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

  1. 1
    Fry the onion, leek, carrot, a few peppercorns, bay leaf, and monkfish bones in oil. Add salt.
  2. 2
    Once golden brown, add water, remove the foam and let it simmer for 30-40 minutes.
  3. 3
    Finely 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.
  4. 4
    In 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.
  5. 5
    Cook for 15 minutes, add some parsley and serve. For a more flavorful soup, prepare one day before serving.

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