Catalan fish broth with smoked Spanish paprika mayonnaise toasts

Catalan fish broth with smoked Spanish paprika mayonnaise toasts

Serves: 4
Cooking Time: 30 mins

Ingredients

  • 60ml (¼ cup) olive oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, crushed
  • 500ml (2 cups) jam tomatoes, grated
  • 1L (4 cups) fish stock
  • 120g Serrano ham, cut into strips
  • 12 green olives, pitted and chopped
  • 500g dorado fillets, thickly sliced
  • salt and freshly ground black pepper, to taste
  • Smoked spanish paprika mayonnaise

  • 1 garlic clove
  • a pinch of salt
  • 5ml (1 tsp) smoked Spanish paprika
  • 125ml (½ cup) good quality mayonnaise
  • hot crusty bread, to serve

Instructions

1

Heat the oil in a pot and sauté the onion and garlic until translucent. Add the tomatoes and cook over high heat until the mixture has thickened.

2

Pour in the stock and boil until it has reduced by half, about 10 minutes.

3

Add the ham, olives and fish, and simmer, stirring occasionally, until the fish is cooked through and the soup is thick, about 10 minutes. Season.

4

For the smoked Spanish paprika mayonnaise, mash the garlic clove to a paste, add salt and paprika. Spoon the mixture into the mayonnaise, cover and refrigerate until ready to use.

5

Divide the soup between four bowls, top with a dollop of mayonnaise and serve with hot crusty bread.

 

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