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Recipe
Madrid-style Fish Soup
Maravillosa Sopa de Pescado Madrileña (Wonderful Madrid-style Fish Soup)
4.7 out of 5
Indulge in the flavors of Madrid with this delightful fish soup. Inspired by the traditional Russian dish, Ukha, this Madrid-style version brings together the richness of Spanish cuisine and the freshness of seafood.
Metadata
Preparation time
20 minutes
Cooking time
15 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Pescatarian, Gluten-free, Dairy-free, Low carb, Mediterranean diet
Allergens
Fish, Shellfish
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Nut-free
Ingredients
While the original Russian Ukha is typically made with freshwater fish and incorporates dill as a key herb, this Madrid-style fish soup embraces the abundance of seafood found in the coastal region of Madrid. The use of saffron and paprika adds a distinct Spanish touch, infusing the soup with warm and earthy flavors. Additionally, the inclusion of tomatoes, onions, and bell peppers adds a Mediterranean twist, enhancing the overall taste and texture of the dish. We alse have the original recipe for Ukha, so you can check it out.
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500g (1.1 lb) hake fillets 500g (1.1 lb) hake fillets
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300g (10.6 oz) cod fillets 300g (10.6 oz) cod fillets
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200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
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2 tablespoons olive oil 2 tablespoons olive oil
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1 onion, finely chopped 1 onion, finely chopped
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2 garlic cloves, minced 2 garlic cloves, minced
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1 red bell pepper, diced 1 red bell pepper, diced
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1 green bell pepper, diced 1 green bell pepper, diced
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2 tomatoes, diced 2 tomatoes, diced
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1 teaspoon smoked paprika 1 teaspoon smoked paprika
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1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
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1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
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Salt and pepper, to taste Salt and pepper, to taste
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Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 8g, 1g
- Carbohydrates (total, sugars): 10g, 4g
- Protein: 35g
- Fiber: 3g
- Salt: 1.5g
Preparation
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1.Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
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2.Add the diced bell peppers and tomatoes to the pot, and cook for a few minutes until they start to soften.
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3.Sprinkle smoked paprika and saffron threads over the vegetables, and stir well to combine.
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4.Pour in the fish or vegetable broth, and bring the mixture to a simmer.
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5.Cut the hake and cod fillets into bite-sized pieces, and add them to the pot. Cook for about 5 minutes, until the fish is cooked through and flakes easily.
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6.Finally, add the peeled shrimp to the soup, and cook for an additional 2-3 minutes until they turn pink.
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7.Season with salt and pepper to taste.
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8.Serve the Madrid-style fish soup hot, garnished with fresh parsley.
Treat your ingredients with care...
- Hake fillets — Ensure the hake fillets are fresh and firm. If hake is not available, you can substitute it with other white fish such as sea bass or sole.
- 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 soup.
Tips & Tricks
- For a richer flavor, you can add a splash of white wine to the soup while simmering.
- Serve the soup with crusty bread on the side to soak up the delicious broth.
- Feel free to customize the seafood selection based on your preferences and availability.
Serving advice
Serve the Madrid-style fish soup in warm bowls, accompanied by a slice of crusty bread. Sprinkle fresh parsley on top for a pop of color and added freshness.
Presentation advice
To enhance the presentation, arrange a few cooked shrimp on top of each bowl of soup. Drizzle a little olive oil over the shrimp and garnish with a sprig of fresh parsley.
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