Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, spicy fennel and red pepper seafood soup. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Spicy Fennel and Red Pepper Seafood Soup is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Spicy Fennel and Red Pepper Seafood Soup is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook 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. Take 2 Celery stalks , diced
4. Make ready 1 Fennel bulb , diced
5. Get 1 " 1 potato medium , pieces
6. Take 1 - 2 " 2 leeks Green ends of , pieces
7. Get 1/4 Teaspoon paprika Smoked
8. Prepare 1 Bay leaf
9. Prepare 6 Sprigs thyme Fresh
10. Prepare 1 Cup dry white wine
11. Prepare Chicken seafood stock or
12. Take To Taste Cream
13. Make ready Crab shrimp lobster , , or cut into bitesize chunks
14. Get flour

Instructions 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 with this exceptional food spicy fennel and red pepper seafood soup recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!