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Before you jump to Spicy Fennel and Red Pepper Seafood Soup recipe, you may want to read this short interesting healthy tips about Apples Can Have Enormous Benefits To Improve Your Health.
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We hope you got insight from reading it, now let’s go back to spicy fennel and red pepper seafood soup recipe. To make spicy fennel and red pepper seafood soup you only need 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Spicy Fennel and Red Pepper Seafood Soup:
- Provide 1 Red pepper , diced
- Get 1 Jalapeno , diced
- Take 2 Celery stalks , diced
- Provide 1 Fennel bulb , diced
- Use 1 " 1 potato medium , pieces
- Prepare 1 - 2 " 2 leeks Green ends of , pieces
- Get 1/4 Teaspoon paprika Smoked
- Prepare 1 Bay leaf
- You need 6 Sprigs thyme Fresh
- Use 1 Cup dry white wine
- Take Chicken seafood stock or
- Use To Taste Cream
- Get Crab shrimp lobster , , or cut into bitesize chunks
- Get flour
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.
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