Spanish · Dinner
Tuna and Pepper Soup
A Mediterranean fish soup built on a sofrito of onion, garlic and roasted red peppers simmered with tomato, sherry vinegar and a saffron-tinted fish stock, finished with seared fresh tuna chunks and olive oil. Served with toasted bread on the side.
$7
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
381Calories
42.8gProtein
14.3gFat
17.1gCarbs
6.1gSugar
2.8gFiber
979mgSodium
64mgChol
2.2gSat Fat
892mgPotassium
68mgCalcium
2.1mgIron
4.2mcgVitamin B12
95mgVitamin C
protein-rich
low-carb
low-calorie
low-cholesterol
mediterranean
all-time-classics
gluten-free
Instructions
1
Prep
Dice the onion and garlic; slice the roasted bell pepper into strips and grate the tomato. Cut the tuna into 1-inch chunks and pat dry.
2
Sweat
Heat the olive oil in a small saucepan over medium-low heat. Add the onion and garlic; sweat for 4 minutes until soft and translucent.
3
Saute
Add the bell pepper strips and grated tomato; saute over medium heat for 5 minutes until the tomato darkens and raw smell fades.
4
Simmer
Stir in the smoked paprika and saffron threads; cook for 30 seconds. Pour in the fish stock and sherry vinegar; simmer for 12 minutes until slightly reduced.
5
Poach
Season the broth with salt and pepper. Add the tuna chunks; poach gently over low heat for 3 minutes until just opaque at center.
6
Plate
Ladle the soup and tuna into a bowl, scatter with parsley and serve with toasted sourdough alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g fresh tuna
- 11 onion
- 4 cloves4 cloves garlic
- 11 red bell pepper
- 22 small tomato
- 1 1/2 cup360ml fish stock
- 2 pinch2 pinch saffron threads
- 2 tbsp2 tbsp sherry vinegar
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp smoked paprika
- 2 slice2 slice sourdough bread
- 2 tbsp2 tbsp parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
