PREP TIME: 10 min
COOK TIME: 25 min
READY TIME: 35 min
CALORIES: 173 (per serving)
⇓ You may also listen to the recipe by pressing the play button below.
- 1½ kg assorted fish
- 1 big white onion
- 2 tomatoes
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- Thyme, parsley, saffron, bay leaves White wine
1 Sautee the garlic, onion, tomatoes and green peppers for 5 minutes.
2 Add the fish, the herb and the salt. Bring to boil and add the wine.
3 Reduce the heat and let it cook covered for 20 minutes, taste and adjust ifneeded.
VARIATION – 1
Variation: you can add some cooked brown rice, and chopped parsley to garnish.
VARIATION – 2
ANOTHER FISH SOUP
INGREDIENTS (Another Fish Soup)
- 5 c mixed fish (can be halibut, cod, sea bass, o red snapper)
- 1 tbsp olive oil
- 2 garlic cloves chopped
- 1 medium onion, chopped
- 5 c tomatoes, washed, peeled, simmered and pureed
- 1 tsp fresh thyme
- 1 tsp fresh basil
- 1 tsp crushed red pepper (optional)
- 2 unpeeled potatoes, washed and cut in cubes
- 1¼ c pumpkin cut into chunks
- 1¼ c squash cut into chunks
- 2/3 c leeks cut very thinly and small
INSTRUCTIONS (Another Fish Soup)
1 Cut the fish into chunks. Heat the olive oil in a large heavy Teflon casserole.
2 Add the garlic and onion and saute until transparent. Add tomatoes and water; cover and bring to boil.
3 Remove from heat and puree this mixture, then return it to saucepan. Add all the vegetables, herbs and condiments. Bring to a boil.
4 After 5 minutes, reduce the heat and add the fish cook covered for 20 minutes. Check that the potatoes are done!
VARIATION – 3
CHUPE DE PESCADO
The most complete and nutritious fish soup on Earth! A meal by itself!
INGREDIENTS (Chupe de Pescado soup)
- 2 kg mixed fish
- 1 tsp crushed garlic
- 2 red onions, pureed
- 4 tomatoes, peeled and cubed
- 1 tsp tomato paste
- 4 small yellow potatoes cut in cubes
- 1 c lowfat milk
- 1/2 c green peas
- 4 fresh cobs of corn cut into chunks, or 2 cups frozen corn kernels
- 3 red peppers
- 1 c white dry wine
- 1 rib celery
- 1 small celeriac
- 4 c concentrated fish stock
- Fresh cilantro
- Salt and pepper
- 1 tsp oregano
INSTRUCTIONS (Chupe de Pescado soup)
1 In a very hot skillet or pan, saute the garlic, the onion puree, the peppers, the carrots, the celery, the celeriac and the tomatoes.
2 Add the fish, and the water. Bring to boil and add the potatoes. Let it cook at high temperature for 10 minutes.
3 Remove any foam. Add the tomato paste, the wine, the salt and the herbs and condiments.
4 Add the peas, the corn and the brown cooked rice. Add the milk and the paste of aji picante.
5 Taste and adjust. Garnish with fresh chopped cilantro and/ or parsley. Ay que rico! Que delicia!