This is a wonderful dish for seafood lovers. You can have it with bread and some people add rice to the soup.
This recipe uses tomato sauce, but you can use real tomatoes as well. You can also add vegetables if you wish.
1/2 cup olive oil
4 cloves garlic, minced
1 yellow onion
2 bay leaves
1 fish head
1 lb. shrimp, peeled and deveined
1 lb. fish fillet, cut into cubes
1 cup white wine
Salt and pepper to taste
200 ml tomato sauce
In a pot or Dutch oven, boil 3 cups of water. Place the fish heads and simmer for 10-15 minutes. Discard the fish heads and the bay leaf.
In a saucepan, heat the olive oil and sauté the onions for 2 minutes or until they are translucent. Add the garlic and cook it until it is brown. Fry the fish until it is light brown. Add the clams and the shrimp. Pour in the wine and reduce it to half. Stir in the tomato sauce, fish stock and saffron. Season it with salt and pepper. Serve warm with bread.
Photo Courtesy Of: jlastras