Spanish Fish Soup

1. 1

   In a deep casserole saute slowly the sliced onion in some olive oil; when it starts changing color.

2. 2

   Add 2 peeled garlic cloves and a sprig of parsley both chopped, add the tomatoes, peeled and chunked.

3. 3

   Poach for five minutes in enough water to cover ingredients, mix in the fish and add fresh water to cover it all.

4. 4

   Crush the saffron, 2 garlic cloves, the almonds, fried slices of bread and the parsley in a morter.

5. 5

   Stir the crushed mix into the broth, season and cover, let slow boil for 20 minutes.

6. 6

   Steam the mussels and extract the meat from shell draining all their juice through a thin mesh strainer.

7. 7

   Add this mussel juice into the broth a few minutes before serving and stir.

8. 8

   Strain the fish and break it apart into small chunks and strain the broth through a china cap.

9. 9

   Portion the fish, shrimp and mussels in to 4 individual cooking bowls and fill each with their respective broth.

10. 10

    Unfold the puff pastry and cut out 4 circles a little bit bigger than the bowl lip, wet the bowls edge and the puff pastry circles edges with water, and put the circles of pastry over the soup pressing firmly to assure good adhesion to the bowls.

11. 11

    Paint the pastry shells with the beaten egg and oven (bake) at 375 degrees F until the pastry is golden brown, remove, add reserved mussel juice, stir and serve.

* Per serving · 4 servings · Values may vary.