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Seafood Soup (Christmas Eve Version)

Pikantne Christmas Eve Dinner Soups 90 min Medium 22 wyświetleń ~79.61 PLN - (0)
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Description

Aromatic, festive seafood soup is an elegant option for Christmas Eve for lovers of fish and shellfish. It is based on a delicate fish broth with sautéed vegetables, tomato puree, and white wine, to which cod, squid, shrimp, and mussels are gradually added. The dish combines the freshness of the sea with the slight acidity of tomatoes and wine deglazing, while finishing with butter and chopped parsley makes the soup velvety and fragrant. Serve hot in deep plates with a piece of fresh bread, a slice of lemon, and optionally a bit of cream. It presents beautifully with distinct pieces of fish and open shells, making it perfect for a festive Christmas gathering.

Składniki (22)

Servings:
4
  • Cod fillet 400 g
  • Raw, peeled shrimp 300 g
  • Mussels, fresh, cleaned 300 g
  • Squid, cleaned (rings) 200 g
  • Onion 1 szt.
  • Leek (white part) 0.8 szt.
  • Carrot 1.3 szt.
  • Celery 80 g
  • Garlic 3 ząbki
  • Canned diced tomatoes 400 g
  • Tomato paste 30 g
  • Dry white wine 150 ml
  • Fish stock (or water + cube) 1000 ml
  • Olive oil 30 ml
  • Butter 20 g
  • Dried thyme 2 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Ground black pepper 2 szczypty
  • Bay leaf 6.7 szt.
  • ✨ Opcjonalne
  • Fresh parsley 1 pęczek
  • 18% cream 50 g
  • Lemon (juice) 1 szt.
💰 Szacowany koszt dania: ~79.61 PLN (19.90 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base (fish stock)

1

Prepare the fish stock: pour 1000 ml of ready-made fish stock into a large pot with a capacity of at least 4-5 liters. Heat over medium heat until it starts to gently steam (it doesn't need to boil). If you are using water and a cube, dissolve the cube in hot water and bring to a gentle boil.

Ingredients: Fish stock (or water + cube)
Use an enameled or stainless steel pot with a wide base so the soup cooks evenly. Do not bring the broth to a vigorous boil for a long time, as it will lose its clarity and delicate aroma.

Vegetables

2

Peel the onion and chop it into small cubes (about 5 mm). Cut the leek lengthwise, rinse it if sandy, and slice it thinly into half-moons. Peel the carrot and chop it into small cubes, and slice the celery stalk into thin rounds. Peel the garlic and finely chop it or press it through a garlic press.

Ingredients: Onion, Leek (white part), Carrot, Celery, Garlic
Use a sharp chef's knife and a cutting board. Cutting into similar pieces ensures even cooking. If you don't feel confident, chop the onion and vegetables a bit finer — they will soften faster.
3

Heat a large skillet or wide saucepan (preferably 26-28 cm) over medium-high heat and pour in 30 g of olive oil. Add 20 g of butter. When the butter melts and begins to foam slightly (about 30 seconds), add the onion, leek, carrot, and celery. Sauté for 6-8 minutes, stirring with a wooden spoon every 1-2 minutes, until the onion becomes translucent and soft, and the carrot slightly softens.

Ingredients: Olive oil, Butter, Onion, Leek (white part), Carrot, Celery
Use a wooden spoon for stirring. Do not burn the vegetables — lower the heat if they start to brown. The onion is ready when it becomes translucent and soft to the touch of the spoon.
4

Add 30 g of tomato paste to the sautéed vegetables and cook for 1-2 minutes, stirring, until the paste darkens and no longer tastes raw. Add finely chopped garlic and sauté for 30 seconds, until it releases its aroma (be careful not to burn it).

Ingredients: Tomato paste, Garlic
Sauté the concentrate briefly to remove its raw taste — it should darken. Add the garlic shortly before adding the liquids, as it browns quickly.

Deglazing

5

Increase the heat to medium-high, pour in 150 ml of white wine and stir, scraping the browned bits from the bottom of the pot. Cook for 2-3 minutes until some of the alcohol evaporates and the liquid reduces slightly (it should be less watery).

Ingredients: Dry white wine
Use a wooden spoon to scrape up the flavor from the bottom (deglazing). If you prefer a non-alcoholic version, use additional broth.

Cooking the soup

6

Pour the pot with the sautéed vegetables, add 400 g of canned chopped tomatoes and the previously prepared fish stock (pour it into the pot). Add bay leaves, 2 g of dried thyme, 6 g of salt, and 2 g of pepper. Bring to a gentle boil, then reduce the heat and simmer for 20 minutes, partially covered, until the carrots are soft (check with a fork — the carrots should pierce easily with a fork).

