Three Guys From Miami: Cuban and Spanish Food Recipes
Raúl: Whenever we catch a lot of fish, we like to use the heads and skin to make fish stock for soup.

Glenn: Most people through these items in the trash, but it is so easy to boiled them down in a stick pot .

Jorge: Use this hearty homemade fish stock to add an additional flavor element to soups, stews, and rice dishes.

Fish Soup -- Sopa de Pescados

By Three Guys From Miami

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Yield: 6 servings

Fish swimming in a broth that is redolent with savory veggies.


2 quarts fish stock (See instructions) 1/2 cup olive oil
2 large onions, chopped
5 cloves garlic, minced
3 medium leeks, trimmed (leaving white and pale green parts only), and chopped
2 carrots, sliced thin
6 roma tomatoes, peeled and chopped
3 pounds whole fresh fish -- any firm fish, skinned and cut into bite-size pieces
1/3 cup white wine
1 teaspoon salt (to taste)
1/2 teaspoon black pepper (to taste)
Pinch of saffron
fried bread cubes
Make stock by boiling the skins and fish heads in 2 quarts salted water. Strain and reserve.

In a large sauté pan, sauté onions, leeks, carrots, and garlic in half the olive oil unil onions are limp. Add chopped tomato and sauté an additional five minutes.

Place the vegetables in a large, eight-quart covered pot. Add the strained stock and bring to a boil. Reduce heat to low and let simmer.

Meanwhile, use the remaining olive oil to sauté the fish until browned slightly. Add the browned fish to the stock in the pot. Deglaze your pan by pouring in the wine and scraping up any browned bits from the pan.

Add the wine/deglazing mixture to the pot containing the rest of the ingredients. Add salt, pepper, and saffron. Adjust seasonings to taste.

Simmer for about 30 minutes.

Serve topped with small cubes of bread fried in olive oil.

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 24 new photos of the prepared dishes.



This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.


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Recipes and additional editorial content are from the books: "Three Guys From Miami Cook Cuban." Copyright ©2004, or "Three Guys From Miami Celebrate Cuban" Copyright ©2006, or orginal to this website. All Rights Reserved.

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