Seafood Soup
Ingredients
- 500 gEuropean hake (cut into large cubes)
- 12 pcShrimp (whole)
- 500 gMytilus edulis (cleaned)
- 400 gClam (purged)
- 1 pcOnion (finely sliced)
- 1 pcRed bell pepper (finely diced)
- 2 pcGarlic (minced)
- 2 pcRound tomato (peeled and crushed)
- 150 mlDry white wine
- 1 tbspWheat flour
- 1 tspSmoked paprika
- 1 pinchSaffron
- 3 tbspExtra virgin olive oil
- 0.5 pcFlat-leaf parsley (chopped)
- 1 LFish stock
Method
A deep red broth where hake and shrimp juices blend with the sweetness of bell peppers. Shellfish open under the heat, releasing briny juices into a saffron-scented, thickened soup.
- 1
In a pot, heat the olive oil. Toss in the whole shrimp. When they turn bright pink and the heads start to color, remove and set aside. They should remain firm to the touch.
- 2
In the same oil, add the onion, red pepper, and garlic. Sweat until the onion becomes translucent. Add the crushed tomatoes and smoked paprika. Stir until the tomato water evaporates.
- 3
Sprinkle the flour over the vegetables (singer). Mix to cook the flour for one minute without burning it. Pour in the dry white wine and scrape the bottom with a wooden spatula to release the juices. Reduce by half.
- 4
Pour in the fish stock and add the saffron. Bring to a boil, then lower the heat. The broth should be a matte red and slightly thickened, coating the back of a spoon.
- 5
Submerge the cubed hake, mussels, and clams. Cover. When the shells are fully open and the fish flesh flakes with a fork, return the shrimp to the pot. Sprinkle with chopped flat parsley.
Frequently asked questions
How do you get this dish right?
- Don't discard the shrimp heads; press them against the pot sides to extract all the flavorful juices.
- If a mussel remains closed after cooking, discard it immediately.
How long does this dish keep?
Keeps for 24h in the fridge, though shellfish lose their quality. Reheat very gently to avoid toughening the fish.
