Sopa de Pescado (Spanish Fish Soup) by jej

[S_Wirth]

"Sopa de Pescado" (Spanish Fish Soup)

Submitted by: jej
Last Updated: 7/11/2006

Serves approx. 10

This recipe comes from Carmen Goodwin, a Spanish/American member of the American Women's Club in Madrid, Spain. It is one of her authentic/native recipes in the "Spanish American Cookbook" published by that group.

Carmen is also one of the co-editors of the cookbook. The editors say, "We have made a special effort to be sure that all our recipes are 'tried and true'... ones we have enjoyed and ones we know you will enjoy.

My husband loves this soup. I usually do not have all of the specified seafood, but the recipe works with a good combination of whatever is on hand or available. Also, with just the two of us, I cut the recipe down considerably, preferring to make it fresh each time we are hungry for it. Enjoy.

1/2 lb. small shrimp
1/2 lb. large shrimp
1/2 lb. rape or scallops
1/2 lb. swordfish
1 lb. baby clams
1/3 c. olive oil
1 small onion, chopped
1 med. tomato, peeled, chopped
1 clove garlic
2 hard-cooked eggs
2 T. flour
1 bay leaf
A few sprigs parsley
Pinch saffron (azafran)
1 T. salt

1) Cut fish into small pieces and rinse in cold water
Peel and clean shrimp. Leave small shrimp whole, cut large into half-inch pieces.
Rinse clams (leave in shells).

2) Put oil into 4-qt. pot and heat. When oil is hot, add onion. Stir in tomato. Add seafood and bay leaf. Add saffron and stir well.

3) Put parsley, garlic, salt into mortar and mash to paste.
Add egg yolks and blend well. Add water until mortar is half filled. Stir to blend well. Add to pot.

4) Add 8-10 cups water. When begins to boil, add chopped egg whites and let boil 8 minutes.

5) Garnish with croutons, if desired.

Note: I sometimes prefer to leave out the eggs.

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• This topic was modified 8 years, 5 months ago by S_Wirth.
• This topic was modified 8 years, 5 months ago by htfoot.

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