Sopa al Cuarto de Hora
Source of Recipe
the web
Recipe Introduction
Spanish Quarter Hour Soup
List of Ingredients
4 T./60ml extra virgin olive oil
1 medium onion, minced
2 cloves garlic
4 oz./125g somewhat stale baguette (French bread),
very thinly sliced
1/4 lb./125g hake (or halibut, cod, similar white fish),
cut into cubes
3 oz./80g serrano ham (or prosciutto or country ham), diced
1 lb./500g small clams
3/4 lb./375ml green peas, shelled
1 quart/1 litre water
1/2 cup/125ml dry sherry
1 tsp./5ml sweet Spanish smoked paprika
Salt to taste 1 hard-boiled egg, chopped
Fresh flat-leaf parsley, choppedRecipe
Place the clams in icy cold water, sprinkle with cornmeal and
refrigerate an hour. Change the water and rinse the sand out of the bowl and repeat 3-4 more times or until no more sand appears at the bottom of the bowl after being left for at least an hour. You can also leave them overnight the disgorge sand.
Heat the oil in a heavy bottomed saucepan and saute the onion and garlic until just starting to brown. Push to one side and fry the bread slices in the oil until the edges are nicely browned and the inner part golden. Remove bread and set aside; keep warm and crisp. Stir in the hake and ham; saute briefly, stirring. Add the clams, peas, water and sherry. Bring to a boil; reduce to a simmer and cook 15 minutes, covered. Add the paprika (smoked Spanish paprika really makes a difference) and salt to taste.
When ready to serve, divide the slices of bread among the soup plates and pour the soup over them. Garnish with the chopped egg and lots of parsley.
Serves 4-6.
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