Fish and seafood soup

Serves 4-6

247

Fish and seafood soup

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Ingredients

• 1 monkfish (800 g/28 oz white fish cut into small pieces)
• 3 l/0.8 gal water (2 l/0.5 gal fish stock)
• salt
• 1 bay leaf
• 2-3 tbsp olive oil
• 2 carrots, chopped
• 1½ onions, chopped
• 2 cloves garlic, crushed
• 1 leek, chopped
• 4 tbsp sherry brandy
• ¾ cup white wine
• 300 g/10-11 oz tomato, chopped
• 1 tsp paprika
• 100 g/3-4 oz bread, cut into small pieces (you can also use rice or noodle)
• 1 chili pepper
• 150 g/5-6 oz clams
• 100 g/3-4 oz shrimp
• pepper
• salt

Instructions

1. Add salt and 1 bay leaf to the water and make a fish stock with the head of the monkfish.
2. Strain the stock and set aside in a pan.
3. In oil, fry the carrots, onions, garlics and leeks.
4. Add the shrimp heads and shells.
5. Sprinkle with the brandy and flambé.
6. Add the white wine and cook this mixture for 5 minutes.
7. Add the chopped tomato and the paprika and cook for 20 minutes.
8. Then blend and set aside.
9. In the strained stock from left from cooking the monkfish head, add the bread and the chili pepper. Boil for 1 hour.
10. Pour the vegetable and shellfish sauce into this pan.
11. Add the monkfish, the peeled shrimp and the clams. If you prefer, you can open the clams previously to have them clean. To do it, put them into a pan with 1 cup water and cover. They will open with the steam.
12. Season the soup with salt and pepper and boil for 10 minutes more