Catalan Style Fish Soup

• Gluten free

• Seafood

  • 1/2 lb Fish fillet, firm white
  • 1/2 lb Shrimps, large

• Produce

  • 1 tbsp Flat-leaf parsley
  • 5 cloves Garlic
  • 1 lb Potatoes
  • 2 Tomatoes, small

• Canned Goods

  • 1 1/2 cup Fish or chicken stock

• Baking & Spices

  • 1 good pinch Saffron threads
  • 1 Sea salt and freshly ground pepper
  • 3/4 tsp Sugar

• Oils & Vinegars

  • 3 1/2 tbsp Olive oil

• Nuts & Seeds

  • 10 Almonds

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on salu-salo.com

Description

Ingredients

• ½ lb firm white fish fillet (like cod or haddock), cut into 1-inch cubes
• ½ lb large shrimps, peeled and deveined
• Sea salt and freshly ground pepper
• 3 tbsp olive oil
• 4 cloves of garlic, peeled and thinly sliced
• 2 small tomatoes, peeled and chopped
• 1 lb potatoes, peeled and cut into ½ inch cubes
• ½ cup dry white wine
• 1 ½ cup fish or chicken stock (or more as needed)
• A good pinch of saffron threads
• ¾ tsp sugar
• 10 blanched almonds
• 1 large clove of garlic, peeled
• ½ tbsp olive oil
• 1 tbsp chopped flat leaf parsley

Directions

• Season fish and shrimps with salt and pepper. Set aside.
• Heat olive oil in a wide casserole or pan. Add garlic and tomatoes and cook, stirring often, over a medium heat for about 7 minutes or until tomatoes are reduced to a jammy consistency.
• Add potatoes, wine and enough stock to cover the potatoes. Add salt to taste, saffron and sugar; simmer, covered, over a low heat for 15 minutes or until potatoes are just tender.
• Make the sauce by frying almonds and whole clove of garlic in the oil until both are lightly brown; drain on paper towels. Crush and grind them to a paste with a pestle and mortar along with the parsley or you may use a food processor to do this. Add a ladleful of stock to dilute the paste. Set aside.
• Add fish in the pan for 3 minutes then add shrimps and diluted sauce. Cook over a low heat until shrimps turn pink. Sprinkle with chopped parsley and serve.
• Enjoy!