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Catholic Recipe: Sopa de Pescado

    INGREDIENTS

  • 1/2 dozen shrimp
  • 1 large Spanish onion, chopped
  • 1/4 cup olive oil
  • 1 tomato, quartered
  • 2 peppercorns, crushed
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1 sprig parsley, minced
  • 1 1/2 - 2 lbs. halibut
  • 1 fish head
  • 1 1/2 lbs. whitefish
  • salt
  • toasted or fried bread
  • Details

  • Prep Time: 1 1/2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Spain

Also Called: Fish Soup

This fish dish can be included in the menu for St. Joseph's Day as they celebrate it in Valencia, Spain.

DIRECTIONS

Wash shrimp and cover with boiling salted water. Simmer 10-15 minutes or until shells turn pink. Shell, saving liquid. Brown onion in oil in a separate pan. Add tomato, peppercorns, garlic, bay leaf and parsley. Cover with boiling water, add fish head, and cook over hot flame for several minutes. Add sliced halibut, whitefish, and cut-up shrimp. Add liquid in which shrimp has been boiled. Be careful to avoid sand which may have accumulated at the bottom of pot. Continue cooking for 20 minutes. Season to taste with salt. Strain fish broth. Remove fish head. Place a few squares of toasted or fried bread, shrimp and slices of fish in individual soup dishes. Pour broth over them. Serve.

Recipe Source: Festive Recipes and Festival Menus by Sula Benet, Abelard-Schuman Limited, 1970
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