Ingredients

• leek - 2 pcs.;
• olive oil - 1 tbsp. l.;
• coriander seeds (ground) - 1 tbsp. l.;
• dried chili peppers (flakes) - 1/4 tsp;
• potatoes (peeled, diced) - 300 gr.;
• canned tomatoes without skins (chopped) - 400 gr.;
• fish broth - 2.5 cups;
• dry white wine - 2/3 cup;
• bay leaf - 1 pc.;
• anise - 1 star;
• orange peel - to taste;
• saffron - 1/4 tsp;
• white fish fillet - 450 gr.;
• small octopuses - 450 gr.;
• large shrimp (fresh) - 250 gr.;
• fresh parsley leaves (chopped) - 2 tbsp. l.;
• salt and black ground pepper - to taste.

Cooking method

1. Cut the onion into thin strips, dividing the white and green parts, and then washing both parts separately.
2. Heat oil in a cast iron saucepan over medium heat. Pour the green part of the onion into the preheated pan, sprinkle with coriander and chili flakes, fry, stirring occasionally, for about 5 minutes.
3. Add potatoes and tomatoes to the pan, pour in the broth and wine. There also put bay leaf, orange zest, anise and saffron. Boil. Reduce the heat, cover the pot with a lid and cook for about 20 minutes, until the potatoes are soft. Add salt and pepper to taste.
4. Cut the fish fillet into small pieces. Cut the octopuses into 4 pieces each. Put the fish in the soup and cook for about 4 minutes.
5. Add shrimp to soup and cook for 1 minute. Then add the octopuses and the white part of the onion, cook for 2 minutes. Pour chopped parsley into the finished soup and serve immediately.

20 best soup recipes

How to cook a delicious, easy and quick seafood soup. Mediterranean cuisine is rich in fish dishes, and seafood is also actively used.

seafood soup

8 servings

1 hour 20 minutes

48 kcal

5 /5 (2 )

When planning a menu for a week, do you find that all the “traditional” dishes are boring and you just don’t want to cook them? Or maybe you are organizing a party for friends and dreaming of surprising them with something unusual? For such cases, I have one great option - this is a Mediterranean seafood soup, the recipe of which my friend's mother brought from Italy. I call it "Sea Cocktail", but the Italians themselves call this yummy "Cacciucco". This dish has two main advantages: simplicity and high cooking speed (at the same time, you practically don’t have to “dance” over the saucepan), as well as the ability to change fish ingredients to your liking (purse, assortment of stores).

So let's start cooking!

Kitchen appliances:
To prepare this exotic soup, you will need a stove and oven. Sometimes I also use a blender to puree tomatoes, but if you find a ready-made one, you can skip this step.

Full list of ingredients

How to choose the right ingredients

• If you did not find sea bass or cod, feel free to change them to any other sea fish. It is better to refuse freshwater - the soup will turn into a banal fish soup in the style of "Fishermen at rest".
• Seafood can also be selected to your liking, for example, using octopus instead of squid. Only mussels and shrimp are obligatory.
• It is better to take cherry tomatoes, they have a delicate taste and go well with basil.
• Do not skimp on good olive oil: it should be cold-pressed, and not in a plastic, but always in a dark glass bottle.
• You need fresh basil - buy a few sprigs in advance.
• It is better to take fresh chili peppers, and to prepare the soup, cut off a few circles.

Mediterranean tomato soup with seafood - step by step recipe with photo

Although this recipe is very simple, for convenience I have broken it down into steps. This will make this soup even easier to make.

First step

You will need fish (except capelin).

Second phase

Prepare fish, seafood, olive oil, chili, garlic.

Third stage

You will need tomatoes, wine and tomato puree.
Set aside the broth, strain.

This soup is served in portions, putting fish and seafood on a plate and filling them with broth.


Add ciabatta croutons separately. The soup can be garnished with basil leaves.

soup recipe video

Would you like to see how an Italian chef prepares cacciucco? Then watch the next video!

The secret to making the famous seafood soup

The famous Italian seafood soup or Kachukko, as it is also called, is the hallmark of many restaurants in Italy. Today I will reveal the secret of cooking this delicious dish. It will not be difficult for you to cook it at home.

For more great recipes, please like and subscribe to my channel Matteo's Cuisine: www.youtube.com/matteoskitchen?sub_confirmation=1

You will need:

Mussels - 180g
Clams - 180g
Calamari - 80g
King prawns - 100g
Cod - 180g
Seabass - 120g
Capelin - 120g
Scallops - 80g
Cherry tomatoes - 240g
Olive oil - 50g
White wine - 50g
Salt - 4g
Black pepper - 2g
Garlic - 8g
Chili pepper - 4g
Broth - 350g
Basil - 6g
Tomato puree - 100g
Ciabatta- 60g

Cooking secret:
Cut fish and seafood, remove all unnecessary. Throw the fish bones into a pot of water and boil them, they will make an excellent broth.

