Description
A delicate soup of the trout with seafood (octopus, mussels, shrimp)
Ingredients
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Shrimp
40 piece
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Seafood
0.5 kg
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Fish
0.5 kg
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Cream
10 ml
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Carrots
1 piece
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Onion
1 piece
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Salt
-
Bay leaf
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Black pepper
Cooking
In boiling water, place the peeled carrots and onion. Add the Bay leaf and pepper peas. Boil until cooked and discard or grind in a blender if you want to add them to the soup. During this time, peel the shrimps, remove the head and peel the tail. Half heads it's no big deal.
Into the broth put 20 goals in the shrimp and boil for five minutes.
Throw the head and strain the broth.
Rinse the fish, place it in the strained broth and cook until tender. Remove the fish, strain the broth again.
Fish separate from the bones and grind in a blender. I made a mistake - took soup set with the head. There are too many bones, although the broth so very rich. With pounds set I got only 300 grams of fish. Therefore, it is better to take pure fish meat.
Defrost the seafood, wash. Put them in the boiling broth, add the peeled prawn tails, to give writing a rolling boil for 5 minutes. Add the cream and let boil. The soup is ready. Salt is added to taste.
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