How to make
Peel the shrimp and whatever you remove from them, add into half of the olive oil heated over medium to high heat, along with the head of the fish.
Clean the vegetables and add the carrots, one stalk of celery and half an onion, cut very coarsely, to the peels and heads.
Once everything is fried (briefly), pour the brandy and flambé if you like. If not, let the alcohol evaporate and pour water - enough to cover at least 3 fingers of the products. Season with salt, add 3 of the parsley stalks and leave them to boil over low to moderate heat for 20-25 minutes.
In a separate pan, prepare the sofrito, which we will add to the soup. To do this, grate the onion, garlic and tomato and chop the celery stalk and the remaining parsley very finely. Another option is to grind the celery, onion, parsley and garlic together and grate the tomato or grind it again, by peeling it separately, since it is added later.
Heat the remaining olive oil on a moderate heat and fry the onion, garlic and celery in it for 3-4 minutes, add the tomatoes and parsley (if chopped separately) and continue for another 3-4 minutes, then add the shrimp briefly, until they change color. Add the paprika, stir and immediately remove from the heat.
Strain the finished broth twice and return it to the heat, by pouring the prepared sofrito with the shrimp in it. Add as much water as you like.
Seal the turbot in a lightly greased non-stick pan for a minute on each side and crumble or finely chop it into the soup. It is better to break it with your fingers to feel if there is any bones, that might accidentally be left.
Add the saffron, more salt, if necessary and boil everything together for 3-4 minutes, no more - just mix all the flavors well and the soup is ready.
If you want, you can also add fine noodles during these 3-4 minutes, which will be enough for it to cook.
Serve the soup hot, sprinkled with finely chopped parsley and if desired, with slices of lemon.
Extremely suitable for an appetizer at a sophisticated or festive lunch, in such cases I recommend pairing it with a good white wine - Chardonnay, or sparkling - Prosecco, Cava or Champagne.
Enjoy your meal!
