Spanish Fish Soup
Description
A hearty first course. The Spanish fish soup is quite easy to prepare and takes about 40 minutes to cook. Although fish doesn't require prolonged cooking, we don't prepare this soup quickly because we also make a vegetable sauté and simmer a broth using fish heads and shrimp shells (which impart a particularly delicious aroma to the broth). The soup turns out very tasty and fragrant. I highly recommend serving it with a slice of lemon and white bread. Good luck, and serve the soup hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making our delicious Spanish soup.
- 2
Step 2
Place the fish head in a large pot and cover with cold water. For a richer broth, add shrimp shells and heads. Season with salt and add a bay leaf. Bring to a boil, then simmer for about 15 minutes. Remove and discard the fish head, shrimp shells, and heads. Strain the broth. In this broth, cook diced potatoes for about 10 minutes. Pour in the wine.
- 3
Step 3
Heat a frying pan, add oil, and sauté finely chopped onion, garlic, pepper, and diced tomatoes in it.
- 4
Step 4
Add tomato paste.
- 5
Step 5
Mix everything well, cover with a lid, and simmer for about 10 minutes. Then add about 10 drops of Tabasco, adjust the salt, add spices (for example, saffron), and continue simmering until the vegetables are tender.
- 6
Step 6
Then add the sauté to the pot with the potatoes. Cook for about 5 minutes, then blend everything thoroughly with a blender until smooth.
- 7
Step 7
Place the shells, mussels, shrimp, and fish meat into a saucepan, bring to a boil, then reduce the heat. Cook for about 3 more minutes. Turn off the heat. Sprinkle with chopped herbs, cover the saucepan with a lid, and let it stand for about 10 minutes. Then ladle the soup into bowls and serve.