Tomato soup with seafood


  • Tomato soup with seafood on classic Italian recipe
  • Tomato soup with white fish and prawns
  • Tomato soup with seafood cocktail
  • Tomato soup with seafood called "chiopino"

The recipe for a traditional soup we know any hostess, but almost every family has its own culinary secrets that make fish soup turns out especially tasty. But Indonesians, Italians and Spaniards are preparing their ear. However, in our understanding of the dish it looks pretty exotic. Firstly, it is the basis of tomato puree. And secondly, in addition to the traditional fish in tomato soup put a variety of seafood. A special scent he must rich blend of dried herbs and spices.

In any Italian restaurant will offer you definitely enjoy the unusual taste of this national dish and the recipe will be happy to cook it. But if you do not know the language, you are unlikely to understand what you smiling interprets temperamental Italian chef. But after reading this article, you will surely be able without difficulty to make tomato soup with seafood is not worse than him.

 Tomato soup with seafood
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Tomato soup with seafood on classic Italian recipe

Strange as it may seem to us, but in Italy there is a soup, which we used to call fish soup. Yes, with all the abundance of fish and seafood in the national cuisine of the country's traditional for us the first dish is missing. But Italian chefs have come up with their own variations on this theme. The recipe of the soup is very interesting, and cook it can be anyone in the presence of a specific set of products.


  • Saltwater fish (any) - 200 g
  • Bird squid - 1/2 pieces
  • royal shrimp - 4 pieces
  • mussels in the shells - 8 pieces
  • canned tomatoes (in own juice) - 200 g
  • Garlic - 2 cloves
  • olive oil - 2 tablespoons
  • dry white wine - 100 ml
  • Dried basil - 1 pinch
  • dried thyme - 1 pinch
  • Dried mint - 1 pinch
  • dried oregano - 1 pinch
  • ground black pepper - to taste
  • bay leaf - 1 piece
  • parsley - 2-3 sprigs
  • sea ​​salt - to taste

Cooking method:

This recipe is a classic, though, but in the choice of fish, he does not limit you. So you can safely buy the one you love the most, provided that it is the sea. The fish must be washed, cleaned and, if necessary, delete all the bones, leaving only the fillet. That's it and you have to cook in the first place. Take a small pan, pour into it about 500 ml of water, put the fillets and put on fire. When the broth boils, continue to boil it for 15 minutes. Then strain it, and the fish pass on to a plate and cut into small pieces.

Do not get less tasty tomato soup with seafood, if the use of its bases shrimp broth. And not necessarily to cook it themselves shrimp - it is possible to manage to remove their shells. Simply fill in the inedible parts of water, boil for 15 minutes and strain the resulting broth. Can the process of preparation to put in it fish heads and tails - this will make your base for the soup even more flavorful and rich. As you can see, the recipe allows the cook to experiment in search of the perfect flavor combinations.

Defrost the remaining seafood and wash them under running water. Particular attention is paid to mussels. Squid simply cut rings. In a deep skillet and pour the olive oil until it is heated, clean and chop the garlic. Slightly fry it aromatiziruya oil and catch. Put the skillet mussels and squid rings and cook over high heat for 2 minutes. Now pour in dry wine, add spices and stir. Evaporate need for a couple of minutes, no longer.

Dip the tomatoes for half a minute in boiling water, and you can remove the skin from them without much effort. As for the soup you will need a tomato puree, chop vegetables should blendrom or crank through a meat grinder. Both methods allow quite successfully accomplish this task. When the window winter and tomatoes on the shelves look too unnatural, you can use home canned tomato juice, but at the end of summer and into autumn is better to cook this soup is made from natural tomatoes. The special piquancy to his stints give pieces of flesh.

Tomato puree, send in a saucepan with a little seafood and cook, just 2-3 minutes. Then add back the pieces of fish and the broth in which it was cooked, bay leaf, salt and pepper. Mix all ingredients and boil after boiling for 3 minutes over medium heat. It goes well with tomato soup small garlic grenochki of white bread. Make them quite simple.

Cut the loaf into slices of arbitrary shape and size. Chive clean, chop and combine thoroughly with olive oil. Sliced ​​loaf lay on a baking sheet, sprinkle them with a mixture of the resulting aromatic and drain in the oven until golden brown delicious. Ready tomato soup with seafood pour into bowls, sprinkle with fragrant parsley and serve with homemade garlic croutons.

 Tomato soup with seafood

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Tomato soup with white fish and prawns

Equally delicious it turns soup with tomatoes and seafood, if you cook it in the form of puree. Special notes tint give him cognac and cream and oregano flavor spread throughout the apartment, giving a foretaste of your family a delicious dinner. If your family loves all unusual and interesting, this soup is sure to become a frequent visitor at the home dinner.


  • large ripe tomatoes, and - 6 pieces
  • Peeled shrimp - 400 grams
  • white fish fillet - 300 g
  • vegetable broth - 3 cups
  • butter - 2 tablespoons
  • olive oil - 2 tablespoons
  • Garlic - 2 cloves
  • dried oregano - 1 tsp
  • cream 33% fat - 1 cup
  • Cognac - 2 tablespoons
  • salt, a mixture of peppers - to taste

Cooking method:

Fish fillet wash and boil in a little prisolennoy water for 10-15 minutes. Put it on a plate and cut, and quite large. Now for preparing the basis for soup. Tomato dip in boiling water, carefully remove them from the peel and finely chop. In a saucepan, pour the olive oil, heat and cook the pieces of tomato in it. Garlic clean, chop and with dried oregano send to the tomatoes. Pour into a saucepan vegetable broth and simmer all the ingredients of about 15 minutes with the lid on low heat.

