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Spanish Fish Soup

Spanish fish soup is a combination of four common fish products; monkfish, sea bass, hake and mussels.

ingredients

serves 4
8 oz (225 g) monkfish fillet
8 oz (225 g) sea bass fillet, skinned
8 oz (225 g) hake steak, skinned and boned
1 tbsp (15 ml) olive oil
3 onions, finely chopped
2 garlic cloves, crushed
2 level tbsp plain flour (All purpose)
1 tsp (5 ml) chopped parsley
1 tbsp (15 ml) vinegar
1 bay leaf
450 g (l lb) mussels
salt and pepper
croutons to garnish

method

1. Cut the monkfish, sea bass and hake into small pieces and put into a large saucepan with the oil, onions, garlic, flour, parsley, vinegar and bay leaf. Cover and marinate for 30 minutes at room temperature.

2. Meanwhile, wash, scrape and beard the mussels.

3. Add 1 litre (1 3/4 pints) water to the fish in the pan, with salt and pepper to taste.

4. Bring to the boil, lower the heat and simmer for 15 minutes.

5. Add the mussels and simmer for 5 minutes or until open. Remove any mussels that remain shut, together with the bay leaf.

6. Using a slotted spoon, ladle a few pieces of fish and several mussels into each individual soup bowl, top with broth and garnish with croutons.

7. Serve at once.

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