Fish soup with noodles

For batchcooking do this step, if it is to eat at the moment it is not necessary. Put about half a liter of fish broth in a saucepan and when it boils add the noodles. Once they are done, drain them, keeping the remaining broth if there is any, and add a splash of olive oil. Stir so that they do not stick to each other and spread in a tupper to cool. This allows us to be able to add them at the moment when the soup is going to be consumed and that they are always as freshly made.

Cut the hake into cubes and sauté together with the clams and shrimp. You can also use a bag of fish soup mix like the one in the photo. Set aside.

Fry the onion, garlic and thyme together. Once everything is poached, add the tomato and sauté for a few minutes. Add the rest of the broth and what is left over from boiling the noodles, boil for a few minutes and blend with the blender.

Now add the bay leaf, the fish sauce and three medium-sized potatoes cut into pieces.

Let everything boil together until the potato is soft. Add salt to taste.

Once it is done we can keep it and use it together with the noodles that we have previously boiled.