Catalan Fish Soup with Ramps
Created by Claudia RodenThe Food of Spain
Course: Appetizers & Soups
Season(s): Spring, Fall, Winter
Ingredients
- 3 tablespoons olive oil
- 4 garlic cloves, sliced
- 1 large tomato, peeled and chopped
- 1 pound waxy potatoes, cut into 1/2 inch slices
- 1/2 cup dry white wine
- 1 1/2 cups fish or chicken stock
- Salt to taste
- Pinch of saffron threads
- 1 bunch ramps (or other greens like spinach or kale)
- 1/2 pound firm white skinless fish fillets (try monkfish)
- 1/2 pound medium peeled shrimp
- 10 whole almonds
- 1 large garlic clove
- 1 1/2 teaspoons olive oil
- 1 tablespoon parsley, chopped
Instructions
Heat oil in a wide pot. Put in the garlic and tomato and cook over medium heat, stirring often, until the tomato is reduced to a sauce. Add the potatoes, wine, and enough stock to cover the potatoes. Add salt to taste, saffron, and the sugar and simmer, covered, over low heat for about 20 minutes, until the potatoes are just tender. Meanwhile, for the picada, fry the almonds and garlic clove in the oil in a small skillet until both are lightly brown; drain on paper towels. Using a food processor, create a paste with picada ingredients. In another pan, sauté the ramps. After potatoes are tender, put the fish in the soup and cook for 3 minutes (5 minutes if using monkfish). Add the shrimp and picada and cook until the shrimp turn pink and the fish is opaque throughout. Top with sautéed ramps.How do you #eatdowntoearth?
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