Catalan fish broth with smoked Spanish paprika mayonnaise toasts
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.
