Sopa de Cuarto de Hora (Sopa de cuarto de hora)
Overview
Sopa de cuarto de hora is an Andalusian seafood soup, especially loved in Cádiz, Málaga and Seville. A fish stock is heated with a sofrito of onion, garlic and tomato, then a handful of rice is added along with diced cured Serrano ham, peeled prawns and clams. It is finished with chopped hard-boiled egg, fresh peas and parsley, and sometimes a few fried bread croutons. The broth is light and golden, savoury from the ham and sweet from the seafood. Despite its name, the soup takes a little longer than fifteen minutes.
History
The name means quarter-of-an-hour soup, because the final cooking with the rice and seafood takes only about fifteen minutes once the stock is ready. It became popular in the nineteenth century and is often described as a dish of the port towns of Andalusia, using the shellfish of the Bay of Cádiz. It is a family favourite on cold days and a common first course at Christmas dinners in southern Spain.
Main ingredients
Clams, prawns, rice, cured ham, hard-boiled egg, fish stock. The soup is built on fish stock and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Pork soups · Fish and seafood soups · Rice soups · Egg soups · More soups from Spain
Recipe
Method
- 15 min
Fry the onion and garlic in the oil, add the tomato and cook for 5 minutes.
- 21 min
Add the ham and fry for 1 minute, then pour in the stock and bring to the boil.
- 312 min
Add the rice and peas and simmer for 12 minutes.
- 4
Add the prawns and clams and cook until the clams open.
- 5
Serve topped with chopped egg and parsley.
- ✓
Serve. About 50 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
