Hake soup
6 servings
60 minutes
Hake soup is a classic dish of Spanish cuisine, infused with Mediterranean character. Its roots trace back to coastal fishing villages where fresh hake was a staple. The tender fish fillet fills the soup with lightness, while tomatoes add a pleasant tang. Potatoes and onions provide depth of flavor, and the aroma of herbs makes it especially appetizing. This soup is perfect for cozy family lunches, warming both soul and body. Serve it with crusty bread to enjoy the richness of flavors. It’s not only delicious but also healthy—rich in protein and easy to digest. A wonderful choice for those wanting to experience true Spanish hospitality on their plate.
1
Chop the onion and sauté in olive oil until golden.
- Onion: 1 head
- Olive oil: 1 tablespoon
2
Peel the potatoes and cut them into cubes. Add to the onion along with the tomato paste, and sauté for 1 minute.
- Potato: 500 g
- Tomato paste: 1 tablespoon
3
Transfer to a pot, add chopped tomatoes with juice, pour in the broth, season with salt and pepper, cover with a lid, and bring to a boil. Cook until the potatoes are done.
- Tomatoes in their own juice: 400 g
- Fish stock: 600 ml
- Fresh herbs: to taste
4
Put the fish in the pot and boil until cooked. Garnish with herbs.
- Hake fillet: 500 g
- Fresh herbs: to taste
