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Catalan Style Fish Soup

November 13, 2014 by Liza Agbanlog Leave a Comment

Catalan Fish SoupEvery culture has its own way of cooking fish soup. It depends on the region and what seafood or produce is abundant and available in that region. I had made and shared many fish soup recipes before and my family loved and enjoyed each one of them. I get excited when I find a new recipe because I know for sure my family will love it. This recipe, according to the source, is Catalan’s everyday fish soup. I chose to make it because it uses ingredients that are familiar to me and that I use frequently in my cooking. I love how a pinch of saffron gives this soup an orange color as well an aromatic smell and unique taste. I had this tasty soup for lunch today and it was a perfect meal to have on a cold chilly day. This soup with fish, shrimps and chunks of potatoes is heartwarming and satisfying. Enjoy!
Catalan Fish Soup

Catalan Style Fish Soup
 
Print
Prep time
20 mins
Cook time
30 mins
Total time
50 mins
 
Author: Liza A
Serves: 4 servings
Ingredients
  • 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
Sauce
  • 10 blanched almonds
  • 1 large clove of garlic, peeled
  • ½ tbsp olive oil
  • 1 tbsp chopped flat leaf parsley
Instructions
  1. Season fish and shrimps with salt and pepper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Enjoy!
Notes
Recipe slightly adapted: The Splendid Table
3.2.2708

Looking for more soup recipes? Here are a few more that I made.

Shrimp and Fish Chowder

Shrimp and Fish Chowder

Italian Sausage and Vegetable Soup

Italian Sausage and Vegetable Soup

Cabbage Soup

Cabbage Soup

Italian Orzo Spinach Soup

Italian Orzo Spinach Soup

Minestrone Soup with Bacon and Kale

Minestrone Soup with Bacon and Kale

Salmon Chowder

Salmon Chowder

Easy Cream of Mushroom Soup

Easy Cream of Mushroom Soup

Related

Filed Under: Recipes, Soups Tagged With: fish, potato, recipe, shrimp, soup

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Liza AgbanlogHi, I'm Liza and welcome to my blog. Salu-salo is a Filipino word that means getting together with friends and family to eat. I am not a cook by profession, but I spend a lot of time in the kitchen, cooking for my family. Read More…

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