Sopa de Pescado y Marisco. Receta fácil y rápida

In this video, I explain how to make a good Fish and Seafood Soup from start to finish. In this case, we'll start by making a good broth, which is also short, as it takes only 15 to 20 minutes. Then, we'll reserve the broth and make a basic sauté with onion, pepper, and tomato, adding brandy and cognac, which will give it an incredible extra flavor. We'll also mash or chop some toasted almonds, bread, garlic, and parsley to add to our soup, adding flavor and texture. Finally, we'll cook the fish and seafood in the soup for a few minutes to ensure that neither the fish nor the seafood are overcooked. We'll serve this Fish and Seafood Soup freshly made and piping hot. An ideal starter for a festive menu. INGREDIENTS FOR THE FISH AND SEAFOOD SOUP FOR 6 PEOPLE: 1 Fresh Monkfish, approximately 1,200 grams (can be substituted for hake or other fish) 4-6 Pieces of Emperor or Swordfish 12 Prawns 250 grams of Clams 200 Milliliters of White Wine 1 Sachet of Saffron Powder 50 Milliliters of Brandy or Cognac For the Broth: 2 Liters of Water The Bones and Head of the Monkfish Half a Ripe Tomato Half an Onion 2 Carrots --- For the Sofrito: Half an Onion Half a Red Pepper For the Picada: 50 Grams of Raw Almonds 2 Garlic Cloves 3 Slices of Day-Old Bread Parsley Fresh --- Extra Virgin Olive Oil Salt and Pepper to taste I hope if you have any questions or would like to comment on this recipe, you can do so here in the comments, and I'll be happy to help. If you make this Fish and Seafood Soup and want me to see how it turned out, take a photo and tag me on Instagram: @laempanalightdebego Thanks for watching the video. Bon Profit!