Name: Fish Soup with Brandy (Sopa de pescado)
Yield: Serves 4
Ingredients: 2 bay leaves, preferably fresh; 1 large bunch fresh flat-leaf parsley, roughly chopped; sea salt and black pepper; 150 ml red wine; 2 × 400 g tins plum tomatoes, strained of juice, roughly chopped; 1 teaspoon sweet smoked Spanish paprika; 1 or 2 fish heads (total weight, 1 kg), with gills removed (turbot, sea bass or cod are best, ask your fishmonger); 3 garlic cloves, sliced; 2 small dried red chillies, crushed; 200 ml brandy, preferably Spanish; 1 medium carrot, diced; 5 tablespoons olive oil; 1 large Spanish onion, diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

If you ever buy a whole fish and fillet it yourself, don’t throw away the head as you can transform scraps destined for the bin into a soup fit for kings. This rich and lightly spiced soup comes from a Basque chef, Alvaro, who worked for us at Moro.

Ingredients

5 tablespoons olive oil
1 large Spanish onion, diced
1 medium carrot, diced

Method

Place a large saucepan over a medium heat and add the olive oil. When hot, add the onion and fry until translucent. Now add the carrot, parsley stalks, garlic, chilli and bay leaves and stir well. When everything begins to colour, add the fish head and cook for 10 minutes, stirring occasionally. Add the brandy and red wine and reduce for about 3 minutes to burn off the alcohol. Now stir in the

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Ingredients

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