Sopa de Pescado
A comforting Spanish fish soup with rich saffron broth, aromatic garlic, and tender cod fillets.
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Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 can canned diced tomatoes
- 4 cups fish stock
- 1 pinch saffron threads, crushed
- 1 lb cod fillet, cubed
- 2 tbsp fresh parsley, chopped
Instructions
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1
Heat 2 tbsp olive oil in a large pot over medium heat.
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2
Add 1 diced yellow onion and 4 minced garlic cloves, cooking for 5 minutes until soft.
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3
Stir in 1 can canned diced tomatoes, 4 cups fish stock, and 1 pinch crushed saffron threads, then bring to a simmer for 10 minutes.
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4
Add 1 lb cubed cod fillet and simmer gently for 6 minutes until the fish reaches an internal temperature of 145 degrees F.
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5
Stir in 2 tbsp chopped fresh parsley and serve hot.
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