Recipe
Spanish Fish Soup
Posted by : unknown
Preparation time : 0 Min
Cooking time : 0 Min
Level of difficulty :
Ingredients
0 servings
- 1 lb rockfish or shrimp or cod etc
- 1 lb mussels
- 4 tomatoes
- 4 garlic cloves
- 1 onion
- 20 toasted almonds
- 2 slices French bread, fried
- parsley
- 5 saffron strands
- salt and pepper to taste
- extra virgin olive oil
Preparation
- In a deep casserole saute slowly the sliced onion in some olive oil; when it starts changing color, add 2 peeled garlic cloves and a sprig of parsley both chopped. Then add the tomatoes, peeled and chunked.
- Poach for five minutes in enough water to cover ingredients, mix in the fish and add fresh water to cover it all.
- Crush the saffron, 2 garlic cloves, the almonds, fried slices of bread and the parsley in a morter.
- Stir the crushed mix into the broth, season and cover, let slow boil for 20 minutes. Steam the mussels and extract the meat from shell draining all their juice through a thin mesh strainer.
- Add this mussel juice into the broth a few minutes before serving and stir.
- Strain the fish and break it apart into small chunks and strain the broth through a china cap.
- Portion the fish, shrimp and mussels in to 4 individual cooking bowls and fill each with their respective broth.
- Serve it hot
