Classic Spanish Fish Soup | Authentic Flavors & Done in 30 Minutes

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EPISODE 784 – How to Make a Classic Spanish Fish Soup | Sopa de Pescado Recipe FULL RECIPE HERE: SPANISH PAPRIKA I USED: ***click on pantry and you will see the paprikas, 25% OFF will be automatically deducted as you check out*** GET THE SAFFRON I USED: SPANISH FISH BROTH I USED: YOUR SUPPORT HELPS SPAIN ON A FORK KEEP GOING: SUPPORT ME ON PATREON: GET YOUR SPAIN ON A FORK T-SHIRT HERE: GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE: ———- ————————————————– —– ***New Videos Every Monday and Friday – Remember to Subscribe and click on the bell icon to be notified of new videos*** —————– ———————————————— Equipment and Ingredients I use – Amazon Affiliate Links: MY NONSTICK FRY PAN: POTS & PANS I USE: MICROPHONE I USE: CAMERA I USE: SWEET SMOKED SPANISH PAPRIKA: MY CARBON STEEL PAELLA PAN: MY ENAMELED PAELLA I USE: SPANISH SPANISH FISH BROTH: WOOD CUTTING BOARD: MY FOOD PROCESSOR: MORTAR & PESTLE: Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support 🙂 .

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  1. This looks absolutely delicious. I make many of your recipes but bought regular smoked paprika and my saffron threads had been around for a bit so not much flavour. I just ordered the Golden saffron and Brindisi La Chinata imported Spanish paprika because it's in a metal, not plastic container. I never buy anything packaged in plastic if I can help it. The paprika brand you just showed us – is it in glass?

  2. Big appreciation for showing how to make this soup within about five-minutes of this video. The four frames showing the chopping of carrots, celery, garlic and onions helped to create a nice visual without taking up too much time or discussion. For those of us who watch your videos regularly, I would imagine we are all becoming more efficient in stocking our larders with ingredients that are likely to be used in these recipes. Plus, we are becoming better cooks at making meals in less than a half hour. Oh, and naming the regions of wine for pairing with meals has been a great suggestion. Thanks!

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