Ingredients: Canned diced tomatoes, Fish stock (or water + cube), Bay leaf, Dried thyme, Salt, Ground black pepper
Use a medium pot of 4-5 l. Cooking on low heat allows the ingredients to meld together. If the soup is too thick, add a bit of water or broth.

Preparing seafood

7

While the broth is cooking, prepare the seafood: cut the cod fillet into pieces about 3-4 cm in size (even pieces ensure uniform cooking). Check the mussels: discard any that are open and do not close when tapped; gently clean the shells with a brush. If the shrimp are raw and have shells, make sure they are peeled and deveined.

Ingredients: Cod fillet, Mussels, fresh, cleaned, Raw, peeled shrimp, Squid, cleaned (rings)
Use a clean cutting board and a sharp knife. Work quickly with seafood — keep it chilled until you add it to the pot. If you're unsure about freshness, choose frozen, but make sure it's thoroughly thawed and drained.

Adding the fish

8

When the vegetables are soft, gently add the pieces of cod to the pot. Cook on very low heat for 5-6 minutes — the fish is ready when it becomes opaque and easily flakes apart with a fork. After this time, carefully remove the cod with a slotted spoon to a plate and set aside (we will add it back before serving to prevent it from breaking apart too much).

Ingredients: Cod fillet
Use a slotted spoon or a spatula with holes. Do not stir the soup vigorously after adding the fish — use gentle movements to avoid breaking the pieces.

Adding calamari and shrimp

9

To the boiling soup, first add the squid (200 g) and cook for 2-3 minutes — the squid should change color and become firm (not translucent). Then add the shrimp (300 g) and cook for another 2-3 minutes, until the shrimp turn pink and curl up, and their flesh is no longer translucent.

Ingredients: Squid, cleaned (rings), Raw, peeled shrimp
Squid and shrimp cook very quickly; overcooking will result in a rubbery texture. Watch for the color change: shrimp from gray to pink, squid from translucent to opaque and firm.

Adding the mussels and fish back

10

Add the mussels (300 g) to the pot and cover with a lid. Cook for 3-5 minutes until the shells open — this is a sign that they are ready. In the meantime, gently place the previously removed pieces of cod back into the soup to warm up (1-2 minutes). Remove any mussels that remain closed after this time (they are not safe to eat).

Ingredients: Mussels, fresh, cleaned, Cod fillet
Use a lid to speed up the opening of the shells. After cooking, check if all the shells are open — discard any that are closed.

Finishing and seasoning

11

Remove the pot from the heat. Remove the bay leaves. Add 20 g of butter and gently stir until it melts and combines with the soup, giving it a shine. Taste the soup and season with salt and pepper if needed. If you want a creamy version, pour in 50 g of 18% cream now and gently mix (do not cook further). Finally, add the juice of half a lemon (about 25 g) or to taste, to enhance the seafood flavor.

Ingredients: Butter, 18% cream, Lemon (juice), Salt, Ground black pepper
Add salt gradually — seafood can bring a lot of flavor. If you're adding cream, do it after removing from heat to prevent curdling. Use a spoon for taste testing.

Serving

12

Ladle the soup into deep bowls: make sure each serving has a few pieces of cod, some shrimp, and mussels. Sprinkle with finely chopped parsley (if using) and serve with lemon slices on the side. Serve immediately, hot.

Ingredients: Fresh parsley, Lemon (juice)
Use a ladle and a slotted spoon to evenly distribute the seafood among the servings. Serve immediately — seafood tastes best fresh and lightly cooked.

Final tips

13

If you are preparing the soup in advance: keep the broth and the prepared seafood mixture separate in the fridge, combine them just before serving, and heat briefly (to avoid overcooking the seafood). Avoid storing the soup with seafood for a long time — the optimal time in the fridge is 24 hours.

Ingredients: Fish stock (or water + cube)
For heating, use a small saucepan and heat slowly over low heat. Do not boil vigorously, as the seafood will become rubbery.

Fun Fact

💡

Traditionally, seafood soups were dishes for festive occasions in coastal regions of Europe, where fresh fish and shellfish were readily available. The combination of tomatoes and white wine with seafood has its roots in Italian fish soups (e.g., zuppa di pesce).

Best for

Wigilia Świąteczny obiad Specjalna kolacja rodzinne

Tips

🍽️ Serving

Serve the soup hot, with crispy bread or a roll, a slice of lemon, and a bit of fresh parsley. For an elegant version, serve in small ramekins as an appetizer. If serving with wine, choose a light dry white.

🥡 Storage

Store in the refrigerator for a maximum of 24 hours. Separate the broth from the seafood if you plan to store it longer. Reheat: over low heat, briefly (2–4 minutes), so the seafood doesn't overcook. Soups with seafood can be frozen, but the texture of the seafood may deteriorate after thawing — it's better to freeze just the broth.

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