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Spanish fish soup

Category Soups & stews

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  • 30 minutes
  1. 1 stick leek
  2. 1 tomato
  3. 1 carrot
  4. 1 slice toast
  5. 500 ml water
  6. salt
  7. 300 g frozen hake
  8. 200 g frozen, peeled shrimps
  9. 2 tbs olive oil
  10. sweet paprika powder
  11. 1 bay leaf
  12. pepper

1. Clean the leek and tomato, peel the carrot and finely cut everything along with the toast.

2. Pour everything into the pot with the water and season with salt.

3. Place the frozen fish and shrimps in the Softiera insert, pour olive oil, a little salt and paprika powder over top and add the bay leaf.

4. Place the Softiera insert on the vegetables, cover with Secuquick softline and close.

5. Heat the pot on highest up to turbo window, switch to a low level and cook for about 5 minutes in the turbo area.

6. At the end of cooking time, put the pot in the inverted lid, allow it to depressurize by itself and remove Secuquick.

7. Remove the Softiera insert, finely puree the soup and add some water if required. Divide the fish fillet into bite-sized pieces and add to the soup with the shrimps. Season to taste with salt and pepper.

This recipe has been tested and approved by AMC.

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Cooking method

suitable for controlled coooking

Quick cooking

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