Grouper Soup
8 servings
80 minutes
Grouper soup is a true embodiment of Spanish culinary tradition, combining sophistication and depth of flavor. The grouper, with its tender texture and rich sea aroma, harmoniously complements white wine, leeks, and aromatic herbs, creating an amazing balance of tastes. Historically, such soups were prepared in coastal regions of Spain where fish has always been the foundation of gastronomy. This soup features a velvety consistency thanks to potatoes and milk, while the addition of egg yolk gives it an exquisite creaminess. Served with crispy croutons and fresh parsley that enhance its aroma, it is perfect as a warming dinner or an exquisite dish for a festive table, allowing one to enjoy the richness of seafood delicacies in a cozy atmosphere.
1
Leek should be sliced thinly, potatoes cut into large pieces, and parsley finely chopped.
- Leek: 2 pieces
- Potato: 1 kg
- Parsley: 1 stem
2
Heat olive oil in a large pot. Add leeks and onions, cooking on low heat, stirring for 10 minutes until the onions turn golden brown. Pour in 1 liter of water and wine, bringing to a boil. Add the bouquet garni, fish head, and fillet, bring to a boil again, add potatoes, a pinch of salt, and cook for another 30 minutes.
- Olive oil: 3 tablespoons
- Leek: 2 pieces
- Onion: 2 heads
- Dry white wine: 250 ml
- Head of sturgeon fish: 1 piece
- Grouper fillet: 400 g
- Potato: 1 kg
- Salt: to taste
3
Remove the fish head and bouquet garni and let the mixture cool slightly. Extract the grouper and remove any bones and skin if present. Then mash the fish with a fork, place it in a blender with the potatoes, and blend until smooth. Add hot milk and blend quickly again.
- Head of sturgeon fish: 1 piece
- Grouper fillet: 400 g
- Potato: 1 kg
- Milk: 175 ml
4
Lightly beat the egg yolk and pour in a little soup while continuing to whisk. Then add everything to the pot with the soup.
- Egg yolk: 2 pieces
5
Serve in a large soup bowl, sprinkled with parsley. Place croutons on the table.
- Parsley: 1 stem