Fish soup

This simple fish soup is there to start and not stop. A bowl of soup that is comforting and is a wonderful option so that there is no shortage of spoon dishes on your table. A recipe that you should not stop making because you will surely love it.

Ingredients:

• 1/2kg rice shrimp or prawns
• 1/2kg of chirlas
• 1/5kg of mussels
• 750g hake or monkfish
• 1 medium red pepper
• 1 green pepper
• 400g crushed natural tomato
• 2 leeks
• 1 bay leaf
• Fresh parsley
• Olive oil
• Salt

Preparation:

1. We clean the mussels well, removing their beards.
2. We put the clams in salt water to loosen the soil. We cut our hake or monkfish into cubes.
3. We remove the heads and bodies of the shrimp to make the fumet. We put the bodies and heads in a 24cm Mineral saucepan with one and a half liters of water. We let the fire boil to have our fumet. If you have fish remains such as heads and bones, you can add them to this water so the fumet will be richer.
4. In the 28cm high Mineral saucepan, place the chopped leek, red and green pepper, add about 4 tablespoons of olive oil and fry until soft.
5. We add the tomato and bay leaf to our sauce, it will have to reduce, we will move from time to time until it is completely fried.
6. We will steam our mussels in another saucepan, remove the shells and set aside.
7. It is time to add the fumet to the sauce, put it on the heat and let it boil for a few minutes so that the flavors integrate. We add the clams, previously washed, the mussels without the shell, the dice of sin and the prawns. We check the salt level and add if necessary.
8. Once all the fish has been incorporated, do not let it cook too much, just one minute and the residual heat will be enough to cook it.
9. We serve and decorate with fresh chopped parsley if we wish.

Photographs and recipe by Raquel .