TIPS & TRICKS to Make this Recipe: What really flavors this dish is the saffron and fish broth. Make sure to use a high-quality fish broth, as it really takes this soup to the next-level. The one I used is from Spain, and is as good as it gets from store-bought fish broth. For the rice, I used Spanish round rice. But you can use any type of rice you like. Either way, you want to add in the seafood into the stock pot about 3 minutes before the rice is fully cooked. In my case I add the seafood after cooking the rice for 15 minutes, as it takes 18 minutes to cook. So make sure to check the package instructions in the rice you are using.

To see Albert making this recipe go to: https://www.youtube.com/watch?v=3sB2myMYB4gv

Spanish Fish and Rice Soup | Sopa de Pescado y Arroz

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 onion
• 4 cloves garlic
• 1 red bell pepper
• 1 carrot
• 2 slices baguette 1 inch / 2.50 cm thick each
• 5 cups fish broth 1200 ml
• 1/2 cup Spanish round rice 100 grams
• 2 sprigs fresh thyme
• 1/4 tsp saffron threads .17 grams
• 1 lbs cod fillets .50 kg
• 15 raw jumbo shrimp peeled & deveined
• handful fresh parsley
• pinch sea salt
• dash black pepper

Instructions

1. Roughly dice the onion, cut the red bell pepper into bite-sized pieces and thinly slice the carrot (peeled)
2. Heat a stock pot with a medium heat and add in the olive oil
3. After a couple minutes add in the slices of baguette and the cloves of garlic (peeled), fry the ingredients between 2 to 3 minutes or until golden fried all around, then remove from the stock pot and set aside
4. Using the same pan with the same heat, add in the chopped vegetables, mix with the olive oil, after 4 to 5 minutes and they´re lightly sauteed, season with sea salt & black pepper, mix together, then add in the broth and sprigs of thyme, raise to a high heat, once it comes to a boil, add in the rice, mix together, then place a lid on the pan and lower to a low-medium heat
5. Meanwhile, add the fried bread and garlic into a food processor, along with the saffron, 2 tbsp fresh parsley (8 grams) and a pinch of sea salt, pulse until you get a paste-like texture, set aside
6. Pat the cod fillets and shrimp dry with paper towels, season both with sea salt & black pepper, then cut the cod fillets into bite-sized pieces and each shrimp in half
7. After simmering the rice for 15 minutes, remove the lid, add in the bread & garlic mixture, mix together, then add in the pieces of cod, place the lid over the pan, after 2 minutes add in the shrimp and cover, simmer for 2 to 3 more minutes or until all the seafood is cooked through
8. Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, serve at once, enjoy!