Fish Soup
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- hake (merluza)
- crabs (cangrejos)
- water
- white wine
- onion
- black pepper
- salt
- nutmeg
- bay leaf
- parsley
- bread, toasted and cubed
- fried tomato
- mayonnaise sauce
Instructions
- Place the hake and crabs in a pot with water and white wine. Add the onion, black pepper, salt, nutmeg, bay leaf, and parsley. Bring to a boil and cook until everything is tender.
- When all is cooked, remove the crabs and arrange them in a serving bowl with the toasted bread cubes. Strain the broth over them.
- If desired, stir in some fried tomato to the broth. Serve the hake separately with mayonnaise sauce, making two courses from this one preparation.