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Best Idea to Producing Extraordinary Spicy Fennel and Red Pepper Seafood Soup

Wishing to eat Spicy Fennel and Red Pepper Seafood Soup a top restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to guide you with clear instructions on preparing a Spicy Fennel and Red Pepper Seafood Soup like a famous chef made.

Spicy Fennel and Red Pepper Seafood Soup

We hope you got insight from reading it, now let's go back to spicy fennel and red pepper seafood soup recipe. You can cook spicy fennel and red pepper seafood soup using 14 ingredients and 6 steps. Here is how you cook it.

To cook an extraordinary Spicy Fennel and Red Pepper Seafood Soup, here are the ingridients required:

  1. Use 1 of Red pepper , diced.
  2. Use 1 of Jalapeno , diced.
  3. Take 2 of Celery stalks , diced.
  4. Provide 1 of Fennel bulb , diced.
  5. Take 1 " 1 of potato medium , pieces.
  6. Prepare 1 - 2 " 2 of leeks Green ends of , pieces.
  7. Provide 1/4 Teaspoon of paprika Smoked.
  8. Prepare 1 of Bay leaf.
  9. Provide 6 Sprigs of thyme Fresh.
  10. Get 1 Cup of dry white wine.
  11. Take of Chicken seafood stock or.
  12. You need To Taste of Cream.
  13. Use of Crab shrimp lobster , , or cut into bitesize chunks.
  14. You need of flour.

After preparing the components, now you are good to cook your 5-star Spicy Fennel and Red Pepper Seafood Soup by following the instructions below:

  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..

Recipe : Spicy Fennel and Red Pepper Seafood Soup

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