Enjoy a delicious Donostian-style fish soup, a classic dish with a mild yet flavorful broth, perfect as a festive appetizer.
The recipe combines a homemade fish broth, sautéed vegetables, and a varied garnish of seafood, resulting in a dish full of tradition and refined flavor.
Perfect for celebrating special occasions, its preparation requires patience and love for homemade cooking. The soup is blended and strained to achieve a smooth texture, and is accompanied by prawns, monkfish, and clams.
It is a delicious and sophisticated option that will enchant everyone at the table.
Donostian Fish Soup
Ingredients
½ kilogram of Chopped monkfish head
300 grams of Shelled prawns
Prawn shells
200 grams of Diced monkfish and hake
1 A handful of clams
2 liters of Water
30 milliliters of Olive oil
1 Julienned onion
1 Sliced leek
1 Sliced carrots
7 tablespoons of Tomato sauce
2 Garlic cloves
100 milliliters of Brandy
100 grams of Sopako bread
1 tablespoon of Sweet paprika
50 milliliters of Olive oil
Preparation
Step 1 : In a tall pot, place the monkfish heads and prawn shells, lightly seasoned, and sauté in oil for a few minutes until they release their aromas.
Step 2 : Next, add water and let it simmer over low heat for about 20 minutes.
Step 3 : After that time, strain the broth and set aside.
Step 4 : In another pot, sauté the vegetables—onion, garlic, leek, and carrots—in a bit of oil, taking care that they do not brown, only softening gently.
Step 5 : Once ready, add the tomato sauce, chopped bread, and paprika, stirring gently to blend the flavors.
Step 6 : Add the brandy, bring to a boil for about 10 seconds to evaporate the alcohol, and season lightly.
Step 7 : Then, pour the strained broth into the pot with the vegetables and simmer over low heat until the bread is completely soft.
Step 8 : When it’s ready, remove from heat and blend the mixture until smooth.
Step 9 : To achieve a fine and silky texture, strain the soup through a fine sieve.
Step 10 : In a skillet, sauté the shelled prawns and fish cubes with a little oil until lightly browned, then set aside.
Step 11 : In the same skillet, cook the clams until they open, and also set aside.
Step 12 : With the soup hot, add the prawns, fish, and clams, allowing them to heat and mingle with the broth’s aromas.
Step 13 : Adjust the salt if necessary.
Step 14 : Finally, serve the hot soup, garnished with the seafood we reserved, creating an appealing presentation full of flavors.
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