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’m gonna show you how 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 current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Spicy Fennel and Red Pepper Seafood Soup is something which I’ve loved my whole life.

To get started with this 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 can achieve 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. Take 1 Fennel bulb , diced
  5. Take 1 " 1 potato medium , pieces
  6. Take 1 - 2 " 2 leeks Green ends of , pieces
  7. Get 1/4 Teaspoon paprika Smoked
  8. Get 1 Bay leaf
  9. Make ready 6 Sprigs thyme Fresh
  10. Get 1 Cup dry white wine
  11. Get Chicken seafood stock or
  12. Take To Taste Cream
  13. Make ready Crab shrimp lobster , , or cut into bitesize chunks
  14. Take 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 this up for this exceptional 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 interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!