How do i make the traditional spanish soup "sopon marinero"?

Question

How do i make the traditional spanish soup "sopon marinero"?

Answer 1

'sopon marinero' (seafood soup)

Seafood Gumbo

Servings: Makes 8 (main course) servings

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Ingredients:

1/2 pound bacon, chopped

About 1/2 cup vegetable oil

3/4 cup all-purpose flour

2 celery ribs, chopped

1 medium green bell pepper, chopped

1 medium onion, chopped

5 garlic cloves, finely chopped

2 1/2 quarts fish or chicken stock (or a combination)

1 (14-ounce) can whole tomatoes in juice, drained and chopped

1 pound frozen cut okra (not thawed)

1 teaspoon chopped thyme

1 Turkish or 1/2 California bay leaf

1 rounded teaspoon cayenne

1/2 cup chopped flat-leaf parsley

1/2 cup chopped scallions

1 1/2 pound medium shrimp in shell, peeled and deveined

2 dozen shucked oysters with their liquor, oysters picked over for shell fragments

1/2 pound lump crabmeat, picked over

Accompaniments: rice; gumbo filé powder

Preparation:

Cook bacon in a 10-inch heavy skillet (preferably cast-iron) over medium heat until browned but not crisp. Transfer bacon to a bowl with a slotted spoon and transfer rendered fat to a heatproof liquid measure, then add enough oil to fat to bring total to 3/4 cup.

Stir together fat and flour in skillet with a wooden spoon, then cook roux over medium-low heat, stirring constantly, until well browned (a shade darker than peanut butter), about 20 minutes.

Add celery, bell pepper, onion, and garlic and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Transfer to a 6- to 7-quart pot.

Stir in stock, tomatoes, okra, thyme, bay leaf, cayenne, and 2 teaspoons salt and briskly simmer, uncovered, stirring occasionally, until vegetables are very tender, about 30 minutes.

Add parsley, scallions, shrimp, and oysters with their liquor and cook, stirring, until seafood is just cooked through, about 5 minutes.

Stir in crabmeat and bacon and simmer until heated through, about 1 minute. Season with salt. Discard bay leaf.



Sopa de Pescado (Fish Soup)

Serves 6.

Ingredients:

2 kg mixed fish (depending upon what the market has to offer) cleaned and

cut into chunks, sized to cook at the same time

2 kg mixed prepared seafood (langoustines, prawns, mussels, clams etc.

cleaned, steamed and shelled as required).

1.5 litres fish stock

half an onion, finely chopped

garlic minced

50ml brandy

2 slices day old bread fried or toasted and finely crumbed

saffron

cayenne

10 peppercorns finely crushed

200ml tomato sauce (see section on sauces)

Preparation:

In a large pan heat a little oil and sauté the garlic and onion. Add the fish, then the cooked seafood and fry for a moment to colour. Pour in the brandy and reduce. Now add the fish stock, tomato sauce, saffron, peppercorns and cayenne. Stir gently to mix and simmer for 10 minutes. Serve sprinkled with chopped parsley and bread. Serves 6.



hope these help.      good luck and enjoy.

Answer 2

I hope this helps... I'm not sure if this is what you are looking for-- but it tastes mmm, mmm, good!

Spanish Garbanzo And Spinach Soup

1 lb Garbanzo beans -- rinsed and drained

8 cup Water

2 tbsp Olive oil

1 large Onion -- finely chopped

1 Stalk celery -- thinly sliced

2 Cloves garlic -- minced

2 cup Pork shoulder -- cut in 1/2" strips

1 Bay leaf

1 small Dried red chili pepper -- crushed

1/2 tsp Dried thyme

1 lb Tomatoes, canned -- chopped

10 oz Fresh spinach

1 Eggs, hard-boiled -- sieve pressed

Salt

1. Place beans in a large bowl, add the water, and let stand overnight. (Or, if you prefer, bring beans and water to a boil in a 4-quart kettle, boil briskly for 2 minutes then remove from heat and let stand covered, for 1 hour.)

2. Heat oil in a 5 1/2- to 6-quart kettle or Dutch oven. In it cook onion, celery, garlic, and pork or ham strips until vegetables are soft. Add beans and their liquid, bay leaf, red pepper, and thyme. Bring to a boil, cover reduce heat and simmer for 1 hour. Add tomatoes and their liquid. Continue cooking until beans are tender, about 2 hours longer.

3. Meanwhile, rinse and drain spinach well, remove and discard stems and chop leaves coarsely. Stir spinach into soup and continue cooking, uncovered, about 5 minutes. Salt to taste. Serve in broad, shallow bowls, sprinkled with sieved hard boiled egg.

Enjoy!