Christmas Shellfish Soup

1. 1

   Fry the onion, leek, carrot, a few peppercorns, bay leaf, and monkfish bones in oil. Add salt.

2. 2

   Once golden brown, add water, remove the foam and let it simmer for 30-40 minutes.

3. 3

   Finely chop the onion, pepper, leek, and grate the tomato. Saute over low heat, then add the choricero pepper flesh and a tablespoon of flour to thicken.

4. 4

   In another saucepan, cook the pieces of monkfish tail, the peeled shrimp, the finely chopped calamari, and clams for a couple minutes until golden brown. After this time, add these to the vegetables and add enough fish fume to cover.

5. 5

   Cook for 15 minutes, add some parsley and serve. For a more flavorful soup, prepare one day before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.