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Gallery Caldo de Pescado (Spanish Fish Soup) Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1 teaspoon olive oil 2 medium onions, peeled and cut into 1/2-inch dice 2 cloves garlic, coarsely chopped 4 cups fish stock or water 1 cup dry white wine 2 bay leaves 1 1/2 teaspoons ground cumin 4 medium new potatoes, peeled and cut into 1-inch chunks 4 whole canned tomatoes, drained, seeded, and cut into 1/2-inch dice Generous pinch saffron 1/2 teaspoon sweet paprika 1 teaspoon salt 1/2 teaspoon freshly ground pepper 2 large red bell peppers, seeded and sliced into thin strips 2 pounds monkfish or other firm fish, any membrane removed, cut into 1-inch pieces 1/4 cup loosely packed flat-leaf parsley leaves, coarsely chopped
Gallery Caldo de Pescado (Spanish Fish Soup)
Recipe Summary Servings: 8
Gallery
Caldo de Pescado (Spanish Fish Soup)
Caldo de Pescado (Spanish Fish Soup)
Caldo de Pescado (Spanish Fish Soup)
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1 teaspoon olive oil 2 medium onions, peeled and cut into 1/2-inch dice 2 cloves garlic, coarsely chopped 4 cups fish stock or water 1 cup dry white wine 2 bay leaves 1 1/2 teaspoons ground cumin 4 medium new potatoes, peeled and cut into 1-inch chunks 4 whole canned tomatoes, drained, seeded, and cut into 1/2-inch dice Generous pinch saffron 1/2 teaspoon sweet paprika 1 teaspoon salt 1/2 teaspoon freshly ground pepper 2 large red bell peppers, seeded and sliced into thin strips 2 pounds monkfish or other firm fish, any membrane removed, cut into 1-inch pieces 1/4 cup loosely packed flat-leaf parsley leaves, coarsely chopped
Directions
In a medium stockpot, heat olive oil over medium-low heat. Add onions and garlic and saute stirring occasionally, until translucent, about 8 minutes. Add stock or water, wine, bay leaves, and cumin. Bring to a boil and immediately reduce heat to low; simmer gently for 10 minutes.
Add potatoes, tomatoes, and saffron; cover and cook until potatoes are very tender, about 25 minutes. Remove from heat. With a slotted spoon, transfer half the potato mixture to a food processor or food mill. Add paprika; puree Stir puree back into soup; add salt and pepper.
Bring soup to a slow simmer over medium-low heat. Add red peppers and fish; cook until peppers are tender and fish is cooked through, about 5 to 7 minutes. Divide among bowls and serve garnished with parsley.
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All Reviews for Caldo de Pescado (Spanish Fish Soup)
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All Reviews for Caldo de Pescado (Spanish Fish Soup)
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
