A very light and easy-to-make soup. Any sea fish will work here, even frozen. Hake is the lightest and easiest to digest, while salmon or trout will make the soup richer and more aromatic.
- 500 g pollock, cod or other favorite white sea fish (fillet or carcass; carcass gives a richer flavor thanks to natural collagen)
- 750 ml of water
- 1 onion
- 2 cloves of garlic
- 1 chili pepper, peeled from seeds
- 2 stalks celery
- 1 sweet potato or parsley root (small, the size of an orange)
- 1 tsp. dry thyme
- a large handful of shrimp, mussels or any seafood
- 1/2 lemon
- a handful of cilantro leaves
- salt and lots of black pepper
- optional: 400—500 ml tomato paste
Deseed the chili, peel the onion and garlic. In a heavy-bottomed pot, sauté the chopped onion. After a minute, add garlic, celery, and chili. Cook for 1–3 minutes until fragrant, then add the fish and cook for another 2 minutes. If using tomato passata, add it at this stage.
Pour in water, add seafood and chopped sweet potato, season with salt. Bring to a boil, then lower the heat. Add the fish, squeeze in lemon juice. Bring just to a boil again, then turn off the heat.
Serve hot, sprinkled with fresh cilantro.
Deseed the chili, peel the onion and garlic. In a heavy-bottomed pot, sauté the chopped onion. After a minute, add garlic, celery, and chili. Cook for 1–3 minutes until fragrant, then add the fish and cook for another 2 minutes. If using tomato passata, add it at this stage.
Pour in water, add seafood and chopped sweet potato, season with salt. Bring to a boil, then lower the heat. Add the fish, squeeze in lemon juice. Bring just to a boil again, then turn off the heat.
Serve hot, sprinkled with fresh cilantro.
