Fish pasta soup is a traditional dish from Algarve. I can tell you that this soup will be very much appreciated by both fish and tomato fans, so if you are one of the previous or know one, you should have this soup in your cooking repertoire.
- 1 big white onion
- 2 big garlic cloves
- Olive oil
- Black pepper
- 1/2 dried bayleaf
- 2 home made big tomatoes
- 2 or 3 stripes of red pepper (stripes with the thickness of a thumb)
- 2 small chillies (remove the seeds)
- 1 handful of coriander leaves
- 120g of pasta small macaroni
- 700g of monkfish cut in fillets
Start by cooking some onions, garlic and bayleaf until they are golden brown. Chop the tomatoes in smaller pieces, add them to the onions and let it cook for about 15 minutes. Add some water to the tomatoes, let it cook for 10 minutes more minutes, season it with salt and pepper and only then use the immersion blender to puree the soup (add the water until it reaches the consistensy you are looking for, it shouldn’t be too liquid or too thick). Add the fish, the red peppers cut in pieces and the chillies (thinly cut) to the soup and let them stew for 15 minutes. By then, you can add the pasta and let it cook until al dente (check the cooking time in the package). Finish the soup with a handfull of partially chopped coriander leaves and serve it immediately.