Sopita de Pescao – Fish and Potato Soup

1. In a Dutch oven, heat the extra virgin olive oil. Add the diced onion and saute until transparent.
2. Add the diced tomato and garlic and saute for an additional 15 minutes.
3. Add the fish stock, white wine, thyme, bay leaves, saffron, salt and pepper.
4. Bring to a boil.
5. Lower the heat and add the potatoes and fish.
6. Simmer. Once the fish has been cooked through, anywhere from 8 – 10 minutes, remove and set aside.
7. Cover the Dutch oven and continue to cook the potatoes until they are tender, about 20 – 25 minutes.
8. Once the potatoes are done, ladle the soup and potatoes into individual bowls, topping with the fish.

If you need a fish stock recipe, you can find mine in the related blog post link.

As my nephew Xavier said to me while eating this,”Nana, Nemo taste good in my belly!” Buen Provecho!