Spanish Fish Soup with Chorizo
⏳ Time
30 minutes
🥕 Ingredients
17
🍽️ Servings
4
Description
Ingredients
- Olive Oil - 3 fl oz
- Garlic - 2 cloves
- Mild Chili Spice - 2 pieces
- Basil - 1.8 oz
- Chorizo - 7.1 oz
- Dry White Wine - 12 fl oz
- Baking Tomatoes - 28.2 oz
- Basmati rice - 2.5 oz
- Chickpea - 14.1 oz
- Chilean sea bass fillet - 1 piece
- Pollock fillet - 1 piece
- Peeled Cooked Shrimp - 12 pieces
- Lemon - 3 pieces
- Breadcrumbs - 3.5 oz
- Parsley - 1.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Heat a large skillet over medium heat, add a good amount of olive oil, chopped garlic, minced chili pepper, and chopped basil stems.
Step 2
Sauté everything together for a minute, then add sliced chorizo. Cook for a few more minutes until the sausage starts to brown.
Step 3
Pour in the white wine, add canned tomatoes, rice, and chickpeas. Cook for 10 minutes until the rice is almost done. Season with salt and pepper to taste.
Step 4
Meanwhile, place another skillet over medium heat to prepare the pangrattato. Add 3 tablespoons of olive oil and let it heat for about a minute, then add breadcrumbs, finely chopped parsley, and the zest of 1 lemon. Sauté for 2 minutes until everything is golden brown and crispy, then set aside.
Step 5
After the soup has simmered for 10 minutes, it should thicken a bit, so pour in about 200 ml of hot water and bring everything to a boil.
Step 6
Cut each fish fillet into three pieces, then carefully, to avoid splashing the hot liquid, add the fish along with the shrimp to the soup. Cook for another 3–5 minutes until the fish and shrimp are cooked through.
Step 7
Add the chopped basil leaves. Ladle the soup into warm bowls and top each with a generous spoonful of pangrattato.
Step 8
Serve with a few lemon wedges that can be squeezed over the dish.
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