Recipe of Spicy Fennel and Red Pepper Seafood Soup
Sophie Brewer 03/07/2020 19:41
Share to:
🌎 Cuisine: American
👩 1 - 3 servings
😍 Review: 585
😎 Rating: 4.9
🍳 Category: Lunch
🍰 Calories: 143 calories
Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, spicy fennel and red pepper seafood soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Spicy Fennel and Red Pepper Seafood Soup is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Spicy Fennel and Red Pepper Seafood Soup is something which I have loved my whole life.
Recipe of Spicy Fennel and Red Pepper Seafood Soup
To begin with this particular recipe, we must first prepare a few ingredients. You can have spicy fennel and red pepper seafood soup using 14 ingredients and 6 steps. Here is how you cook that.
Ingredients
The ingredients needed to make Spicy Fennel and Red Pepper Seafood Soup:
Get 1 Red pepper , diced
Make ready 1 Jalapeno , diced
Take 2 Celery stalks , diced
Get 1 Fennel bulb , diced
Get 1 " 1 potato medium , pieces
Take 1 - 2 " 2 leeks Green ends of , pieces
Take 1/4 Teaspoon paprika Smoked
Get 1 Bay leaf
Prepare 6 Sprigs thyme Fresh
Get 1 Cup dry white wine
Get Chicken seafood stock or
Get To Taste Cream
Get Crab shrimp lobster , , or cut into bitesize chunks
Get flour
Instructions
Steps to make Spicy Fennel and Red Pepper Seafood Soup:
Fill a large stock pot with water, add leeks, thyme, celery discards, bay leaf. Lightly simmer and reduce for 30 minutes to an hour. This will become your soup stock.
After 30 minutes taste. It should be highly aromatic when done. You may add bullion or other stock to enhance flavor to taste, but be wary of the salinity as this will reduce further. Strain out the solids before use.
In another stock pot, sauté red pepper, celery, jalapeño, and fennel until it browns a bit (10 minutes or so). Add flour and sauté for another few minutes to form light roux.
Deglaze with white wine. Be sure to scrape all the brown bits on the bottom of the pan. When your flour-wine mixture forms a nice slurry and reduces mostly, add the potatoes, paprika, and stock. Let simmer for at least 30 minutes.
When potatoes have softened, blend the soup until it’s smooth. Return to stove, bring to simmer, and let it reduce down. It should be fairly thick. Add your actual cream until desired richness and consistency. Salt to taste.
Prep your seafood into bite size chunks. Poach in the soup for 5-10 minutes or until cooked. Garnish with fennel leaves.
As simple as that Steps to Make Spicy Fennel and Red Pepper Seafood Soup
So that’s going to wrap it up with this special food spicy fennel and red pepper seafood soup recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!