Sopa de Pescado Tinerfena (Canarias)

Tenerife fish soup

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500 gm of pieces of sea-bass
250 gm of peeled and chopped potatoes
3 medium-sizes tomatoes cut into quarters
4 large, thin slices of bread
1 pinch of cumin
1 pinch of saffron
Salt

 

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Boil a litre and a half of salted water in a saucepan, add the tomatoes, potatoes and cumin when the water has boiled.
When the potatoes begin to soften, add the fish and the saffron ground in a mortar.
The sea-bass can be replaced by another fish, such as grouper or anglerfish.
On each plate place 1 slice of bread, pour the stock and place the pieces of potato and fish on top