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Sopa de Pescado a La Vasca |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Posted: 16 February 2013 at 16:44 |
Due to the passing away of my husband´s sister in law´s Mother who was 90 and in and out hosptial; we had driven north to the La Rioja province to attend the funeral services. To keep myself busy in between, I had the opportunity to go through her books, and found a book called: SOPAS y POTAJES ( thick chowder - stews ) authored by: Elisa Pedriola ...
I found this Basque Fish Soup, and decided to post it here ... since our Founder, is quite fond of this Iberian cuisine ...
SOPA DE PESCADO A LA VASCA
1 KILO OF FRESH OR FROZEN COD OR TURBOT
1/2 KILO OF FRESH JUICY RED RIPE TOMATOES
1 ONION MINCED
2 LEEKS DICED FINELY
2 SMALL CARROTS DICED FINELY
2 CLOVES OF GARLIC MINCED
DAY OLD BREAD
EVOO
SALT AND FRESHLY GROUND BLACK PEPPER
1/2 CABBAGE SHREDDED CURLY OR WHITE VARIETY
1) in a cazuela of earthenware, drizzle 2 tblsps of evoo and sauté the onion, leek, carrot, and sauté until almost tender.
2) Now add the tomatoes which have been peeled and de-seeded and grated and create a sofrito type base and boil shredded cabbage until tender and add to the concoction
3) once you have a thick coulis salsa, add the fish and simmer on low slow flame
4) incorporate some fish stock, or shellfish stock and simmer until boil and then, reduce the flame back to simmer
5) adjust the seasoning
6) add the day old bread prior to serving and ladle into bowls
ENJOY AND VERY SIMPLE.
MARGI.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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