Catalan Fish Soup (Sopa de Pescado a la Catalana)
Author: Barbara Norman
  • 4 pounds cleaned fish and shellfish; see * Note (with the fish cut into slices)
  • 1 small onion; minced
  • 1 medium tomato; chopped
  • 1/3 Cup olive oil
  • 3 cloves garlic; peeled
  • 12 toasted almonds; peeled
  • 10 Cups water
  • 4 slices white bread; cut in fine shavings
  • 1 bay leaf
  • 2 sprigs parsley
  • salt and pepper, to taste
  1. * Note: Use any lean white fish, small or large, cleaned, but with heads and tails. Any shellfish is suitable: for example, a few clams or mussels and four or five shrimp or small crabs or a crayfish.
  2. Put fish in 10 cups boiling water. Boil 15 minutes covered. Heat olive oil. Fry minced onion. When it takes on color, add tomato. Let tomato liquid reduce. Add tomato-onion mixture, bay leaf, and parsley to fish when it has been boiling 15 minutes. Boil 15 minutes longer, covered.
  3. Place bread shavings in a separate pot. Strain fish soup over bread and return soup to fire. Crush almonds with garlic in a mortar; add to soup.
  4. Boil soup slowly for 10 minutes more while separating shells, bones, and skin from fish and shellfish. Strain soup a second time, reheat with cleaned fish and shellfish, season, and serve.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman
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