Cream Of Seafood Soup

1. 1

   Add a tablespoon of oil to a skillet on medium heat. Saute the leek, onion, and bell pepper for 5 minutes.

2. 2

   Add the prawns, mussels, and octopus. Stir a few times and add the paprika.

3. 3

   Saute for 2 minutes, and then add the fish stock. Simmer on low heat for 25-30 minutes.

4. 4

   Add the ingredients to a blender. Puree until smooth.

5. 5

   Strain the sauce into a bowl through a sieve.

6. 6

   Add the heavy cream and mix well. Season with salt, if needed.

7. 7

   Serve warm with oyster crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.