Louisiana soup with seafood
142 50 минут 8 порции
Delicious fish soup of fast preparation.
Ingredients for Louisiana soup with seafood
- Fish fillets - 350 g
- Tomato - 1 ban.
- Figure - 100 g
- The Apium graveolens Dulce - 2 PCs
- Corn - 100 g
- Onion - 1 piece
- Garlic - 2 the tooth.
- Vegetable oil - 2 tbsp
- Tabasco - 1 tsp.
- Broth - 1 l
Step by step instruction of cooking Louisiana soup with seafood
Prepare the ingredients. You can use as soon as the fish and mix it with seafood. You can also cook only seafood. As a component of rice I use a rice aquatics Color Mix TM Mistral. Peel and chop the onion, garlic and celery.
In a saucepan (2.5 - 3 litres) heat the vegetable oil and saute the finely chopped onion until transparent.
Add chopped celery and crushed garlic, Tabasco and cook another few minutes.
Add the tomatoes, pour broth, bring to a boil
Measure and rinse the rice. Add to the pot. Bring to boil again and simmer for 20 minutes.
Chop the fish. I added to the soup a handful of shrimp.
Add the fish to the soup. Cook 5 minutes.
Next lay the corn and shrimp. I added about half a can of corn without liquid. Salt. Simmer the soup until tender about 10 minutes.
When serving, sprinkle with chopped herbs. The pottage turns quite thick. Want a thinner consistency -add more broth or water.