- ½ lb firm white fish fillet (like cod or haddock), cut into 1-inch cubes
- ½ lb large shrimps, peeled and deveined
- Sea salt and freshly ground pepper
- 3 tbsp olive oil
- 4 cloves of garlic, peeled and thinly sliced
- 2 small tomatoes, peeled and chopped
- 1 lb potatoes, peeled and cut into ½ inch cubes
- ½ cup dry white wine
- 1 ½ cup fish or chicken stock (or more as needed)
- A good pinch of saffron threads
- ¾ tsp sugar
- 10 blanched almonds
- 1 large clove of garlic, peeled
- ½ tbsp olive oil
- 1 tbsp chopped flat leaf parsley
- Season fish and shrimps with salt and pepper. Set aside.
- Heat olive oil in a wide casserole or pan. Add garlic and tomatoes and cook, stirring often, over a medium heat for about 7 minutes or until tomatoes are reduced to a jammy consistency.
- Add potatoes, wine and enough stock to cover the potatoes. Add salt to taste, saffron and sugar; simmer, covered, over a low heat for 15 minutes or until potatoes are just tender.
- Make the sauce by frying almonds and whole clove of garlic in the oil until both are lightly brown; drain on paper towels. Crush and grind them to a paste with a pestle and mortar along with the parsley or you may use a food processor to do this. Add a ladleful of stock to dilute the paste. Set aside.
- Add fish in the pan for 3 minutes then add shrimps and diluted sauce. Cook over a low heat until shrimps turn pink. Sprinkle with chopped parsley and serve.
- Enjoy!
Looking for more soup recipes? Here are a few more that I made.
Italian Sausage and Vegetable Soup
Minestrone Soup with Bacon and Kale
Confused on step “add diluted sauce” which sauce…tomatoes or potatoes or garlic almond? Please clarify. I would assume you combine them all along with fish.
Hi Karen,
The diluted sauce refers to the one on step 4 (garlic/almond). Hope this helps!
What can I use instead of wine, thank you.
Hi George,
You can replace the white wine with fish or chicken stock. So instead of using 1 1/2 cups of fish or chicken broth, use 2 cups in total. Hope this helps!