Name: Rich fish soup
Total time: 1 h
Yield: 4
Cuisine: Portuguese
Ingredients: 300 g Fish trimmings and heads; 500 g Hake Fillets; 880 g Potato; 1 un Onion; 2 un Tomato; 200 g Bell Pepper; 2 dentes Garlic; 30 ml Olive Oil; 1 folha Bay Leaf; 1 molho Coriander; 2 c/ch Salt

Method

Remove the fish head gills and rinse the trimmings in cold water. Put in a saucepan with 1.5 litres of water, half the onion and the bay leaf. Bring to a gentle simmer and cook over low heat for 20 minutes. Strain through a very fine sieve, discard the trimmings and measure 1.2 litres of stock, topping up with hot water if needed.
While the stock cooks, chop the remaining onion, garlic, tomatoes and pepper. Heat 20 ml of olive oil in another saucepan and soften over medium heat for 7 minutes.
Peel the potatoes and cut into 2 cm cubes. Add to the softened vegetables with the 1.2 litres of stock and salt. Cook over medium heat for 15 to 18 minutes until the potatoes are tender.
Blend about half the soup and stir it back into the rest. Check the fillets for bones and cut into 3 cm pieces. Add to the soup and simmer gently for 6 to 8 minutes until the fish flakes and reaches 63 °C.
Serve with chopped coriander and the reserved 10 ml of olive oil.