Seafood Soup with Sun-Dried Tomatoes
⏳ Time
40 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Seafood Soup with Sun-Dried Tomatoes
Ingredients
- Sun-Dried Tomatoes - 3.5 oz
- Olive Oil - 1 tablespoon
- Mussels - 10.6 oz
- Squid - 10.6 oz
- Butter - 1 tablespoon
- Shallot - 2 pieces
- Garlic - 3 cloves
- Dry White Wine - ¾ cup
- Meyer Lemon Juice - 0 fl oz
- Fish Oil - 4 cups
- Bay leaf - 2 pieces
- Wheat Flour - 1 tablespoon
- Milk - 1 cup
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Clean the squid and cut into rings.
Step 2
In a large saucepan, heat 0.5 tablespoons of butter, add 1 chopped shallot and half a clove of garlic. Season with salt and cook until translucent for a few minutes — just don't let the garlic burn.
Step 3
Pour the white wine and lemon juice into the saucepan, then add the sliced squid and mussel meat. Pour in the fish broth and add 1–2 bay leaves.
Step 4
Bring the mixture to a boil, reduce the heat, cover, and let it simmer for 3–5 minutes.
Step 5
Using a slotted spoon, remove the mussel meat and squid from the broth. Set aside a few mussels and squid rings for garnish. Chop the remaining meat coarsely and set aside.
Step 6
Strain the liquid through a fine sieve (it is advisable to line the sieve with cheesecloth).
Step 7
In a pot, heat a mixture of olive oil (you can use oil from the sun-dried tomatoes) and butter, add the remaining chopped shallot and garlic. Sprinkle with flour and stir. Slowly pour in the broth, stirring vigorously to avoid lumps.
Step 8
Add the sun-dried tomatoes to the broth and blend with an immersion blender.
Step 9
Strain the soup again through a sieve for a smoother consistency, and return it to the pot.
Step 10
Place the soup over medium heat, and return the chopped squid and mussels to the soup.
Step 11
Slowly pour in the milk and stir. Season the soup to taste, bring to a boil, and turn off the heat.
Step 12
Serve garnished with herbs, cherry tomatoes, and mussel meat.
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