Donostiarran fish soup – Christmas recipe by Magefesa USA

Magefesa_fish soup


  • 450 gr. Monkfish.
  • 12 Clams.
  • 8 Mussels.
  • 12 Prawn tails.
  • 1/4 Sopako bread.
  • 1 Medium onion.
  • 1 Leek.
  • Jerez brandy.
  • 2 Carrots.
  • 2 Cloves.
  • 250 ml. Tomato sauce.
  • Virgin olive oil.
  • Salt.
  • White pepper.
  • Sweet pepper.
  • 1,5 lt. Fish and seafood broth.


Peel and chop the onion, carrot, leek and cloves in thick brunoise. Crumble sopako bread into big crumbs Heat the broth up and keep it hot. Chop the monkfish(diced) and peel prawns’ tails. Leave clams soaking into cold water with salt. Clean the shells of the mussels and remove the hairs.

Heat the olive oil (covering slightly the pan’s bottom) in a Magefesa Dux pot, when heated add the onion, carrot, leek and cloves, fry it lightly medium-heat for some minutes, it can be a little bit browned. Add sopaco bread, paprika and a glass of Jerez brandy; wait for a few seconds to allow alcohol to evaporate. Add tomato sauce; soak it with hot fish broth and season to taste. Open clams and mussels by steaming in a skillet aside, take mussels’ shells out.
Grind the soup with the help of a Magefesa Protech Liquidiser; add the minced monkfish, prawn tails, mussels and clams. Boil it a little bit before serving.

Sopako bread is typical from the Basque Country, very used to make soups, it usually has nut shape and it is characterized by being dry bread, with a thick crust and very toasted which provides a special flavour and colour. If we do not have the possibility of finding this kind of bread, we may substitute it by toasted stale bread in the oven.


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