Seafood soup with white fish fillet
4 servings
80 minutes
Seafood and white fish fillet soup is the essence of Spanish cuisine, combining the freshness of seafood with the richness of spice aromas. The roots of this dish trace back to Spain's coastal regions, where fish and seafood have always been abundant. The soup's flavor is rich and layered: the tenderness of white fish harmonizes with the spicy sweetness of paprika and the slight acidity of tomatoes. White wine adds a refined aroma to the dish, while herbs highlight the freshness of each ingredient. This soup is perfect for a cozy family dinner or as part of a festive table, especially when paired with crusty bread and a glass of wine.
1
Wash the pepper pods, cut them in half, remove the core with seeds, and chop finely. Peel and chop the onion finely. Peel and chop the garlic.
- Bell pepper: 2 pieces
- Onion: 2 heads
- Garlic: 2 cloves
2
Wash the fish fillet, dry it, and cut it into small pieces. Season with salt and pepper, and fry in 2 tablespoons of olive oil. Remove from the pan.
- White fish fillet: 400 g
- Ground black pepper: to taste
- Salt: to taste
- Olive oil: 4 tablespoons
3
In the same pan, sauté the onion until golden brown. Add the sweet pepper to the onion and sauté lightly. Add the ground paprika and keep on heat for another 3 minutes.
- Onion: 2 heads
- Bell pepper: 2 pieces
- Ground paprika: 1 teaspoon
4
Bring the broth to a boil, add vegetables and fish fillet, and cook covered for 20 minutes. Mash the tomatoes with a fork, add to the soup, and cook everything together for another 10 minutes.
- Fish stock: 500 ml
- Canned tomatoes: 300 g
5
Sauté garlic in the remaining oil. Add the cocktail and simmer for 5 minutes. Transfer to the soup pot, pour in the wine, season, and cook for 5 minutes. Garnish with herbs.
- Garlic: 2 cloves
- Seafood cocktail mix: 300 g
- Dry white wine: 100 ml
- Ground black pepper: to taste
- Salt: to taste
- Chopped dill: 2 tablespoons
