Madrid-style Fish Soup

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.

• 500g (1.1 lb) hake fillets 500g (1.1 lb) hake fillets
• 300g (10.6 oz) cod fillets 300g (10.6 oz) cod fillets
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• 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

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 bell peppers and tomatoes to the pot, and cook for a few minutes until they start to soften.
3. 3.
   Sprinkle smoked paprika and saffron threads over the vegetables, and stir well to combine.
4. 4.
   Pour in the fish or vegetable broth, and bring the mixture to a simmer.
5. 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.
6. 6.
   Finally, add the peeled shrimp to the soup, and cook for an additional 2-3 minutes until they turn pink.
7. 7.
   Season with salt and pepper to taste.
8. 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.