Quick Spanish Trout Soup
Equipment
- mortar or mini-processor,
- Large skillet
- Shallow earthenware casserole dish
Ingredients
- 2 garlic cloves finely chopped
- ⅛ teaspoon kosher or sea salt
- 4 teaspoons finely chopped fresh flat-leaf parsley
- 5 tablespoons olive oil
- 8 slices medium onion finely chopped
- ¼ cup finely chopped green bell pepper
- ¼ cup finely chopped red bell pepper
- 2 bay leaves
- Freshly ground black pepper to taste
- ½ teaspoon ground bittersweet paprika such as Spanish smoked
- 2 ½-pound trout fillets (skinned), each cut crosswise into 3 pieces
- 4 thin slices round country loaf bread toasted
- 4 cups water
Instructions
- In a mortar or mini-processor, mash the garlic, salt, and parsley.
- Stir in 3 tablespoons of the olive oil.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over low heat.
- Add the onion, bell peppers, and bay leaves and cook, stirring, until the vegetables are softened, about 10 minutes.
- Season with salt, black pepper, and paprika.
- Add the trout and stir to coat well.
- Add the water and the garlic-parsley-oil mixture from the mortar.
- Bring to a boil over medium heat, then reduce the heat and simmer until the fish is cooked through and the broth is well blended, about 10 minutes.
- Remove the bay leaves.
- Break the toasted bread into pieces and arrange them in a shallow earthenware casserole dish.
- Arrange the trout pieces over the bread, then pour the broth over everything.
- Cover and let sit for 10 minutes.
- Serve hot.
Notes & Wine Advice
Wine Advice:
Pair this trout soup with a light, citrusy white wine like Albariño or a dry Rosé to complement the flavors of the fish and vegetables.Nutrition values
Calories: 220 kcal | Carbohydrates: 10 g | Protein: 20 g | Fat: 12 g | Sugar: 3 g