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Sopa de Peix Mallorquina
Created by Chef Isabel
Sopa de peix is Mallorcan spoon food: a clean rockfish broth, a slow tomato sofrito, saffron and pine nuts pounded into a picada, and bread scalded in the bowl.
Sopa de peix Mallorquina belongs to Mallorca, and it tastes of the rocky coast more than of any grand fish counter: small rockfish, tomato, garlic, saffron, olive oil, and thin slices of country bread that drink the broth. This is Balearic cocina de cuchara, spoon food, but lighter than a winter stew. The fish gives the sea, the sofrito gives the sweetness, and the picada, the pounded finish, ties it down.
The method that decides it is the broth. Use bony, clean-tasting fish and simmer it gently, never hard, then strain it carefully. Boil fish bones like punishment and the broth turns cloudy and rough. Treat them with patience and you get a clear, golden soup that tastes deeper than the work you put in.
If you are far from Mallorca, no hace falta haber pisado España. Use a mix of small whole fish, fish frames, monkfish bone, red mullet, gurnard, or snapper heads from a good fishmonger. What changes is the perfume: Mediterranean rockfish gives a particular sweetness, but a careful mixed fish broth still gets you there. Add the bread at the end and let the soup scald it soft. Siempre sale, si lo sigues.
Ingredients
mixed small rockfish or fish frames and heads
Quantity
1.2kg
cleaned and rinsed
firm white fish fillets, such as monkfish, hake, or sea bass
Quantity
300g
cut into large pieces
ripe tomatoes
Quantity
250g
grated
| Ingredient | Quantity |
|---|---|
| mixed small rockfish or fish frames and headscleaned and rinsed | 1.2kg |
| firm white fish fillets, such as monkfish, hake, or sea basscut into large pieces | 300g |
| ripe tomatoesgrated | 250g |
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