Fish Soup Recipe
Ingredients
Safio - 500gr (or other hard white fish)
Eels - 300gr
Olive Oil - 100ml
Garlic - 2 Teeth
Tomato - 150gr
Onion - 100gr
Salsa - 1 Sprig (or chives)
Alentejano Bread - 3 Thick Slices (or bacon)
Louro - 1 Sheet
Black Pepper - To taste
Salt - To taste
Instructions
If the fish is not already at hand, start by cleaning the fish, cut it into pieces and leave it in cold water.
Bring the oil to a boil and add the garlic and chopped onions to make a good broth, when the onion begins to translucent, add the bay leaf and the parsley.
In a pan with water, scald the tomatoes (30 seconds in scalding water), take the tomatoes and bring the cold water, the skin of the tomato should come out easily, then remove the tomatoes, cut the tomatoes and strip the seeds and cut the tomatoes into small cubes.
Add the tomato to the sautéed and let it rinse a little, then add the water (according to taste, if you want a softer or dense soup) and followed the pieces of fish and let it cook well.
Proof removes bay leaf and parsley and adds salt and pepper to taste.
Cut the Alentejano bread (or other type of homemade bread) into the cubes and fry in a frying pan in olive oil, until you get golden pieces of crispy bread (usually called crotons).
Serve the soup with crotons and a bit of chopped parsley.
