Apr 18, 2020 1 min read

Fish soup

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  • For 6 people
  • Prep time 45 minutes


  • 7 clove of garlic
  • 4 tablespoons of sofrito
  • 6 tablespoons of oil
  • 900 g fresh fish assortment, whole, cleaned and gutted
  • 1 1/2 tablespoons of sofrto
  • 2 tablespoons sweet paprika
  • 2 litres of water
  • 60 g of bread
  • 2 teaspoons picada
  • 2 drops of pastis


  1. Peel and crush the garlic cloves.
  2. Heat half of the olive oil in a saucepan and fry the garlic for a few minutes.
  3. Stir in the sofrito and continue cooking for 10 minutes, stirring frequently.
  4. Leave small fish whole. Larger fish should be cut into pieces with strong kitchen scissors or a sharp knife.
  5. Put the fish in the stewpot.
  6. Sprinkle with paprika and sprinkle with water.
  7. Let simmer for 20 minutes.
  8. Meanwhile put the other half of the olive oil in another pan.
  9. Put the slices of bread in the pan of oil and let fry the slices.
  10. Filter the soup and pour it into a large saucepan.
  11. Heat the soup.
  12. Add the fried bread and picada to the soup.
  13. Homogenize the soup by mixing it.
  14. Salt the soup.
  15. Pour the pastis or aniseed liqueur.
  16. You can now serve your delicacy with small croutons.