Fish Soup with Mussels and Chorizo from A Platter of Figs and Other Recipes by David Tanis
This soup is as close as my memory can take me to a table in the sand at one of those fish shacks along the beach at Barceloneta, a little strip of beach on the
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Cooking tools:
- Stockpot
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Stove
- Mixing bowl
Ingredients
- 4 pounds mussels
- Salt
- pepper
- 4 pounds monkfish, in 1-inch cubes
- ½ teaspoon crumbled saffron
- 1 tablespoon chopped thyme
- 4 garlic cloves, finely chopped
- 3 medium onions, finely diced (about 3 cups)
- Olive oil
- 1 small bunch parsley, leaves roughly chopped
- 6 cups Fish Stock or Light Chicken Stock
- Roasted Pepper Sauce
- 1 cup dry white wine
- ½ pound Spanish chorizo, casings removed and finely diced
- 2 bay leaves
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