Seafood Soup

This super delicious and  impressive crowd-pleaser soup is often found at most weddings menus I attend and its taste varies from restaurant to restaurant [even when it's homemade] mainly because you can feel free to use your favorite seafood combination. As this cold weather calls for anything else but for a chill-chasing dinner, I decided to reproduce one of our favourite dishes at home one of these nights, and I realized it actually cooks quickly and requires minimal prep work - meaning it will be on our table more often than I had previously tought. Moreover, my version of the seafood soup recipe reveals to be very versatile since it can be served as a light summer dinner or a hearty winter meal.ALso it is a great suggestion to have this Valentine's at your table. Homemade with love!

Ingredients:

• 600 gr shrimp
• 200gr monkfish
• 22 clams
• 1 package of  instant soup 
• 1 lt. water
• 1 onion
• 4 tablespoons shredded tomatoes
• 2 cloves garlic
•  qs oil
•  3 small chilis
•  coriander qs

First, separately, cook the shrimp in boiling water, salt and 2 small peppers. Peel some shrimp and keep the heads and shells as well. In a pan pour a little olive oil, place the chopped onion, a small chli, chopped garlic and tomatoes and sauté lightly. Pour the cooking water of the prawns with the shells and heads into the stew and mash everything with a magic wand. Then strain this in a fine mesh strainer to remove any trace of the shells. Add the instant seafood soup, stir well and simmer about 5 minutes. Add the peeled prawns, clams and the few pieces of monkfish and the clams and let cook on low heat. Finally add the prawns which were left whole, turn off the heat and sprinkle with chopped coriander. Serve with croutons.

Ingredientes:

• 600 gr de camarão 
• 200gr tamboril 
• 22 ameijoas 
• 1 pacote de sopa de instantânea de marisco
• 1 lt. de água
• 1 cebola 
• 4 colheres de sopa tomate aos pedaços 
• 2 dentes de alho
• Azeite q.b. 
• 3 malaguetas 
• Coentros q.b.

Em primeiro lugar, separadamente, coza o camarão em água a ferver, sal grosso e 2 malaguetas pequenas. Descasque alguns camarões e guarde as cabeças e as cascas também. Numa panela deite um fio de azeite, coloque a cebola picada, uma malagueta pequena, os alhos picados e o tomate e refogue ligeiramente. Verta a água da cozedura dos camarões juntamente com as cascas e as cabeças para o refogado e triture tudo com a varinha mágica. Depois passe num coador de rede fina para eliminar qualquer vestígio das cascas. Adicione a sopa instantânea de marisco, mexa bem e deixe ferver cerca de 5 minutos. Acrescente os camarões descascados, as ameijoas e alguns pedaços de tamboril e deixe cozinhar em lume brando. Por último junte os camarões que deixou inteiros, apague o lume e polvilhe com coentros picados. Sirva com tostinhas.