This week’s recipes from the L.A. Times Test Kitchen
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This week, writer Janet Mendel shares rustic and delicious seafood-inspired Spanish soups:
At the village market, my friend Pepa buys a couple of small white fish, a handful of clams, a few shrimp. I ask what she’s preparing. ‘Una sopa marinera, de pescado,’ she replies. A fish soup. Nothing fancy, no complications, just a simple home-style fish soup, ready in minutes.
This week’s recipes include:
- Simple fish stock
- Andalusian seafood chowder (Gazpachuelo con pescado)
- Basque seafood soup (Sopa de pescados y mariscos a la vasca)
- Galician fish stew (Caldeirada)
- La Sandia’s smoked brisket
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-- Noelle Carter
Twitter/noellecarter
Andalusian seafood chowder (Gazpachuelo con pescado) / Los Angeles Times
