Seaworthy garlic soups

How to prepare some seaworthy garlic soups . At this time, you always want a warm soup and if there is a  soup recipe  that you like at home, that is Castilian soup .

The idea of ​​the recipe that I present today starts from the experience when preparing this type of soup and adding a touch of the sea. With a little fish, some prawns left over at Christmas and a good broth of fish and seafood, we turn this humble soup into a classy dish. At home I have already prepared it in different ways, even starting with an  onion soup   but without a doubt the touch of the paprika from Vera “Las Hermanas” is much better.

A dish with all the flavor of the sea that is still a recipe for taking advantage of all the excess food that is bought at Christmas. A natural, traditional and very comforting soup, perfect to have a bowl in your hands, a blanket, the sofa and your favorite series. Add heat to the body from the first tablespoon. I hope you dare to prepare it at home, this soup deserves a privileged place in your weekly menu. This  fish recipe  is also suitable for a special dinner with the couple or the family, on certain dates or simply because.

Preparation of seafood garlic soups

1. We peel the garlic. We reserve in a bowl.
2. We choose a large casserole, heat the oil in the bottom and introduce the garlic that we pass through a garlic masher. I like it better that way because we are going to find flavor and aroma, but we are not going to notice it. We can also laminate fine as in Castilian soup.
3. We also add the onion in small pieces and the rolled mushrooms. Stir with a wooden spoon in an enveloping manner until the flavors are well combined.
4. We fry everything with a little salt, freshly ground black pepper and a bay leaf.
5. When everything begins to be transparent, add the pieces of monkfish and prawns. Better that they are medium pieces so that they are visible on the spoon, since it is not a lot, when you touch a piece you notice it.
6. We remove the casserole from the heat and sprinkle with the sweet paprika from Vera “Las Hermanas”. I like it that way although many people mix it with a touch of hot paprika. I leave it to your liking.

Cooking seafood seafood soups

1. We remove all the ingredients and that all comes together very well. We put the saucepan back on the fire. Always at low-medium temperature, since the trick of this soup is that the water or the broth never breaks to a boil during the cooking process.
2. We fry everything for 2-3 more minutes and without stopping stirring we add the fumet or fish and seafood broth. If you do not have prepared broth you can use a commercial, as long as it is trustworthy.
3. And if you do not have homemade or commercial broth, it can also be done only with water. You will be very similar, not so powerful but very good in flavor.
4. We cook over moderate heat for about 20 minutes, in that time it is not necessary to stir the soup.
5. Add salt and freshly ground black pepper if necessary, id testing from time to time.

Final presentation of the seafood garlic soups

1. We break the eggs and add them to the soup. I usually add one egg per diner but it depends on each one, if you want two or three … to your liking.
2. Let it curdle for 2-3 minutes. Another option is to separate the whites from the yolks and add only the whites to the soup. You can see this option in the video that I have posted above.
3. The yolk is then put on each plate, it is cooked with the heat of the soup. When we add the soup to the bowl the yolk mixes with the soup and it is delicious. The egg will remain either in the form of a spun egg or in poached pieces.
4. We serve very hot in a bowl or if we have in clay pots (it is the same).

A very complete soup that you can tune as you like. I hope you cheer up with her. Take advantage!

This traditional soup is perfect for your weekly menu or a special occasion. Do not miss the step by step of this seafood garlic soup  in the next album.