Spanish Fish Soup

Name: Spanish Fish Soup
Ingredients: 4 medium red bell peppers; 4 ounces bacon, diced; 2 medium onions, chopped; 4 garlic cloves, minced; 1/3 cup finely chopped fresh parsley; 1 strip orange zest (about 2 inches long); 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme; 1 bay leaf; 1 lb boiling potato, peeled, diced; 3 (8 ounce) bottles clam juice or 3 cups fish stock; 2 cups dry white wine; 2 egg yolks; 1 tablespoon fresh lemon juice (or to taste); 5 tablespoons olive oil; 2 lbs thick non-oily fish fillets, cut into 1-inch chunks (such as cod, haddock, or scrod); 1 lb shrimp, peeled but tails intact, deveined (or a combination of shrimp and scallops) or 1 lb scallops (or a combination of shrimp and scallops); 1/8 teaspoon cayenne pepper; salt & freshly ground black pepper

18 ingredients

6 steps

Ingredients

4 medium red bell peppers
4 ounces bacon, diced
2 medium onions, chopped
4 garlic cloves, minced
1/3 cup finely chopped fresh parsley
1 strip orange zest (about 2 inches long)
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1 bay leaf
1 lb boiling potato, peeled, diced
3 (8 ounce) bottles clam juice or 3 cups fish stock
2 cups dry white wine
2 egg yolks
1 tablespoon fresh lemon juice (or to taste)
5 tablespoons olive oil
2 lbs thick non-oily fish fillets, cut into 1-inch chunks (such as cod, haddock, or scrod)
1 lb shrimp, peeled but tails intact, deveined (or a combination of shrimp and scallops) or 1 lb scallops (or a combination of shrimp and scallops)
1/8 teaspoon cayenne pepper
salt & freshly ground black pepper

Directions

1

Heat broiler. Place peppers on foil-lined baking sheet and broil 6 inches from heat, turning occasionally, until black and blistered on all sides, 15-20 minutes. Peel peppers and remove stems and seeds; cut into 1-inch dice, reserving juices.
2

Saute bacon in large casserole over medium heat until golden, about 8 minutes. Drain bacon. Pour off all but 2 T. fat from pan. Add onions to fat and saute until softened, about 5 minutes. Add garlic, two-thirds of the roasted peppers with juice, 1 T. parsley, the orange zest, thyme, and bay leaf. Saute 2 minutes.
3

Add potatoes, clam juice, and wine to casserole. Boil gently uncovered until potatoes are tender, about 15 minutes.
4

Process remaining red pepper, a few pieces cooked potato, the egg yolks, and lemon juice in blender or food processor until smooth. While machine is running, add oil in thin steady stream to make mayonnaise.
5

Heat soup to boiling. Remove and discard orange zest and bay leaf. Add fish to soup. Add a little water if necessary to cover ingredients. Reduce heat and simmer covered until fish is not quite cooked through, about 5 minutes. Add shrimp and reserved bacon and simmer just until shrimp are opaque, about 5 minutes.
6

Stir large spoonful of hot soup into mayonnaise and stir mixture back into soup. Gently heat, stirring occasionally, until slightly thickened, but do not allow to boil. Add all but 1 t. remaining parsley and the cayenne. Season to taste with lemon juice, salt, and pepper. Ladle soup into wide bowls and sprinkle remaining parsley over servings.