0.5 kg of chopped monkfish head
5 greater weever fish
2 litres of water
1 chopped spring onion
2 minced garlic cloves
1 chopped leek
1 chopped carrot
7 tablespoons of tomato sauce
1 good splash of brandy
100 g of sopako bread or loaf bread
1 tablespoon of sweet paprika from La Vera
6 tablespoons of HG Hojiblanca extra virgin olive oil
400 g of clams
- Sauté the monkfish head and the rest of the roughly chopped fish in a tall pot, with two tablespoons of HG Hojiblanca extra virgin olive oil over the heat. Season lightly. Pour in the water and let it cook for 40 minutes over low heat. Strain to obtain a broth. Then, let the fish cool to remove the bones.
- While the broth is boiling, sauté the spring onion, garlic, leek and carrot, coarsely chopped, in a saucepan with four tablespoons of olive oil, being careful not to brown them.
- Add the tomato sauce, chopped sopako or loaf bread and paprika. Pour in the brandy and boil for 10 seconds. Season lightly.
- Pour in the fish broth and let it cook slowly for 40 minutes. After the time has elapsed, season to taste and blend the soup, then strain it through a fine sieve (you can leave the soup unblended to give it a more rustic appearance).
- Add the boneless fish pieces.
- To make the soup garnish, pour a drop of HG Hojiblanca extra virgin olive oil into a non-stick pan and sauté the clams for a few seconds until they begin to open. Drop them into the hot soup as they open up. Discard those that do not open. Taste the soup again with its chunks, season with salt if necessary and serve it very hot.
If you can't find rock fish, you can replace it with hake head. If there is no sopako bread or loaf bread, you can over-toast (almost burn) a couple of slices of day-old bread.