How to make seafood soup

Sea fruits are the term for marine organisms that can be used to prepare a variety of dishes such as: shrimp, chelmar, octopus, sardines, squid, oysters, lobsters, prawns, crabs with velvet crust.These organisms contain iodine, vitamins, minerals, proteins and omega-3, so help Strengthen the heart and protect it from diseases, and prevent Alzheimer's, and we will address in this topic to how to prepare a soup rich seafood benefits. 

Seafood soup with flavors Ingredients :
kilo of seafood varied to taste. A piece of fresh ginger. Three laurel leaves. Chopstick leek. A teaspoon of lemon zest. Three chopped and peeled tomatoes. Half a cup of freshly chopped coriander. A tablespoon of dry coriander. Grain carrot cut into cubes. Teaspoon of spices. Half a teaspoon of cumin. Salt, to taste). Water.

Put the seafood, water, onions, leeks and carrots in a bowl, then set the fire on and let the ingredients boil. After the water has boiled, use a spoon to remove the exhale, then add a sprinkle of lemon, tomatoes, ginger, coriander, bay leaf, cinnamon, salt, cumin and spices. Leave on fire for 20 minutes. Serve hot, toasted with lemon juice.

Asparagus Seafood Ingredients :
Packed from ready-made powder of asparagus soup. Cup and half of frozen and thawed seafood. A glass of fillet cut into medium-sized pieces. Four glasses of water. 1 teaspoon of ginger Three tablespoons of coconut milk powder. Half a teaspoon of curry paste. Half a tablespoon of finely chopped coriander.

Place the water, curry paste, asparagus soup, coconut milk powder and ginger in a bowl, then put it on the heat and bring to a boil, stirring occasionally. Add the fish and seafood, and leave the ingredients on the fire for 10 minutes. Add the coriander just before serving the soup.

Seafood Soup With Cream Ingredients :
Four Garlic Cloves Sliced. A finely chopped onion. Half a kilo of squid cut into squares. Half a kilo of grouper cut into cubes. Half a kilo of peeled shrimp. Ready-made béchamel. Two cubes of chicken broth. Half a cup of fresh cream. Four cups of cold milk. Half a cup of white vinegar. A cup of chopped oyster mushrooms. A cup of chopped white mushrooms. Three tablespoons of butter. Half a cup of chopped coriander. Pinch white pepper.

Bring the milk, béchamel, and chicken broth in a bowl over low heat, bring to a boil with constant stirring, place the cream and leave for 2 minutes. Divide the mushrooms, onions and garlic into three sections. Put a tablespoon of butter on the fire, add the first section of garlic and onions, and leave the ingredients until the onions wither, then add the first section of mushrooms and stir. Add vinegar and prawns and leave to brown, then add pepper. We cook the second section of onions and mushrooms in the same way with squid. We cook the third section of onions and mushrooms in the same way with the fish. Add the prawns, squid and fish to the béchamel sauce and bring to boil, then add the coriander and serve.

The advice of all the fruits of the sea does not take a long time to cook, so try not to exaggerate cooking seafood so as not to dry.