Grandma's Fish Soup (Potaje de Pescado)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/3 cup pure Spansih olive oil 1 large Spanish onion, quartered 4 cloves garlic, crushed
4 large, ripe tomatoes, chopped 10 springs fresh parsley 1/2 teaspoon ground cumin
3 large all-purpose potatoes, peeled and chopped 1 teaspoon salt few dashes of Tabasco sauce, optional
2 pounds firm fish (cod or sole) fillets, tied in cheesecloth juice of 1 lemon 6 cups fish stock or clam juice
1 lime, cut into wedges



1 In a large Casserole, heat the oil over low heat, then cook the onion, stirring, until tender, about 5 minutes. Add the garlic and tomatoes and cook, stirring, 10 minutes. Add the remaining ingredients, except the lime, bring to a boil, cover, and simmer over low heat for 20 to 25 minutes, until potatoes are tender.
2 Remove the fish with a slotted spoon and flake. Set it aside.
3 In a food processor, puree the soup in several batches. Correct the seasonings, add the flaked fish, and serve hot or cold with a wedge of lime.

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