Soups‎ > ‎

Sopa de Peixe

Fish Soup 

For 6 people

  • 750g of mixed fish oily and non oily varieties (Whiting, Mackerel, Dogfish, Ray, Bass, Tuna or anything else you can pick up at the fishmongers but make sure it's fresh)
  • 150g of smoked trout or salmon, cut into pieces
  • 1 small head of celery, peeled and coarsely chopped
  • 1 onion, halved
  • 2 carrots, unpeeled, coarsely chopped
  • 5 cm fresh ginger, unpeeled, cut into chunks
  • 4 large garlic cloves, peeled and sliced
  • 2 l of water
  • 3-4 pinches of cayenne pepper
  • 1 teaspoon turmeric
  • 1 small red pepper, seeded and sliced ​​very thin
  • 4 tablespoons lemon juice
  • 6 tablespoons of thick cream
  • 250 g large prawns
  • a handful of coriander or mint leaves, coarsely chopped
  • salt to taste


Boil the prawns in 2L of water and when cooked remove them, peel them keeping the heads and shells, put the fish trimmings, head of celery, onion, carrots, ginger, garlic, prawn heads, prawn shells and prawn water in a large saucepan or casserole.

Add a little salt,  cayenne and turmeric, cover and simmer, then reduce heat and simmer over low heat for 1 hour.

Strain the liquid through a fine sieve into a clean saucepan.

If possible, leave the soup in the refrigerator for one day, to facilitate the removal of fat before reheating the soup. Otherwise, remove the fat with a spoon or large pieces of paper towel.

Put the soup back to the boil.

Add the sliced ​​peppers and let simmer, then cover, reduce heat and simmer over low heat for 10 minutes. Uncover and continue cooking over low heat another 5 minutes to reduce the soup and add flavour. 

Mix in the lemon juice and add the smoked fish pieces and peeled prawns, remove from the heat, add the cream and adjust the seasoning.
Reheat the soup and let it come to a point almost boiling, then remove from heat decorate with a little chopped coriander or mint and serve immediately.