Squid Ring Soup

Fish soup with squid rings and clams - A delicacy for Palm Sunday

On a special day, when we celebrate traditions and fine dishes, I decided to create a soup that reflects the taste of the sea and the richness of fresh ingredients. This fish soup recipe with squid rings and clams is perfect for a festive meal, bringing a touch of refinement and flavor to your plate. The intense aroma of the fish, combined with the delicacy of the squid and clams, will turn any meal into a memorable culinary experience.

Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Number of servings: 4-6

Ingredients:
- 2 pike heads
- 2 bay leaves
- 2 tablespoons of olive oil
- 2 carrots
- 2 green onions
- 2 cloves of garlic
- 2 new potatoes
- 1 parsley root
- 1 slice of celery
- 1 stalk of celery
- 1 large bell pepper (red and yellow)
- 1 teaspoon of homemade chili paste
- 500 g frozen squid rings
- 150 g canned clams (in brine)
- 8 cherry tomatoes
- 1 glass of white wine
- 1 teaspoon of dried thyme
- Fresh parsley (for garnish)
- Fresh basil (for garnish)
- Salt (to taste)
- Lemon juice (optional)
- Sour cream (optional)

A brief history
Fish soup is a traditional dish in many cultures, with deep roots in gastronomy. It is usually made from fresh ingredients, paying homage to the sea and its bounty. The combination of fish and seafood has always been an inspired choice, and our recipe incorporates these elements, bringing a sophisticated yet accessible taste.

Step by step:

1. Preparing the soup base:
In a large pot, add the 2 pike heads, squid rings, and bay leaves. Cover with about 2 liters of water and bring to a boil. Let it simmer for 15 minutes. It is important not to add salt at this stage, as the squid will toughen.

2. Straining the soup:
After boiling, strain the liquid using a sieve, keeping the delicious broth. This will be the base of our soup. Once you have removed the fish heads, detach the meat from the bones and save it to add later.

3. Preparing the vegetables:
Clean and wash the vegetables. Cut the green onions, garlic, carrot, celery, and bell pepper into rings or small cubes. These will add flavor and texture to the soup.

4. Sautéing the vegetables:
In a large skillet, heat 2 tablespoons of olive oil. Add the chopped vegetables (onion, garlic, carrots, bell pepper, celery) and sauté for about 5-7 minutes until they become slightly translucent.

5. Adding the liquid:
Add the reserved broth from the fish and squid. Let it boil and add the diced potatoes. Season with salt, chili paste, and dried thyme. Simmer the soup for 15 minutes until the potatoes become tender.

6. Finalizing the soup:
Once the vegetables are cooked, add the glass of white wine and the halved cherry tomatoes. Chop the basil stems and the green part of the green onion, adding them to the soup. Finally, add the squid rings and clams, drained and rinsed with cold water.

7. Tasting and adjusting:
Taste the soup and adjust the salt according to your preferences. If you want a more sour taste, add a few drops of lemon juice.

8. Serving:
Serve the soup hot, garnished with fresh parsley and basil. It can be accompanied by slices of toasted bread or crunchy croutons.

Practical tips:
- If you want to enrich the soup, you can also add other seafood, such as shrimp or diced fish.
- Smaller diced potatoes will partially break down during boiling, providing a thicker texture to the soup.
- An excellent choice of wine for this soup is a dry white wine, which will complement the delicate flavors of the ingredients.

Frequently asked questions:
1. Can I use other types of fish?
Yes, you can replace pike with other types of white fish, such as cod or trout.

2. How can I store the soup?
The soup can be stored in the fridge for 2-3 days in an airtight container. Reheat before serving.

3. Is this soup suitable for a diet?
The soup is relatively low in calories and rich in protein due to the fish and seafood. It is an excellent choice for a healthy meal.

Inspired pairings:
This delicious soup pairs wonderfully with a fresh green salad dressed with olive oil and balsamic vinegar. Additionally, a glass of dry white wine will perfectly complement the flavors of the soup, transforming the meal into an unforgettable experience.

I hope this recipe brings joy and flavor to your home! Enjoy your meal!

 Ingredients: 2 heads of pike-perch, 2 bay leaves, 2 tablespoons olive oil, 2 carrots, 2 green onions, 2 cloves of garlic, 2 new potatoes, 1 parsley root, 1 slice of celery, 1 celery stalk, 1 large bell pepper [red+yellow], 1 teaspoon of homemade hot pepper paste, 500 g frozen calamari rings, 150 g shelled vongole [from brine], 8 cherry tomatoes, 1 glass of wine, 1 teaspoon of dried thyme, fresh parsley, fresh basil, salt, lemon juice - optional, sour cream - optional

 Tags:  squid ring soup