Red pepper fish and chorizo soup

Serves 8-10

  1. 8tb olive oil
  2. 5 cloves garlic
  3. 1/2sp saffron
  4. 1tb thyme
  5. 4lb monkfish or other meaty whitefish
  6. 1 red bell pepper
  7. 1 tomato
  8. 1/2tsp salt
  9. 1/4tsp cayenne
  10. 3 onions
  11. 8oz Spanish chorizo, diced and casings discarded
  12. 2 bay leaves
  13. 1 cup white wine
  14. 4lb mussels or clams
  15. 6 cups fish stock
  16. 1 small bunch parsley
  • Crush 3tb oil, 4 cloves garlic and 3-4 into a paste. Brush onto fish and marinate for 2-3 hours.
  • Char and peel pepper. Puree with 7-9, remaining garlic and 4tb oil. Set aside.
  • Cook onions in remaining oil for 5 minutes. Add chorizo and cook for 2-3 minutes. Add fish and 12-13 and simmer for 1 minute. Add 14-15, cover and seam until shellfish open. Uncover, add pepper sauce and simmer for 1 minute. Take off-heat, add parsley and serve.
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