Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, spicy fennel and red pepper seafood soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Spicy Fennel and Red Pepper Seafood Soup is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Spicy Fennel and Red Pepper Seafood Soup is something that I’ve loved my whole life.
Add cherry pepper and chicken broth and bring mixture to a boil over high heat. Return soup to saucepan and heat through, over low heat. Do not boil (yogurt will curdle).
To get started with this recipe, we have to first prepare a few components. You can have spicy fennel and red pepper seafood soup using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Spicy Fennel and Red Pepper Seafood Soup:
- Prepare 1 Red pepper , diced
- Make ready 1 Jalapeno , diced
- Take 2 Celery stalks , diced
- Take 1 Fennel bulb , diced
- Make ready 1 " 1 potato medium , pieces
- Get 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
- Prepare 1 Cup dry white wine
- Get Chicken seafood stock or
- Get To Taste Cream
- Get Crab shrimp lobster , , or cut into bitesize chunks
- Get flour
Add onions, fennel, garlic and red pepper flakes. This light soup can be made up to three days ahead and stored in an airtight container in the refrigerator. For a vegetarian soup, use vegetable broth. For a vegetarian soup, use vegetable broth instead of chicken broth.
Steps 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.
If you're short on time, use bottled roasted red peppers. Sprinkle with some of the fennel fronds. The full colour spectrum of peppers are roasted with garlic and puréed with fennel-infused vegetable stock to create this colourful low-fat soup. In a large pot over medium heat sauté the fennel, onion and garlic in hot oil until soft. Stir in the potatoes, stock, tomatoes, salt and pepper, lemon peel and cayenne pepper.
So that is going to wrap this up with this exceptional food spicy fennel and red pepper seafood soup recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
