How to cook
Clean the entrails of the hake fish. Cut off the head and tail and cut the body into thick slices/fish cutlets.
Tear off the shrimp heads and set their bodies aside.
Prepare the vegetables for the fish soup broth:
Peel a carrot, a fresh onion and a parsnip. Cut them into large pieces. Just peel and halve the potatoes and leave the garlic cloves whole, but also peeled.
In a deep pot, heat a little olive oil (about 3 tablespoons) and add the head and tail of the fish and the shrimp heads, the hot cayenne pepper and three cloves of garlic. Fry everything until it releases a wonderful aroma and add the remaining prepared vegetables without the potatoes. When they are lightly fried, pour the brandy and if desired, flambé them.
Pour about 1.2 liters of water, add the halves of potatoes and as much salt as you like and boil the aromatic broth for 25 minutes or until the vegetables soften.
Remove them from the heat and cover the fish soup with a lid.
In a separate large pot, pour the 3 1/3 tbsp (50 ml) of olive oil to heat and fry the finely chopped or minced onions in it and the other two cloves of garlic with a pinch of salt.
While they are frying, grate the tomato and add it. Add the paprika, black pepper and bay leaf.
After 2-3 minutes, pour the strained rich fish broth and cut the vegetables into cubes and set them aside (without fresh onions).
When the fragrant broth boils, add the hake cutlets and boil them for 3-4 minutes or a little more (depending on the thickness of the slices).
It's time for the shrimp - put them in the soup as they are (unpeeled), with only their heads missing.
They cook very quickly - in 2 minutes.
Along with them, pour the boiled and chopped vegetables, which we took out of the broth, as well as finely chopped parsley.
Season with salt and if desired, lemon juice.
Serve the hake fish soup hot and enjoy it.
Enjoy your meal!