Sopa de Pescado Donostiarra

Tomato and Seafood Soup Thickened with Bread

Preparation info
  • Ración


    • Difficulty


Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

This was one of the first dishes we ever served, back in the old days when MoVida was at the Carron Tavern in West Melbourne. Some people have described it as a Basque bouillabaisse and although it has a lot in common with its French cousin, this is a thicker, more robust and colourful dish topped with seared scampi. Scampi give a deep flavour of the sea but can be substituted with prawns. If using prawns, try to find very large ones — remove the shell but keep the head and tail.