Passport & Plate - Tomato seafood soup
Russian Federation | Friday, March 14, 2014 | 5 photos
Ingredients
300 gr of medium shrimps
300 gr of fish (sea white fish – you can take halibut, sturgeon, seabass or dorado).
150-200 gr of various shellfish (clams, mussels..)
1,5 kg of rip tomatoes
1 sweet pepper
4 big cloves of garlic
2 medium head of white onion
1,5 cup of red wine
2 tablespoon of tomato paste
1 bay leaf
5 tablespoon of olive oil extra virgin
1 piece of lemon skin
1 teaspoon of oregano
1 teaspoon of finely chopped hot chili
How to prepare this recipe1. Scrub the shells of clams, mussels well.
2. Pill of shrimps, but save shells. Put shells on the oven tray, pour 3 tablespoon of olive oil, mix it and heat it on 200 C in the oven (20-25 min) until they become to browning. After that put the shells in the pot, add piece of lemon skin, pour 2 liters of hot water and turn the heat up to height until boiling, after turn heat down to simmering. (20-30 min). After just stir it.
3. Make tomato concasse or you can use for the same - grill and after just put tomatoes under plastic membrane and forget about it for 10-15 min. Then grate it through strainer.
4. Preheat the pot with 2 tablespoons of olive oil. Put the garlic, onion, bay leaf, oregano and chili. Fry it on medium heat till tenderness of onion (5 min). Don’t burn garlic! Seasoning with the salt.
5. Pill the sweet pepper and finely chopped it. Combine with tomato pasta and heat it on the little heat.
6. Pour at the pot red wine, starting boil, after down the heat to simmering. Reduce by half. (About 6-8 min)
7. Add at the pot tomatoes and 2-3 (maybe more) of shrimp clear stock. Turn to boiling. Cover the pot and simmering about 30 min.
8. Add shellfish to the tomatoes soup ( 5-10 min).. then all shells opening - put them out - check them.)
9. Combine the fish and shrimps, seasoning well and mix them gently. *If you use not fresh shrimps - will be better fry it at the pan.
Add to the tomatoes soup and simmering till preparedness.
10. Serve with toasts and seasoning (souse) of olive oil, minced garlic and finely chopped parsley.
Bon appetite .
** in Russia very difficult to find fresh shellfish and if you use defrost products, they don't have good colors and taste of course.
The story behind this recipeI want to tell you about my first cooking experience and about my favorite, and how I think first, recipe.
9 years ago I first time visited Montenegro, that time I was vegetarian, and never before ate fish soups I hate them! For me it was most disgusting dish.
Then I came Montenegro and saw this beautiful incredible nature I fall in love with it. When I saw, at this breathtaking country, this products - so naturally, with so a lot of smell, flavor, color,that changed my relation to food for ever.(Here in Russia it is very difficult to find products like that- fresh and organic, which wasn’t groves under the lamp and this is very sad). For me it was the start, start of new life, new addictions and new love. I thinking about it now and understand what this trip led me to culinary.
A lot of time ago my life changed strikingly and destiny led me in Montenegro again for a 2 years. I lived there - at foreign country, alone, just take my stuff, resign from job and fly away in one day. This experience changed my entire mind and all my life. Now I have plans for others country.
So, what about the recipe?
First time I started coking then I went to studying at the university and first what I wanted to prepare was that lovely soup, what I tried at Montenegro. I found all information about this type of soup, it named “Riblja corba” and starting cooking. I liked the results, but always tried to find best way and changed something. Now recipe not looks like traditional Montenegro fish soup, but this is my version of it. My relatives like my soup too. Then my brother was married he ask me to give this recipe to their wedding chef. And all guest like it a lot. So who knows, for whom this day was happiest – for me or for my brother family. I’m thinking for me, because it was day of my victory, but my brother divorced two years after .
Now I give this recipe for you and I’ll hope what you will like it too.
(I hope you will sorry me for my bad knowledge of English language)
