Sopa de Pescado

Sopa de Pescado is a flavorful Spanish fish soup that combines fresh seafood with aromatic vegetables and herbs, offering a delightful taste of the Mediterranean. This kosher dish is perfect for a cozy dinner, bringing warmth and comfort to the table.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Red bell pepper - 1, diced
• Tomatoes - 2 medium, diced
• Fish stock - 500 ml
• White fish fillets (e.g., cod or halibut) - 200 grams, cut into bite-sized pieces
• Shrimp - 100 grams, peeled and deveined
• Bay leaf - 1
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Lemon - 1, juiced

Steps

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, carrot, celery, and red bell pepper. Sauté for about 5-7 minutes until the vegetables are softened.
2. Add the diced tomatoes and cook for an additional 3-4 minutes, stirring occasionally.
3. Pour in the fish stock and add the bay leaf. Bring the mixture to a gentle simmer.
4. Add the white fish fillets and shrimp to the pot, cooking for another 5-7 minutes until the fish is cooked through and the shrimp are pink.
5. Season the soup with salt, pepper, and fresh parsley. Stir in the lemon juice just before serving.
6. Remove the bay leaf and ladle the soup into bowls. Garnish with extra parsley if desired.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 100 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids, which are beneficial for heart health.
• Packed with vitamins and minerals from fresh vegetables.

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