Fish Soup - Karlos Arguiñano

For 4 people

for the broth:

  • Small Rape Head

  • g of mussels

  • Cebolleta

  • Garlic cloves

  • Mature tomato

  • 100 g of clean vessel

  • g of clean fishing

  • Peeled prawns

  • Cooked egg

  • fried

    • for sauce:

  • Cebolleta

  • Sandie of garlic

  • 1 Cuch.of flour

  • Cuch.Tomato sauce

    • Put the chopped scalp, mussels and chopped vegetables in a casserole.Season and add 2 liters of water and put to the fire to cook.When it starts boiling, remove the foam that takes (foam) and let it boil over very soft heat until it reduces in half.Cup it and reserve.

    In another casserole, itch the onion looks very fine and put it to saute with oil and a garlic clove.When brown, add the flour, mix well and then the tomato sauce and the broth letting everything cook for a few minutes.

    Finally, add chopped fish, prawns and cooked egg also chopped.Rectify salt, let another 4 minutes and serve accompanying it with fried bread.

    Tip: The best broths to make fish soups are made with rock fish.Its meat is much tastier and, in the end, the taste of the broth will be much more consistent.

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