Christmas Shellfish Soup
19 ingredients
5 steps
Ingredients
- 1 onion
- 1 leek
- 1 carrot
- peppercorns
- bay leaves
- monkfish bones
- salt
- water
- 1 onion
- 1 pepper
- 1 leek
- 1 tomato
- 1 pepper choricero, just the flesh, or any sweet pepper
- 1 tablespoon flour
- 1 monkfish tail, chopped
- 7 ounces large shrimp peeled
- 2 calamari clean and finely chopped
- 5 1/4 ounces clams
- parsley
Directions
-
1Fry the onion, leek, carrot, a few peppercorns, bay leaf, and monkfish bones in oil. Add salt.
-
2Once golden brown, add water, remove the foam and let it simmer for 30-40 minutes.
-
3Finely chop the onion, pepper, leek, and grate the tomato. Saute over low heat, then add the choricero pepper flesh and a tablespoon of flour to thicken.
-
4In another saucepan, cook the pieces of monkfish tail, the peeled shrimp, the finely chopped calamari, and clams for a couple minutes until golden brown. After this time, add these to the vegetables and add enough fish fume to cover.
-
5Cook for 15 minutes, add some parsley and serve. For a more flavorful soup, prepare one day before serving.
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