Fresh sea food, spices and tomatoes, it is satisfying and warm! Sopa de Marisco puts together fish, clams and shrimp along with white wine and rice for a delicious and rich meal. This dish can be made with any mishmash of fish and shellfish.
All the things is quickly available at any local market, although ensure you get your fish and shellfish from an excellent fishmonger.
The ingredient measurements can be altered depending upon preference, and it works extremely well with squid! Excellent dish, outstanding taste and simple to put together. In case you like fish and tomatoes you cannot beat this fabulous soup.
Ingredients:
• 125ml (1/2 cup) white wine
• 650g ripe truss tomatoes, peeled, coarsely chopped
• 400g skinless firm white fish fillets, cut into 3cm pieces
• 250g peeled green prawns, tails intact, deveined
• 1 (about 180g) cleaned squid tube, cut into 2cm pieces
• 1 tablespoon lemon juice
• Large pinch of saffron threads
• 1.5L (6 cups) fish stock
• 2 tablespoons olive oil
• 1 brown onion, halved, thinly sliced
• 3 garlic cloves, finely chopped
• 1 long fresh red chilli, seeded, finely chopped
• 1 teaspoon smoked paprika
• Chopped fresh continental parsley, to serve
Instructions:
1. Absorb saffron in stock for 10 mins.
2. Heat up the oil in a big pan over medium heat.
3. Cook the onion, whisking, for 5 mins or till smooth.
4. Include the chilli, garlic and paprika.
5. Cook, stirring, for 1 min or till sweet-smelling.
6. Include the wine and cook, stirring periodically, for 2-3 mins or up until the fluid disappear.
7. Include stock combination and tomato.
8. Bring to the boil.
9. Minimize heat to low.
10. Simmer for 5 mins.
11. Include the fish, prawns and squid.
12. Cook for 5 mins or till seafood is simply cooked through.
13. Stir in lemon juice. Season.
14. Spread with parsley.
The ingredient measurements can be altered depending upon preference, and it works extremely well with squid! Excellent dish, outstanding taste and simple to put together. In case you like fish and tomatoes you cannot beat this fabulous soup.
Ingredients:
• 125ml (1/2 cup) white wine
• 650g ripe truss tomatoes, peeled, coarsely chopped
• 400g skinless firm white fish fillets, cut into 3cm pieces
• 250g peeled green prawns, tails intact, deveined
• 1 (about 180g) cleaned squid tube, cut into 2cm pieces
• 1 tablespoon lemon juice
• Large pinch of saffron threads
• 1.5L (6 cups) fish stock
• 2 tablespoons olive oil
• 1 brown onion, halved, thinly sliced
• 3 garlic cloves, finely chopped
• 1 long fresh red chilli, seeded, finely chopped
• 1 teaspoon smoked paprika
• Chopped fresh continental parsley, to serve
Instructions:
1. Absorb saffron in stock for 10 mins.
2. Heat up the oil in a big pan over medium heat.
3. Cook the onion, whisking, for 5 mins or till smooth.
4. Include the chilli, garlic and paprika.
5. Cook, stirring, for 1 min or till sweet-smelling.
6. Include the wine and cook, stirring periodically, for 2-3 mins or up until the fluid disappear.
7. Include stock combination and tomato.
8. Bring to the boil.
9. Minimize heat to low.
10. Simmer for 5 mins.
11. Include the fish, prawns and squid.
12. Cook for 5 mins or till seafood is simply cooked through.
13. Stir in lemon juice. Season.
14. Spread with parsley.
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