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Spanish fish and chorizo soup
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Total Time:
30 minutes
"Winter warming soup with chorizo, fish, prawns, and chickpeas."
Ingredients:
  • olive oil
  • 2 cloves garlic peeled and sliced
  • 2 fresh red chillies deseeded and finely sliced
  • 1 bunch fresh basil leaves picked and stalks finely chopped
  • 1 iberico sausage around 200g, sliced
  • ½ bottle white wine
  • 2 x 400 g tinned plum tomatoes
  • 1 handful basmati rice
  • 400 g tinned chickpeas drained
  • sea salt
  • freshly ground black pepper
  • 2 bream fillets from sustainable sources, ask your fishmonger, skinned and pin-boned
  • 2 pollock fillets from sustainable sources, ask your fishmonger, skinned and pin-boned
  • 12 raw prawns from sustainable sources, ask your fishmonger, peeled, tails left on
  • 2 lemons cut into wedges
  • 2 handfuls breadcrumbs
  • 1 bunch fresh flat-leaf parsley roughly chopped
  • 1 lemon zest of
Instructions:
  • - Heat a large pan over medium heat and add a generous amount of olive oil, sliced garlic, chopped chillies, and chopped basil stalks. Sauté for a minute, then add the sliced chorizo. Cook until browned, then add white wine, tinned tomatoes, rice, and chickpeas. Season well and simmer for 10 minutes. - While the soup simmers, heat a frying pan over medium heat for the pangrattato. Add olive oil, breadcrumbs, flat-leaf parsley, and lemon zest. Fry until golden and crispy, then set aside. - After 10 minutes, stir in 200ml of hot water to the soup and bring to a boil. Cut fish fillets into three pieces and add them along with prawns to the soup. Cook for 5 more minutes until fish is cooked and prawns are pink. Stir in basil leaves. - Ladle the soup into bowls and top each with pangrattato. Serve with lemon wedges for squeezing. Enjoy the delicious flavors!

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