Name: Authentic Spanish Fish Soup with Saffron & Tomato Broth
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 lb (450g) firm white fish fillets (cod, haddock, or hake), cut into chunks; 2 tbsp olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 small red bell pepper, diced; 1 small green bell pepper, diced; 2 medium tomatoes, peeled and chopped; 2 medium potatoes, peeled and diced; 4 cups (1 liter) fish or seafood stock; 1/4 tsp saffron threads or 1/2 tsp smoked paprika; 1 bay leaf; Salt and black pepper to taste; 2 tbsp chopped fresh parsley; 1 lemon, cut into wedges (for serving)

From craving to table

Instructions

1
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sauté until softened, about 3 minutes.
2
Add the red and green bell peppers. Cook for another 4 minutes until the vegetables are tender.
3
Stir in the tomatoes and cook for 5 minutes, allowing them to break down.
4
Add the diced potatoes, fish stock, saffron or smoked paprika, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are nearly tender.
5
Gently add the fish pieces to the pot. Simmer for another 8-10 minutes, or until the fish is just cooked through and potatoes are soft.
6
Season with salt and black pepper to taste. Remove the bay leaf.
7
Ladle the soup into bowls, garnish with chopped parsley, and serve with lemon wedges and crusty bread.

Authentic Spanish Fish Soup with Saffron & Tomato Broth

Instructions

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