CLASSIC SHRIMP SOUP

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 CLASSIC SHRIMP SOUP



So today we are making a classic dish from Spain that you will find served throughout the Spanish Mediterranean Coast we're talking "una sopa de pescado" this is basically a Spanish fish soup and let me tell you it has the most extraordinary flavors to it. It's very easy to make and it's all done in just 30 minutes. Folks this is a foolproof recipe no tricky techniques no special equipment just honest clean cooking that packs a ton of goodness. 

Incredible aromas coming out of it let's give it a try and see how it turned out. Once again folks sopa de pescado a classic Spanish seafood soup I'm telling the aromas in this kitchen right now are mind-blowing here we go! I've had this soup so many times in my life and every time I eat it surprises me how delicious it is because it comes together in just 30 minutes it's effortless to put together and I also tell a crunchy baguette to mop up all that goodness.

For the final touches we'll squeeze in a kiss of fresh lemon juice over the soup and garnish it with some fresh parsley check it out our sopa de pescado is done.


Preparation time: 30 minutes

Cooking time: 30 to 45 minutes

Servings: 6 persons


Ingredients:

  • 1 kilogram shrimps and small fish
  • 2 medium onions finely chopped
  • 1 celery stalk finely chopped
  • 3 tablespoons extra-virgin olive oil
  • 1 carrot finely chopped
  • 1 red and 1 green medium peppers
  • 4 medium ripe tomatoes, peeled, seeded, and chopped
  • 1/4 cup dry white wine (optional)
  • 1 teaspoon concentrated tomato paste (optional)
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon of 4 spices seasoning
  • 1 small pinch saffron threads, dry-toasted and ground
  • Salt and freshly ground black pepper
  • parley for garnishing
  • fresh baguettes or steamed rice for serving


Directions:

  1. Rinse all the fish and put them in a large stock or soup pot. Add half of the leeks, half of the onions, and the celery; cover with 8 cups water, and bring to a gentle boil over medium-high heat. Cover the pot, reduce the heat to medium-low, and gently boil for 20 minutes, until the essence of the sea has been poached from the fish. Strain, reserving the liquid. Remove the bream and any larger fish; skin, debone, and flake the meat. Set aside. Discard the vegetables and remaining fish.
  2. In a deep pot, Dutch oven, or large, heavy pot, heat the olive oil over medium heat and prepare a soffrito: Add the remaining leeks and onions and cook until they are pale and tender, about 8 minutes. Add the carrot and cook until it has softened somewhat and turned a yellowish orange color, about 8 minutes. 
  3. Add the tomatoes and cook until pulpy and darker red, about 10 minutes, adding in a few tablespoons of simmering stock from time to time to keep it moist. 
  4. Add the wine and cook for 2 minutes to burn off the alcohol. Stir in 1 cup of the reserved stock, lower the heat, and simmer until the carrot is very tender and the sauce has concentrated down, about 15 minutes. Pass the sauce through a food mill and return it to the pan.
  5. Stir in the remaining 7 cups reserved stock. Add the paprika and saffron and season with salt and pepper. 
  6. Bring to a simmer over medium heat and simmer uncovered for 30 minutes.
  7. Remove the pot from the heat and sprinkle the reserved flaked fish into the pot. Cover the pot for 1 to 2 minutes before ladling the soup into bowls and serving with the toast. For me I love my fish velvet soup to be serve with steamed white rice.

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