Catalan Style Fish Soup

Every 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 Style Fish Soup

 

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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

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