My fish soup

Save to Favorites


  • For the soup
  • Head of Grouper, or Cherne: 1
  • Fresh tomatoes (buds): 300 gr
  • Onion (chopped): 200 gr
  • Red pepper (diced): 200 gr
  • Garlic (finely chopped): 3 teeth
  • Laurel: 2 sheets
  • Salsa: 20 gr
  • Mint: 5 sheets
  • Thyme: 3 rods
  • Extra Virgin olive oil: 0.5 dl
  • White wine: 2 dl
  • Peppercorn: taste.
  • Piri-piri: taste. <


Way of preparation: Boil the head of the fish previously seasoned with salt, bay leaf, pepper beans, white wine, parsley, mint, thyme and a drizzle of olive oil. After boil, cook for 20 min., pass through the loop chinese, save the broth and choose the fish. Pull with the remaining olive oil, chopped onion, chopped garlic, bell peppers, diced, and the tomatoes into slices and, finally, refresh with the stock of fish. Bring to the boil, grind the prepared and pass through the loop chinese. Back again to the heat. Check the seasoning. Trim: Sauté the garlic and onion in olive oil, add the tomato and season with salt flower. Note: let it cook a little tomato. Wrap the fillet of fish in plastic wrap, take it to the freezer for an hour, so that the fish is easy to slice finely in fiambreira. Plating and presentation: Place the slices of fish in the bottom plate in the center, and with the aid of a rim on the trim. Perfume leaves, coriander, salt flower and a drizzle of olive oil smooth fruity. By the end of overlap with the soup hot.

Share Recipe: My fish soup

Leave your comment!

 Create your Cookbook!

 Save your Favorite Recipes!

 Make your shopping List!

 Share your Recipes!

Create account