Seafood and White Fish Fillet Soup

Soups | Spanish cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Seafood and White Fish Fillet Soup

Ingredients

Orange Bell Peppers - 2 pieces
Onion - 2 heads
Blue Ling Fillet - 14.1 oz
Olive Oil - 4 tablespoons
Fish Oil - 17 fl oz
Baking Tomatoes - 10.6 oz
Garlic - 2 cloves
Seafood cocktail - 10.6 oz
Dry White Wine - 3 fl oz
Chopped Green Onions - 2 tablespoons
Paprika - 1 teaspoon
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Wash the bell peppers, cut them in half, remove the seeds and core, and chop finely. Peel and finely chop the onion. Peel and mince the garlic.

Step 2

Wash the fish fillet, pat dry, and cut into small pieces. Season with salt and pepper, and sauté in 2 tablespoons of olive oil. Remove from the pan.

Step 3

In the same pan, sauté the onion until golden. Add the bell pepper and sauté lightly. Add the ground paprika and cook for another 3 minutes.

Step 4

Bring the broth to a boil, add the vegetables and fish fillet, and cook covered for 20 minutes. Mash the tomatoes with a fork, add to the soup, and cook together for another 10 minutes.

Step 5

In the remaining oil, sauté the garlic until golden. Add the seafood mix and simmer for 5 minutes. Transfer to the pot with the soup, pour in the wine, season, and cook for 5 minutes. Sprinkle with herbs.