Receta rápida de caldo de pescado

Ingredientes

• 8 cups (2l) water
• 700 g white fish filets (such as cod or hake)
• Fish heads and bones (optional, for extra flavor)
• 1 onion
• 2 carrots
• 2 stalks of celery
• 3 garlic cloves
• 1 tomato
• 1/2 cup (120ml) white wine (optional)
• A handful of fresh parsley, chopped
• 1 bay leaf
• 1 teaspoon paprika
• Salt and pepper to taste

Preparación

1. 1

   Remove the skin from the fish filets and...: Remove the skin from the fish filets and cut it into chunks. If you have fish heads and bones, use them as they add depth of flavor to the broth.

2. 2

   Peel and chop the onion, carrots, tomato, and...: Peel and chop the onion, carrots, tomato, and celery into small pieces. Peel and mince the garlic cloves.

3. 3

   In a large pot, heat a bit of...: In a large pot, heat a bit of olive oil over medium heat. Add chopped onions, carrots, and celery. Sauté until the vegetables get soft.

4. 4

   Add minced garlic to the pot and sauté...: Add minced garlic to the pot and sauté for a minute until fragrant. Then, add chopped tomatoes and cook for another 3 minutes.

5. 5

   If you're using white wine, pour it into...: If you're using white wine, pour it into the pot and let it simmer for a couple of minutes to cook off the alcohol. It is optional but it adds an amazing extra flavor.

6. 6

   Place the fish chunks and fish heads or...: Place the fish chunks and fish heads or bones into the pot. Pour in the listed cups of water. Bring the Spanish soup to a boil.

7. 7

   Add chopped parsley, bay leaf, paprika, salt, and...: Add chopped parsley, bay leaf, paprika, salt, and pepper to the sopa de pescado. Reduce the heat to low, cover the pot, and let it simmer for about 40 minutes to allow the flavors to meld.

8. 8

   Once the broth has simmered, strain it to...: Once the broth has simmered, strain it to remove the solids, leaving only the clear Spanish fish soup.

9. 9

   Pour the hot caldo de pescado into bowls...: Pour the hot caldo de pescado into bowls and serve it warm.