Catalan Style Fish Soup

is an everyday Catalan fish soup. I chose to form it because it uses ingredients that i do know and sometimes use in my cooking. i really like how a pinch of turmeric gives this soup its orange color also as its aromatic aroma and unique taste. I had a delicious soup for lunch today and it is the perfect meal to enjoy on a chilly day. This chopped fish, shrimp and potato soup is heartwarming and satisfying.

INGREDIENTS

½ pound white fillet (such as cod or haddock), dig 1 inch cubes

½ pound large prawns, peeled and discarded

Sea salt and fresh pepper

3 tablespoons of vegetable oil

4 garlic cloves, peeled and thinly sliced

2 small tomatoes, peeled and chopped

1 lb. potato, peeled and dig 1/2 inch cubes

½ cup dry wine

1 ½ cup fish or chicken broth (or more if needed)

Pinch some fine turmeric threads

¾ teaspoon of sugar

sauce

10 boiled almonds

1 large clove , peeled

½ tablespoon vegetable oil

1 tablespoon chopped parsley

INSTRUCTIONS

1.Season fish and shrimp with S&P. Set aside.

2.Heat vegetable oil during a saucepan or large saucepan. Add the garlic and tomatoes and cook, stirring frequently, over medium heat for about 7 minutes or until the tomatoes are like jam.

3.Add enough potatoes, wine and stock to hide the potatoes. Add salt to taste, turmeric and sugar; bring back a boil, covered, over low heat for quarter-hour or until potatoes are tender.

4.Make the sauce by frying whole almonds and garlic cloves in oil until they're both browned; Drain on paper towels. Crush and mash into a paste with a pestle and mortar with parsley otherwise you can use a kitchen appliance to try to to this. Add a spoonful of broth to thin out the paste. Set aside.

5.Add fish to skillet for 3 minutes then add prawns and lightweight sauce. Cook over low heat until the shrimp turns brawn. Sprinkle with chopped parsley and serve.

6.Enjoy!