The recipe for French seafood soup is taken from Julia Child’s Mastering the Art of French Cooking. The preparation and processing of this dish is the same as you make hot pot. The preparation of the ingredients takes a long time, and the cooking only takes them all into the pot.
Ingredients prepared for 4 servings:
The broth
- Olive oil: 30ml
- White wine: 50ml
- Onions: 1 tuber
- Garlic: 2 cloves
- Tomatoes: 250g
- ½ small fennel tubers
- 1 bay leaf
- Dried parsley leaves: 1 teaspoon of coffee
- Dried basil leaves: 1 teaspoon
- Dried thyme leaves: ½ teaspoon
- Shredded orange peel: 5g
- Turmeric powder: 0.5g
- Fish bones and head: 0.5kg. Used to boil water
- Hot water
- Salt, pepper.
Seafood section: To make the dish more attractive, you should choose fresh seafood
Squid, shrimp, snakehead fish: Each type 200g
Tight: 400g
Depending on your preferences, you can substitute crab, scallops, clams or lobsters.
Process materials:
Celery, onion, peeled garlic, minced. Diced Fennel. It’s fine if you don’t have fennel.
Tomatoes add areca zone. Clean seafood. Cut off the shrimp beard and the stubborn head. Shrimp heads and shells remain. Squid and fish are chopped into small pieces to taste.
The head and bones washed into a pot.
Making:
Heat 2 tablespoons of cooking oil in a pan, add the onion, celery and fennel and fry for 4-5 minutes over medium heat. Next, stir the garlic and tomatoes for about 3 minutes.
Pour the above-sautéed tomatoes, garlic, and onions along with the other ingredients in the broth. Fill the ingredients with hot water. Bring to the boil, skim off excess foam and simmer. Continue cooking for about 50-60 minutes and then filter the broth.
Next, add the filtered broth to the pot, bring it to boil, continue cooking the seafood, continue cooking until the ingredients are just cooked, season to taste again accordingly.
Finally, just put the seafood soup into a bowl and use it with bread.
Refer to the above materials at: https://atlasgarden.vn/danh-muc-san-pham/thuc-pham-nhap-khau/gia-vi-sot/
