23. Fish soup with seafood is ready. Bon Appetit!