Garlic Soup with Fish Stock (Sopa de Ajo al Pescado)
Author: Barbara Norman
  • 6 slices whole-wheat bread; paper-thin slices
  • 2 cloves garlic
  • 5 Tablespoons olive oil
  • 4 1/2 Cups white fish stock
  • 1 teaspoon paprika
  • salt, to taste
  1. Heat fish stock in a pan. In a skillet or earthenware casserole, fry garlic cloves slowly in heated olive oil; when they are browned, discard them. Fry the bread slices until browned, adding oil if necessary. Remove pan from fire to stir in the paprika; pour on boiling fish stock and return to fire. Break up the bread with a spoon when it softens. Salt to taste. Cover and cook over low fire 15 to 20 minutes. Serve in large soup bowls.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman

Comments: This soup is even better if you have bits of white fish and slices of shellfish from the fish stock or from a previously made fish dish. If you have a quantity of fish to add, omit two of the bread slices.

Add the cooked fish and shellfish during the last 5 minutes so that they have time to heat through, but do not cook long enough to fall apart.
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