Summer Fish Soup

6 people

Ingredients

2 Corvinas 700-900gr filleted (keep bones and head if preparing the fish stock from scratch)

1 onion, roughly chopped

1 bay leaf

5 peppercorns

Stems of half a bunch cilantro

2 garlic cloves, smashed

3 tbsp olive oil

100 ml white wine

2 L water

300 gr round rice ( paella/ bomba/ risotto)

Finely chopped cilantro

Method

This recipe can be simplified by buying a fresh, ready-made, good quality fish stock in supermarket or fishmonger. Although if you have the time, always try to do your own fish stock as it will be much better. Ask your fish monger to give you the bones and head, preferably already cut into pieces.

The corvina can be replaced by any white fish such as monk fish, sea bass or cod.

In Spain I use corvina and in London I use cod.

The fish stock can be prepared a day before and kept in the fridge.

Prep:

After filleting the fish, wash all the bones and cut into pieces if the fish monger has not done that yet. Leave the bones in ice cold water for 30 minutes - this is called degorge. Clean the 4 fillets by removing the skin and despining. Cut into bite size pieces and keep in fridge until needed.

Fish stock:

Heat the olive oil in a big pot, add the chopped onion, bay leaf, peppercorns and garlic. Slowly sauté on medium heat and add fish bones for 5 min. Deglaze with the white wine. Bring to a boil for a minute and cover with the water. Add the cilantro stems. Bring to a boil and leave to simmer for 30 - 45 min on low-medium heat. Skim off the foam.

Now, sieve and discard all. Keep the fish broth and add salt and pepper to taste.

Soup:

Add the rice to the boiling stock and cook until rice is soft but firm. Add the fish pieces and leave it to poach slowly until cooked.

Adjust seasoning with a fresh lemon, salt and pepper.

Sprinkle the fresh cilantro when serving.