Spanish Fish and Chorizo Soup
Prep: 30 minutes + a BIG Pot | Cooking: 20 minutes
HOT flavor Wowza!
Acknowledgment: Kudos to Jaime Oliver. I removed the basmati rice, added extra chorizo, reduced the quantity of wine, added fresh tomatoes and didn’t make the pangrattato. The below is for 4-6 servings, with the changes based on a less carb and more chorizo approach!
- olive oil
- 2 cloves garlic , peeled and sliced
- 2 fresh red chillies , deseeded and finely sliced
- 1 bunch fresh basil , leaves picked and stalks finely chopped
- 2-3 iberico sausage (OR chorizo)
- 1 1/2 cups of white wine
- 1x 400g tinned plum tomatoes
- 1-2 fresh tomatoes
- 400 g tinned chickpeas , drained
- Sea salt
- freshly ground black pepper
- 2-4 mix of white skinned and pin-boned fish. Suggested bream / pollock fillets (in the USA I use monk fish).
- 12-16 raw prawns peeled, tails left on (3-4 prawns per person)
- 2 lemons, cut into wedges
- Heat a large pan on a medium heat, add a good lug of olive oil, the sliced garlic, chopped chillies and chopped basil stalks. Fry everything together for a minute then add the sliced chorizo. Cook for another few minutes until the sausage starts to brown, then pour in the white wine, tinned tomatoes, rice and chickpeas. Season well and simmer for 10 minutes, until the rice is just about cooked.
- After the soup has simmered for 10 minutes, it should have thickened a little, so stir in about 200ml of hot water and bring everything to the boil. Cut each of the fish fillets into three or mini pieces, then, carefully, so you don’t get splashed by any of the hot liquid, place them and the prawns into the mixture. Cook for a further 5 minutes until the fish is cooked through and the prawns are pink.
- When the fish is perfectly cooked, stir through the basil leaves. Ladle the soup into warm bowls. Serve with a few wedges of lemon to squeeze over the finished dish and enjoy all those gorgeous flavors!