Spanish fish and rice soup
Spain on a Fork · ♥ 1.7K likes · 30.2K views · 9 min video
Read about fillet in the BrightCulinary Book
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Ingredients
Method
Techniques
Roughly dice the onion, cut the red bell pepper into bite sized pieces, thinly slice the peeled carrot.
- 1 whole onion
- 1 whole red bell pepper
- 1 whole carrot
- 2 slices baguette
Cut two one-inch slices from a baguette and peel four cloves of garlic.
- 4 cloves garlic
- 45 ml extra virgin olive oil
Heat a stock pot over medium heat with the olive oil.
Fry the baguette slices and the garlic cloves 2 to 3 minutes until golden all around, then remove and set aside.
In the same pot, add the chopped vegetables and stir continuously 4 to 5 minutes until lightly sauteed and the onion is translucent.
- sea salt
- freshly cracked black pepper
Season the vegetables with sea salt and black pepper and mix.
- 1200 ml fish broth
- 2 sprigs fresh thyme
Add the fish broth and the thyme sprigs, raise to high heat and bring to a boil.
- 0.17 g saffron threads
- 8 g fresh parsley
- sea salt
Put the fried bread and garlic in a food processor with the saffron, parsley and a kiss of sea salt and pulse to a paste.
Pounding the bread, garlic and saffron paste
- 1 lb cod fillets
- 15 whole raw jumbo shrimp
- sea salt
- freshly cracked black pepper
Pat the cod and shrimp completely dry, season with sea salt and black pepper, cut the cod into bite sized pieces and halve the shrimp.
After 15 minutes, about 3 minutes short of the rice being done, stir the bread and garlic paste into the pot.
Finishing the soup with the paste and seafood