Garlic Soup With Fish Stock (Sopa De Ajo Al Pescado)

Directions

1. Heat fish stock in a pan. In a skillet or possibly earthenware casserole, fry garlic cloves slowly in heated extra virgin olive oil; when they are browned, throw away them. Fry the bread slices till browned, adding oil if necessary. Remove pan from fire to stir in the paprika; pour on boiling fish stock and return to fire. Break up the bread with a spoon when it softens. Salt to taste. Cover and cook over low fire 15 to 20 min. Serve in large soup bowls.
2. Comments: This soup is even better if you have bits of white fish and slices of shellfish from the fish stock or possibly from a previously made fish dish. If you have a quantity of fish to add in, omit two of the bread slices. Add in the cooked fish and shellfish during the last 5 min so which they have time to heat through, but don't cook long sufficient to fall apart.