Quick Spanish Fish Soup
Equipment
- medium skillet
- Deep earthenware casserole dish or Dutch oven
- Cooking utensils (spoon, knife, etc.)
Ingredients
- 5 cups water
- 6 medium clams such as Manila or littleneck
- ¼ cup olive oil
- 2 tablespoons finely chopped onion
- ⅓ cup finely chopped Serrano ham or prosciutto about 2 ounces
- 2 medium tomatoes peeled and finely chopped (about 1⅓ cups)
- ⅛ teaspoon ground paprika
- 1 cup storebought or homemade Fish Broth or bottled clam juice
- ¾ pound fresh cod skinned and boned, cut into ¾-inch pieces
- ½ pound medium shrimp shelled and each cut into 3 pieces
- 1 cup peas
- 2 tablespoons cooked rice
- 1 tablespoon finely chopped fresh flat-leaf parsley
- Salt to taste
- Freshly ground black pepper to taste
- 1 large hard-boiled egg finely chopped
Instructions
- In a medium skillet, combine ½ cup of the water and the clams.
- Bring to a boil over high heat, removing the clams as they open.
- Discard any unopened clams.
- Remove the clam meat from the shells, coarsely chop, and reserve.
- Reserve the cooking liquid.
- In a deep earthenware casserole dish or Dutch oven, heat the olive oil over medium-low heat.
- Add the onion and ham, cover, and cook until the onion is wilted and transparent, about 3 minutes.
- Add the tomatoes, cover, and cook 5 minutes more or until they soften and release their juices.
- Stir in the paprika, then gradually add the remaining 4¼ cups water, the reserved clam cooking liquid, and the fish broth.
- Add the cod, shrimp, peas, rice, and parsley.
- Season with salt and pepper.
- Stir in the reserved clam meat and the chopped egg.
- Let all cook through and blend for 2 minutes, then remove from the heat.
- If using earthenware, serve hot in the dish, or transfer to individual bowls.
Notes & Wine Advice
Wine Advice:
Pair this quick fish soup with a crisp, dry white wine such as a Verdejo or a young Rioja Blanco to enhance the flavors of the seafood.Nutrition values
Calories: 210 kcal | Carbohydrates: 8 g | Protein: 23 g | Fat: 10 g | Sugar: 3 g