Sopa De Pescado A La Catalana
|Fish and shellfish||4 Pound|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Garlic||3 Clove (15 gm)|
|Water||10 Cup (160 tbs)|
|White bread slice||4|
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.