Cod Aromatic Fish Soup

 

Fish from the Mediterranean Sea is a very common product utilised in numerous fish and shellfish soups throughout the eastern as well as western Mediterranean countries. In Greece, Turkey, Sicily, Malta, Syria, Israel, Egypt, Lebanon, Iran,  Saudi Arabia, the Emirates, Dubai and North Africa, there are numerous versions of aromatic fish soups, with and without potatoes.

 

Today, is a perfect day in grey Madrid for it ...

 

COD AROMATIC FISH SOUP

 

4 cups chilled water ( shellfish stock or fish stock )

1 pound of peeled & halved potatoes, sliced crosswise into 1/2 inch thick chunks

2 red ripe juicy tomatoes peeled and deseeded and sliced finely

4 garlic cloves minced

2 tblsps. fresh chopped mint or parsley or basil or cilantro

1 1/2 tblsps. fresh lemon juice

1 tsp. smoked paprika

1/2 tsp. cumin

1/4 tsp. dried crushed red pepper

1/3 cup finely sliced parsley or cilantro or mint herb

1 pound of Cod or other firm white fish of choice sliced into 1"  thick chunks 

3 tblsps. Evoo

1 pound of jumbo or extra large shrimp

 

1) merge the 4 cups water or stock, 1 pound of potatoes, the tomatoes, garlic, mint, lemon juice, paprika, cumin and dried red pepper in a large soup stock pot

2) add 1/3 cup of cilantro and bring to a light boil

3) reduce heat and cover, simmering for 1/2 hour

4) uncover and simmer 7 minutes more

5) add the fish chunks and the shrimp and simmer 7 mins.

6) season the soup to taste with salt, fresh ground black, white, rose and green peppercorns

7) ladle the soup into bowls and sprinkle with chopped herbs of choice 

 

Serve with sparkling white wine and crusty hot bread ...

 

Enjoy,

Margaux.