Cold winter days call for spoon dishes, and our recipe collection has countless options that we’ll bring to this blog little by little. Today we suggest this Almería vegetable soup with rice. The base is a fish stock, which you can buy or make yourself with fish heads, shellfish or rockfish. You can use this fish stock for this soup, but also for many other dishes, from rice dishes to creamy soups.
The ingredients and quantities are approximate and can be changed to taste. Even so, this recipe gives delicious results.
Ingredients
- 200 g rice
- 2 artichokes
- 90 g fresh peas
- 1 carrot
- 1 leek
- 1 onion
- 1 bunch of spinach
- 1 grated tomato
- Extra virgin olive oil
- Salt
- Fish stock
Method
First, cook the rice in salted water for 15 minutes.
If you want to make the fish stock yourself, use any fish trimmings you have and, if you need more, buy fish for stock at the fishmonger’s. Boil the fish with a piece of onion, a tomato, a bay leaf and half a carrot for about 10 minutes and it’s ready.
Chop the onion and sauté it in a little oil. Add the tomato and then the rest of the cleaned vegetables, cut into small pieces. Cover well with the fish stock and simmer for about 15 minutes.
To finish, when you are ready to serve, boil the soup for two more minutes with the cooked rice. You’ll have a delicious vegetable soup with rice, rich both in flavour and in substance.