Take mussels and clams, lightly fry in olive oil in a saucepan. Add garlic and chili peppers, and then dry white wine. When the wine has evaporated a little, feel free to add cherry tomatoes and broth.

Cut into large pieces of fish to make it cook faster, and layer the remaining seafood into the pot, then pour over the remaining broth. It's time to add mashed tomatoes and darken the soup a little more. At the end, try the soup, if it is not salty enough, then add salt, but do not forget that the fish already lives in the sea, you may not need salt at all. You can also add a little fresh basil for flavor.

While the soup is rising, prepare the croutons. To do this, cut the ciabatta into thin slices, sprinkle with olive oil on top, a little salt and pepper, and then put in the oven for 7 minutes at a temperature of 100 degrees.
Well, that's it, Kachukko is ready. It remains to serve the dish beautifully: start putting seafood on a plate first, then add the resulting broth, and then decorate with croutons. Mmmm lick your fingers!

Bon Appetit! #kitchenmatteo #matteolai

Separately, I would like to thank the sponsors of the project for their help in organizing the filming:
Hotpoint for the highest quality and most convenient home appliances: www.hotpoint.ru
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• Sometimes leek is added to such a soup, which goes well with fish. Give it a try, especially if you don't use much seafood.
• In the summer, I cook this soup with the addition of sweet peppers, leeks, celery (root) and regular onions. To do this, I separately fry the vegetables, and then add them to the soup (along with cherry tomatoes).
• My friend, whose mother shared the recipe, cooks clams not with wine, but with anise tincture or liqueur. This gives the dish a more piquant taste and an unforgettable aroma.
• Feel free to experiment with spices: Italian chefs add fennel, paprika, and saffron to this soup.
• It is very good to pour a little lemon juice into the almost ready soup - it will give a spicy sourness and emphasize the delicate fishy taste.
• You can fry clams not only in olive oil, but also in butter, but in this case the soup will be more nutritious.

Although initially I tried to cook this dish just for a change, because, as well as my husband’s beloved, they frankly became boring. It was with cacciucco that my love for experiments began. A little later, I tried both French and Japanese. Now Ukrainian is next in line. However, none of them is prepared as quickly and easily as this Mediterranean soup.

In Italy, tomato soup with seafood is very popular, in any restaurant in the Mediterranean you will definitely be offered it. With the current abundance of products in supermarkets, it will not be difficult to find all the necessary ingredients and cook a delicious and fragrant soup on your own, especially since it is prepared quickly and easily.

Tomato soup with seafood - the basis for variations

We will need:

• 0.5 kg seafood cocktail
• 0.8 kg fresh tomatoes
• two large onions
• two cloves of garlic
• olive oil
• sugar
• black pepper
• basil

Instead of fresh tomatoes, you can use tomato paste, or even better - canned in your own juice. This is especially true in winter, when on store shelves you can find only useless vegetables from distant countries, completely tasteless and, moreover, stuffed with chemicals.

So, we are preparing tomato soup with seafood. Grind the tomatoes in a blender, after removing the skin from them. Then finely chop the garlic and onion, and fry them in heated olive oil (it is better to use thick-walled dishes). Add chopped tomatoes or tomato paste there. In another bowl, boil a sea cocktail, after boiling, you need to cook seafood for no more than two minutes, otherwise they will become tough. We recline them in a colander and add to the bowl with tomatoes. If the soup is too thick, add some water and bring to a boil. In the finished dish, add salt, sugar, black pepper, finely chopped basil or other herbs, olives to taste.

There are a variety of options for tomato soup with seafood. The above recipe should be used as a basis, and then no one limits your flight of fancy. You can, for example, use pieces of red fish instead of a sea cocktail. For satiety, you can add boiled rice or pasta to such a soup, and for piquancy - bell pepper or even chili pepper.

Mediterranean sophistication - "zuppa di pesce"

Zuppa di Pesce is a traditional Italian soup with fragrant herbs from several varieties of fish and other seafood. This is a more sophisticated recipe, but also not at all laborious.

Ingredients:

• 200 g of any sea fish (several types)
• ½ carcass squid
• 4 large shrimp
• 80 g frozen mussels
• 200 g tomatoes, fresh or canned in their own juice
• 100 ml dry white wine
• 2 tbsp olive oil
• 2 cloves of garlic
• a pinch each of dry basil, mint, thyme and oregano
• 1 bay leaf
• sprig of parsley
• freshly ground black pepper
• salt (preferably sea salt)

Fill the fish fillet with water (300-400 ml), bring to a boil and cook on low heat for 10-15 minutes. Remove the fish and cut into small pieces, strain the broth.

