Sopa de Mariscos (Spanish Seafood Soup)

Ripe tomatoes add freshness and flavor to this succulent seafood soup.

Sopa de mariscos
Sopa de mariscos

The ingredient of Sopa de mariscos (Spanish seafood soup)

  1. Large pinch of saffron threads
  2. 1.5L (6 cups) fish stock
  3. 2 tablespoons olive oil
  4. 1 brown onion, halved, thinly sliced
  5. 3 garlic cloves, finely chopped
  6. 1 long fresh red chili, seeded, finely chopped
  7. 1 teaspoon smoked paprika
  8. 125ml (1/2 cup) white wine
  9. 650g ripe truss tomatoes, peeled, coarsely chopped
  10. 400g skinless firm white fish fillets, cut into 3cm pieces
  11. 250g peeled green prawns, tails intact, deveined
  12. 1 (about 180g) cleaned squid tube, cut into 2cm pieces
  13. 1 tablespoon lemon juice
  14. Chopped fresh continental parsley, to serve


The instruction of how to make Sopa de mariscos (Spanish seafood soup)

  1. Soak saffron in stock for 10 minutes.
  2. Meanwhile, heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until soft. Add the garlic, chili, and paprika. Cook, stirring, for 1 minute or until aromatic. Add the wine and cook, stirring occasionally, for 2-3 minutes or until the liquid evaporates. Add stock mixture and tomato. Bring to the boil. Reduce heat to low. Simmer for 5 minutes.
  3. Add the fish, prawns, and squid. Cook for 5 minutes or until seafood is just cooked through. Stir in lemon juice. Season. Sprinkle with parsley.

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