Soup of fish and seafood
Preparation time
Cooking time
Total time
The seafood soup we make today is a festive soup. A fantastic starter for New Year's Eve that we will celebrate tomorrow.
Author Maria
Recipe type: Entrance
Rations: 6
Ingredients
For the broth
- 1 monkfish head
- Hake heads and spines.
- Heads and shells of 12 prawns.
For soup
- 1 beautiful onion
- Carrots 2
- 1 leek (white part)
- 2 cloves of garlic + (3 more cloves for the sauce)
- 1 chorizo pepper
- 1 squirt of brandy
- 200 ml. white wine
- 100 gr. old bread
- 2 ripe tomatoes
- 100 gr. tomato sauce
- Extra virgin olive oil
- 2 monkfish medallions
- 3 hake fillets
- 12 mussels
- 12 clams
- 12 minced prawns
Preparation
- We start by preparing the broth of fish or stock with all the heads and bones of the fish that we have. We place them in a saucepan with approximately 2 liters of water and cook for approximately 35 minutes, skimming from time to time. Then we strain and reserve.
- In another casserole, we put a drizzle of oil and sauté the vegetables minced: onion, garlic, leek, carrot and chorizo pepper.
- When the vegetables are well poached, we incorporate the tomato cut into pieces and cook over medium heat until very soft, about 10-15 minutes.
- Next, we add the sliced toasted old bread and the tomato sauce. Cook 10 more minutes before add the brandy and flambé.
- Then we pour we pour the wine and we wait for the alcohol to evaporate to add a garlic sauce made with 2 sliced garlic cloves. Cook the whole for 5 more minutes and we grind it.
- We pour the broth of fish that we had reserved and brought to a boil. Cook for 20-30 minutes and rectify the salt point.
- When there are 10 minutes left, in a frying pan with a little oil we sauté the fish In small pieces, the chopped prawns and the clams, until they are opened. We add it to the casserole along with the mussels and wait until they open.
recipe by Kitchen Recipes at https://www.lasrecetascocina.com/sopa-de-pescado-y-marisco-2/