Spicy Fennel and Red Pepper Seafood Soup
Spicy Fennel and Red Pepper Seafood Soup

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, spicy fennel and red pepper seafood soup. It is one of my favorites. This time, 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 popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Spicy Fennel and Red Pepper Seafood Soup is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook spicy fennel and red pepper seafood soup using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Spicy Fennel and Red Pepper Seafood Soup:
  1. Prepare Red pepper , diced
  2. Take Jalapeno , diced
  3. Make ready Celery stalks , diced
  4. Prepare Fennel bulb , diced
  5. Get potato medium , pieces
  6. Prepare leeks Green ends of , pieces
  7. Prepare paprika Smoked
  8. Take Bay leaf
  9. Prepare thyme Fresh
  10. Make ready dry white wine
  11. Get Chicken seafood stock or
  12. Prepare Cream
  13. Make ready Crab shrimp lobster , , or cut into bitesize chunks
  14. Take 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.

Steps to make Spicy Fennel and Red Pepper Seafood Soup:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 is going to wrap this up for this special food spicy fennel and red pepper seafood soup recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!