Spanish fish soup

Ingredients for 4 servings:

• 1 kg of fish waste (heads, fins, etc.)
• 3 garlic cloves
• 1 sprig(s) of thyme
• 2 peppers, red
• 1 ½ liters of water
• Salt
• 2 onions
• 2 bell peppers, red and green
• 500 g potatoes, floury
• 4 tbsp olive oil
• 2 tomatoes, peeled
• Pepper from the mill or cayenne pepper
• 1 pinch of saffron
• 700 g fish fillet(s) (e.g. cod, monkfish, conger eel, merlan……………….)
• 100 g prawn(s), peeled
• ½ bunch parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Simmer cleaned fish scraps with 1 clove of garlic, thyme, and 1 chili pepper in salted water for about 20 minutes. Strain through a sieve. Slice the onions and bell peppers, finely chop the remaining garlic cloves and the chili pepper (without seeds). Peel and thinly slice the potatoes. Heat the oil and sauté the vegetables over medium heat for 8-10 minutes. Chop the tomatoes and add them. Season with salt, pepper, and saffron. Pour in the previously prepared fish stock and simmer for about 10 minutes. Rub the fish fillet with salt and pepper and cut into bite-sized cubes. After 7-8 minutes, add the shrimp and simmer for another 2-3 minutes. Season again to taste and serve sprinkled with parsley. Serve with a (garlic) baguette.