Ingredients with Measurements:
- 1 lb. white fish fillets, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 potato, peeled and diced
- 1 tsp. paprika
- 1 tsp. cumin
- 1 bay leaf
- 4 cups fish or vegetable broth
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until onion is translucent.
2. Add tomatoes, red and green bell peppers, carrot, celery, and potato. Cook for 5 minutes, stirring occasionally.
3. Add paprika, cumin, bay leaf, and fish or vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add fish fillets and cook for an additional 10 minutes or until fish is cooked through.
5. Remove bay leaf and use a blender or immersion blender to puree the soup until smooth.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for sautéing vegetables, then simmer on low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 18g
Protein: 18g
Sodium: 800mg
Substitutions for ingredients:
- Any white fish can be used in place of the white fish fillets.
- Vegetable broth can be used in place of fish broth.
Variations:
- Add shrimp or other seafood for a seafood medley soup.
- Add saffron for a Spanish twist.
- Add coconut milk for a creamy version.
Tips and tricks:
- Use fresh fish for the best flavor.
- Be careful not to overcook the fish.
- Add more broth if the soup is too thick.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with a slice of crusty bread on the side.
Garnishes:
Fresh parsley, chopped
Pairings:
Crusty bread, white wine
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, puree more vegetables to thicken it.
Food safety advice:
- Cook fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sopa de Pescado is a traditional Spanish fish soup that has been enjoyed for centuries. It is a staple in many coastal regions of Spain and is often made with fresh seafood.
Flavor profiles:
Sopa de Pescado is a flavorful and savory soup with a hint of smokiness from the paprika and cumin.
Serving suggestions:
Serve hot with a slice of crusty bread on the side.
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Region: Spanish