Actually, you can mix several types of white fish (such as monkfish or hake) and seafood products (such as prawns, shrimps, mussels, clams, scallops and squids) and you will get similar soups, but with different flavors and textures. This is one of the ways in which you can prepare this delicious, warm and cozy dish typical from the North of Spain:
- 1 monkfish (800 g/28 oz white fish cut into small pieces)
- 3 l/0.8 gal water (2 l/0.5 gal fish stock)
- 1 bay leaf
- 2-3 tbsp olive oil
- 2 carrots, chopped
- 1½ onions, chopped
- 2 cloves garlic, crushed
- 1 leek, chopped
- 4 tbsp sherry brandy
- ¾ cup white wine
- 300 g/10-11 oz tomato, chopped
- 1 tsp paprika
- 100 g/3-4 oz bread, cut into small pieces (you can also use rice or noodle)
- 1 chili pepper
- 150 g/5-6 oz clams
- 100 g/3-4 oz shrimp
- Add salt and 1 bay leaf to the water and make a fish stock with the head of the monkfish.
- Strain the stock and set aside in a pan.
- In oil, fry the carrots, onions, garlics and leeks.
- Add the shrimp heads and shells.
- Sprinkle with the brandy and flambé.
- Add the white wine and cook this mixture for 5 minutes.
- Add the chopped tomato and the paprika and cook for 20 minutes.
- Then blend and set aside.
- In the strained stock from left from cooking the monkfish head, add the bread and the chili pepper. Boil for 1 hour.
- Pour the vegetable and shellfish sauce into this pan.
- Add the monkfish, the peeled shrimp and the clams. If you prefer, you can open the clams previously to have them clean. To do it, put them into a pan with 1 cup water and cover. They will open with the steam.
- Season the soup with salt and pepper and boil for 10 minutes more
If you want, you can add some rice or noodle to the recipe to thicken the soup. If that is the case, you should cook the rice before adding the monkfish and the shellfish, so add the rice instead or together with the bread. Once it is almost cooked, add the other ingredients and follow the recipe normally.