Spanish Fish Soup

Ingredients

• 250 g cod fillet
• 250 g red snapper fillet
• 150 g shrimp
• 1 small glass mussels (in broth)
• 200 g pre-cooked squid
• 1 untreated lemon
• 300 g fish bones
• 3 white peppercorns
• 1 onion
• 1 tbsp Olive Oil
• 4 celery stalks
• 2 tbsp olive oil
• 1 large onion
• 2 red bell peppers
• 750 g tomatoes
• 2 tbsp Tomato paste
• 1 tsp paprika powder
• 2 sprigs Rosemary
• 2 carrots
• 1 red bell pepper
• 1 red chili pepper
• 2 Garlic cloves
• 2 tbsp olive oil
• Salt

Instructions

1. 1.

   Wash the fish, pat dry and cut into cubes. Squeeze the lemon and drizzle the juice over the fish cubes, lightly salt. Rinse the fish bones cold and drain. Peel and roughly chop the onion. Heat oil in a pot and sauté the onion. Add 1/2 liter water, add the bones. Add a piece of lemon zest, peppercorns to the pot and season with salt. Bring the broth slowly to a boil and simmer uncovered for 1/2 hour. Strain the finished stock through a sieve and measure out 1/4 l.

2. 2.

   Wash the squid and halve the bell peppers, remove seeds and quarter them, cut into rough pieces. Wash celery and slice finely. Set aside one tomato, brew the rest, peel, remove seeds and roughly cube the flesh. Heat oil in a pot, briefly brown the squid, mix in tomato paste and paprika powder with the squid. Wash the pepper, halve lengthwise, deseed and cut into fine strips. Add onion, bell pepper and celery to the pot and sauté. Mix in tomatoes and season with salt. Pour in the fish broth, cover the pot and simmer everything for 1/2 hour. Wash shrimp and pat dry, drain mussels, rinse and let them dry. Add fish cubes, mussels and shrimp and cook gently in the broth for about 15 minutes on low heat. Break rosemary into small sprigs and garnish the fish pot before serving. Divide the remaining tomato into slices, pour over and season everything with salt and pepper.

3. 3.

   For the relish, peel and wash carrots, finely dice them. Halve bell peppers, remove seeds, wash, finely dice. Split chili lengthwise, remove seeds, finely chop. Peel garlic, slice thinly, sauté in olive oil, add vegetables and steam for 10 minutes and serve Spanish fish soup with relish.