Spanish Fish Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg fish waste (heads, fins, etc.)
- 3 clove (s) garlic
- 1 sprig thyme
- 2 hot peppers, red
- 1 ½ liters water
- salt
- 2 onions)
- 2 bell peppers, red and green
- 500 g potato (s), floury-boilin
- 4 tablespoon olive oil
- 2 tomato (s), peeled
- Pepper from the mill or cayenne pepper
- 1 pinch saffron
- 700 g fish fillet (s) (e.. cod, monkfish, coner eel, merlan ..)
- 100 g shrimp (s), peeled
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Simmer the cleaned fish waste with 1 clove of garlic, thyme and a pepperoni in salted water for about 20 minutes. Pass through a sieve.
- Cut the onions and paprika into strips, finely chop the remaining cloves of garlic and pepper (without seeds). Peel the potatoes and cut into thin slices. Heat the oil, sauté the vegetables over a medium heat for 8-10 minutes. Cut tomatoes into pieces and add. Season with salt, pepper and saffron. Pour over the previously prepared fish stock, simmer for about 10 minutes.
- Rub the fish fillet with salt and pepper and cut into bite-sized cubes. After 7-8 minutes add the prawns and simmer for another 2-3 minutes, season again and serve sprinkled with parsley.
- This goes well with (garlic) baguette.
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