Sopa Coàda with a Twist

Ingredients

• 500g (1.1 lb) cod fillets 500g (1.1 lb) cod fillets
• 500g (1.1 lb) hake fillets 500g (1.1 lb) hake fillets
• 500g (1.1 lb) monkfish fillets 500g (1.1 lb) monkfish fillets
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 250ml (1 cup) white wine 250ml (1 cup) white wine
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, diced 2 carrots, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• Salt and pepper, to taste Salt and pepper, to taste
• 50g (1/4 cup) toasted almonds, for garnish 50g (1/4 cup) toasted almonds, for garnish
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced tomatoes and saffron threads to the pot, and cook for a few minutes until the tomatoes soften.
3. 3.
   Pour in the white wine and let it simmer for a couple of minutes to allow the alcohol to evaporate.
4. 4.
   Add the fish fillets to the pot, along with the fish or vegetable broth. Bring to a gentle simmer and cook for 10 minutes.
5. 5.
   Remove the fish fillets from the pot and set aside. Use a fork to flake the fish into bite-sized pieces.
6. 6.
   Return the flaked fish to the pot, and add the diced potatoes, carrots, and red bell pepper. Season with salt and pepper to taste.
7. 7.
   Simmer the soup for an additional 15-20 minutes, or until the vegetables are tender.
8. 8.
   Serve the Sopa Coàda hot, garnished with toasted almonds and fresh parsley.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality. Remove any bones before adding them to the soup.
• Saffron threads — To enhance the flavor, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the pot.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the soup.
• Serve the Sopa Coàda with a side of crusty bread for a complete meal.
• Feel free to experiment with different types of fish based on your preference and availability.
• To save time, you can use pre-made fish or vegetable broth instead of making it from scratch.
• Leftovers can be stored in the refrigerator for up to 3 days and make for a delicious next-day meal.

Serving advice

Serve the Sopa Coàda hot in individual bowls, garnished with toasted almonds and fresh parsley. Accompany it with a slice of crusty bread for a satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some additional saffron threads on top of the soup before serving. Serve the soup in colorful ceramic bowls to showcase the vibrant colors of the dish.