Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Caldo de Pescado (Spanish Fish Soup) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 8 Thanks to ingredients like ground cumin, a generous pinch of saffron and dry white wine, this fish stew is pleasingly aromatic. Ingredients 1 teaspoon olive oil 2 medium onions, peeled and cut into ½-inch dice 2 cloves garlic, coarsely chopped 4 cups fish stock or water 1 cup dry white wine 2 bay leaves 1 ½ teaspoons ground cumin 4 medium new potatoes, peeled and cut into 1-inch chunks 4 whole canned tomatoes, drained, seeded, and cut into ½-inch dice Generous pinch saffron ½ teaspoon sweet paprika 1 teaspoon salt ½ 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 ¼ cup loosely packed flat-leaf parsley leaves, coarsely chopped Directions 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. Print