Sopa de pescado y marisco | Fish and seafood soup
Cocinero! Christmas break is here! (YAAAAAY)
We all know that Christmas is all about family reunions and food, too much food. For that reason, I bring you the ultimate fish and seafood soup for Christmas. Quick and easy but also healthy!
You need a good fish broth (recipe here), seafood such as mussels and prawns, and fish.
The best thing about this recipe is that you can modify it to match those products available to you. If you don’t have mussels use clams, if cuttlefish is too expensive use squid, or if you can’t find monkfish use any other white tender fish such as hake. You can serve it in a smaller portion as a starter, or you can prepare it as the main course.
Finally, I just want to wish you all the best for these days, be careful if you are making long driving journeys, enjoy your well-deserved holidays, cook and eat as much as you can and Merry Christmas! ❤️ See you soon cocinero!
Difficulty: I can light the stove
150 g hake or monkfish
150 g cuttlefish or squid
half an onion
half a garlic
1 vine tomato
30 g Lubella Jajeczna Egg Pasta or thin and short noodles
STEP BY STEP
Fry the prawns in a pot with olive oil until they are golden on both sides and reserve.
In the same oil, fry the cuttlefish for a couple of minutes.
Add the chopped onion and fry until golden. Add the minced garlic too.
Add the fish and fry until golden.
Add the minced tomato and fry all together a couple of minutes.
Add the broth, the noodles and the mussels and cook for 3-4 minutes.
Add the prawns and cook for one additional minute.
Serve and enjoy cocinero!