Spanish fish and potato soup
Spain on a Fork · ♥ 1.6K likes · 27.2K views · 7 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole potatoes
Cut two peeled and dried medium potatoes into 2 cm bite-sized pieces; use a waxy potato so it holds its shape in the soup.
- 1 whole onion
- 6 cloves garlic
Finely chop one medium onion, roughly chop six cloves of garlic, finely chop one red bell pepper and cut one peeled carrot into small pieces.
- 1 whole red bell pepper
- 1 whole carrot
- 45 ml extra virgin olive oil
Heat a stock pot over medium heat with 45 ml of extra virgin olive oil.
After a couple of minutes add all the chopped ingredients except the potatoes and mix continuously about 5 minutes until evenly sautéed and the onions are translucent.
- 1¼ g sweet smoked Spanish paprika
- ½ g dry thyme
- sea salt
- freshly cracked black pepper
Add the potatoes, the smoked paprika and the dry thyme, season with sea salt and freshly cracked black pepper and mix well.
- 720 ml fish broth
- 0.17 g saffron threads
- 2 whole bay leaves
Add 720 ml of fish broth, a quarter teaspoon of saffron threads and two bay leaves.
Raise to high, bring to a boil, then lid the pot, lower to a low medium heat and simmer 15 to 20 minutes until the potatoes are just cooked through.
- 3 fillets cod fillets
Pat the cod fillets completely dry on paper towels, season one side with sea salt and freshly cracked black pepper and cut each fillet into small bite-sized pieces.
Preparing the cod
Add the fish, mix gently, lid the pot again and simmer another 3 or 4 minutes until the fish is just cooked through.
- 10 ml fresh lemon juice
Remove the lid, turn off the heat and squeeze in 10 ml of fresh lemon juice; give it one final gentle mix.
Lemon, parsley and tasting