Spanish Style Chorizo Fish And Prawn Soup For Two |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 2 |
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A wonderful soup that will fill the need to eat Spanish in a single bowl. So good you and your partner will fight for the leftovers so best to get up early the next day and beat them to it. Ingredients:
400 grams (14 oz) boneless fish fillets (trevally, blue-eye, or ling etc) |
400 grams (14 oz) cooked and peeled prawns (shrimps) |
1 1/2 tbsp olive oil |
1 small onion, finely sliced into rings |
2 chorizo sausages, sliced into thick rings |
1 garlic clove, squashed |
1 red capsicum (bell pepper), quartered and sliced |
1/2 tsp spanish paprika |
1 bay leaf |
3 thyme sprigs |
1/2 tbsp oregano leaves, chopped finely |
250 grams (9 oz) small potatoes, peeled and quartered |
200 grams (7 oz) ripe tomatoes, diced |
500 ml (1 pint) chicken stock |
100 grams (3.5 oz) silver beet (finely sliced) |
sea salt and cracked pepper to taste |
2 tbsp flat leaf parsley, finely chopped |
Directions:
1. Cut fish into good sized chunks (big enough to fork as a single piece into your mouth later) - put aside.
2. Heat oil in a pot, add onion and cook for five minutes.
3. Add sausage, garlic, capsicum and cook until onion is soft.
4. Add paprika, other herbs, potatoes and stir until everything is covered in oil/herb mixture.
5. Add tomatoes and stock, bring to boil then reduce heat, cover and simmer for 10 minutes.
6. Add silver beet, salt, pepper and simmer for a further 10 minutes.
7. Add prawns and fish, cook for about 5 minutes (until fish is opaque and ready).
8. Serve immediately after garnishing with parsley.
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