Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp. olive oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can diced tomatoes (14 oz.)
- 4 cups fish or vegetable broth
- 1 tsp. smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large soup pot, heat the olive oil over medium heat.
2. Add the chopped onion and garlic, and sauté until the onion is translucent.
3. Add the chopped red and green bell peppers, and sauté for another 5 minutes.
4. Add the diced tomatoes, fish or vegetable broth, smoked paprika, bay leaf, salt, and pepper. Bring to a boil.
5. Reduce heat to low and simmer for 20 minutes.
6. Add the white fish fillets and cook for another 5-7 minutes, until the fish is cooked through.
7. Remove the bay leaf and use an immersion blender to blend the soup until smooth (optional).
8. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Fat: 8g
Carbohydrates: 12g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- Any white fish fillets can be used, such as cod, haddock, or tilapia.
- Smoked paprika can be substituted with regular paprika or chili powder.
- Fresh tomatoes can be used instead of canned.
Variations:
- Add cooked potatoes or rice to the soup for a heartier meal.
- Use shrimp or mussels instead of white fish.
- Add saffron for a more traditional Galician flavor.
Tips and tricks:
- Use a firm white fish that won't fall apart when cooked.
- For a thicker soup, blend half of the soup and leave the other half chunky.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a saucepan over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley, croutons, or a drizzle of olive oil.
Pairings:
Crusty bread, white wine, or a light salad.
Suggested side dishes:
Garlic bread, roasted vegetables, or a green salad.
Troubleshooting advice:
- If the soup is too thin, let it simmer for longer to reduce the liquid.
- If the soup is too thick, add more broth or water.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Galician-style fish soup is a traditional dish from the Galicia region of Spain, known for its seafood and hearty soups.
Flavor profiles:
Smoky, savory, and slightly sweet from the bell peppers.
Serving suggestions:
Serve hot as a main dish or appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish