Spanish Fish Soup
Today’s recipe is by Annemarie Colbin and was adapted from her book, Food and Our Bones: The Natural Way to Prevent Osteoporosis (Plume, New York, 1998).
As she writes, “This delicious and easy soup is excellent for company. The key is to use a tasty homemade fish stock. You can serve the soup over a whole grain such as brown rice or kasha or serve it with a Mediterranean style salad and some crusty whole grain bread.”
Spanish Fish Soup
By Annemarie Colbin
Prep time 20 minutes
Cook time 35
2 tablespoons organic extra virgin olive oil or macadamia nut oil, divided
1 medium onion, chopped
3 garlic cloves, chopped (or 2 Tbsp organic garlic granules)
1/4 teaspoon dried tarragon
3 cups fish (or vegetable or chicken) stock
Pinch of saffron, crumbled
1 teaspoon sea salt
4 calamari, cleaned and sliced into rings*
1/2 pound Alaskan scallops (about 18)
8 Manila clams
1 lb Alaskan cod, Alaskan halibut or other whitefish fillet portions, cut into 1 inch pieces
2 teaspoons chopped fresh parsley
Organic coarse ground black pepper
*You can substitute more scallops or cod instead of calamari. If so, use 2/3 lb scallops (about 12 scallops) or 1.5 lbs of cod instead of the amounts shown above.
- Warm the oil in a large soup pot, over medium heat. Add the onion, garlic, and tarragon, and sauté for 2‒3 minutes, or until fragrant but not browned.
- Add the stock, saffron, and salt, and bring to a boil. Lower the heat and simmer, covered, for about 20‒25 minutes. (You can make the soup ahead up to this point).
- Add the calamari and simmer covered, for 3 minutes. (Skip this step if you are not using calamari.)
- Then add the scallops, clams, and scrod, and simmer another 5‒6 minutes, until the clams are all open and the fish and scallops are cooked through. (Discard any clams that do not open).
- Taste and add more salt if necessary. Serve hot, sprinkled with fresh parsley.
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