In Lanzarote at Christmas time the family meal is on Christmas eve. Restaurants and shops close early and the locals head off to spend time with their loved ones. They have their feast on this evening and not on Christmas day. A traditional dish to start the meal is fish soup. A good one is quite easy to make but there are a lot of ingredients
What you will need
Pinch of sffron threads
6 cups of fish stock
2 tablespoons of olive oil
1 brown onion – sliced
3 garlic cloves chopped
Red chilli finely chopped
teaspoon of smoked paprika
Half a cup of white wine
650g Tomatoes pealed and chopped
400g skinless firm white fish fillets
250g peeled prawns
180g of squid
1 tablespoon of lemon juice
Soak saffron in stock for 10 minutes.
Meanwhile, heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until soft. Add the garlic, chilli and paprika. Cook, stirring, for 1 minute or until aromatic. Add the wine and cook, stirring occasionally, for 2-3 minutes or until the liquid evaporates. Add stock mixture and tomato. Bring to the boil. Reduce heat to low. Simmer for 5 minutes.
Add the fish, prawns and squid. Cook for 5 minutes or until seafood is just cooked through. Stir in lemon juice. Season. Sprinkle with parsley.