If we tell you that cooking this fish soup according to your grandmother’s recipe is not so difficult, long and also very tasty, don’t you think it’s worth cooking it at home?

The secret to making delicious fish is making good fish broth with fresh, quality ingredients. And of course, with slow cooking.

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This fish soup recipe mix seafood and vegetables lead to spoon ordinary, powerful, nourishing and very soothing. Believe it or not, in turn adds very few calories as the soup consists of seafood and some vegetables boiled in their own juice.

If you like this type of soup, try this vegetable minestrone recipe, a very complete dish based on onions, peppers, cabbage, celery, tomatoes, ham, cheese, and pinto beans. If you want to surprise your guests with a hot, very rich and very colorful soup, try this onion soup with rosemary and goat cheese.

Pay attention to the list of ingredients so that you don’t forget anything and start preparing the best recipe for Grandma’s fish soup. In addition, you do not have to accompany it with anything, as a mixture of seafood and fish along with potatoes and carrots will be more than enough. If you want to improve its taste even more, cook it the day before and leave it for 24 hours in the refrigerator, the flavors will be concentrated. Follow the recipe step by step to make it just like your grandma used to make.

Grandma’s fish soup

for 4 persons

Ingredients

  • Central spine and hake head
  • 200 grams of hake in pieces and without bones
  • 12 clams
  • 12 mussels
  • 16 shrimp
  • 8 small squids
  • 1 leek
  • 1 bulb
  • 1 green bell pepper
  • 1 tomato
  • 1 celery stalk
  • 2 large potatoes
  • 2 tablespoons chopped parsley
  • Salt
  • Olive oil

Step by step

  1. Prepare fish and seafood.

    Clean the mussels, removing the beards, and rinse them. Rinse and dry the hake, and leave the clams in salted water for 30 minutes. Clean the young squids, cut them into slices and save. Clean the shrimp and leave the shells and heads.

  2. cut vegetables

    Peel leeks and peppers, peel onions, potatoes and carrots. Cut the carrots into slices, and finely chop the onion, leek and pepper. Wash and grate the tomato, wash the celery and cut it into slices. Cut the potatoes into irregular pieces of medium size.

  3. cook a roast

    Start by sautéing the onions, leeks and carrots for 5 minutes in a saucepan with 2 tablespoons of olive oil. Add celery and bell pepper and cook for 3 more minutes. Add potatoes and cook for a couple of minutes. Season to taste, add the tomato and simmer for another 5 minutes. In a separate pan, fry the squid for 2 minutes over high heat. Remove them from the pan and reserve. In the same pan, fry the shells and shrimp heads for 3 minutes. Add 2 cups of water and let it boil. Strain the resulting broth and save.

  4. start the broth

    Add the hake bones to the pot, pour 1.5 liters of water, shrimp stock and cook over medium heat for 18 minutes.

  5. Add fish and shellfish

    After the time has elapsed, add the fish and shellfish and cook for another 5 minutes over medium heat. Add the chopped parsley and let the soup sit for 2 minutes before serving.