Ingredients:
- 500 g mixed fish (see text for recommended varieties)
- 250 g mussels
- 250 g clams
- 8 shrimp
- 2 cloves garlic
- 300 ml tomato pulp
- Fresh parsley
- Extra virgin olive oil
- Salt
- Pepper
- Chili powder (Scotch Bonnet)
Preparation:
Start by preparing the fish stock. Place the heads and bones of the fish along with the shrimp shells in a pot, cover with a glass of water, and cook for about 10 minutes. This step will enrich your soup with a deep, intense flavor. Strain the broth and set it aside.
Meanwhile, prepare the mussels and clams. Soak them in water with salt for 30 minutes, then rinse and soak them again for another 30 minutes to remove any sand. Clean the mussels by scraping them with a knife or sponge and removing the side muscle. In a large pot, cook the mussels and clams over high heat with the lid on for about 10 minutes, until they have all opened. Discard any that do not open and remove the mussels and clams from their shells.
Proceed with cleaning the shrimp by removing the head and shell. Clean the squid and cut them into pieces.
In a large pot, heat 4 tablespoons of extra virgin olive oil with two garlic cloves, halved and with the central germ removed. When the garlic is golden, add 300 ml of tomato pulp, a pinch of salt, pepper, and Scotch Bonnet chili powder. Cook over high heat for about 5 minutes, then lower the heat and continue cooking for another 10 minutes to blend the flavors.
Next, add the squid, calamari, fish pieces, and shrimp to the pot. Cook over low heat for about 10 minutes, until the fish is cooked through. Add the strained fish stock, along with the mussels and clams, and continue cooking the soup for an additional 10 minutes.
Your fish soup is now ready to be served. You can enjoy it immediately or let it cool slightly. Garnish with chopped fresh parsley and serve with toasted bread lightly rubbed with a garlic clove. Enjoy your meal!
