Ingredients
The seafood mixture:
- 300 g shrimp (peeled and deveined).
- 300 g squid (cut into rings).
- 300 g white fish fillets (cut into pieces).
The basis:
- 2 tbsp. tbsp of butter.
- 2 tbsp. tbsp flour (to make a roux and thicken the soup).
- 1 large onion (finely chopped).
- 2 garlic cloves (minced).
- 1 carrot (cut into small cubes).
- 1 stalk of celery (optional, cut into small cubes).
The liquid:
- 700ml fish or seafood broth (hot).
- 200ml of liquid cream (whole cream).
Seasonings and herbs:
- Salt and black pepper to taste.
- 1/2 tsp. coffee turmeric or saffron (for a beautiful golden color).
- Fresh parsley (chopped).
- A squeeze of fresh lemon juice.
Instructions
1. Prepare the seafood:
- In a large pot, melt some butter and quickly sauté the shrimp, squid and fish for 2 to 3 minutes. Don't overcook them! Remove the seafood and set aside on a plate.
2. Brown the aromatics:
- In the same pot (retaining the juices from the seafood), add the rest of the butter.
- Sauté the onions, carrots and celery until soft and translucent. Add the garlic and cook for another minute.
3. Prepare the binder (the roux):
- Sprinkle the flour over the browned vegetables. Stir constantly for about 1 minute to cook the flour and remove its “raw” taste — this will create a thick paste.
4. Add the liquids:
- Slowly pour in the hot fish stock while whisking or stirring constantly to avoid lumps.
- Add the turmeric (or saffron), salt and pepper.
- Let the soup simmer over low heat for about 10 minutes until it begins to thicken slightly.
5. Add the cream and finish:
- Pour in the liquid cream and mix well.
- Return the sautéed seafood (along with any juices from the plate) to the pot.
- Leave to simmer for another 2 to 3 minutes, just long enough to reheat the seafood.
6. Service:
- Add the fresh parsley and a squeeze of lemon juice at the very last moment to enhance the flavors.
- Serve hot, ideally with crusty garlic bread or toasted baguette slices.