SPANISH FISH SOUP RECIPE - SOPA DE PESCADO
In this Spanish recipe you will learn about the history and the recipe for one of the most famous soups in Andalusia; the Sopa de pescado, also known as Spanish fish soup. You will also learn how to make Spanish fish soup and discover the different variations that you can make on the ingredients, how to serve it, and much more!
Provided by Paulina
Categories Soup Recipes
Time 1h10m
Number Of Ingredients 8
Steps:
- The first thing is to make the fish stock. In a large pot, put the head of the hake, 2 carrots, leek, and water.
- Cook over low heat for 20 to 30 minutes, skimming the foam when necessary. Then strain everything and save the stock.
- Now in a saucepan put olive oil, garlic, and the rest of the carrot and chopped leek.
- Once these vegetables are browned, add the peeled and cubed tomato. Cook for a couple of minutes and add the reserved stock.
- Remove from the heat. At this time you can leave the vegetables, or mash them with a blender. It is completely optional.
- Put the pot back on the fire and add the hake cut into pieces and continue cooking over medium heat for 10 minutes until the fish is cooked.
Nutrition Facts : Calories 209 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 99 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 31 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 417 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CALDO DE PESCADO (SPANISH FISH SOUP)
Thanks to ingredients like ground cumin, a generous pinch of saffron and dry white wine, this fish stew is pleasingly aromatic.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 16
Steps:
- In a medium stockpot, heat olive oil over medium-low heat. Add onions and garlic and saute stirring occasionally, until translucent, about 8 minutes. Add stock or water, wine, bay leaves, and cumin. Bring to a boil and immediately reduce heat to low; simmer gently for 10 minutes.
- Add potatoes, tomatoes, and saffron; cover and cook until potatoes are very tender, about 25 minutes. Remove from heat. With a slotted spoon, transfer half the potato mixture to a food processor or food mill. Add paprika; puree Stir puree back into soup; add salt and pepper.
- Bring soup to a slow simmer over medium-low heat. Add red peppers and fish; cook until peppers are tender and fish is cooked through, about 5 to 7 minutes. Divide among bowls and serve garnished with parsley.
Nutrition Facts : Calories 161 g, Cholesterol 37 g, Fat 3 g, Fiber 2 g, Protein 22 g, Sodium 307 g
BASQUE FISH SOUP
I just re-found this recipe while going through my Mom's old file box. She used to make this quite often when I was a child. She probably found the recipe in the newspaper. This is a quick, easy and delicious recipe using ingredients that I usually have on hand. It's also very versatile as for substituting....I didn't have fresh parsley so I used dried. I only had 1 can of diced tomatoes so I used the can of Ro-tel, which I did have on hand. Also, use any combo of fish/shellfish...tonight I made this using 2 small tilapia fillets and 1/2 lb. of bay scallops, it was a nice combo. This is a great cold weather soup....it will give you the warm fuzzies. I served it with freshly baked dinner rolls, though a crusty bread would be nice too.
Provided by Hey Jude
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onions, celery and garlic in butter until tender, about 7 minutes.
- Stir in tomatoes, wine, parsley, salt, pepper and thyme. Cover and simmer 30 minutes.
- After the 30 minute simmer you can refrigerate or freeze the tomato mixture, if desired and continue as directed below**.
- Add the fish and simmer 7-10 minutes or until the fish is opaque and flakes easily.
- **reheat tomato mixture by covering and simmering for about 10 minutes or until hot. Continue as directed in step #4.
SPANISH SEAFOOD SOUP RECIPE - SOPA DE MARISCO
In this recipe, we are going to delve into the famous Andalusian food called Sopa de Marisco, also known as Spanish Seafood Soup. There are many variants of seafood soup recipes in all parts of the world, but here we are on the best seafood soup recipe.
Provided by Paulina
Categories Soup Recipes
Time 1h
Number Of Ingredients 13
Steps:
- In a bowl put the octopus with the lemon juice. Cover it and set it aside to make it tender.
- In a large skillet, heat the oil over medium heat. Saute the onion and garlic for 4 minutes. Add the paprika and keep stirring for 1 more minute.
- After that add the chopped tomatoes and cook for 4 minutes, mixing constantly.
- Put the stock, water, and saffron in the pan and turn the heat to a high until it boils. Then reduce heat to low and simmer for 20 minutes.
- Pour all the seafood into the pan and cook for 6 minutes, the fish should have a flaky texture and the mussels should open. Season to taste and serve.
Nutrition Facts : Calories 808 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 331 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 114 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1944 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
ONE-PAN SPANISH FISH STEW
Use any sustainable white fish or salmon in this easy, flavour-packed stew - perfect with crusty bread
Provided by Barney Desmazery
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- In a small bowl, mix the parsley with ½ the garlic and lemon zest, then set aside. Heat 2 tbsp oil in a large sauté pan. Throw in the onion and potatoes, cover the pan, then sweat everything for about 5 mins until the onion has softened. Add the remaining oil, garlic and spices, then cook for 2 mins more.
- Pour over the lemon juice and sizzle for a moment. Add the tomatoes, ½ a can of water and crumble in the stock. Season with a little salt, then cover the pan. Simmer everything for 15-20 mins until the potatoes are just cooked.
- Stir through the prawns and chickpeas, then nestle the fish chunks into the top of the stew. Reduce the heat and recover the pan, then cook for about 8 mins, stirring very gently once or twice. When the fish is just cooked through, remove from the heat, scatter with the parsley mix, then bring the dish to the table with the bottle of olive oil for drizzling over and some crusty bread, if you want.
Nutrition Facts : Calories 382 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.92 milligram of sodium
BACALAO A LA VIZCAINA (BASQUE STYLE CODFISH STEW)
This Spanish-style fish stew from the Basque region of Spain is a traditional peasant dish popular in all Spanish-speaking countries (where each has given it their special twist). For example, in Mexico it is usually made for Christmas, New Year's Eve, and Lent; in Puerto Rico it is a year-round favorite but most enjoyed during Lent. This is one of the Puerto Rican versions.
Provided by Milly Suazo-Martinez
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 9h15m
Yield 8
Number Of Ingredients 14
Steps:
- Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.
- Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.
- Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.
Nutrition Facts : Calories 474.5 calories, Carbohydrate 31.6 g, Cholesterol 192.3 mg, Fat 18.9 g, Fiber 3.8 g, Protein 42.3 g, SaturatedFat 3.2 g, Sodium 4353.3 mg, Sugar 9.3 g
SIMPLE SPICY FISH STEW
Perfect with some crusty bread, this simple healthy stew will soon become a favourite - make it with chicken if you prefer
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Heat oil in a saucepan. Tip in the garlic, cumin and paprika and cook for 1 min. Add 100ml water and the tomatoes. Bring to the boil, then turn down the heat. Add the pepper, simmer for 5 mins. Add the fish, simmer for 5 mins. Serve with coriander and a wedge of lemon.
Nutrition Facts : Calories 143 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.28 milligram of sodium
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