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Sopa De Pescado

Posted 03/18/11 by ChefSnowball
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Views: 363
Venues: Fish
On The Road: Tastes of the World
Produce & All Things Green
Spices & Herbs
Categories: Bay Leaves
Saltwater Fish
Sub Categories: Garlic
Onion Family
Places: Spain
Keywords: soup, shrimp, halibut, whitefish, onion
Servings: 4
1/2 dozen shrimp
1 large Spanish onion, chopped
1/4 cup olive oil
1 bay leaf
1 sprig parsley
1-1/2-2 lbs. halibut
1 tomato, quartered
2 peppercorns
1 clove garlic, minced
1 fish head
1-1/2 lbs. whitefish
salt & toasted bread
Wash shrimp and cover with boiling salted water. Simmer 10-15 minutes or until shells turn pink. Shell, saving liquid. Brown onion in oil in a separate pan. Add tomato, peppercorns, garlic, bay leaf, and parsley. Cover with boiling water, add fish head, and cook over hot flame for several minutes. Lower flame and simmer for another 10 minutes. Add sliced halibut, whitefish, and cut-up shrimp. Add liquid in which shrimp has been boiled. Be careful to avoid sand which may have accumulated at the bottom of pot. Continue cooking 20 minutes. Season to taste with salt. Strain fish broth. Remove fish head. Place a few squares of toasted or fried bread, shrimp, and slices of fish in individual soup dishes. Pour broth over them. Serve.

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