I still have to show some of the recipes made last Christmas. The chowder It is one of them, a perfect starter for both a meal and a party dinner. Although I could have chosen more ingredients to make it, prawns and clams are the protagonists.
Fish soups are laborious, but not complicated. The key is to develop a good smoke, using rock fish, as well as heads and scraps of other fish or shellfish. With a good stock, the result can never be bad. Do you dare to do it?
Fish soup
The fish soup with prawns and clams is a luxury starter at any dinner or lunch
Author Maria
Kitchen: Traditional
Recipe type: Soups
Rations: 6
Preparation time:
Cooking time:
Total time:
Ingredients
For the stock
- 1 kg. of rock fish, heads and fish bones.
- 1 cebolla
- 1 leek
- 1 Carrot
- Sal Island
- + the heads of the prawns *
For the bite:
- 50 g. almond
- 2 cloves of garlic
- The yolk of a boiled egg
- 1 teaspoon tomato paste
- A little chopped parsley
For soup
- 12 peeled and headless prawns *
- 24 clams (clean and open)
Preparation
- Fry in a pan the prawn heads and flambé them with a little brandy. Crush them lightly in the mortar.
- Then prepare the stock. To do this, we put all the scraps, fish heads and vegetables in a saucepan and cook them with water and a little salt for 30 minutes, removing the foam when necessary. Strain and reserve the broth.
- For do the bite, crush the almonds, garlic and parsley in the mortar. Add the tomato, the egg yolk and a little broth and mix. We mix the mince with the broth.
- In conclusion, we add to the soup the peeled prawns and clams and let them cook.
- We serve hot.