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RESTAURANTSLOCAL RECIPES21 DECEMBER 2024

 FISH AND SEAFOOD SOUP

Sopa de pescado

INGREDIENTS ( 4-5 people)

  • 1dl. virgin olive oil
  • 50 gr. "serrano" cured ham
  • 100 gr. onion
  • 2 cloves of garlic
  • ¼ kg. of ripe tomatoes
  • 100 gr. prawns
  • 300 gr. of clams or mussels
  • 200 gr. monkfish or similar
  • 100 gr.chopped squid
  • 8-10 saffron bits
  • 50 gr. rice
  • 75 gr. of bread croutons
  • 1 boiled egg
  • parsley
  • 1,5 l. fish stock
  • paprika
  • flour
  • 1dl. Fondillón wine

PREPARATION

- Cut the ham into cubes and finely chop the onion and garlic. Also dice the monkfish and squid, peel the prawns and wash and purge the clams. 

- On the other hand, boil, peel and remove the seeds of the tomato, chopping it up into squares. Sauté the onion, garlic and ham in a frying pan.

 - Sauté squid dices and add the tomatoes, paprika, flour and Fondillón wine, letting it boil down.

- Then pour the fish stock in and season; add the fish, prawns and other seafood trying to make little or no interruption to the boil.

- Add also the flock of saffron, garlic, and parsley. Adjust the seasoning and serve in soup bowls.

 

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