Portuguese Fish Soup
4 servings
75 minutes
Portuguese fish soup is a culinary journey to the coastal regions of Portugal, where seafood holds a special place. This aromatic soup combines tender cod fillet and shrimp infused with the flavors of white wine, paprika, and fresh vegetables. Tomatoes add a slight tanginess while bell peppers contribute vibrant colors and flavor nuances. Lemon juice refreshes the dish, and dill completes the composition with its subtle aroma. The soup is rich, warming, and surprisingly balanced. It is perfect for both family dinners and festive gatherings. Served with crusty bread that soaks up the delicate broth, this dish embodies Portuguese hospitality and love for fresh seafood.
1
Pour olive oil at the bottom of the pot and add the previously peeled, thawed (preferably slightly boiled for 2 minutes) shrimp.
- Extra virgin olive oil: 2 tablespoons
- Peeled shrimp: 400 g
2
Peel the potatoes and cut them into medium cubes, then layer them on top of the shrimp.
- Potato: 6 pieces
3
The next step is to layer the onion rings on top of the potatoes.
- Onion: 2 pieces
4
Another layer is finely chopped peeled fresh tomatoes or canned tomatoes without skin (drain the juice as well).
- Canned tomatoes: 1 jar
5
Sliced bell pepper (preferably red and yellow) on top of the tomatoes.
- Sweet pepper: 2 pieces
6
Pour in white wine. Slightly salt and pepper, add paprika.
- Dry white wine: 300 ml
- Paprika: pinch
- Ground black pepper: pinch
- Sea salt: pinch
7
Bring to a boil over medium heat, then reduce and simmer for about 40 minutes.
8
After that, dry with a towel and cut the cod fillet into pieces of 5–7 centimeters. Drizzle with lemon juice and add to the pot.
- Cod fillet: 400 g
- Lemon juice: 3 tablespoons
9
Add fresh or dried dill in about 15 minutes.
- Dill: 2 sprigs
10
Cook until ready (check the potato for softness).