Emblanco (Spanish Fish Soup)


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  • White fish of choice, preferably whole, but in this case, I used Merluza, (Hake) including the head. Sliced up.
  • 1 Spanish onion, quartered.
  • 1 large green pepper, roughly chopped into large pieces.
  • 3 garlic cloves, roughly chopped
  • 2 tomatoes, quartered
  • 1 tbsp of olive oil
  • sea salt for seasoning
  • 1 tsp of flour, mixed with a little water
  • 3 medium potatoes, quartered
  • 1 lemon
  • small bunch of fresh parsley


1. In a large pot, add in the onion, green pepper, tomatoes, some of the parsley, olive oil, garlic and the fish head.

2. Pour hot boiling water over, to cover all the ingredients. Simmer for 45 minutes.

3. Then strain all the ingredients through a sieve or colander. Tip the broth back into the pot. Return to simmer.

4. Meanwhile, the left over ingredients, remove the some of the tomatoes, onion, green pepper and place back into the broth, (optional)

5. Then pick out the white flesh from the fishes head and add to the broth. (Optional)

6. Season with salt, add in the flour/water mix, stir well. Then add in the potatoes and continue simmering until the potatoes are cooked. Once they have cooked, add in the rest of the fish, cook for further 10 minutes on low until cooked through.

7. Serve with a sprig of parsley and a wedge of lemon, to squeeze before eating.

Enjoy 🙂

Recipe by Kim Bickerstaff

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