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Microwave fish and shrimp soup

Microwave fish and prawn soup

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A quick and easy Spanish-style cod and shrimp soup, ready in 30 minutes in the microwave: tomatoes, choricero pepper, bread to thicken, and shrimp shell b…

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Recipe from BoldLuis, adapted by Recette de cuisine · · updated on

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This Spanish fish soup is made entirely in the microwave. The bread thickens the soup, the spicy chili pepper gives it its color, and the shrimp shells, enhanced with sherry, provide its distinctive seafood flavor.

Ingredients and directions

  • Prep time15 min
  • Cook time16 min
  • Total31 min
  • DifficultyEasy
  • Cooking methodmicrowave oven

Ingredients

3 people
  • $0.36
  • $0.18
  • $0.23
  • $0.20

Directions

  1. In a microwave-safe container, combine the shallots and garlic with a little oil and salt, and microwave on high for 2 minutes.
  2. Add the crumbled bouillon cube, tomato sauce, chopped chili pulp, bread pieces, and cod, then pour in the hot water.
  3. Cover and bake for 8 minutes.
  4. In the meantime, peel the prawns, keeping the shells and heads. ≈ 2 min
  5. Add the shrimp and cook for another 2 minutes, covered.
  6. Remove the cod and prawns: these will be the main ingredients for the soup. ≈ 3 min
  7. Heat the shells and heads in the microwave for 2 minutes, seasoned and drizzled with oil.
  8. Squeeze them into a colander and add this juice to the soup. ≈ 3 min
  9. Stir the soup in the container, adding a splash of sherry to thicken it. ≈ 4 min
  10. Adjust the seasoning, add the shrimp and chopped cod, and mix well. ≈ 4 min
  11. Serve it very hot. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 1 small shallot, finely chopped
  • 4 cloves of garlic, minced
  • 1 fish or seafood bouillon cube
  • 5 tablespoons of tomato sauce
  • 1 hot chili pepper (or 1 can of chopped chili)
  • One stale piece of bread
  • 600 ml of hot water
  • 1 fillet of cod, approximately 300g
  • 6 large prawns
  • One characteristic of Xérès (or red wine)
  • oil, salt, pepper

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