Spicy Fish Soup Andalusian Style

Ingredients

• 600 g sea bass fillet pre‑cooked (or redfish, red drum)
• 1 Shallot
• 2 Garlic cloves
• 1 chili pepper
• 1 rosemary sprig
• 4 tbsp olive oil
• 4 tomatoes
• 2 yellow bell peppers
• 4 thyme sprigs
• 0.5 bunch Basil
• 400 ml tomato juice
• 300 ml fish stock
• Salt
• Tabasco
• ground black pepper

Instructions

1. 1.

   Wash the sea bass, pat dry and cut into bite‑sized cubes. Peel the shallot and garlic cloves. Dice the garlic finely and roughly cube the shallot. Wash the chili pepper and slice it into thin rings.

2. 2.

   Remove rosemary needles, finely chop them, mix with oil, chili and garlic, then add the fish cubes. Stir well and let marinate for about 2 hours.

3. 3.

   Wash the tomatoes, halve them, remove the stem ends and dice the flesh. Wash the bell peppers, halve, clean and cube. Remove thyme and basil leaves, finely chop. Set aside a few leaves for garnish.

4. 4.

   Take the fish out of the marinade and quickly sear in a hot non‑stick pan until golden brown, then set aside. Pour the marinade into a pot, heat it and sauté the shallot there.

5. 5.

   Add the peppers and tomatoes, deglaze with tomato juice and fish stock. Simmer gently for about 10 minutes, stir in the chopped herbs and season with salt, Tabasco and pepper.

6. 6.

   Return the fish to the pot, let it cook for a few more minutes, then serve sprinkled with the remaining herbs.