“Donostiarra” Fish Soup – Luis Irizar

INGREDIENTS:

• 1 onion
• 1 carrot
• 1 leek
• 1 small piece of celery
• 500g. of bones and fish heads
• 150g. of shrimp
• 200g. of clams
• 1 medium-sized monkfish
• 3 slices of conger eel
• 150g. soup bread (1/3 loaf)
• 125g. tomato (2 ripe tomatoes)
• 2 dl. of oil
• 200g. of butter
• salt

For the fish broth:

½ cebolla, verde del puerro, chorrito de vino blanco, rabos de perejil, bolas de pimienta, espinas de pescado.

PREPARATION:

Put approximately 1.5 liters of water in a saucepan with the leek greens, ½ onion, parsley stems, pepper balls and a splash of wine.

After 10 minutes boilingadd the fish and boil it (the monkfish 5 minutes and the conger 10 minutes). Remove, crumble onto a plate and set aside.

Saute the mirepoix of vegetables in half oil and half butter; Add the shrimp peelings and heads and sauté.

Toast the soup bread by baking it and add it to the vegetables.

Add the tomato in the concassé (diced in small pieces). Dip with fish stock,cover it and leave it. Boil for 20-30 minutes..

Make it a soft sauce/pureé.

Take off the heat,take out the lumps and give it a touch of salt.

Sauté the clams, previously soaked in water, the peeled shrimp and add them to the soup along with the crumbled fish.

Sprinkle with chopped parsley..

Autor: Escuela de Cocina Luis Irizar