Wineshark Cooking Class - Fish Soup

Ingredients (for 4):

• Garlic - 4 cloves + 6 cloves
• Olive oil - 4 tsp + 2 tbsp
• Onion - 300 g
• Thyme - 1 pinch
• Rosemary - 1 pinch
• Bay leaf - 1
• Pureed tomato - 3 tbsp
• Salt - 1 pinch
• Fish - 6 small ones
• Paprika - 3 tsp
• Water - 1 litre
• Bread - 2 slices
• Picada - 3 tsp

Procedures:

1. Chop the 4 cloves of garlic finely.

2. Chop the onion finely.

3. Put a saucepan over medium heat and add the 4 tsp of oil, then fry the garlic until fragrant.

4. Add the onion and continue to cook until slightly browned. Add the bay leaf, thyme and rosemary.

5. Add four-fifth of the tomato into the saucepan and cook for 30 minutes.

6. Add the remaining tomato to cook for another 30 minutes. Season with salt and pepper. Remove.

7. Cut the garlic into slices.

8. Heat 1 tbsp of oil and fry the garlic gently until golden.

9. Add the sofrito and fry gently for 10 minutes, stirring frequently.

10. Clean the fishes and add to the pan.

11. Sprinkle in the paprika then add the water. Cook the soup for 20 minutes at a gentle simmer.

12. Fry the bread with the remaining oil until deep golden.

13. Strain the soup into another large saucepan.

14. Add the fried bread and picada to the pan, then cook for another 10 minutes.

15. Process the soup with a blender. Season with salt. Serve.