Mediterranean Seafood Soup
Soup
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Cook Time
1 h
Servings
10
Difficulty
Medium
Prep Time
30 Min
Description
This Mediterranean seafood soup is a hearty and flavorful dish, perfect for a chilly evening. I've been making this recipe for years, and it's always a hit! The combination of swordfish, vegetables, and a rich seafood stock creates a truly satisfying meal. The lemon juice and zest add a bright, refreshing touch. It's a great way to enjoy the flavors of the sea in a comforting soup. This soup is perfect as a main course and is sure to warm you up from the inside out. Feel free to add other seafood like shrimp or mussels for extra flavor!
Ingredients (19 ingredients)
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6 cups seafood stock
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2 pounds swordfish steaks
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4 tablespoons olive oil
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0.5 large white onion, diced
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3 medium carrots, sliced
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3 stalks celery, sliced
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4 cloves garlic, minced
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1 can anchovies, minced
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4 tablespoons lemon juice
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1 tablespoon fresh lemon zest
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2 tablespoons chopped fresh parsley
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0.5 tablespoons salt
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2 teaspoons fresh celery leaves, chopped
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1 teaspoon ground black pepper
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1 teaspoon chopped fresh thyme
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1 bay leaf bay leaf
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2 medium russet potatoes, peeled and cubed
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0.5 cup uncooked white rice
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salt and ground black pepper
Preparation (10 steps)
Prepare the Seafood Stock
Pour 6 cups seafood stock into the Thermomix mixing bowl.
Cook the Swordfish
Add 2 pounds swordfish steaks to the mixing bowl with the seafood stock and cook for 6 Min./100°C/Stufe 1. Remove the swordfish and set aside, reserving the stock in the mixing bowl.
Chop the Swordfish
Coarsely chop or tear the cooked swordfish into bite-sized pieces. Set aside.
Prepare Vegetables
Add ½ large white onion, diced, to the mixing bowl and chop for 3 Sek./Stufe 5. Add 2 tablespoons olive oil and sauté for 3 Min./120°C/Stufe 1.
Add Carrots and Celery
Add 3 medium carrots, sliced, and 3 stalks celery, sliced, to the mixing bowl and sauté for 5 Min./120°C/Stufe 1.
Add Garlic and Anchovies
Add 4 cloves garlic, minced, and 1 (2 ounce) can anchovies, minced, to the mixing bowl and sauté for 1 Min./120°C/Stufe 1.
Add Remaining Ingredients
Add the reserved stock, 4 tablespoons lemon juice, 1 tablespoon fresh lemon zest, 2 tablespoons chopped fresh parsley, ½ tablespoon salt, 2 teaspoons fresh celery leaves, chopped, 1 teaspoon ground black pepper, 1 teaspoon chopped fresh thyme, and 1 bay leaf to the mixing bowl. Cook for 20 Min./100°C/Stufe 1.
Add Potatoes and Rice
Add 2 medium russet potatoes, peeled and cubed, and ½ cup uncooked white rice to the mixing bowl. Cook for 15 Min./100°C/Linkslauf Stufe 1.
Add Swordfish
Add the chopped swordfish to the mixing bowl and cook for 5 Min./100°C/Linkslauf Stufe 1. Season with salt and ground black pepper to taste.
Serve
Ladle soup into bowls and drizzle remaining olive oil over it.
Finished cooking? Great! 🎉
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Created by
Emma Robinson
6
Rezepte
0
Kochbücher
Allergens
- Fish
- Celery
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