This recipe is particularly interesting because it requires few complex ingredients while offering a very aromatic result. The secret lies in the gradual construction of the flavors: sauté the onion, garlic and spices, add the tomatoes and coulis, simmer the potatoes in the broth, then stir in the seafood at the end of cooking. Each step results in a harmonious, fragrant and perfectly balanced soup.
##Ingrédients for 4 people
250 g peeled prawns
200 g mussels, cleaned
200 g scallops
2 tomatoes, diced
2 potatoes, cut into small cubes
1 onion, minced
3 garlic cloves, minced
750 ml fish
stock 150 ml tomato coulis
2 tablespoons olive
oil 1 teaspoon smoked
paprika 1/2 teaspoon Espelette pepper, optional
1 teaspoon thyme
1 bay
leaf Salt
Black
pepper Chopped fresh parsley
##Préparation detailed step by step Fruits and vegetables
###1.Prepare the seafood
Rinse the peeled shrimp quickly under cold water, then drain and pat dry with paper towels. If frozen, a complete defrost in the refrigerator is best before cooking. Well drained shrimp avoid diluting the soup and maintain a more pleasant texture.
Check the cleaned mussels. Remove any remaining filaments and remove any broken or open ones after light pressure. The mussels should be clean and ready to cook. Scallops should also be patted dry to preserve their texture. They will be added at the end of cooking, because they cook very quickly.
###2.Prepare the vegetables and herbs
Finely slice the onion. Chop the garlic cloves. Dice the tomatoes and potatoes into small, even cubes. Small-sized potato pieces allow for faster cooking and a homogeneous texture in the soup.
Also prepare the fish broth, tomato coulis, smoked paprika, thyme, bay leaf, Espelette pepper if using, salt, black pepper and chopped fresh parsley. A complete set-up makes the preparation smoother, as the ingredients are added gradually.
###3.Saute the onion
In a large saucepan or casserole dish, heat the olive oil over medium heat. Add the sliced onion and sauté for 4 to 5 minutes, until it becomes translucent and slightly melting. The onion should not burn; it simply needs to develop a sweet, aromatic base. Fruit and vegetables
This first step is important, because it creates the background of the soup. Gentle cooking allows the onion to release its natural sugars, which balances the acidity of the tomato.
4.Add the garlic and spices
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