Spanish Fish Soup Recipes

CALDO DE PESCADO (SPANISH FISH SOUP)

Steps:

• In a medium stockpot, heat olive oil over medium-low heat. Add onions and garlic and saute stirring occasionally, until translucent, about 8 minutes. Add stock or water, wine, bay leaves, and cumin. Bring to a boil and immediately reduce heat to low; simmer gently for 10 minutes.
• Add potatoes, tomatoes, and saffron; cover and cook until potatoes are very tender, about 25 minutes. Remove from heat. With a slotted spoon, transfer half the potato mixture to a food processor or food mill. Add paprika; puree Stir puree back into soup; add salt and pepper.
• Bring soup to a slow simmer over medium-low heat. Add red peppers and fish; cook until peppers are tender and fish is cooked through, about 5 to 7 minutes. Divide among bowls and serve garnished with parsley.

SPANISH FISH SOUP RECIPE - SOPA DE PESCADO

Steps:

• The first thing is to make the fish stock. In a large pot, put the head of the hake, 2 carrots, leek, and water.
• Cook over low heat for 20 to 30 minutes, skimming the foam when necessary. Then strain everything and save the stock.
• Now in a saucepan put olive oil, garlic, and the rest of the carrot and chopped leek.
• Once these vegetables are browned, add the peeled and cubed tomato. Cook for a couple of minutes and add the reserved stock.
• Remove from the heat. At this time you can leave the vegetables, or mash them with a blender. It is completely optional.
• Put the pot back on the fire and add the hake cut into pieces and continue cooking over medium heat for 10 minutes until the fish is cooked.

SPANISH FISH SOUP

Steps:

• Heat broiler. Place peppers on foil-lined baking sheet and broil 6 inches from heat, turning occasionally, until black and blistered on all sides, 15-20 minutes. Peel peppers and remove stems and seeds; cut into 1-inch dice, reserving juices.
• Saute bacon in large casserole over medium heat until golden, about 8 minutes. Drain bacon. Pour off all but 2 T. fat from pan. Add onions to fat and saute until softened, about 5 minutes. Add garlic, two-thirds of the roasted peppers with juice, 1 T. parsley, the orange zest, thyme, and bay leaf. Saute 2 minutes.
• Add potatoes, clam juice, and wine to casserole. Boil gently uncovered until potatoes are tender, about 15 minutes.
• Process remaining red pepper, a few pieces cooked potato, the egg yolks, and lemon juice in blender or food processor until smooth. While machine is running, add oil in thin steady stream to make mayonnaise.
• Heat soup to boiling. Remove and discard orange zest and bay leaf. Add fish to soup. Add a little water if necessary to cover ingredients. Reduce heat and simmer covered until fish is not quite cooked through, about 5 minutes. Add shrimp and reserved bacon and simmer just until shrimp are opaque, about 5 minutes.
• Stir large spoonful of hot soup into mayonnaise and stir mixture back into soup. Gently heat, stirring occasionally, until slightly thickened, but do not allow to boil. Add all but 1 t. remaining parsley and the cayenne. Season to taste with lemon juice, salt, and pepper. Ladle soup into wide bowls and sprinkle remaining parsley over servings.

SPANISH FISH SOUP

Steps:

• 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, 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.
• Unfold the puff pastry and cut out 4 circles a little bit bigger than the bowl lip, wet the bowls edge and the puff pastry circles edges with water, and put the circles of pastry over the soup pressing firmly to assure good adhesion to the bowls.
• Paint the pastry shells with the beaten egg and oven (bake) at 375 ºF until the pastry is golden brown, remove, add reserved mussel juice, stir and serve.

SPANISH FISH AND CHORIZO STOUP

Steps:

• Heat a large, deep skillet with a tight-fitting lid over medium-high heat. Add the EVOO and chorizo, cook for a minute or two to darken and render the sausage a bit, then add the potatoes and garlic and coat in fat. Cook for 2 to 3 minutes. Add the celery and leeks and season the mixture with salt and pepper. Cook for 5 minutes, then add the wine, scraping up any bits from the bottom of the pan. Add the tomatoes and stock, saffron, thyme, and half of the parsley. Put the lid on the pan and bring the stoup to a boil. Season the fish chunks with lemon juice and salt. Arrange the fish in a single layer on top of the stoup and replace the lid. Cook for 3 minutes, or until the fish is opaque at all edges but still a bit undercooked in the middle and not yet firm. Add the clams in a single layer, replace the lid, and cook for 2 to 3 minutes more, until the clams all open. Discard any clams that refuse to open. Uncover the pan, dip into the stoup, and carefully spoon the sauce over the cooked seafood. Turn off the heat and let stand for 5 minutes. Ladle stoup into shallow bowls, garnish with the remaining parsley, and serve with lots of crusty bread.