Cooking Tips for Perfect Catalan Fish Soup
To make a really great Catalan fish soup, start with fresh seafood. If possible, go to your local fish market and pick out the freshest fish and shrimp available. If you cannot find fresh seafood, frozen options work too, just make sure they are properly thawed before cooking. When making the broth, allow it to simmer gently. This helps release all the flavors from the fish bones and aromatics. Also, don’t rush the cooking of the potatoes. They should be tender but not mushy, adding a nice texture to the soup. Finally, adjust the seasoning towards the end. A little more salt or a squeeze of lemon can brighten the flavors and make a big difference. These small tips can elevate your soup from good to exceptional.
Serving Suggestions and Pairings
Catalan fish soup is hearty enough to be a meal on its own, but it pairs beautifully with a few sides. Fresh crusty bread is a must for soaking up the delicious broth. A simple green salad with a light vinaigrette complements the richness of the soup without overpowering it. If you want to add a little extra flair, consider serving the soup with a drizzle of high-quality olive oil and a sprinkle of fresh parsley or cilantro right before serving. For a drink pairing, a chilled glass of white wine, like a crisp Albariño or a light Pinot Grigio, can enhance the flavors of the dish. If you prefer something non-alcoholic, a sparkling water with a slice of lemon works nicely too.
Frequently Asked Questions
What can I substitute for saffron?
If you don’t have saffron, you can use a pinch of turmeric for color, though it won’t give the same flavor. Another option is smoked paprika, which can add a nice depth to the soup.
How should I store leftover fish soup?
Let the soup cool completely before transferring it to an airtight container. It can be stored in the fridge for up to three days or frozen for about three months.
Can I make this soup ahead of time?
Making the soup a day ahead is a great idea, as the flavors develop even more overnight. Just reheat it gently on the stove, adding a splash of water or stock if it thickens too much.
What should I serve with Catalan fish soup?
A crusty baguette or some garlic bread pairs perfectly with the soup. You could also serve a light salad on the side for a refreshing contrast.
What are common mistakes when making fish soup?
One common mistake is overcooking the seafood, which can make it tough. Also, be careful not to rush cooking the potatoes; they should be tender but still hold their shape.
Catalan Style Fish Soup
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
- 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!
Notes
Nutrition
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!