el

SEAFOOD SOUP

Ingredients

  • 1 onion
  • Salt to taste
  • 8 prawns
  • Fresh parsley
  • 2 carrots
  • Half leek
  • 75 milliliters of cognac
  • 500 grams of clams
  • 400 grams of hake
  • 150 grams of peas
  • 500 grams of mussels
  • Extra virgin olive oil
  • 150 grams of round rice

Preparation

  1. Start by leaving the clams in a bowl and covering them with abundantly salted water.
  2. You leave them there to rest for 2 hours until they have eliminated all the sand and impurities inside.
  3. Then you drain and wash them. Bookings
  4. You take the fish and remove the bone
  5. Reserve the hake meat and the spine to make the broth
  6. Peel the prawns and reserve their meat, on one side, and the skins and heads on the other
  7. Take the shell of the mussels and wash them very well to remove sand and impurities. We remove the beards and shells that may have stuck
  8. Now you are going to leave the clean mussels in a saucepan and add 1 finger of water and the cognac
  9. You are going to cook the mussels until they open
  10. Then you drain them and remove them from their shell. We strain the broth and reserve it.
  11. On the other hand, in a frying pan, fry the heads and skins of the prawns with a splash of oil
  12. Add the hake bones, the peeled onion, the bunch of parsley and cover with the reserved mussel cooking broth.
  13. Fill with 800 milliliters of water and let the broth cook for 20 minutes. Strain the broth and reserve it.
  14. In a frying pan, sauté the carrot and leek, previously cut into cubes, for 15 minutes.
  15. Then add the peas and rice.
  16. You add the fish broth that you already have ready
  17. Add salt to taste and cook for 15 more minutes
  18. Add the diced hake, without bones or skins
  19. You also add the prawns and clams already cleaned
  20. Let cook for 5 minutes
  21. To finish, add the mussels that you have reserved
  22. Finished cooking and sprinkle with chopped parsley.