Spanish fish & chorizo soup

Spanish Fish Soup

Serves 4

  • For the soup

  • olive oil

  • 2 cloves garlic, peeled and sliced

  • 2 fresh red chillies, deseeded and finely sliced

  • 1 bunch fresh basil, leaves picked and stalks finely chopped

  • 1 iberico sausage, around 200g, sliced

  • ½ bottle white wine

  • 2 x 400 g tinned plum tomatoes

  • 1 handful basmati rice

  • 400 g tinned chickpeas, drained

  • sea salt

  • freshly ground black pepper

  • 2 bream fillets, from sustainable sources, ask your fishmonger, skinned and pin-boned

  • 2 pollock fillets, from sustainable sources, ask your fishmonger, skinned and pin-boned

  • 12 raw prawns, from sustainable sources, ask your fishmonger, peeled, tails left on

  • 2 lemons, cut into wedges

  • For the pangrattato

  • 2 handfuls breadcrumbs

  • 1 bunch fresh flat-leaf parsley, roughly chopped

  • zest of 1 lemon

Heat a large pan on a medium heat, add a good lug of olive oil, the sliced garlic, chopped chillies and chopped basil stalks. Fry everything together for a minute then add the sliced chorizo. Cook for another few minutes until the sausage starts to brown, then pour in the white wine, tinned tomatoes, rice and chickpeas. Season well and simmer for 10 minutes, until the rice is just about cooked.



Meanwhile, put a frying pan on a medium heat to make the pangrattato. Add 3 tablespoons of olive oil and let it heat up for a minute or so, then add the breadcrumbs, flat-leaf parsley and lemon zest. Fry for a couple of minutes until it's all golden brown and crispy then put to one side.



After the soup has simmered for 10 minutes, it should have thickened a little, so stir in about 200ml of hot water and bring everything to the boil. Cut each of the fish fillets into three pieces, then, carefully, so you don't get splashed by any of the hot liquid, place them and the prawns into the mixture. Cook for a further 5 minutes until the fish is cooked through and the prawns are pink.



When the fish is perfectly cooked, stir through the basil leaves. Ladle the soup into warm bowls and top each with a nice big spoonful of pangrattato. Serve with a few wedges of lemon to squeeze over the finished dish and enjoy all those gorgeous flavours!

Nutritional Information

Spanish fish & chorizo soup

Sprinkled with pangrattato for extra zest and crunch

0 foodies cooked this
With chorizo, fish, prawns and chickpeas, this warming, spicy soup really hits the spot in winter
Serves 4
30m
Super easy
Method

Chorizo and fish work so well together. Make sure you use the best-quality chorizo you can find; it comes in spicy and sweet varieties, but I tend to always go for the spicy one! The pangrattato sprinkled on top adds a lovely crunchiness to the soup and is well worth the little bit of extra effort.

Heat a large pan on a medium heat, add a good lug of olive oil, the sliced garlic, chopped chillies and chopped basil stalks. Fry everything together for a minute then add the sliced chorizo. Cook for another few minutes until the sausage starts to brown, then pour in the white wine, tinned tomatoes, rice and chickpeas. Season well and simmer for 10 minutes, until the rice is just about cooked.

Meanwhile, put a frying pan on a medium heat to make the pangrattato. Add 3 tablespoons of olive oil and let it heat up for a minute or so, then add the breadcrumbs, flat-leaf parsley and lemon zest. Fry for a couple of minutes until it's all golden brown and crispy then put to one side.

After the soup has simmered for 10 minutes, it should have thickened a little, so stir in about 200ml of hot water and bring everything to the boil. Cut each of the fish fillets into three pieces, then, carefully, so you don't get splashed by any of the hot liquid, place them and the prawns into the mixture. Cook for a further 5 minutes until the fish is cooked through and the prawns are pink.

When the fish is perfectly cooked, stir through the basil leaves. Ladle the soup into warm bowls and top each with a nice big spoonful of pangrattato. Serve with a few wedges of lemon to squeeze over the finished dish and enjoy all those gorgeous flavours!

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 668
    33%
  • Carbs 17.3g
    7%
  • Sugar 6.8g 8%
  • Fat 38.5g 55%
  • Saturates 9.7g 49%
  • Protein 46.6g 103%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • For the soup

  • olive oil

  • 2 cloves garlic, peeled and sliced

  • 2 fresh red chillies, deseeded and finely sliced

  • 1 bunch fresh basil, leaves picked and stalks finely chopped

  • 1 iberico sausage, around 200g, sliced

  • ½ bottle white wine

  • 2 x 400 g tinned plum tomatoes

  • 1 handful basmati rice

  • 400 g tinned chickpeas, drained

  • sea salt

  • freshly ground black pepper

  • 2 bream fillets, from sustainable sources, ask your fishmonger, skinned and pin-boned

  • 2 pollock fillets, from sustainable sources, ask your fishmonger, skinned and pin-boned

  • 12 raw prawns, from sustainable sources, ask your fishmonger, peeled, tails left on

  • 2 lemons, cut into wedges

  • For the pangrattato

  • 2 handfuls breadcrumbs

  • 1 bunch fresh flat-leaf parsley, roughly chopped

  • zest of 1 lemon