Spanish fish soup with chorizo

4 servings

30 minutes

Испанский рыбный суп с чоризо представляет собой ароматное и сытное блюдо, которое сочетает в себе свежесть морепродуктов и пикантность колбасы. В этом супе обитают разнообразные морские дары, которые в тандеме с острым чоризо создают удивительный баланс вкуса. Это блюдо часто ассоциируется с солнечными побережьями Испании, где свежепойманная рыба и местные специи становятся основой для замечательных кулинарных творений. Такой суп идеально подходит для душевных встреч с близкими, добавляя атмосферу тепла и уюта в любой обед или ужин.

Energy value per serving

• Calories: 978.4
• Proteins: 55.2g
• Fats: 51g
• Carbohydrates: 65.9g

Ingredients

• Olive oil: 90 ml
• Garlic: 2 clove
• Chili pepper: 2 pc
• Basil: 50 g
• Chorizo: 200 g
• Dry white wine: 375 ml
• Pelati tomatoes: 800 g
• Basmati rice: 70 g
• Canned chickpeas: 400 g
• Sea bream fillet: 1 pc
• Pollock fillet: 1 pc
• Peeled shrimp: 12 pc
• Lemon: 3 pc
• Breadcrumbs: 100 g
• Parsley: 50 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Heat a large skillet over medium heat, add a good amount of olive oil, chopped garlic, minced chili pepper, and chopped basil stems.

   Required ingredients:

   • Olive oil: 90 ml
   • Garlic: 2 cloves
   • Chili pepper: 2 pieces
   • Basil: 50 g

2. Sauté everything together for a minute, then add sliced chorizo. Cook for a few more minutes until the sausage starts to brown.

   Required ingredients:

   • Chorizo: 200 g

3. Pour in white wine, add canned tomatoes, rice, and chickpeas. Cook for 10 minutes until the rice is almost done. Season with salt and pepper to taste.

   Required ingredients:

   • Dry white wine: 375 ml
   • Pelati tomatoes: 800 g
   • Basmati rice: 70 g
   • Canned chickpeas: 400 g
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Meanwhile, heat a pan over medium heat to prepare pangrattato. Add 3 tablespoons of olive oil and let it heat for about a minute, then add breadcrumbs, finely chopped parsley, and the zest of 1 lemon. Fry for 2 minutes until everything is golden brown and crispy, then set aside.

   Required ingredients:

   • Olive oil: 90 ml
   • Breadcrumbs: 100 g
   • Parsley: 50 g
   • Lemon: 3 pieces

5. After the soup simmers on low heat for 10 minutes, it should thicken slightly, so add about 200 ml of hot water and bring everything to a boil.

   Required ingredients:

   • Olive oil: 90 ml
   • Basil: 50 g
   • Olive oil: 90 ml
   • Olive oil: 90 ml

6. Cut each fish fillet into three pieces, then carefully place the fish and shrimp into the soup without splashing the hot liquid. Cook for another 3-5 minutes until the fish and shrimp are cooked.

   Required ingredients:

   • Sea bream fillet: 1 piece
   • Pollock fillet: 1 piece
   • Peeled shrimp: 12 pieces

7. Add chopped basil leaves. Pour the soup into warm plates and place a large spoonful of pangrattato in each.

   Required ingredients:

   • Basil: 50 g

8. Serve with several lemon wedges that can be squeezed into the dish.

   Required ingredients:

   • Lemon: 3 pieces