SOUP OF FISH TO THE NATIVE OF THE EASTERN PROVINCES OF SPAIN

Ingredients for four portions

1 young hake (400 grms)

1 Sole (500 grms)

2 hakes (800 grms)

2 carrots

2 tomatoes

Salt and Pepper

2 cloves of garlic

2 oil spoonfuls

1 Saffron measurement

2 Liters of Water

8 sliced bread slices (of the previous day)

Oil to fry the bread

Procedure:

1st to Wash the clean fish, to dry them and to cut them sliced.

2nd to Scrape the carrots and to cut them in (fat) thick tracks

3rd to Cut the sliced tomatoes

4th to Put in a big casserole the fish, the carrots, the tomatoes, the seasoning, the bare garlics and the oil, the saffron, and the water.

5th to Lead to the fire and to boil on slow fire until the fish are cooked.

6th to Withdraw carefully of the broth and to cut sliced.

7th to Arrange them at the bottom of a soup tureen.

8th to Continue the cooking of the broth of fish during half an hour more.

9th to Fry the slices of the sliced bread in warm oil and to slip with absorbent role. (kitchen tissue or napkins of role)

10th to Place them on the fish.

11th to Overturn the boiling soup on the panpasandolo across a colander.

 Preparation time: 25 minutes cooking Time: 45 minutes