Spanish · Lunch
Spanish Mountain Trout Soup
Leon Trout Soup
Leon mountain river soup of fresh trout simmered gently with potato, leek, and bay leaf in a clean broth, finished with a swirl of olive oil and chopped parsley over a slice of toasted bread.
$$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
18gFat
42gCarbs
4gSugar
5gFiber
680mgSodium
75mgChol
Goes well with
Sancerre Sauvignon BlancSancerre Sauvignon Blanc — A crisp, dry...
local
Bierzo GodelloBierzo Godello — A refreshing pairing fo...
international
Instructions
1
Prep
Pat trout dry and cut into 8 portions. Slice leek into 1cm rounds. Peel potato into 2cm cubes. Smash garlic cloves. Chop parsley. Toast bread slices until golden.
2
Sweat
Heat 30ml olive oil in a heavy pot over medium-low. Add leek, smashed garlic, bay leaves, and a pinch of salt. Cook 7 minutes until leek softens and turns translucent.
3
Simmer
Add potato cubes and remaining salt to pot. Pour in 1000ml hot vegetable stock. Bring to vigorous simmer over medium-high, then lower to medium-low and cook 13 minutes until potato is nearly tender.
4
Poach
Lower trout portions skin-side up into broth. Simmer over low heat 4 minutes until fish flakes easily with a fork. Discard bay leaves.
5
Plate
Lay toasted bread in bottom of two warm bowls. Ladle soup over with trout on top. Drizzle remaining 10ml olive oil, scatter black pepper and parsley, serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) skin-on trout fillet
- 400g (14.1 oz) leek
- 400g (14.1 oz) Yukon gold potato
- 6 garlic cloves
- 1000ml (4 1/4 cup) vegetable stock
- 40ml (2.7 tbsp) extra-virgin olive oil
- 2 dried bay leaves
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley
- 2 slices country bread