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Spanish Fish Soup (codfish, snapper, sole)
From Dorothy McNett's recipes at www.dorothymcnett.com. Use any fresh fish such as cod, snapper, sole for this simple and delicious recipe. Many versions of a thin (not thickened) seafood soup like this can be found in Spanish and Portuguese menus, usually used as a first course served in flat soup bowls.
1 pound fresh fish fillets
Arrange fish pieces in a flat glass or ceramic bowl. Sprinkle with pepper and salt, and drizzle on the wine. Cover with glass or ceramic plate or a piece of parchment paper. Cook in microwave 3-4 minutes, or until fish is done. DO NOT OVER COOK!!! Set aside to cool slightly. Heat heavy bottomed sauce or saute pan over medium high heat for 30 seconds, and then add the olive oil. Heat for about 30-45 seconds, but do not ever let the olive oil get so hot that it is smoking! This is a delicate matter! Add the onion and garlic, cook and stir for a couple of minutes to soften but not to brown or crispen the vegetables. Add the remaining 1/4 cup wine or sherry, and then the stock. Bring to a boil, reduce to simmer, and gently add the fish pieces. Add more or less stock, as desired, to make a desired consistency. Allow to simmer for a few minutes to develop the flavors, and serve.
Recipe created 2010-02-01.