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Fish and seafood soup with olive oil
What could be better on a Christmas menu than a starter of delicious soup or cream? The benefits of soups are well recognized, but during the holidays, they offer an additional benefit: they allow us to enjoy the rest of the dinner without going beyond.
Without going any further, the basis of a good soup is a fish broth or fish fumet, with its vegetables and fish bones, with an addition of seafood if the budget allows it.
For the preparation of this dish, you can use all kinds of seafood and fish, the more ingredients you use the more intense the flavor and aroma of the resulting soup will be. This can be achieved in two phases, where the first one consists of making a fumet with the heads and shells of the seafood (shrimps, prawns, crayfish, etc.) plus the bones, monkfish bones, etc., depending on the fish we are going to use. If you are going to use fish heads, consider that you must previously eliminate the eyes and the gills since they do not give good flavor to the fumet.
The second part consists of making a sauce and adding the slices of toasted bread to which we will add the fumet and that gives the soup a more full-bodied broth, which is what we are looking for.
As the first step, you should prepare the fumet, and after, we can get our hands on the soup. In this way, we will achieve a richer taste.
400 gr. of monkfish
- 400 gr. of hake
- 4 shrimps per person (or prawns, langoustines, crayfish...)
- 1/2 glass of brandy
- 1 onion
- 1 clove of garlic
- 1 ripe tomato
- 4 or 5 slices of bread
- olive oil from Spain
- fresh parsley, chives... for garnish