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Sopa De Pescado A La Catalana

Taste.of.Spain's picture
Ingredients
  Fish and shellfish 4 Pound
  Onion 1 Small
  Tomato 1 Medium
  Olive oil 1⁄3 Cup (5.33 tbs)
  Garlic 3 Clove (15 gm)
  Toasted almonds 12
  Water 10 Cup (160 tbs)
  White bread slice 4
  Bay leaf 1
  Parsley sprigs 2
  Salt To Taste
  Pepper To Taste
Directions

Put fish in 10 cups boiling water.
Boil 15 minutes covered.
Heat olive oil.
Fry minced onion.
When it takes on color, add tomato.
Let tomato liquid reduce.
Add tomato-onion mixture, bay leaf, and parsley to fish when it has been boiling 15 minutes.
Boil 15 minutes longer, covered.
Place bread shavings in a separate pot.
Strain fish soup over bread and return soup to fire.
Crush almonds with garlic in a mortar; add to soup.
Boil soup slowly 10 minutes more while separating shells, bones, and skin from fish and shellfish.
Strain soup a second time, reheat with cleaned fish and shellfish, season, and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Appetizer
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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