Sopa a La Mallorquina (de pescado)

Soup à La Majorca (With Fish Stock)

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This very pleasant fish soup hails from Majorca. The fish stock there is somewhat different from that which we make in England, as the seas around Majorca abound with a variety of fish unknown in this country. In Spain also a number of different fish which never come to English waters are used for this and other fish soups.


  • Fish stock
  • 1 large onion
  • 3 or 4 tomatoes
  • 1 clove of garlic
  • 2 glasses of white wine
  • 1 tablespoon of Madeira
  • a little chopped parsley
  • salt
  • slices of toasted bread.


Shred the onion finely and fry in boiling oil to a golden colour, adding the tomatoes, cut in quarters, the garlic and parsley, the Madeira and the two glasses of white wine. Stir well and let the wine reduce a little. Pour the hot fish stock over this, season with salt, add the slices of toasted bread and simmer for 20 minutes.