Sopa de peixe e batata com açafrão: sabor da Espanha

Ingredientes

• 2 tbsp extra virgin olive oil
• 1 medium onion-finely diced
• 4 cloves garlic-minced
• 2 medium tomatoes-diced
• 1/2 tsp smoked Spanish paprika (pimentón)
• 1/4 tsp Golden Saffron threads
• 4 cups fish stock
• 2 medium potatoes-peeled and sliced
• 1 lb white fish (cod-hake- etc.)
• Fresh parsley-chopped
• Salt and pepper to taste
• Lemon wedges for serving

Modo de preparo

1. 1

   Grab your favorite soup pot and warm it up over medium heat. Add a nice drizzle of good olive oil (trust me, the better the oil, the better the flavor!).

2. 2

   Toss in finely diced onion—chopped small so it melts into the broth—and minced garlic. Let them sizzle until soft and fragrant.

3. 3

   Add in your chopped tomatoes. They’ll bring a gentle sweetness and body to your soup.

4. 4

   Once your veggies are softened, stir in a pinch of smoky Spanish pimentón (paprika). Then, the star of the show: saffron threads. They’ll add that signature golden color and a delicate floral flavor that takes this soup from tasty to unforgettable.

5. 5

   Pour in your fish stock (or a good broth). Stir to bring everything together, then slip in sliced potatoes. These will soak up all the wonderful flavors while cooking to tender perfection.

6. 6

   Lay in your pieces of fish. Simmer gently—don’t rush this part! You’ll know it’s ready when the fish flakes easily with a fork.

7. 7

   Sprinkle in fresh parsley, adjust with sea salt and black pepper, and if you want, add just a little more saffron for an extra burst of flavor.

8. 8

   Ladle the soup into bowls, squeeze over a touch of fresh lemon juice, and garnish with more parsley. Simple, beautiful, and absolutely delicious.