Your favorite seafood soup is the Maasai Fish Seafood Soup, one of the world's three famous soups and the invincible supreme soup in French cuisine. Take a sip, swallow slowly, and feel the taste of the ocean fill your body and mind!
Let's talk about the preparation method first, and then summarize some cooking experience
<h1 class="pgc-h-arrow-right" > ingredients needed</h1>
【Ingredients】
Grouper 50 g, red eel 50 g, lice 50 g, spotted shrimp 20 g, straps 20 g, mussels 20 g, fresh squid 20 g, crabs, 1 canned whole tomato, 30 g small potatoes, 1 white onion, 1 carrot, 3 celery, 10 g green asparagus, 5 g cherry radish, 10 g mini carrot.
【Seasoning】
4 cloves of garlic, 30 g of fresh ginger, 1/2 fennel, 1 handful of coriander, 5 g of parsley, 10 g of saffron, 4 slices of fresh orange peel, 1 handful of fresh basil leaves, 5 g of fresh thyme, 5 g of olive oil, salted butter, 100 ml of brandy, 100 ml of rice wine, 50 ml of ouzo, 50 ml of white wine, 50 ml of whipped cream, 20 g of sea salt, 20 g of black peppercorns, 5 g of ground black pepper, 3 tablespoons of tomato paste.
Ingredients for The Maasai seafood soup
<h1 class="pgc-h-arrow-right" > cooking steps</h1>
Wash all the seafood ingredients, remove the bones of the fish, slice the meat, and leave the bones and tails for later. Crab take out the crab yellow and cut in pairs. White onion, carrot, fennel, celery cut into large cubes, garlic, fresh ginger pat loose;
Add olive oil and butter to the pot and mix well, sauté garlic, fresh ginger, stir-fry white onion, carrot, fennel and parsley over high heat, add black peppercorns;
Turn to medium heat, remove crab, fish bones and fish tails, add tomato paste and canned tomatoes, and stir-fry together;
When the seafood wafts out of the aroma, drizzle with brandy, ouzo, rice wine, turn to the medium heat and continue to stir-fry, so that the alcohol is completely volatile. Add chicken stock, fresh orange peel, basil, coriander, stir-fry well and pour in water until the ingredients have passed. After simmering for 40 minutes, filter all the residue, leaving the broth;
Pour the stewed seafood soup into the soup pot, keep on medium heat, continue to collect the juice for about 20 minutes, reduce the heat, sprinkle with saffron and continue to cook for 10 minutes;
Add various seafood ingredients at a time and simmer in soup. Drizzle with crab yellow, whipped cream and season with sea salt and ground black pepper. Finally, add the cooked small potatoes, asparagus, cherry radish and basil leaves.
Marseille seafood soup
Maasai seafood soup with baguettes
<h1 class= "pgc-h-arrow-right" > cooking tips</h1>
Don't stick to the list of seafood ingredients, most of the low-fat white meat sea fish and shelled seafood are suitable for making Maasai fish seafood soup. Do not use cod, cod is easy to crush and not resistant to cooking;
All fish heads should not be put into the pot, directly thrown away, otherwise it will be very fishy;
Saffron plays a very good natural coloring role;
Sprinkle a little yellow lemon peel before enjoying, adding to the aroma;
Eat a little more elegant with a baguette, a little grounded to a bowl of rice or noodles;
Can't eat refrigeration, up to three days to eat.
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