Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Caldo de Pescado (Spanish Fish Soup) Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print