FISH AND SHRIMP SOUP

Ingredients:

•      1,200 Kg Frozen or fresh hake (7 to 8 hake slices)
•     10 Medium Shrimps
•     3 Large onions
•     5 Medium ripe tomatoes
•     3 Carrots
•     8 Potatoes
•     1 Small pepper
•     7 cloves of garlic
•     3 to 4 Tablespoons of olive oil
•     Coriander leaves to taste
•     1 Chilli pepper
•     Salt and pepper to taste
•     1 Bay Leaf
•     3 to 4 litres of water (If you use cooked fish water or a fish broth the soup will be tastier).

 Preparation:

Place the hake slices to cook for 15 minutes in a saucepan with salt, water and 2 cloves of garlic. In another pot, add the potatoes and carrots, seasoning with salt and letting it cook for 15 minutes.

Add in a mincer the onion and remaining garlics, mincing everything well. Add the ripe tomatoes to this mixture and grind again.

In a soup pan, place the olive oil, the crushed mixture, salt and pepper to taste and stir, allowing to braise a few minutes.

Remove the seeds of the pepper and cut it into thin strips. Then chop the coriander. Add the peppers to the braised mixture, adding the water and the fish stock and leaving the heat at medium temperature for a few minutes to cook the pepper. Turn off the stove.

Suggestion: You can add prawns to this soup to turn it more tasty, letting it cook for 2 to 3 minutes. Turn off the stove.

Remove most of the water from the potatoes and carrots and cut into cubes or mash them with a blender until mashed (Children will love the soup this way).
Put the puree in the soup, season with salt and add the coriander.

Cut the fish into cubes and place in the soup at serving time.

When the soup in the pan is warm or cold, you can add the remaining cubbed fish. This way, the fish will not be undone, keeping its shape. 


Enjoy your food!!!