Name: Gazpachuelo Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 6 cups fish or chicken broth; 1 lb firm white fish fillets (such as cod or haddock), cut into bite-sized pieces; 1/2 lb medium shrimp, peeled and deveined; 2 large eggs; 2 cloves of garlic, minced; 1 onion, chopped; 2 medium potatoes, peeled and diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 cup frozen peas; 1/4 cup olive oil; 1/4 cup white wine vinegar; Salt and black pepper to taste; Fresh parsley for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, cooking until softened and fragrant, about 3-4 minutes.
Add the diced potatoes, red bell pepper, and green bell pepper to the pot. Sauté for another 5 minutes, allowing the vegetables to slightly soften.
Pour in the fish or chicken broth and bring the soup to a gentle simmer. Let it cook for about 15 minutes or until the potatoes are tender.
In a separate bowl, whisk together the eggs and white wine vinegar until well combined.
Slowly ladle a cup of the hot broth from the pot into the egg mixture, whisking constantly to temper the eggs.
Gradually pour the egg mixture back into the pot, stirring gently to incorporate.
Add the fish pieces, shrimp, and frozen peas to the soup. Let the seafood cook in the simmering broth for 5-7 minutes or until they are just cooked through.
Season the Gazpachuelo Soup with salt and black pepper to taste. Adjust the seasoning as needed.
Remove the pot from the heat and let the soup rest for a few minutes before serving.
Ladle the warm Gazpachuelo Soup into bowls and garnish with fresh parsley for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts

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