Portuguese Fish Soup
⏳ Time
1 hour 15 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Note: The more tomatoes there are in the soup, the more liquid it will be. I prefer it thick, like a 'first and second course', but variations are possible.
Ingredients
- Cod fillet - 14.1 oz
- Baking Tomatoes - 1 can
- Peeled Cooked Shrimp - 14.1 oz
- Salad Potatoes - 6 pieces
- Onion - 2 pieces
- Dry White Wine - 10 fl oz
- Paprika - a pinch
- Ground Black Pepper - a pinch
- Ocean salt - a pinch
- Orange Bell Peppers - 2 pieces
- Meyer Lemon Juice - 3 tablespoons
- Olive Oil - 2 tablespoons
- Dill - 2 sprigs
Step by Step guide
Step 1
Pour olive oil into the bottom of a pot, add the peeled, previously thawed (preferably slightly boiled for 2 minutes) shrimp.
Step 2
Peel the potatoes and cut them into medium cubes, layer them on top of the shrimp.
Step 3
Next, layer the onions sliced into rings on top of the potatoes.
Step 4
Another layer — finely chopped fresh tomatoes or canned tomatoes without skin (also pour in the juice).
Step 5
Add the bell peppers, cut into strips (preferably red and yellow) on top of the tomatoes.
Step 6
Pour in the white wine. Lightly salt, pepper, and add paprika.
Step 7
Bring to a boil over medium heat, then reduce and simmer for about 40 minutes.
Step 8
After that, dry the cod fillet with a towel and cut it into 5–7 centimeter pieces. Drizzle with lemon juice and add to the pot.
Step 9
About 15 minutes later, add fresh or dried dill.
Step 10
Cook until ready (check the potatoes for tenderness).
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