Spanish Fish and Potato Soup | Sopa de Bacalao y Patatas
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 1 medium onion
- 6 cloves garlic
- 1 red bell pepper
- 1 carrot
- 2 medium potatoes
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1/2 tsp dried thyme .50 grams
- 3 cups fish broth 720 ml
- 1/4 tsp saffron threads .17 grams
- 3 cod fillets 7 oz / 200 grams each
- 2 bay leaves
- 2 tsp lemon juice 10 ml
- sea salt & black pepper
- fresh parsley for garnish
Instructions
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Cut the potatoes (peeled) into bite-sized pieces, finely chop the onion, roughly chop the garlic, finely chop the red bell pepper, and cut the carrot (peeled) into small bite-sized pieces
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Heat a stock pot with a medium heat and add in the olive oil
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After a couple of minutes add in the chopped ingredients, except for the potatoes, mix continuously, after 5 minutes and the vegetables are lightly sauteed, add in the chopped potatoes, along with the paprika, thyme, and season with sea salt & black pepper, mix together until well mixed
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Add in the fish broth, saffron, and bay leaves, turn it up to a high heat and give it a gentle mix, once it comes to a boil place a lid on the stock pot and lower to a low-medium heat
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In the meantime, add the cod fillets over some paper towels and pat dry, then season with sea salt & black pepper and cut each fillet into small bite-sized pieces
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After simmering the soup for 15 to 20 minutes and the potatoes are just cooked through (you can always pierce them with a fork to ensure they are done), add in the pieces of fish, gently mix together, then place the lid back on the stock pot and simmer for another 3 to 4 minutes or until the fish is just cooked through, then remove the lid and turn off the heat, add in the lemon juice and give it one final mix
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Transfer into shallow bowls and garnish with fresh parsley, enjoy!
Recipe Notes
Get the Spanish Saffron and Spanish Olive Oil I used to make this Recipe