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“This is a very traditional Spanish recipe. I posted this by request and it is not one of my favorites but it is traditional. Vary your seafood to suit your taste”
READY IN:
1hr 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring the water to a boil& add the seafood
  2. Cook until all the shells are open; discard any unopened shells.
  3. Remove meat and discard the shells.
  4. Save the stock and strain.
  5. Bring the stock to a boil and add the bread slices.
  6. cook 20 minutes.
  7. Meanwhile saute the onion, garlic& parsley in the oil until onion is golden.
  8. Add to the seafood stockpot.
  9. Pour even portions into 4 soup bowls and crack a raw egg in each bowl, have the soup very hot so it poaches the egg.
  10. Serve.

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