Spanish Fish and Potato Soup | Sopa de Bacalao y Patatas

Ingredients

• 3 tbsp extra virgin olive oil (45 ml)
• 1 medium onion
• 6 cloves garlic
• 1 red bell pepper
• 1 carrot
• 2 medium potatoes
• 1/2 tsp sweet smoked Spanish paprika (1.25 grams)
• 1/2 tsp dried thyme (.50 grams)
• 3 cups fish broth (720 ml)
• 1/4 tsp saffron threads (.17 grams)
• 3 cod fillets (7 oz / 200 grams each)
• 2 bay leaves
• 2 tsp lemon juice (10 ml)
• sea salt & black pepper
• fresh parsley for garnish

Instructions

1. 1

   Cut the potatoes (peeled) into bite-sized pieces, finely chop the onion, roughly chop the garlic, finely chop the red bell pepper, and cut the carrot (peeled) into small bite-sized pieces

2. 2

   Heat a stock pot with a medium heat and add in the olive oil

3. 3

   After a couple of minutes add in the chopped ingredients, except for the potatoes, mix continuously, after 5 minutes and the vegetables are lightly sauteed, add in the chopped potatoes, along with the paprika, thyme, and season with sea salt & black pepper, mix together until well mixed

4. 4

   Add in the fish broth, saffron, and bay leaves, turn it up to a high heat and give it a gentle mix, once it comes to a boil place a lid on the stock pot and lower to a low-medium heat

5. 5

   In the meantime, add the cod fillets over some paper towels and pat dry, then season with sea salt & black pepper and cut each fillet into small bite-sized pieces

6. 6

   After simmering the soup for 15 to 20 minutes and the potatoes are just cooked through (you can always pierce them with a fork to ensure they are done), add in the pieces of fish, gently mix together, then place the lid back on the stock pot and simmer for another 3 to 4 minutes or until the fish is just cooked through, then remove the lid and turn off the heat, add in the lemon juice and give it one final mix

7. 7

   Transfer into shallow bowls and garnish with fresh parsley, enjoy!