Ingredients with Measurements:
- 1 pound white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups fish or chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
Special Equipment Needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-Step Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened.
2. Add the chopped bell peppers and sauté for another 2-3 minutes until tender.
3. Add the diced tomatoes, fish or chicken broth, smoked paprika, dried oregano, ground cumin, salt, and pepper. Stir to combine.
4. Bring the soup to a simmer and let it cook for 10-15 minutes until the vegetables are soft and the flavors have melded together.
5. Add the fish pieces to the soup and let them cook for 5-7 minutes until they are cooked through.
6. Using an immersion blender, blend the soup until it is smooth and creamy. Alternatively, you can transfer the soup to a blender and blend it in batches.
7. Taste the soup and adjust the seasoning as needed. Stir in the chopped parsley.
8. Serve the Spanish fish soup hot with crusty bread or crackers.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 8g
Carbohydrates: 14g
Protein: 25g
Sodium: 800mg
Fiber: 4g
Sugar: 8g
Substitutions for ingredients:
- You can use any white fish fillets such as cod, haddock, or tilapia.
- If you don't have smoked paprika, you can use regular paprika.
- You can use fresh oregano instead of dried oregano.
Variations:
- Add some saffron threads to the soup for a more authentic Spanish flavor.
- Use shrimp or scallops instead of fish.
- Add some chopped chorizo sausage for a smoky and spicy flavor.
Tips and Tricks:
- Make sure to cut the fish into bite-sized pieces so that they cook evenly.
- Use a good quality fish or chicken broth for the best flavor.
- If you don't have an immersion blender, you can use a regular blender but be careful not to overfill it.
Storage Instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the soup for up to 3 months.
Reheating Instructions:
- Reheat the soup in a pot over medium heat until it is hot.
Presentation Ideas:
- Serve the soup in individual bowls with a drizzle of olive oil and some chopped parsley on top.
Garnishes:
- Chopped parsley
- Crusty bread or crackers
- Lemon wedges
Pairings:
- Spanish red wine such as Tempranillo or Rioja
- Crusty bread or crackers
Suggested Side Dishes:
- Spanish rice
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the soup is too thick, you can add some more broth or water to thin it out.
- If the soup is too thin, you can let it simmer for a few more minutes to reduce and thicken.
Food Safety Advice:
- Make sure to cook the fish until it is fully cooked to avoid any foodborne illnesses.
Food History:
- Spanish fish soup is a traditional dish from the coastal regions of Spain, where seafood is abundant.
Flavor Profiles:
- Smoky, savory, and slightly spicy.
Serving Suggestions:
- Serve the Spanish fish soup as a main course for lunch or dinner.
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Region: Spanish