Heat the olive oil in a large, heavy-based saucepan over a medium heat. Saute the garlic for 1 minute, stirring regularly. Add the white wine and allow it to evaporate almost entirely. Add the paprika, stir well to combine, then add the bread and stock. Bring to a simmer and cook for 10minutes.
Remove from the heat and purée using a stick blender until smooth.
Return to the saucepan and adjust the seasoning, keeping the soup over a low heat. Add the cubed lemon sole and poach in the soup for 4-5 minutes until just cooked. Remove and pat dry.
Ladle the soup into bowls and garnish with a cube of lemon sole, some folded Serrano ham and a sprinkle of chopped chives before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.