where the "galets" will be cooked, place all the veggies, potatoes,
chickpeas and meats on serving dish to be kept in a warm place (a
preheated oven, for example). The galets will be boiled in the soup
according to the manufacturer's instructions, while the rest of
ingredients will constitute the second course. Drizzle oil and add
some salt and pepper to taste.

Fish soup (Sopa de pescado)
Four servings:100 g of rice; 1/4 k of angler fish;
1/4 K of clams (whether fresh or frozen, soak the
clam in brine water to get rid of the sand they may
content; 1/4 K of mussels, 2 garlic cloves; 1 onion,
finely chopped; 1 tbsp of tomato purée; Olive oil,
salt, 1 bay leave, parsley, and some saffron.
Step 1: Prepare the fish stock by simmering the
fish's bones, head and other parts that are not
commercially viable, together with the bay leave
and the parsley. Simmer for 20 minutes, sieve the
stock and reserve it for a later use. Any fish stock
must not simmer more than 20 minutes with the
fish bones, or other elements, as it would turn
bitter to the taste.
Step 2: Fry the onion and the tomato to produce
the sofrito base; add some of the fish stock
previously reserved (2-3 tbsp) to thin out the
sofrito base, and let the preparation simmer for 1012 minutes on a mild heat. Next, add the whole
amount of fish stock, let it reach boiling point and
add the rice, and 8 minutes later add the fish cut
into pieces and the clams and mussels without
their shells.