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Catalan Fish Soup
Ingredients
• 4 lb of sliced cleaned fish and shellfish
• 1 small onion, minced
• 3 garlic cloves, peeled
• 1 medium tomato, chopped
• 10 cup water
• 1/3 cup olive oil
• 12 toasted almonds, peeled
• 4 slices white bread, cut in fine shavings
• 2 sprigs parsley
• 1 bay leaf
• Salt and pepper, to taste
Preparation
Put the fish in 10 cups boiling water and boil it for 15 minutes, heat olive oil and fry minced onion, when it takes on color, add the tomato and let its liquid reduce. Add tomato-onion mixture, bay leaf and parsley to fish, when it has been boiling 15 minutes. Place bread shavings in a separate pot. Strain fish soup over bread and return soup to fire. Crush almonds with garlic in a mortar and add to soup.
Boil soup slowly for 10 minutes more while separating shells, bones, and skin from fish and shellfish. Strain soup a second time, reheat with cleaned fish and shellfish, season, and finally serve.
Back to: Barcelona Recipes
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