Recipes
Fish creamy soup, 4
- Wreckfish/ blackspot seabream (heads)
- 1 bay leaf
- 2 big onions
- Olive oil/ butter to taste
- 4 red peppers
- 1 teaspoon of saffron/ paprika
- 8 riped tomatoes
- Salt / pepper to taste
- Parsley/ cilantro/ mint to taste
- 75 ml tomato pulp
- 4 garlic cloves
In a pot, add warm water, bay leaves, crushed garlic cloves, a drizzle of olive oil and a pinch of coarse salt. When it boils, add the fish’s heads and let it cook. As soon as they’re ready, reserve and while they’re cooling, chop the onion and add it to a pot with a drizzle of olive oil, and, when it’s sautéed, add the diced peppers.
After 5 minutes, add the diced tomato, saffron and paprika and let it cook for 2 minutes, add tomato pulp and the water where you cooked the fish.
Shred the fish’s heads (to the cheeks to the stems there is a lot to enjoy) and remove half to add to the base. Afterwards, grind everything until you get a smooth cream, add more broth if it’s necessary and when it’s grinded you can add the remaining fish and the finely chopped aromatics.
Before you serve, add a bit of pepper and a drizzle of olive oil.
In a pot, add warm water, bay leaves, crushed garlic cloves, a drizzle of olive oil and a pinch of coarse salt. When it boils, add the fish’s heads and let it cook. As soon as they’re ready, reserve and while they’re cooling, chop the onion and add it to a pot with a drizzle of olive oil, and, when it’s sautéed, add the diced peppers.
After 5 minutes, add the diced tomato, saffron and paprika and let it cook for 2 minutes, add tomato pulp and the water where you cooked the fish.
Shred the fish’s heads (to the cheeks to the stems there is a lot to enjoy) and remove half to add to the base. Afterwards, grind everything until you get a smooth cream, add more broth if it’s necessary and when it’s grinded you can add the remaining fish and the finely chopped aromatics.
Before you serve, add a bit of pepper and a drizzle of olive oil.