Thursday, October 13, 2011

White Fish Soup

Excellent fish soups can be found all around the Spanish coasts. The great variety of good fresh fish gives them a succulent flavor. Served with slices of toasted crusty bread, they make a tasty starter or nourishing snack.

  • 2 lbs/ kg white fish
  • 1 cod's head
  • 1 onion
  • 1 leek
  • 2 sticks celery
  • 2 doves garlic, finely chopped
  • small bunch parsley
  • 3 tbsp tomato puree
  • 1 glass white wine
  • 0.5 pt/ 250 ml / 1 cup milk
  • few sprigs fennel
  • lemon peel
  • 2 oz / 50 g/ 1.5 cup flour

Put the fish and vegetables into a pan, Cover with water and cook until the fish is tender. Remove carefully, taking out any bones and cut the flesh into large pieces. Put to one side. Cook the rest of the
stock for a further 20 minutes. Strain through a sieve and return to the pan. Add the white wine, tomato purée and garlic to the stock. Blend together the flour and milk. Remove the stock from the heat
and thicken with the flour and milk. Blend until the soup is smooth. Chop the parsley, fennel and lemon peel. Add to the soup with the fish pieces. Re-heat without boiling and serve immediately.

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