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

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, spicy fennel and red pepper seafood soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Spicy Fennel and Red Pepper Seafood Soup is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Spicy Fennel and Red Pepper Seafood Soup is something that I have loved my whole life.

To get started with this 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 it.

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

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