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

Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, spicy fennel and red pepper seafood soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Spicy Fennel and Red Pepper Seafood Soup is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Spicy Fennel and Red Pepper Seafood Soup is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to 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 it.

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

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