Fish Soup
Ingredients
300 grams of snuff. 300 grams of hake. 300 grams of conger. 250 grams of
tomato. 1 big onion. 3 tender leeks. 3 carrots. 250 grams of hard bread.
Olive oil. Garlic. Parsley to the pleasure. Salt to the pleasure. It
dilutes the necessary one.
Way of Preparation
In the first place we have to leave in pieces the fish after having
cleaned them very well. We catch a pan and we toss olive oil inside. We
add the well chopped onion, the tomatoes, the leeks, the carrots, the
parsley and the garlic. We fry lightly very well everything and when
three minutes pass we add the fish, the water and the necessary salt,
boiling everything during 35 minutes. When it is made we move away the
fish in a plate, we chop it and we crush removing him the thorns. We
continue cooking the broth more during 45 minutes. In a pan of mud we
put the well toasted bread and we incorporate the broth and the crumbled
fish. We let it him to boil some few minutes to half fire and we serve
to our table.
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