Arrain Sopa Basque Fish Soup

Luisa’s fish soup is characterized by the fact that all ingredients are minced – except for the clams. You can vary the fish used according to what is available on the market – because it is white-fleshed sea fish.

To begin, place the clams in salt water for 6 hours as described in the last paragraph.

Rinse the fish when cooled. Remove the peel from the carrots and cut them into coarse pieces.

Chop the greens from the leek and root fibers, peel off wilted outer leaves. Cut the leek lengthwise above the root and rinse under cold water to remove any adhering dirt.

Cut the leek into strips. Place the fish, carrots and leeks in a saucepan and pour enough water to cover the fish and vegetables by two to three fingers. Bring to a boil over high heat, then simmer over low heat for about 1 hour.

Meanwhile, peel and chop the onions and garlic. Rinse and clean the peppers and cut them into coarse cubes. Sauté the vegetables in the oil.

Mash the tomatoes with their juice. Add and cook on low heat for about 15 min.

Take the fish out of the cooking liquid, de-bone it, shred the fish meat. Strain the fish broth. The vegetables are no longer needed. Add the shredded white bread to the clear soup together with the Paradeisers.

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