Quick Fish Soup. An Economical Recipe

Step by Step Preparation

1. Prepare the foundation: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, and leek. 
2. Stir-fry: Stir-fry for 5-7 minutes until everything is tender and starts to smell good.
3. Tomato and spices: Add the chopped tomatoes and cook for a few minutes until they dissolve. Then, add the sweet paprika and saffron. Stir quickly to prevent them from burning, and you'll start to notice that spectacular aroma!
4. The broth: Pour in the seafood cream, 800 ml of water, and add the bay leaf. Increase the heat to a boil, then reduce the heat and let everything simmer for about 10 minutes.
5. Fish: Cut the fillets into medium-sized pieces and add them to the pot. Cook for 5 minutes. Be careful, the fish cooks quickly! Just enough to make it firm and juicy. We recommend using monkfish or hake tails.
6. final touch: Remove the bay leaf, adjust the salt and pepper to your liking, and it's ready. Serve hot, topped with fresh parsley for a touch of color and freshness.

Suggestions for accompaniment

This soup is fantastic with a few slices of toasted bread (garlic bread is a plus!) or a fresh salad. You can also serve it with some white rice if you want to make it more filling.

Pairing and Presentation

A young, fresh white wine, such as an Albariño or a Verdejo, is perfect for this dish. If you prefer something non-alcoholic, try homemade lemonade. 

To present this dish, serve it in deep ceramic plates with a pinch of parsley or a few strands of saffron on top.

Possible alternatives to the recipe

• Do you have seafood at home? Prawns or mussels would be great in this soup.
• If you don't have saffron, a pinch of turmeric will give it a unique color and flavor.
• You can use other fish, such as salmon or even some fattier fish, such as swordfish if you like a more intense flavor.

Extra tips and tricks

• If you want a deeper flavor in your broth, sauté the fish bones and heads before making the soup. You'll never believe how flavorful it is!
• Add the fish at the end of cooking so that it doesn't fall apart.
• If you have leftover soup, save it. It tastes even better the next day because the flavors have settled.

Now, enjoy fish soup like a real chef without complicating your life! 

You might be interested in these other recipes with Fish:

Do you prefer a version with more shellfish than fish? Try our traditional seafood soup too.