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Print Recipe
Soup with Seafood Recipe
A La Nage is a French soup, a kind of the famous Bouillabaisse fish soup. Popular in the southern regions of France, prepared from fish and / or seafood with the addition of aniseed paste, but also suitable for any good vodka, which gently emphasize the taste of added seafood! Excellent, warming and fragrant soup!
Cook Time 15 minutes
Servings
Ingredients
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Fry seafood in oil for 1-2 minutes;
    Fry seafood in oil for 1-2 minutes;
  2. Celery, eggplant and carrots cut into big pieces, fry in butter along with beans, to peel (vegetables should remain crunchy);
    Celery, eggplant and carrots cut into big pieces, fry in butter along with beans, to peel (vegetables should remain crunchy);
  3. Add the broth, garlic in the peel (slightly crush with a knife), paprika, salt to taste; Once the broth boils, add the seafood and cook for 1-2 minutes;
    Add the broth, garlic in the peel (slightly crush with a knife), paprika, salt to taste;
Once the broth boils, add the seafood and cook for 1-2 minutes;
  4. Before serving, pour vodka into the soup, infuse under the lid for a couple of minutes, pour on plates, sprinkle with thyme; Serve hot!
    Before serving, pour vodka into the soup, infuse under the lid for a couple of minutes, pour on plates, sprinkle with thyme;
Serve hot!

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