Seafood Soup – Easy and Quick A SUPER RECIPE of Rosa Ardá
Seafood soup is the most delicious thing in the world. Today, I’m making a slightly smaller version than usual and replacing fish with squid. You’ll see how tasty it is!
Ingridients
For the blender jar:
150 g onion
80 g green bell pepper
80 g red bell pepper
1-2 garlic cloves
200 ml crushed tomato
60 ml olive oil
1 cayenne pepper (optional)
1 liter fish stock
1-2 bay leaves
80 g Bomba rice
350 g squid rings, cut into bite-sized pieces
For the Varoma (steamer):
350 g clams
500 g mussels
Additional:
350 g peeled shrimp (just the bodies)
Preparation
Prep the seafood: When you get home from the fish market, place the clams in salted water for at least 30 minutes to remove any sand. Clean and debeard the mussels and set aside. Cut the squid rings into bite-sized pieces (or do this while cooking).
Blend the base: Add the onion, chopped bell peppers, garlic, and crushed tomato to the blender jar. Blend for 10 seconds at speed 5. Scrape down the sides and blend again for 10 seconds at speed 7.
Sauté: Add the olive oil and (optional) cayenne pepper. Cook for 10 minutes at 100°C, speed 1, with the basket on the lid to prevent splashes.
Add stock and cook: Pour in the fish stock and add the bay leaves. Cook for 7 minutes at Varoma temperature, speed 1.
Add rice and squid: Stir in the rice and squid pieces. Place the Varoma (steamer) with the clams and mussels in position. Cook for 15 minutes at Varoma temperature, reverse rotation, spoon speed. Meanwhile, peel the shrimp.
Finish and serve: Once done, pour the soup into a large bowl and add the peeled shrimp (they’ll cook from the residual heat). Add the steamed seafood (removed from shells for easier eating). Adjust salt to taste. Let it rest for a few minutes before serving.
Enjoy!