This Fish Soup Will RUIN All Other Soups for You!

In this video, I share my ultimate Portuguese fish soup recipe—a dish that's pure comfort for your stomach. Learn how to create a rich, seafood soup that combines traditional Portuguese cooking techniques with a modern twist, offering you a hearty, comforting meal perfect for chilly days or when you need a little extra warmth. Discover expert tips on building a flavourful base and achieving a silky broth that nourishes both body and soul. Whether you're a seafood lover, a fan of Portuguese cuisine, or simply in search of the best comfort food recipes, this step-by-step guide will inspire your next gourmet creation. Enjoy and don’t forget to subscribe for more amazing recipes and culinary inspiration!

Fish Stock:
Fish Parts:
fish heads, bones, and trimmings (from non-oily white fish, such as snapper, cod, or halibut)
Prawn heads
Coriander Stems
Liquid:
• 2 liters cold water
Aromatics:
• 1 large onion, quartered
• 1–2 carrots, roughly chopped
•2 garlic cloves, lightly crushed
Herbs & Seasonings:
• 1 bay leaf
• Stems of fresh coriander
Fish Soup:
700 g monkfish
300g Prawns
olive oil
200ml white wine
3 garlic cloves
1 Tbsp Garlic Paste
1 onions
1 bunch coriander ( stems for the refogado and leaves for decoration)
200g mini elbows
1 Tbsp White soy sauce
1 Tsp fish Sauce
1 Tsp Gochujang
1 Tsp Sugar
200g tomatos
1 Tbsp tomato paste
2 bay leaf
Sea Salt
Olive oil
Mint
1.5L Stock ( add water if too strong in flavour)