Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, spicy fennel and red pepper seafood soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Add cherry pepper and chicken broth and bring mixture to a boil over high heat. Return soup to saucepan and heat through, over low heat. Do not boil (yogurt will curdle).
Spicy Fennel and Red Pepper Seafood Soup is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Spicy Fennel and Red Pepper Seafood Soup is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have spicy fennel and red pepper seafood soup using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Spicy Fennel and Red Pepper Seafood Soup:
- Prepare 1 Red pepper , diced
- Get 1 Jalapeno , diced
- Take 2 Celery stalks , diced
- Make ready 1 Fennel bulb , diced
- Take 1 " 1 potato medium , pieces
- Get 1 - 2 " 2 leeks Green ends of , pieces
- Take 1/4 Teaspoon paprika Smoked
- Make ready 1 Bay leaf
- Get 6 Sprigs thyme Fresh
- Make ready 1 Cup dry white wine
- Prepare Chicken seafood stock or
- Prepare To Taste Cream
- Get Crab shrimp lobster , , or cut into bitesize chunks
- Get flour
Plus: More Soup Recipes and Tips. This light soup can be made up to three days ahead and stored in an airtight container in the refrigerator. For a vegetarian soup, use vegetable broth. For a vegetarian soup, use vegetable broth instead of chicken broth.
Steps to make Spicy Fennel and Red Pepper Seafood Soup:
- Fill a large stock pot with water, add leeks, thyme, celery discards, bay leaf. Lightly simmer and reduce for 30 minutes to an hour. This will become your soup stock.
- After 30 minutes taste. It should be highly aromatic when done. You may add bullion or other stock to enhance flavor to taste, but be wary of the salinity as this will reduce further. Strain out the solids before use.
- In another stock pot, sauté red pepper, celery, jalapeño, and fennel until it browns a bit (10 minutes or so). Add flour and sauté for another few minutes to form light roux.
- Deglaze with white wine. Be sure to scrape all the brown bits on the bottom of the pan. When your flour-wine mixture forms a nice slurry and reduces mostly, add the potatoes, paprika, and stock. Let simmer for at least 30 minutes.
- When potatoes have softened, blend the soup until it’s smooth. Return to stove, bring to simmer, and let it reduce down. It should be fairly thick. Add your actual cream until desired richness and consistency. Salt to taste.
- Prep your seafood into bite size chunks. Poach in the soup for 5-10 minutes or until cooked. Garnish with fennel leaves.
If you're short on time, use bottled roasted red peppers. Are you full force into fall mode (even This past Sunday, after some rest (and lots of coffee), I was all ready to get cookin', so I made this spicy red pepper tomato soup. Was the food a tad too spicy? Fennel relieves gas and bloating; it also functions to reduce burping, acid reflux, and alleviate nausea and indigestion. However, combined with cool potatoes and fennel, red pepper adds welcome heat and excitement!
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