Homemade Fish Soup
1 serving
30 minutes
Homemade fish soup is a fragrant and warming dish that embodies the richness of seafood and the traditions of European cuisine. The origins of such soups trace back to fishing villages where fresh catches were turned into nourishing broth. The flavor is rich, with a slight tang from tomatoes, the tenderness of white wine, and the freshness of basil. Shrimp, mussels, and squid give it a marine character, while dorado fillet makes the texture silky. This soup is perfect for cozy home evenings and light festive dinners. It can be served with crispy baguette or soft rolls to enjoy every sip of the rich broth.
1
Chop onion, carrot, celery, garlic, and chili into small cubes.
- Onion: 50 g
- Carrot: 25 g
- Celery: 25 g
- Garlic: 3 g
- Chili pepper: 1 g
2
Fry the sliced meat in olive oil until half-cooked.
- Olive oil: 15 ml
3
Add sliced squid rings, peeled shrimp, and dorado fillet to the pan.
- Squid: 50 g
- Tiger prawns: 50 g
- Dorada (gilt-head bream) fillet: 40 g
4
Fry everything until cooked.
5
Add wine and press a little with a wooden spatula.
- White wine: 20 ml
6
Add fish broth, mussels, tomato puree, cherry tomatoes.
- Fish stock: 250 g
- Mussels: 50 g
- Tomato puree: 100 g
- Cherry tomatoes: 30 g
7
Bring to a boil and cook for 3 minutes.
8
At the end, add salt and fresh basil leaves.
- Salt: 1 g
- Basil: 10 g
