Recipe by JackieOhNo!
This fragrant fish soup from Catalonia is almost a meal in itself. Just add a loaf of bread and a green salad for a hearty supper. From Good Food Magazine, March 1986.
- 4 medium red bell peppers
- 4 ounces bacon, diced
- 2 medium onions, chopped
- 4 garlic cloves, minced
- 1⁄3 cup finely chopped fresh parsley
- 1 strip orange zest (about 2 inches long)
- 1 teaspoon chopped fresh thyme or 1⁄4 teaspoon dried thyme
- 1 bay leaf
- 1 lb boiling potato, peeled, diced
- 3 (8 ounce) bottles clam juice or 3 cups fish stock
- 2 cups dry white wine
- 2 egg yolks
- 1 tablespoon fresh lemon juice (or to taste)
- 5 tablespoons olive oil
- 2 lbs thick non-oily fish fillets, cut into 1-inch chunks (such as cod, haddock, or scrod)
- 1 lb shrimp, peeled but tails intact, deveined (or a combination of shrimp and scallops) or 1 lb scallops (or a combination of shrimp and scallops)
- 1⁄8 teaspoon cayenne pepper
- salt & freshly ground black pepper
Directions See How It's Made
- Heat broiler. Place peppers on foil-lined baking sheet and broil 6 inches from heat, turning occasionally, until black and blistered on all sides, 15-20 minutes. Peel peppers and remove stems and seeds; cut into 1-inch dice, reserving juices.
- Saute bacon in large casserole over medium heat until golden, about 8 minutes. Drain bacon. Pour off all but 2 T. fat from pan. Add onions to fat and saute until softened, about 5 minutes. Add garlic, two-thirds of the roasted peppers with juice, 1 T. parsley, the orange zest, thyme, and bay leaf. Saute 2 minutes.
- Add potatoes, clam juice, and wine to casserole. Boil gently uncovered until potatoes are tender, about 15 minutes.
- Process remaining red pepper, a few pieces cooked potato, the egg yolks, and lemon juice in blender or food processor until smooth. While machine is running, add oil in thin steady stream to make mayonnaise.
- Heat soup to boiling. Remove and discard orange zest and bay leaf. Add fish to soup. Add a little water if necessary to cover ingredients. Reduce heat and simmer covered until fish is not quite cooked through, about 5 minutes. Add shrimp and reserved bacon and simmer just until shrimp are opaque, about 5 minutes.
- Stir large spoonful of hot soup into mayonnaise and stir mixture back into soup. Gently heat, stirring occasionally, until slightly thickened, but do not allow to boil. Add all but 1 t. remaining parsley and the cayenne. Season to taste with lemon juice, salt, and pepper. Ladle soup into wide bowls and sprinkle remaining parsley over servings.