Seafood soup. My grandmother's Christmas recipe
Although we do not always celebrate Christmas Eve at my grandmother's house, but we change houses every year, there is a recipe that she always prepares, and that is none other than seafood soup, my grandmother's Christmas recipe that never fails.
Yesterday I was on top of her all morning, watching how she did each step and trying to remember all the important details to be able to tell you how to make a seafood soup of those that take your breath away. It is not a very complicated recipe, really, but entertaining is a long time.
IngredientsFor 12 people
- Hake 1
- Prawns 1 kg
- Clams 1 kg
- Monkfish tail 2
- Mussels 1 kg
- Garlic cloves
- Sweet paprika
- White wine
- Extra virgin olive oil
How to make seafood soupDifficulty: Medium
- Total time 3 h 45 min
- Elaboration 45 m
- Cooking 3 h
In general, making a broth is very easy, we put the ingredients to cook and that's it, but making a good seafood soup is a bit more intricate, and if we don't take care of the details, the end result may no longer be so satisfactory. So that is what I am going to try to explain to you, what does my grandmother do to make her soup so delicious.
First of all, get fresh ingredients. But of course, buying fresh clams without pawning a kidney these days is impossible, so my grandmother bought them a long time ago and froze them, but not as they are, but already opened, in their own broth, so they retain all their flavor.
Once we have made sure of some good ingredients, the hake and the monkfish tails are cooked minutes. Strain the broth, crumble the hake and the monkfish tails and reserve - this can be done the day before - then also cook the prawns, strain the broth, peel and reserve both the heads and tails as well as the meat. We also steam open the mussels, remove the shells and reserve them.
In a large enough casserole, add the hake stock, the shredded hake and the prawn and mussels stock, and cook over a very low heat, we are also adding the clams in their stock. On the other hand, the heads and the skin of the prawns are crushed with the mixer, adding a little water, which we will then strain and add to the broth to give it color. This process should be repeated several times, also adding the monkfish tails and even giving a cooking blow, until we see that the water no longer takes color no matter how much we crush.
Now we have a good seafood broth, with an interesting color, which is simmering, gathering body, but something is still missing: the blonde sauce. In a frying pan with oil we poach several finely chopped onions, with some garlic cloves also minced. When the onion is almost undone, add a splash of white wine, some water and paprika, let it reduce a little and add it to the casserole.
Finally, we must add the mussels, the peeled prawns and some unpeeled or cooked that we have reserved from the beginning, and also adjust the salt, although normally the seafood will mean that we should not add too much. We can also add some chilli (for that casserole he used three, and it was slightly spicy), keep in mind that the chilli will give flavor even after cooking, so better not overdo it.
With what to accompany the seafood soup
Seafood soup is my grandmother's Christmas recipe, it is always on the table on Christmas Eve, much to the joy of those present. With body, flavor and a lot of bug, it is the best way to start dinner. It can be prepared a little in advance -for example, the day before- if we have a place to store it refrigerated, or if it is colder on the terrace of the house than in the fridge, as it usually happens in Asturias.