Turkish seafood soup ♪

Name: Turkish seafood soup ♪
Yield: 4 servings (or
Cuisine: British
Ingredients: 2-3 cutlets Red sea bream (as much as you like!); 10 fresh prawns (as much as you like!); 1 tomato; 1 aubergine; 1 onion; 1 carrot; 1 garlic clove (or even more!); 1 can chopped tomato (400g); 1 bay leaves (optional); fresh mint; dried peppermint (if you have plenty of fresh mint, no need!); 6 g Chicken broth (powder) or vegetable stock will be nicer; 600 cc Water (depends how much you want to make!); Salt, pepper; Olive oil; Yogurt to serve (Greek yogurt is ideal)

Ayummy's kitchen @cook_13600747

I think that adding mint and yogurt makes the difference from other seafood tomato base soup. Enjoy beautiful broth made from sea bream with yogurt♪

Ayummy's kitchen @cook_13600747

I think that adding mint and yogurt makes the difference from other seafood tomato base soup. Enjoy beautiful broth made from sea bream with yogurt♪

Saved

Ingredients

1h?

4 servings (or

2-3cutlets Red sea bream (as much as you like!)
10fresh prawns (as much as you like!)
1tomato
1aubergine
1onion
1carrot
1garlic clove (or even more!)
1 canchopped tomato (400g)
1bay leaves (optional)
fresh mint
dried peppermint (if you have plenty of fresh mint, no need!)
6 gChicken broth (powder) or vegetable stock will be nicer
600 ccWater (depends how much you want to make!)
Salt, pepper
Olive oil
Yogurt to serve (Greek yogurt is ideal)

Saved

Steps

1h?

1

Chop all vegetables. Souse aubergine in water for a while. Crush a garlic (or minced is ok too)
2

Rinse the fish with fresh water. Make sure to scale if they have. Rinse the prawns, pull of legs, shells, remove the vein from the prawn. I kept tails. It's better to keep the shells also as they become a great broth.(it's up to you.)
3

Heat olive oil in a deep pan or pot, add fish starting on skin side. Turn it when the skin becomes crispy. And leave them on a side.
4

Add olive oil and garlic with low heat. Leave it till it become golden color.
5

Add onion, carrot to #4. Fry till they are softened, add aubergine, tomato and fry well for 10mins. Then add tomato cans, and water (600cc〜), chicken broth (or vegetable stock), bay leave (optional).
6

Simmer for 10 mins and add fish. Simmer for another 20 mins or so with low heat. (I prefer longer)
7

Add prawns to #6. It's better not to cook prawns for long time as it gets hard. Add salt, pepper, mint.
8

Serve in bowls topped with a yogurt.