John Myers
Spanish Fish Soup
The perfect spanish fish soup recipe with a picture and simple step-by-step instructions.
For the sugo:
- 1,8 kg Monkfish fresh
- 2 Pc. Sea bream
- 2,5 kg Peeled tomatoes
- 2 Pc. Celery stalk
- 2 Pc. Carrot
- 2 Pc. Shallots
- 1 Pc. Garlic
- Thyme
- Herbs of Provence
- White wine
- 125 g Butter
- 1 kg Potatoes
- Salt and pepper
- First you prepare the sugo (sauce / soup). Clean the celery and carrots and cut into small pieces. Then sweat in butter. Peel shallots and garlic, do not cut and sweat them too.
- When everything is golden brown, deglaze with sherry fino and then chop the peeled tomatoes and add them. It is essential to remove the hard parts beforehand. Then throw in the remaining butter, one peeled and cut garlic and one peeled uncut garlic.
- Simmer the whole thing for about 1 hour and let it steep for about 3-4 hours. Preferably overnight. Then remove the garlic and onion again.
- Clean the fish, remove the bones and cut into medium-sized pieces. With the exception of the sea bream, put both in a saucepan, fry and cook for about 15-20 minutes on a low setting. Finally, the once again warmed up soup and sea bream are added for about 10 minutes.
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