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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, spicy fennel and red pepper seafood soup. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Spicy Fennel and Red Pepper Seafood Soup is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Spicy Fennel and Red Pepper Seafood Soup is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. 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. Take 1 Red pepper , diced
  2. Prepare 1 Jalapeno , diced
  3. Make ready 2 Celery stalks , diced
  4. Prepare 1 Fennel bulb , diced
  5. Get 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. Take 1 Cup dry white wine
  11. Prepare Chicken seafood stock or
  12. Take To Taste Cream
  13. Make ready Crab shrimp lobster , , or cut into bitesize chunks
  14. Make ready 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.

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