Spanish(ish) Fish Soup
You know those recipes that have been in your repertoire for so long that you forget the source* and you can make it without thinking?
This is one of those, it is a hearty staple that goes so well with fresh home-made bread with butter, very tasty and very filling, but also light enough to be made all year round.
It’s also very forgiving for substitutes and extras, add carrots if you want, peas instead of broad beans, fresh bulb fennel if you have it, but always leeks not celery.
ingredients
- teaspoon of coriander seed, crushed
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- ground black pepper
- 2 leeks, finely chopped
- teaspoon of sumac
- teaspoon paprika
- 3 medium potatoes, diced
- good stock, about a pint
- a couple of handfuls of baby broad beans
- a couple of large slivers of orange peel
- two or three bay leaves
- tin of chopped tomatoes
- four fillets of good white fish
- a couple of handfuls of prawns
putting it all together
Add some oil to the pan and heat the onions on a medium heat for 3 or 4 minutes then add the garlic, black pepper, and coriander seeds, fry for another 7 or so minutes until soft and translucent.
Then add the leeks and cook for another 4 or 5 minutes before adding the sumac and paprika, continue to cook for another couple of minutes then add the potatoes, and the stock and bring to a boil.
Add the broad beans, orange peel, bay leaves, and tin of tomatoes and turn down the heat to a rolling simmer, let this cook until the potatoes are almost cooked, then add the fish and prawns. Let cook for another 15 to 20 minutes until the fish breaks up and is cooked.
We serve with home-made bread and butter, but can be served over wilted greens for more veg if that’s your fancy.
*I’ve just been forcefully reminded (several times and with great emphasis) that my partner invented this and taught it to me.
