Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, spicy fennel and red pepper seafood soup. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Great recipe for Spicy Fennel and Red Pepper Seafood Soup. The perfect cold weather seafood soup. It's pretty healthy too since only a bit of cream is used, but perfectly hearty as the potato's starch helps to thicken with the roux. In a large saucepan, heat olive oil over medium heat.
Spicy Fennel and Red Pepper Seafood Soup is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Spicy Fennel and Red Pepper Seafood Soup is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook spicy fennel and red pepper seafood soup using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Spicy Fennel and Red Pepper Seafood Soup:
- Make ready 1 Red pepper , diced
- Make ready 1 Jalapeno , diced
- Take 2 Celery stalks , diced
- Take 1 Fennel bulb , diced
- Take 1 " 1 potato medium , pieces
- Make ready 1 - 2 " 2 leeks Green ends of , pieces
- Make ready 1/4 Teaspoon paprika Smoked
- Prepare 1 Bay leaf
- Make ready 6 Sprigs thyme Fresh
- Take 1 Cup dry white wine
- Make ready Chicken seafood stock or
- Make ready To Taste Cream
- Make ready Crab shrimp lobster , , or cut into bitesize chunks
- Prepare flour
The swirl of white yogurt just before serving makes this soup pretty as a picture. Place a large saut é pan over medium-high heat. Add the olive oil to the pan and when it heats up add the diced onion, garlic, and sliced fennel. Add smoked paprika, thyme, and crushed red pepper flakes to the pan.
Instructions 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.
Add the olive oil to the pan and when it heats up add the diced onion, garlic, and sliced fennel. Add smoked paprika, thyme, and crushed red pepper flakes to the pan. Stir in the wine, then the tomatoes, parsley, red pepper flakes, clam juice, and water. Add the sliced fennel, the onion, and garlic; season with salt and pepper. Cut the bell peppers in half, remove the stems and seeds, and press each half flat onto the baking sheets, skin-side up.
So that’s going to wrap it up with this special food spicy fennel and red pepper seafood soup recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
