Catalan fish broth with smoked Spanish paprika mayonnaise toasts
- 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
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.
Pour in the stock and boil until it has reduced by half, about 10 minutes.
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.
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.
Divide the soup between four bowls, top with a dollop of mayonnaise and serve with hot crusty bread.