Prep 10 mins
Cook 30 mins
From FC. Original recipe posted. I add onion and use shrimp and scallops for my fish. I garnish with cilantro because we love it. Don't skip the sauce.
- 3 tablespoons olive oil, more for the sauce
- 1 1⁄2 tablespoons garlic, chopped, for soup
- 1⁄2 teaspoon garlic, minced for the sauce
- 1 small onion, chopped (optional)
- 2 lbs tomatoes, diced (about 4-1/2 cups)
- 1 cup dry white wine
- 1 teaspoon sweet smoked paprika (Spanish pimenton)
- 1⁄4 cup mayonnaise
- kosher salt
- 14 ounces chicken broth, low-salt (1-3/4 cups)
- 1 pinch saffron
- 1 lb white fish (halibut, cod, or other firm white fish, cut into 1-inch chunks, I use 1/2 lb. shrimp and 1/2 lb. sca)
- 2 cups fresh corn kernels (from 4 medium ears)
- freshly ground black pepper
- 1 -2 tablespoon flat-leaf parsley, chopped for garnish (try cilantro too)
- In a 5- to 6-qt. soup pot or Dutch oven, heat the oil over medium heat. Add onion if using the 1-1/2 Tbs. chopped garlic and cook until fragrant, about 30 seconds.
- Add the tomatoes and wine, increase the heat to medium high (if necessary), and simmer vigorously until the tomatoes are broken down and the mixture is slightly soupy, about 15 minute.
- While the tomatoes are cooking, whisk the 1/2 teaspoons grated garlic, paprika, and mayonnaise in a small bowl. Whisk in a little olive oil and enough cool water to make a creamy, pourable sauce. Taste and add salt if you like.
- Add the broth and saffron to the tomato mixture and simmer to slightly reduce the broth and concentrate the flavors, 5 minute
- Add the fish and simmer until itï¿½s opaque throughout, 3 to 5 minute more.
- Stir in the corn. Season to taste with salt and black pepper.
- Serve in large bowls with a big drizzle of the sauce on top and a generous sprinkle of parsley (try cilantro too).