Spanish
food recipes - Sopa de Pescado (Fish Soup)
You will need
2 kg mixed fish (depending upon what the market has to offer) cleaned
and
cut into chunks, sized to cook at the same time
2 kg mixed prepared seafood (langoustines, prawns, mussels, clams
etc.
cleaned, steamed and shelled as required).
1.5 litres fish stock
half an onion, finely chopped
garlic minced
50ml brandy
2 slices day old bread fried or toasted and finely crumbed
saffron
cayenne
10 peppercorns finely crushed
200ml tomato sauce (see section on sauces)
In a large pan heat a little oil and sauté
the garlic and onion. Add the fish, then the cooked seafood and
fry for a moment to colour. Pour in the brandy and reduce. Now add
the fish stock, tomato sauce, saffron, peppercorns and cayenne.
Stir gently to mix and simmer for 10 minutes. Serve sprinkled with
chopped parsley and bread. Serves 6.
Spanish soup recipes:
Gazpacho
(Chilled Tomato Soup)
Ajo Blanco
(White Garlic Soup)
Sopa
de Pescado (Fish Soup)
Sopa
de Col (Cabbage Soup)
Sopa
de Almendras (Almond Soup)
<<
Back to main Spanish recipe page
Sopa de Pescado links: Sopa
de pescado
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Tostados
This is wonderful at any time of day, we have it
for breakfast at about 10, or as a snack or starter.
You will need:
- A day old barra (french stick)
- A peeled clove of garlic
- Extra virgin olive oil
- Fresh tomato
Slice the barra lengthwise and toast until golden,
then rub the toasted side with the garlic clove
all over. Take the tomato and slice in half and
rub vigourously over the toast. Drizzle lots and
lots of olive oil onto the toast let it soak in
and enjoy! Some people like to sprinkle a little
salt on too.
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