Fish and Shellfish Soup
Fish soup with clams, shrimp and a flavorful broth of sofrito and fish stock. To start a meal or as a one-dish meal.
- Total
- 50 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- hake11 oz
- shrimp12
- clam8.75 oz
- fish stock1.5 qt
- onion1
- leek1
- tomato2
- garlic clove2
- rice2 oz
- brandy1 fl oz
- olive oil4 tbsp
- salt1 tsp
Method
- 1
Peel the shrimp and reserve the heads. Brown the heads in the olive oil, flambé with the brandy, add the fish stock, cook 10 minutes and strain.
- 2
In another pot, sauté the chopped onion, leek and garlic 10 minutes. Add the grated tomato 5 minutes.
- 3
Pour in the strained broth and the rice and cook 12 minutes.
- 4
Add the hake in pieces and the clams and cook 3 minutes, until the clams open.
- 5
Add the peeled shrimp for 1 minute, adjust the salt and serve.
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