Rinse the seafood, cut the squid into rings. Cut the garlic into slices (do not chop!). Heat olive oil in a saucepan or saucepan, fry the garlic and then remove. Put seafood into the resulting garlic oil and fry for 2-3 minutes. Pour in wine, add dry aromatic herbs, boil for 2 minutes. Puree the peeled tomatoes with a blender and add to the seafood, then simmer for a couple more minutes. Add fish broth, fish, salt, pepper, parsley, bring everything to a boil and cook for several minutes over low heat. Remove bay leaf.

Pour the finished tomato soup into bowls, garnish with chopped parsley.

Traditionally, "zuppa di pesce" is served with lemon wedges and wheat garlic croutons.

To prepare the croutons, you need to sprinkle the sliced ​​​​bread with a mixture of olive oil and chopped garlic. Put on a baking sheet and dry in the oven until golden brown.

"Express soup" tomato with shrimps and cheese

Perhaps this is the fastest tomato recipe, while very worthy of taste. In addition, it is an excellent recipe for losing weight, there are very few calories here.

For 3 servings you will need:

• 0.5 l tomato juice
• 250 g cherry tomatoes
• 300 g peeled boiled-frozen shrimp
• 150 g parmesan
• lemon
• basil
• parsley
• spices

Heat the tomato juice in a saucepan. Without bringing to a boil, add lemon juice, halved cherry tomatoes and shrimp. Simmer the soup on very low heat for 10-12 minutes, without letting it boil. Remove from heat, add grated parmesan and spices, mix. When serving, decorate with herbs.

• In season, you can stock up on good, really tasty tomatoes by freezing them. At the same time, taste and nutritional properties will be preserved, only the form will suffer, which is not at all important.
• If you don't want to bother with garlic croutons, you can serve tomato soup with freshly baked ciabatta. A piquant addition will be a glass of Italian grape vodka - grappa.

Prepare tomato soup with seafood according to the recipe shown in the video:

Bon Appetit!

Gorgeous vegetables, mushrooms, chickpeas, rich broth, aromatic herbs and Mediterranean spices all in one pot. The perfect way to get vegetables in the winter and keep warm.

When you don’t know what to cook, when you are already tired of fatty New Year’s food, vegetable soup will become what you have been missing for so long.

Ingredients for Homemade Mediterranean Vegetable Soup

• olive oil
• 220 gr. chopped champignons
• 2 medium zucchini, sliced ​​into rounds or semi-circles
• bunch of parsley
• medium onion, cut in half
• 2 garlic cloves, chopped
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• half a cup of chickpeas
• 2 potatoes, peeled and diced
• 1 tsp ground coriander
• ½ teaspoon turmeric powder
• ½ teaspoon sweet paprika
• ½ teaspoon thyme
• salt and pepper to taste
• jar of crushed tomatoes
• 2 bay leaves
• 1.5 l. turkey, chicken or vegetable broth
• juice of 1 lime or lemon
• zest of 1 lemon
• handful of toasted pine nuts

1. In a cast iron pan or pot heated over medium heat, add 1 tbsp. olive oil. Add mushrooms and saute for 3-4 minutes, stirring regularly. Then remove the mushrooms from the pan.
2. Add chopped zucchini to the same pot. Saute them for about 5 minutes or until the zucchini changes color. Stir regularly. Remove them from the pot.
3. Add 1 more tablespoon of olive oil. Add finely chopped parsley stalks, onion, garlic, celery, carrots and potatoes. Add spices, salt and pepper.
4. Cook everything over medium heat for 5-7 minutes, stirring regularly, until the vegetables are tender.
5. Now add tomatoes, bay leaf and broth. Bring to a boil, then turn off heat to medium. Cover with a lid and cook for 15 minutes.
6. Remove the lid and add the chickpeas, sauteed mushrooms and zucchini. Cook until the chickpeas are soft.
7. Lastly, add the lemon zest and juice, as well as the parsley leaves.
8. Remove from stove. Sprinkle the soup with toasted pine nuts before serving. Serve with soup

Clean the shrimp by removing the head and intestinal vein. In a saucepan, heat 1 tbsp. vegetable oil and fry the shrimp heads and shells over moderate heat until a characteristic aroma appears. Add 2 liters of water and boil for 10-12 minutes. Strain the decoction through a colander lined with gauze, squeeze out the contents of the colander with the convex side of the spoon.

Peel the onion and chop coarsely. Cut the peppers in half and remove the stalk and seeds, cut the flesh into small cubes. Chop the garlic. Finely chop the hot pepper. Cut the leek in half, wash and cut into half rings. Cut the celery into slices.

Heat the oil in a large saucepan and sauté the onion and leek over medium heat until soft, 5 minutes. Add peppers, celery and garlic, sprinkle with fennel seeds, allspice and paprika, cook 3 more minutes.

Pour the broth into the pan, salt. Bring to a boil, reduce heat and simmer for 10 minutes.

Peel the tomatoes and chop finely. Wash greens and chop. Squid cut into half rings. Add seafood‚ tomatoes and herbs to the soup and cook for 5 minutes. Add lemon juice and, if you like, finely grated zest, add salt if necessary.