Spicy Fennel and Red Pepper Seafood Soup
Spicy Fennel and Red Pepper Seafood Soup

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, spicy fennel and red pepper seafood soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Spicy fennel adds an edge to this smooth, roasted sweet red pepper soup. Plus: More Soup Recipes and Tips. 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.

Spicy Fennel and Red Pepper Seafood Soup is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Spicy Fennel and Red Pepper Seafood Soup is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook spicy fennel and red pepper seafood soup using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Spicy Fennel and Red Pepper Seafood Soup:
  1. Get 1 Red pepper , diced
  2. Get 1 Jalapeno , diced
  3. Prepare 2 Celery stalks , diced
  4. Get 1 Fennel bulb , diced
  5. Get 1 " 1 potato medium , pieces
  6. Prepare 1 - 2 " 2 leeks Green ends of , pieces
  7. Prepare 1/4 Teaspoon paprika Smoked
  8. Get 1 Bay leaf
  9. Make ready 6 Sprigs thyme Fresh
  10. Make ready 1 Cup dry white wine
  11. Get Chicken seafood stock or
  12. Prepare To Taste Cream
  13. Make ready Crab shrimp lobster , , or cut into bitesize chunks
  14. Get flour

Add onions, fennel, garlic and red pepper flakes. 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.

Instructions to make Spicy Fennel and Red Pepper Seafood Soup:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Prep your seafood into bite size chunks. Poach in the soup for 5-10 minutes or until cooked. Garnish with fennel leaves.

For a vegetarian soup, use vegetable broth. For a vegetarian soup, use vegetable broth instead of chicken broth. If you're short on time, use bottled roasted red peppers. The full colour spectrum of peppers are roasted with garlic and puréed with fennel-infused vegetable stock to create this colourful low-fat soup. Fresh red bell peppers blended with celery, carrots, onion, thyme, and rice take on a little heat from cayenne and red UGC Reviews Modal.

So that is going to wrap it up for this exceptional food spicy fennel and red pepper seafood soup recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!