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🇬🇪 GeorgiaSoups

🍲 Creamy Seafood Soup

Creamy batch soup with salmon, calamari, mussels, prawns and basa. Yield 14L.

ShellfishMolluscsFishGlutenDairy

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Creamy Seafood Soup - Method

Ingredients

  • •300g Butter
  • •250ml Corn oil
  • •300g Diced onion
  • •300g Chopped garlic
  • •7.5L Vegetable stock
  • •2L Cream
  • •1L Full-fat milk
  • •180g Fish spice
  • •30g Salt
  • •0.75kg Roux
  • •450g Diced
  • •450g tubes
  • •450g Mussels
  • •300g , deshelled
  • •450g Diced basa fish

Garnish

  • •Parmesan cheese
  • •Basil sprig

Equipment

  • Boiling table
  • Whisk

Method

  1. 1In a large pot, melt the butter over low heat — do not boil.
  2. 2Add the corn oil, garlic and onion and cook briefly in the butter.
  3. 3Add the vegetable stock, roux, fish spice and salt and combine well.
  4. 4Add cream and milk and bring slowly to the boil.
  5. 5Add the seafood and simmer until cooked.
  6. 6Remove from heat and immediately transfer to an ice bath so it cools within 4 hours. Label.
  7. 7For faster cooling, split the batch into two stainless-steel containers.
  8. 8Once the temperature reaches 5°C, transfer to a sealable container and store below 5°C.

Plating

Bowl and plate. Takeaway: soup and salad bowl.

PlateBowl

Notes

  • •Yield 14L.
  • •To prepare 0.75kg roux, mix 0.375kg flour with 0.375kg butter over low heat until thick.
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