Catalan Style Fish Soup
Prep time: 
Cook time: 
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Serves: 4 servings
  • 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
  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!
Recipe slightly adapted: The Splendid Table
Recipe by Salu Salo Recipes at