The finished basis for soup pour into bowl of a blender and turn it into a puree. In a clean skillet put 2 tablespoons of butter and fry for 3 minutes, it shrimp, which first need to unfreeze. Add to them the brandy and concentrated for about a minute. The mass of the blender, pour in the same skillet and let it boil. Then enter to the cream, salt, pepper to taste and a good warm up. Ready pour soup bowls, putting each piece in a few pieces of white fish. Recipe of the first dishes are very simple, and the result will cause the admiration of even the most sophisticated gourmet.

 tomato seafood soup recipe
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Tomato soup with seafood cocktail

If you love Italian food, you just have to pay attention to the recipe of the first dishes like the soup. Not least because to buy the ingredients for him in our time there is no trouble. Seafood cocktail, you can easily find among frozen fish in any supermarket, and squeeze the juice of ripe tomatoes at all easy, even in the absence of a modern juicer.


  • seafood cocktail - 250g
  • onions - 1 pc
  • Sweet pepper - 1 piece
  • Tomato big - 2 pieces
  • Garlic - 3 cloves
  • tomato juice - 350 g
  • egg - 2 pieces
  • Saffron - 1 tsp
  • Provencal herbs - 1 tsp
  • Dried basil - 1 tsp
  • lemon juice - 1 tbsp
  • olive oil - 2 tablespoons
  • salt, ground black pepper - to taste

Cooking method:

Cocktail of seafood thaw. If you do not have time, you can speed up the process by means of boiling water. Simply pour over them your squid, shrimp, and other components of the package, and then rinse them well. Thawed seafood place in a saucepan, cover with 2 cups of water, bring to a boil and boil for 5 minutes, no longer. If your squid cocktail there, better to reduce cooking time to 3 minutes, or they will turn to rubber.

Onions and garlic peel and chop. In a frying pan, pour olive oil, it is better to take quite a bit. When it warms up quickly fry the onion and garlic cutting and place it in a pan with seafood. 1 tomato, remove the skin from the peppers, remove the seeds. Vegetables chop and send same to brown in a frying pan. Better make it practically without adding oil.

After 1-2 minutes Put the slices of tomato and pepper in a saucepan. There also pour the tomato juice and place cut into pieces fresh tomato. The skin must be removed from it. At this stage, it is time to add dried herbs and spices. When the soup comes to a boil, reduce heat and cook for 5 more minutes it then pour the lemon juice, season with salt and black pepper.

At the final stage of preparation in a separate container, whisk until smooth 2 chicken eggs, and enter them in the tomato soup, stirring carefully. Now, cover the pan with a lid and leave for 5-7 minutes, so. The recipe provides for mandatory insistence soup, as the taste of it will be richer and brighter. All that can be poured on a plate and enjoy.

 recipe for tomato soup with seafood
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Tomato soup with seafood called "chiopino"

This first course is different from many of its density and diversity of its constituent ingredients. However complicated recipe can not be named, although it has many stages. And even if you're a novice cook, and yet not feel very confident in the kitchen, be sure to try the Italian chiopino. Its taste is really worth the time spent in the kitchen.


  • Tomatoes canned in their own juice - 850 g
  • onions - 2 pieces
  • Garlic - 3 cloves
  • parsley - 1 bunch
  • Fish broth - 1 liter
  • royal shrimp peeled - 750 g
  • sea ​​scallops - 750 g
  • crab meat - 150 g
  • cod fillet - 750 g
  • mussels without shells - 18 pieces
  • butter - 200 g
  • dry white wine - 350 ml
  • Water - 1 cup
  • Dried basil - 1, 5 tablespoons
  • Dried thyme - 1/2 tsp
  • Dried oregano - 1/2 tsp
  • bay leaf - 2 pieces
  • salt - to taste

Cooking method:

Onions and garlic peel and chop with parsley. Put in a large pot of butter, send it to the cutting and cook until the onion is soft. Canned tomatoes turn into a puree and pour the juice with the same pan. Add them to the broth, wine, water, put a bay leaf and dried herbs. All these ingredients mix well, bring to the boil and leave to stew over low heat for half an hour.

Fillet of cod and seafood thoroughly. The fish is cut into small pieces. After the specified time, all this lay in the pan with the future of soup, let it boil and continue to cook for another minute 7. Try and, if necessary, salt. Serve this flavorful dish of tomatoes and seafood better immediately while hot. Therefore, immediately lay the soup bowls, pour it out because of its inherent thickness you do not get. Fresh white bread with a crispy crust cut into large chunks, sprinkle with olive oil and get to the food. Enjoyment is guaranteed!

Whatever soup recipe with tomatoes and seafood you choose, the first taste of this most interesting dishes will not leave you indifferent. This applies not only to lovers of Italian and Spanish cuisine, but also those who prefer a more traditional food in our country. After all, just trying something different, you can clearly define your own culinary preferences and to discover new horizons.

Of course, much easier to go to some well-known restaurant and taste the masterpieces there the cook, and spend time in the kitchen will not have to wash the dishes and do not need. But fully acquainted with the meal served to you fail. You must participate in the process of its creation from beginning to end, languish in anticipation to try and worry about how good it would be. So do not be afraid to get acquainted with cuisines from different countries and learn to prepare traditional dishes for their own.

 Tomato soup: the subtleties of cooking a tasty first course