Ingredients to make Charles Chaplin fish soup:
- 1 Kg. Heads and pieces of fish that have been filleted, three types of fish or more.
- ½ head of garlic finely chopped, plus a few crushed cloves for the broth.
- 1 Potato diced
- ½ bunch of finely chopped parsley
- ½ teaspoon Thyme
- 1 bay leaf
- ½ teaspoon marjoram
- 1 teaspoon of oregano
- Salt
- Pepper
- A pinch of saffron.
- ½ glass of white wine
- 1 ½ Onions halved and sliced
- 2 Carrots diced
- 2 branches of Celery cut into slices
- 4 red tomatoes in medium squares
- ½ cup of olive oil
How to make Charles Chaplin clam chowder:
1.In a pot with 3 liters of water, cook the heads and the scrap with salt, the tips and parts of the onion that are separated, crushed garlic with everything and skin, the leaves of the celery that is going to be cut into slices.
2.Since the broth is ready more or less 40 minutes from the time it starts to boil. Strain and separate the meat from the bones, set aside.
3.In a pot, put the olive oil since it is hot, add the onions, the chopped garlic when they are fried, add the chopped tomato and let it season for about 10 minutes, then add the thyme, parsley, oregano , laurel, marjoram, saffron and let it season for a while longer.
4.Add the strained broth and when it starts to boil add the potatoes, carrots and celery and let it boil for about 20 minutes at the end add the white wine and the fish that came off the heads and scraps, season with salt and pepper and done.
5.To all of the above you can add shrimp, clams, octopus, clamor, mussels, fish fillet squares, etc. etc. and you will get a delicious seafood soup.
