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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, spicy fennel and red pepper seafood soup. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Spicy Fennel and Red Pepper Seafood Soup is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Spicy Fennel and Red Pepper Seafood Soup is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have spicy fennel and red pepper seafood soup using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Spicy Fennel and Red Pepper Seafood Soup:
  1. Get 1 Red pepper , diced
  2. Make ready 1 Jalapeno , diced
  3. Make ready 2 Celery stalks , diced
  4. Make ready 1 Fennel bulb , diced
  5. Prepare 1 " 1 potato medium , pieces
  6. Prepare 1 - 2 " 2 leeks Green ends of , pieces
  7. Prepare 1/4 Teaspoon paprika Smoked
  8. Prepare 1 Bay leaf
  9. Make ready 6 Sprigs thyme Fresh
  10. Get 1 Cup dry white wine
  11. Take Chicken seafood stock or
  12. Get To Taste 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.

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