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

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, spicy fennel and red pepper seafood soup. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Spicy Fennel and Red Pepper Seafood Soup is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Spicy Fennel and Red Pepper Seafood Soup is something which I’ve loved my whole life.

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). Garnish with a swirl of remaining yogurt and a little basil, if desired.

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

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

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. If you're short on time, use bottled roasted red peppers.

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 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. Here is how you achieve it. Peppered shrimps is a popular Jamaican street food item consisting of shrimps with a spicy kick and tons of flavor.

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