Mediterranean Seafood Chowder

soups 332 Last Update: Jul 12, 2021 Created: Jul 12, 2021 0 0 0
Mediterranean Seafood Chowder
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy
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Mediterranean Seafood Chowder

Ingredients

Directions

  1. Cleanse the shrimp by removing the head and intestinal vein. Heat 1 tablespoon in a saucepan. vegetable oil and fry the shrimp heads and shells over moderate heat until the characteristic aroma appears. Add 2 liters of water and boil for 10-12 minutes. Strain the broth through a colander lined with gauze, squeeze the contents of the colander with the convex side of a spoon.
  2. Peel the onion and chop coarsely. Cut the peppers in half and remove the stalk and seeds, cut the pulp into small cubes. Chop the garlic. Finely chop the hot pepper. Cut the leeks in half, rinse and cut into half rings. Cut the celery into slices.
  3. In a large saucepan, heat the oil and sauté the onions and leeks over medium heat until soft, 5 minutes. Add peppers, celery and garlic, sprinkle with fennel seeds, allspice and paprika, cook for another 3 minutes.
  4. Pour the broth into a saucepan, salt. Bring to a boil, reduce heat, and simmer for 10 minutes.
  5. Peel the tomatoes and chop finely. Wash and chop the greens. Cut the squid into half rings. Add seafood, tomatoes and herbs to the soup and cook for 5 minutes. Add lemon juice and finely grated zest if desired, add salt if necessary.

Mediterranean Seafood Chowder



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy

Mediterranean Seafood Chowder

Ingredients

Directions

  1. Cleanse the shrimp by removing the head and intestinal vein. Heat 1 tablespoon in a saucepan. vegetable oil and fry the shrimp heads and shells over moderate heat until the characteristic aroma appears. Add 2 liters of water and boil for 10-12 minutes. Strain the broth through a colander lined with gauze, squeeze the contents of the colander with the convex side of a spoon.
  2. Peel the onion and chop coarsely. Cut the peppers in half and remove the stalk and seeds, cut the pulp into small cubes. Chop the garlic. Finely chop the hot pepper. Cut the leeks in half, rinse and cut into half rings. Cut the celery into slices.
  3. In a large saucepan, heat the oil and sauté the onions and leeks over medium heat until soft, 5 minutes. Add peppers, celery and garlic, sprinkle with fennel seeds, allspice and paprika, cook for another 3 minutes.
  4. Pour the broth into a saucepan, salt. Bring to a boil, reduce heat, and simmer for 10 minutes.
  5. Peel the tomatoes and chop finely. Wash and chop the greens. Cut the squid into half rings. Add seafood, tomatoes and herbs to the soup and cook for 5 minutes. Add lemon juice and finely grated zest if desired, add salt if necessary.

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