Shellfish soup with sherry (Sopa de mariscos con vino de Jerez) from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen (page 72) by Elisabeth Luard

  • saffron
  • dry sherry
  • bay leaves
  • carrots
  • garlic
  • onions
  • parsley
  • black peppercorns
  • serrano ham
  • shellfish
  • pimentón
  • lemon zest
  • soup fish
  • EYB Comments

    Can substitute a mixture of firm white fish and oysters for shellfish, and a mixture of fish bones and heads for soup fish.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a mixture of firm white fish and oysters for shellfish, and a mixture of fish bones and heads for soup fish.

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