Hake soup

Hake Soup

Traditional recipe No. 981 of the book Corpus Heritage Culinary Catalan.

Always fish soup is good, right?

Also, you know that the low cal content content is very low, making this dish very healthy as well as good.

As you will see in the variants, this soup is served with a negativity.

Or, as I did, you can accompany with two toast, in Spanish spinach.

Putting the dish is simple and fast, and more if you already have fish stock or stomach frozen.

You can make this gravy with the same fork thorns and no more. But I like to enrich the broth a bit and I have added some vegetables and gals. You can put some crabs and more spine on other fish.

Let her go!

INGREDIENTS

1 fresh hake (separated fillets of thorns and head)

200 g of noodles from number 2

2 laurel leaves

water

salt

VARIANTS:

- It can be served with black olives flavored with garlic and chopped parsley

- It can be served with chopped parsley on top

- You can enrich the broth with some vegetables (carrot, tomato, celery, pork, onion, parsley)

- You can add galleys, crabs and all kinds of white fish sprouts to the broth

ELABORATION

Name: Pardas Sumoll Rosado

Variety / s: Sumoll

Capacity: 75cl

Zone: D.O. Penedès

Manufacturer: Celler Pardas

Source: 

This wine is a monovarietal of Sumoll (100%) from a southerly oriented vineyard and 401 mts. of altitude In all the vineyards cultivated to prepare the Rosé de Sumoll no herbicides, insecticides or synthetic products are used.

With respect to the elaboration, it is carried out desrapado and encubado in deposit centenario of cement. Also, the wine passes through a maceration of 27.5 hours to extract color and later defrosted. Subsequently, a fermentation is controlled at 18ºC for 28 days.