Pumpkin soup with hake and prawns
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Soup
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Hake skinless boneless fillet 400 g
- Prawns peeled, net weight 200 g
- King prawns peeled, net weight 200 g
- Pumpkin peeled and deseeded 600 g
- Garlic peeled 9 g
- Onion peeled 180 g
- Leek trimmed 220 g
- Tomato sauce prepared 150 g
- Dried choricero pepper dried, stems and seeds removed 12 g
- Water for soaking; strained liquid is used 200 g
- Fish stock prepared 1400 g
- Tarragon dried 1 g
- Extra virgin olive oil 30 g vegetables and 15 g prawns 45 g
- Parsley chopped 6 g
- Salt to taste depending on stock 2 g
Kitchen tools for this recipe Recommended kitchen tool
Useful tools selected to help you prepare this recipe.
Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.
Recommended kitchen utensil
View on AmazonPrices and availability may change on Amazon. Always check the latest details before buying.
Method
-
Cut the pumpkin into 2 cm cubes; chop the garlic, onion and thoroughly washed leek. Soften the vegetables in 30 g oil in a saucepan over medium heat for 12 minutes, stirring.
-
Meanwhile, cover the dried choricero pepper with the 200 g freshly boiled water and soften for 20 minutes. Scrape out the flesh and discard the skin. Strain the soaking liquid through a fine sieve; add the flesh, liquid and tomato sauce to the saucepan.
-
Pour in the fish stock and add the tarragon. Simmer gently for 15-20 minutes, until the pumpkin crushes easily. Blend the base with a hand blender and bring back to a very gentle simmer.
-
Cut the hake into 3 cm chunks and add to the soup; cook for 4-6 minutes, until the centre reaches 63°C. Sauté the small prawns and large prawns in the remaining 15 g oil for 2-3 minutes, until opaque. Add them with the pan juices and heat for another minute.
-
Check that the fish flakes and the prawns are cooked through. Adjust the salt and divide the soup between six bowls. Finish with all the chopped parsley.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →