Catalan Fish Soup - {Sopa De Pescado A La Catalana}

Recipe Ingredients

4 lbs	1816g / 64oz	Cleaned fish and shellfish - see * Note
		(with the fish cut into slices)
1		Onion - minced (small)
1		Tomato - chopped (medium)
1/3 cup	78ml	Olive oil
3		Garlic cloves - peeled
12		Toasted almonds - peeled
10 cups	2370ml	Water
4		White bread - cut in fine shavings
1		Bay leaf
2 sections		Parsley
		Salt and pepper - to taste

Recipe Instructions

* Note: Use any lean white fish, small or large, cleaned, but with heads and tails. Any shellfish is suitable: for example, a few clams or mussels and four or five shrimp or small crabs or a crayfish.

Put fish in 10 cups boiling water. Boil 15 minutes covered. Heat olive oil. Fry minced onion. When it takes on color, add tomato. Let tomato liquid reduce. Add tomato-onion mixture, bay leaf, and parsley to fish when it has been boiling 15 minutes. Boil 15 minutes longer, covered. Place bread shavings in a separate pot. Strain fish soup over bread and return soup to fire. Crush almonds with garlic in a mortar; add to soup. Boil soup slowly for 10 minutes more while separating shells, bones, and skin from fish and shellfish. Strain soup a second time, reheat with cleaned fish and shellfish, season, and serve.

Source:
THE SPANISH COOKBOOK by Barbara Norman - Published by Bantam Books, Inc. (c) 1969

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