I've tried to recreate this Spanish fish soup ever since I fell in love with this in Carihuela. Personally I'd continue developing and fine-tuning the recipe but according to The Gentleman this was actually better than the original version.
The consistency is somewhere between soup and stew. Delicious it is, in any case. There are numerous versions around - every city, restaurant and home chef has their own.
If you have been making that shellfish stock, this is a good way to use it. If you haven't, lobster fond will do just fine. The first versions of this were a bit too in your face- depending on the variety and freshness the seafood adds quite a bit of oceany flavour.
Based on the mood and availability of seafood you could use just about any fish and seafood. Fish should be firm-fleshed kind and calamari should be fairly small so it will cook well.
The consistency is somewhere between soup and stew. Delicious it is, in any case. There are numerous versions around - every city, restaurant and home chef has their own.
If you have been making that shellfish stock, this is a good way to use it. If you haven't, lobster fond will do just fine. The first versions of this were a bit too in your face- depending on the variety and freshness the seafood adds quite a bit of oceany flavour.
Based on the mood and availability of seafood you could use just about any fish and seafood. Fish should be firm-fleshed kind and calamari should be fairly small so it will cook well.
4 portions
16 king prawns
8 langoustines
2 panga fillets (total weight appr. 300 g)
4 calamari tubes (about 20 cm long)
16 mussels
1 onion
2 garlic cloves
1 chilli
3,5 dd shellfish stock or 2,5 tbsp lobster find + 3 dl water
5 dl cream
2 tbsp tomato paste
1/2 tbsp pimento (or regular paprika)
1 tsp grated orange zest
about 10 g saffron
juice of 1/2 lemon
salt, pepper
Soften the onion in a bit of oil until translucent. Add finely chopped chilli and garlic. Once they too have softened, add paprika, tomato concentrate, orange zest and lemon juice. Then add water, lobster fond or stock, saffron and cream. Mix and add the fish and seafood in the order of cooking: first fish, then langoustines followed by king prawns and finally the calamari cut into 1/2 cm rings. Let simmer covered until everything is cooked. Throw away the mussels that don't open. Season (careful with salt!) and serve with sprinkling of parsley.
16 king prawns
8 langoustines
2 panga fillets (total weight appr. 300 g)
4 calamari tubes (about 20 cm long)
16 mussels
1 onion
2 garlic cloves
1 chilli
3,5 dd shellfish stock or 2,5 tbsp lobster find + 3 dl water
5 dl cream
2 tbsp tomato paste
1/2 tbsp pimento (or regular paprika)
1 tsp grated orange zest
about 10 g saffron
juice of 1/2 lemon
salt, pepper
Soften the onion in a bit of oil until translucent. Add finely chopped chilli and garlic. Once they too have softened, add paprika, tomato concentrate, orange zest and lemon juice. Then add water, lobster fond or stock, saffron and cream. Mix and add the fish and seafood in the order of cooking: first fish, then langoustines followed by king prawns and finally the calamari cut into 1/2 cm rings. Let simmer covered until everything is cooked. Throw away the mussels that don't open. Season (careful with salt!) and serve with sprinkling of parsley.
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| Foodblogger/fanatically perfectionist photo stager wasn't happy editing this photo. Should I have found time to wipe the edges? YES! |
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