Caldo de Pescado (Spanish Fish Soup)
Thanks to ingredients like ground cumin, a generous pinch of saffron and dry white wine, this fish stew is pleasingly aromatic.
- Servings: 8
Source: Martha Stewart Living, April 1996
- 1 teaspoon olive oil
- 2 medium onions, peeled and cut into 1/2-inch dice
- 2 cloves garlic, coarsely chopped
- 4 cups fish stock or water
- 1 cup dry white wine
- 2 bay leaves
- 1 1/2 teaspoons ground cumin
- 4 medium new potatoes, peeled and cut into 1-inch chunks
- 4 whole canned tomatoes, drained, seeded, and cut into 1/2-inch dice
- Generous pinch saffron
- 1/2 teaspoon sweet paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 large red bell peppers, seeded and sliced into thin strips
- 2 pounds monkfish or other firm fish, any membrane removed, cut into 1-inch pieces
- 1/4 cup loosely packed flat-leaf parsley leaves, coarsely chopped
In a medium stockpot, heat olive oil over medium-low heat. Add onions and garlic and saute stirring occasionally, until translucent, about 8 minutes. Add stock or water, wine, bay leaves, and cumin. Bring to a boil and immediately reduce heat to low; simmer gently for 10 minutes.
Add potatoes, tomatoes, and saffron; cover and cook until potatoes are very tender, about 25 minutes. Remove from heat. With a slotted spoon, transfer half the potato mixture to a food processor or food mill. Add paprika; puree Stir puree back into soup; add salt and pepper.
Bring soup to a slow simmer over medium-low heat. Add red peppers and fish; cook until peppers are tender and fish is cooked through, about 5 to 7 minutes. Divide among bowls and serve garnished with parsley.