Recipes of first courses for the New Year's Eve menu

Continuing with the recipes for the New Year's Eve dinner, we suggest some ideas for first courses to enjoy that night. Both fish and seafood are two foods that are used a lot during these holidays to prepare different recipes.

If to start with dinner you want to start with a hot dish you may want to prepare some of these delicious dishes.

We continue to provide recipe ideas that can help you prepare your New Year's menu. The dishes that we present below are ideas of first courses, warm dishes that are very good on these cold days and as not to warm up in the dinner of Old Night.

Both the consommé and the broths are nutritious as well as light dishes.

Fish soup

The fish soup can be prepared with any of these fish, monkfish, turbot, cherne, sama, these fish are recommended because they give the broth enough flavor with which we will have an exquisite soup.


  • One kilo of fish
  • A green pepper
  • Two onions.
  • 4 cloves of garlic
  • 3 ripe tomatoes
  • 50 grams of rice
  • A teaspoon of sweet paprika
  • A laurel leaf.
  • A few sprigs of parsley.
  • Some sprigs of mint.
  • A little food coloring or turmeric.
  • Some strands of saffron.
  • A pinch of ground black pepper.
  • Water.
  • Extra virgin olive oil
  • Coarse salt.


We can ask the fishmonger to clean the fish, if it were not like that we would start cleaning the fish, wash it well and reserve it.

Wash the pepper and tomatoes.

We remove the seeds from the tomatoes and cut them into small pieces, we do the same with the pepper.

We remove the skin to the onions and cut them into pieces.

In a pot or pot we put an olive oil fondito to make the sauce.

Once the oil is hot add the onion, pepper, and tomatoes.

Stir well and cook on low heat for 10 minutes.

Add the fish and water to the sauce, and cook the stock until it boils.

In a mortar we put garlic cloves, black pepper, paprika and a little coarse salt to make a crust.

Once the dipping is done, add it to the broth when it is boiling.

Add the bay leaf, the parsley, the saffron threads to the broth and try the salt and cook for about 30 minutes with medium heat.

After the time, remove from the fire, carefully remove the fish and strain the broth for soup.

Crumble the fish and pour it into the strained broth and cook until it boils.

When the broth is boiling add the mint leaves, rice and a little turmeric.

Stir well and cook the soup with medium heat until the rice is tender.

Remove from heat and we have ready the fish soup.

When serving the soup we can present it with some leaves of mint.

Seafood soup


  • A head of sliced ​​monkfish, or hake.
  • 100 grams of squid rings clean.
  • 200 grams of mussels.
  • 50 grams of prawns.
  • 100 grams of clams
  • A leek
  • A carrot.
  • 2 cloves of garlic
  • A red pepper
  • Extra virgin olive oil
  • Salt.
  • Ground black pepper.
  • A teaspoon of sweet pepper.
  • 2 liters of water.
  • Some strands of saffron.
  • A few sprigs of parsley.
  • One teaspoon of turmeric or food coloring


We put an olive oil fondito to heat to poach the fish head.

Once poached, add the prawns in the shell and add water to make the broth, and a little salt.

We cook for about 15 minutes and then we reserve this broth.

We remove the green part from the leek and take only the white part.

We remove the skin from the carrot and break it into pieces.

Wash the pepper and cut it into pieces.

We put an oil fondito in a frying pan to make the sofrito with the chopped leek and the pepper.

Once the sofrito is done, we add a glass of the reserved broth, beat the sofrito with the blender and reserve it.

In a mortar we put the minced garlic cloves, the paprika, the minced parsley and crush everything together, add a tablespoon of olive oil, a pinch of salt and stir well.

The broth that we had reserved with the head of fish and the prawns we put it on, we added to the strained broth, the prawns, the mashed potatoes, the mashed potatoes, the saffron threads, the ground black pepper, the squid rings, the clams, the mussels and cook together for 20 minutes, until the squid and seafood are cooked too.

After the time, we withdraw from the fire.

We serve hot soup and accompanied by all seafood.

chicken soup

The amount of ingredients that we provide to make this consommé is for 6 people.


  • Half chicken.
  • Half a kilo of beef.
  • One onion.
  • A small leek
  • 2 carrots
  • 2 turnips.
  • A branch of celery.
  • 2 egg whites.
  • 2 liters of water.
  • Salt.


We chop the meat and put it in a cauldron with the half chicken and two liters of water.

We remove the skin of the onion, the carrots, the turnip, wash the vegetables well and chop them.

Wash the leek well, remove the green part and chop the white part.

We also wash the celery stick.

We add the vegetables that we have chopped to the cauldron with the meat and a little salt.

We cook with medium heat and when it starts to boil, we lower the heat to a minimum, and cook for two hours.

After the time we beat the whites to the point of snow, which are not too hard.

Put the whites in another cauldron and carefully put the broth over slowly and stirring constantly with a wooden spoon.

We cook again together with fire under about 20 minutes.

We remove the vegetables, the meat and we strain the broth, with a fine strainer.

At the time of serving the consommé we will present it with some leaves of mint.

Chicken soup

We must put the chickpeas soaking in water the night before cooking the broth. The recipe that we provide chicken broth is for 6 people.


  • A chicken about a kilo.
  • 2 carrots
  • A leek
  • 100 grams of chickpeas.
  • A sprig of celery.
  • Water.
  • Salt.
  • A little turmeric or food coloring.


Drain the water from the chickpeas.

In a cauldron we put the chicken divided into four pieces and the chickpeas.

We remove the skin from the carrots and cut them into pieces.

Wash the leek and remove the green part to use only the white part, we also wash the celery stick.

Add to the cauldron where we have the chicken, all the vegetables, a little salt, a little turmeric and add water in quantity that is covered.

Cook the broth with medium heat until the chicken is tender,

When the chicken is cooked, remove from the heat, remove the chicken and strain the broth.

At the time of presenting the chicken stock we can decorate it with some leaves of mint.

The chicken broth can also be served with croutons or squares of toasted bread. ThemesChristmas Christmas Recipes

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