Sopa de Mariscos

Name: Sopa de Mariscos
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 3 tbsp Olive Oil; 1 large Onion, finely chopped; 1 Red Bell Pepper, diced; 4 cloves of Garlic, sliced; 400g Crushed Tomatoes, or 2 large tomatoes, grated; 1 tsp Sweet Paprika, pimentón dulce; 1 Bay Leaf; 150ml Dry White Wine; 1.5 l Fish Stock; 400g Mussels, scrubbed and debearded; 400g Clams, soaked and scrubbed; 250g Shrimp, peeled and deveined; 200g Squid, cleaned and cut into rings; 250g Firm White Fish, e.g., hake or cod; cut into bite-size pieces; 2 tbsp Flat-Leaf Parsley, chopped; 1 Lemon, cut into wedges, to serve; 1 pinch of Saffron Threads; Some Salt, to taste; Some Pepper (Black), to taste; Some Crusty Bread, optional, for serving

Sopa de Mariscos is a fragrant, tomato-rich seafood soup that celebrates the briny sweetness of mussels, clams, shrimp, squid and firm white fish in a saffron- and paprika-scented broth. Simmered with wine, fish stock and aromatic vegetables, it’s finished with fresh parsley and a squeeze of lemon for brightness. Serve steaming bowls with plenty of crusty bread to soak up every flavorful spoonful.

Sopa de Mariscos is a fragrant, tomato-rich seafood soup that celebrates the briny sweetness of mussels, clams, shrimp, squid and ... Show more

Traditional Spanish Recipe

Health Grade

S · Outstanding

Rating

4.1

Time

50 min

Price

4,49 €

Calories

441 kcal

low calorie

healthy

nutritious

one pot

Method

Prep the seafood

Rinse the Mussels and Clams under cold water; if the clams still seem sandy, let them sit in cold water while you finish the other prep, then scrub them clean. Pull the beards from the mussels and discard any cracked shells or any shellfish that stay open when tapped. Peel and devein the Shrimp, clean the Squid and cut it into rings, and cut the Firm White Fish into bite-size pieces. Finely chop the Onion, dice the Red Bell Pepper, slice the Garlic, chop the Flat-Leaf Parsley, and cut the Lemon into wedges.

Build the base

Heat the Olive Oil in a large pot over medium heat. Add the onion and red bell pepper and cook 5 minutes, stirring often, until they soften and start to turn sweet. Stir in the garlic and cook 1 minute more, just until fragrant, then add the Crushed Tomatoes, Sweet Paprika, and Bay Leaf. Pour in the Dry White Wine and let it bubble 3 minutes so the alcohol cooks off and the base tastes richer.

Simmer the broth

Stir in the Fish Stock and a pinch of Saffron Threads, making sure the saffron dissolves into the broth. Bring the soup to a boil, then lower the heat and simmer 10 minutes so the flavors meld and the tomato base softens.

Cook the seafood

Add the Mussels and Clams first, cover the pot, and cook 4 minutes until they begin to open. Stir in the Squid and Firm White Fish, then add the Shrimp and cook 3 minutes more, just until the shrimp turn pink and the fish flakes easily.

Finish and serve

Remove the bay leaf, then taste and season with Salt and Black Pepper until the broth tastes bright and well balanced. Stir in the parsley, ladle the soup into warm bowls, and finish with the lemon wedges. Serve with Crusty Bread on the side if you want something to mop up the broth.