AlmerÃa style fish soup | ||||
âSopa de AlmerÃaâ |
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Ingredients for 4 people:400 g. of monkfish 400 g. of prawns 200 g. of clams 250 g. of fresh peas 1 roasted red pepper 1 chunk of lemon 8 pepper corns 2 bay leaves 1 carrot 1 onion Salt Mayonnaise Preparation:Make a stock with a litre of water, the carrot, onion, lemon, pepper, bay leaves and salt. Put the monkfish in the stock and cook on a low heat for 15 minutes. Boil the prawns in another saucepan with water and a bit of salt. Remove them two minutes after it starts boiling. Peel them. Crush the heads and skin in a mortar, drain and keep the stock. Cook the clams in a little water in a covered pan. Cook the peas for 25 minutes and chop the pepper. Clean the cooked monkfish, removing the spine and chopping it. Drain the stock of the monkfish and mix it with the stock from the prawns and the stock from the clams. Add the chopped monkfish, the prawns, clams, peas and pepper. Add a little warm stock to some mayonnaise and mix it well. Then add this to the stock. Heat the soup again but do not let it boil. Serve immediately. | ||||
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