Fish soup

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  • Pout: 150 g
  • Hake: 150 g
  • Onion: 200 g
  • Cockle: 500 g
  • Celery: 50 g
  • Laurel: 1 sheet
  • White wine: 50 g
  • Garlic: 2 teeth
  • Tomato: 300 g
  • Pulp, Tomato: 20 g
  • Leek: 100 g
  • Olive oil: 25 g
  • Potato: 200 g
  • Chives: taste.
  • Salt: taste.
  • Pepper: taste.
  • Paprika: taste.


Cut the onion, leeks and tomatoes into slices. Cock-if the garlic and celery.

Make a stir fry with olive oil, garlic, onion, leek, celery and a bay leaf.

Joins the pulp, tomato, tomato and bell pepper. Refresh yourself with white wine and let it evaporate (keeping the heat on high).

Join scraps of fish and potatoes into thick slices.

The part open to the cockles in boiling water (about one minute) and use this water to add to the stew for vegetables and potatoes cozam.

Season with salt, pepper and paprika and let it be over low heat for about twenty-five minutes.

After this time, join the fish (pout and hake) and let it cook 10 minutes more.

Turns off the heat, come together, if the cockles previously opened and the chopped chives.

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