Goulash-Soup with Seafood Recipe
This soup is served in our Japanese restaurants in the Far East. And recently I found out that this is a popular dish of Mediterranean cuisine. In general, it does not matter in which kitchen part of the dish is located. It is fragrant, dietary and delicious, and during fasting it can be consumed on permitted fish days.
Servings Prep Time
4 10minutes
Cook Time
20minutes
Servings Prep Time
4 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Take ice, pour water 1 to 2, cook according to the instructions.
  2. At the same time, we take any thawed seafood. I have squid (pre-peeled) and mussels.
  3. Pink salmon (any salmon) is cleaned, cut into fillets, the skin is left so that the fish does not fall apart. Cut the fish into pieces (strips).
  4. Cut onion and garlic into small cubes and fry for 1 minute over high heat in vegetable oil in a saucepan.
  5. Put the pieces of fish and fry for 3 minutes on high heat. The pieces should be fried.
  6. Lay out the seafood. I have squid, cut into thin strips, and mussels. Fry for 1 minute on high heat, stirring.
  7. Add tomatoes in their own juice, you can replace chopped tomatoes. Simmer everything over low heat for 2 minutes.
  8. Take boiled rice.
  9. Put the rice to the seafood in a saucepan.
  10. Add salt, pepper mixture to taste, herbs (I have dried parsley). Pour boiling water over it. Bring everything to a boil and cook for another 2 minutes on low heat.
  11. Serve the soup immediately hot.
  12. Bon appetit!
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