The benefits of seafood can talk endlessly: gorgeous exquisite taste, low calorie, high protein content makes them very popular. Soup with Seafood Cocktail (mixture of shrimp, mussels, squid and octopus), if properly prepared - a great start to dinner, extremely tasty, tender and healthy dish.

Seafood Cocktail

The composition of sea cocktail may include various seafood - there is no single recipe. Yet most of this cocktail is shrimp, mussels, squid rings and tentacles of an octopus. Somewhat less in the mixture includes scallops.

All seafood is its helpful. They contain at least a considerable amount of fat and protein value. In addition, different low calorie seafood, while at the same time perfectly saturated. Yet we love seafood mix not only for their own benefit, as for the great taste: delicate marine flavors exquisitely interwoven in this mixture, giving pleasure.

Most often, sea cocktail is served as a snack with some delicate creamy sauce or mayonnaise based. But this is not the only possible way to feed. Good seafood cocktails and a soup and a main dish.

Fragrant sea soups

Seafood Soups may be very different: sometimes used one type of seafood, sometimes several (ie just seafood cocktails), sometimes combined with seafood fish of different varieties. A very popular soup of sea cocktail - tender, flavorful gifts of the sea depths. Typically, creamy soup is prepared based on, for fish broth, supplemented with vegetables. For example, tomato soup with seafood cocktail Seafood Cocktail: for all occasions   It has a very interesting flavor: tomato flavor in harmony with the light aroma of seafood. However, some of this combination seems to be less successful than the combination of seafood with cream or fish.

Whatever soup recipe from the sea cocktail is chosen, it is important to properly prepare the dish. The basic rule for all seafood not digest. Tender meat of shellfish, cephalopods and crustaceans can not tolerate long-term heat treatment. When cooking seafood mix for too long, it becomes hard and almost tasteless. At the same time undercooked seafood is not too tasty, they did not fully disclose its flavor. This means that it is important to stop the brew time to get the optimum variant.

But this applies to fresh seafood, and the majority of people around the world forced to settle for frozen seafood cocktail. For the preparation of this cocktail has been used for heat-treated seafood. Defrost before cooking soup mixture should not, therefore, cooking time slightly increased. Hardly frozen seafood will be in the boiling liquid, the boiling will stop. A minute after the resumption can finish cooking - the soup is ready.

Spices: Pros and Cons

Once a variety of spicy condiments were literally worth its weight in gold: they brought from exotic countries and sold at very high prices. Today, various spices can be found in each more or less large supermarket. Many housewives are experimenting with these additives, decorating dishes to your liking. But sometimes spices it is better not to abuse, such as soup of sea cocktail.

The sharp smell of spices intensive can score delicate flavor of seafood, make them taste less pronounced. Of course there are recipes for soups seafood, properly seasoned with garlic, ginger, curry and other spices with a bright flavor. For example, a traditional soup bouillabaisse Bouillabaisse: the symbol of Provence   unimaginable without sharp garlic sauce. And yet, in the preparation of most of the dishes of seafood spice it is recommended to use very sparingly, in homeopathic doses.

Delicate taste of leaf parsley successfully emphasize the flavor of seafood. Peppers are best used in small amounts, preferably white.

Cooking soup

Soup from seafood mix can be prepared in water, broth (fish, vegetables or chicken), tomato or cream bases. The basic recipe is simple. First, you must cook the vegetables in salted water. It can be onions (onions or leeks), the potatoes, celery Celery: vegetable with obvious advantages   (tubers or leaves), carrots, bell peppers, cauliflower. You can experiment with other vegetables.

When the vegetables are almost cooked, comes the turn of the marine cocktail to be added to the pot. Some cooks recommend that before this to get out of all the other ingredients of the broth, but this is optional. Seafood boil for quite a minute or two, and the soup is ready, it can bring to the table, decorated with fresh herbs.

This recipe can be endlessly complicated. For example, add the seafood along with slices of fresh tomatoes or canned tomatoes. And you can fill the broth white dry wine or champagne - for special occasions. This is done at the end of the cook. To prepare the cream soup you need to boil all the products in a minimal amount of water, then add to the soup warmed ten percent cream. Sometimes cream is further thickened with flour - it not only makes the taste of the soup soft and velvety, but also helps to avoid the collapse of milk protein in the hot dish.

If desired, the soup of sea cocktail, cooked in a small amount of vegetable or fish broth, rub using a blender, and then fill with cream (as an option - coconut milk). There are variants of tomato soup-puree with sea cocktail.

Maria Bykov

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