Sopa de pescado express (y muy rica)

Una de las cosas que quiero hacer en este blog es la de compartir recetas de platos que hago en casa. Quizás te puedan servir de inspiración.

Se trata de cocinar comida rica, sana, asequible económicamente y que el proceso de cocinado nos ocupe el menor tiempo posible. Yo pongo cantidad en abundancia para congelar y tener así la comida prácticamente hecha para otro día.

Y para empezar, y dado que estamos cerca de las fiestas navideñas, qué mejor que preparar una rica sopa de pescado. A los niños les encanta, así que, ¡apunta!

Ingredientes

Para la base:
  • 2 dientes de ajo
  • 3 cebollas
  • 3 pimientos (yo he utilizado uno rojo, uno verde y uno amarillo)
  • 1 lata de tomate natural triturado de 400 gramos
  • ½ taza de coñac (también se puede utilizar vino blanco)
  • 1 litro de caldo de pescado
  • 2 rebanadas de pan integral
  • Sal
  • Pimienta
Como “tropiezos”
  • 3 filetes de rape (se puede utilizar también merluza, dorada, salmón,…)
  • 1 bandeja de preparado para sopa de pescado (de las que hay en la zona de congelados de los supermercados)

Sobre los caldos de pescados: ahora los hay muy buenos con un precio de entre menos de 1 € y 4 €. Mi favorito está en la zona media. Gracias a estos caldos conseguimos hacer este plato de manera muy rápida y con un nivel de sabor y calidad realmente buenos.

Proceso

  • En primer lugar, y fundamental, hay que tener la zona de trabajo limpia y despejada.

  • Picamos la cebolla y el pimiento.
  • Ponemos en un puchero grande 4 (cuatro) cucharadas de aceite a fuego fuerte.

  • Echamos los dientes de ajo (hay quien los pica, pero yo los echo enteros).
  • Cuando se empiezan a dorar, añadimos toda la cebolla. La removemos continuamente a fuego muy fuerte durante 3 minutos.

  • Cuando la cebolla ha cogido algo de color, añadimos el pimiento. Bajamos el fuego (en mi cocina de inducción lo pongo al 6). Seguimos removiendo para que no se agarre o se queme la base.

  • Añadimos el coñac , y cuando ha cogido algo de calor, flambeamos.
  • ¡¡Ojo!! Es fundamental apagar la campana extractora en este momento, ya que de lo contrario podría succionar el fuego y causar un incendio. El flambeado le da un sabor especial y riquísimo a esta receta, pero ¡no sale a cuenta quedarnos sin casa por ello!
  • Cuando la llama se ha apagado, añadimos el tomate natural triturado.

  • Dejamos 5 minutos (yo suelo dejar la tapa del puchero puesta). En este momento, añadimos el caldo junto con las dos rebanadas de pan (que le van a dar más consistencia a esta base). Añadimos aquí la sal y la pimienta.

  • En cuanto empieza a hervir, lo dejamos 20 minutos haciendo “plof-plof”. Si tienes una placa con temporizador, es un buen momento para dejar el puchero haciéndose y aprovechar este tiempo para recoger el menaje que hemos utilizado (yo pongo los platos y cubiertos en el lavavajillas mientras que friego a mano la tabla de cortar).
  • Después de los 20 minutos, pasamos esta base por la batidora hasta que quede una crema homogénea.

  • Después de batir la base, hay que volver a calentarla hasta que hierva y salga así el aire que se ha formado dentro durante el proceso de batido (un par de minutos aproximadamente).
  • Ahora es el momento de separar en tuppers lo que vamos a congelar. Yo cocino para mis dos hijos y para mí, así que me da para un tupper de tres raciones y otro para mí solo.
  • Una vez separadas esas raciones (que irán al congelador en cuanto se hayan enfriado), añadimos “los tropiezos”, que hemos descongelado previamente. Ponemos a fuego suave, y una vez empiece a hervir, lo dejamos entre 7 y 10 minutos.

  • ¡Ya está! (mira el resultado en la foto que abre este post).

Cuando hago este plato como comida de diario, utilizo pescado congelado. Si voy a cocinar para una celebración familiar, lo compro fresco y hago el caldo yo mismo con las raspas y las espinas.

Esta receta es muy agradecida. Admite muy bien otras verduras, como el puerro. También puedes poner  aceitunas (negras o verdes) en la parte final (cuando has añadido los tropiezos).

¡Buen provecho!

Y para terminar este post, y como homenaje también a la gente que se gana la vida pescando en alta mar, qué mejor que compartir esta canción de los Waterboys (“The fisherman´s blues”).

Enjoy!

 

 

82 Replies to “Sopa de pescado express (y muy rica)”

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