Name: Sopa de mariscos (spanish seafood soup)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: Large pinch of saffron threads; 1.50 l fish stock; 2 tbsp olive oil; 1 brown onion, halved, thinly sliced; 3 garlic cloves, finely chopped; 1 long fresh red chilli, seeded, finely chopped; 1 smoked paprika; 125 ml white wine; 650 g ripe truss tomatoes, peeled, coarsely chopped; 400 g skinless firm white fish fillets, cut into 3cm pieces; 250 g peeled green prawns, tails intact, deveined; 180 g cleaned squid tube, cut into 2cm pieces; 1 tbsp lemon juice; Chopped fresh continental parsley, to serve

CategorySeafood Chowder - SoupsDifficultyAdvanced

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

Yields6 Servings

Prep Time20 minsCook Time20 minsTotal Time40 mins

Large pinch of saffron threads

1.50 l fish stock

2 tbsp olive oil

1 brown onion, halved, thinly sliced

3 garlic cloves, finely chopped

1 long fresh red chilli, seeded, finely chopped

1 smoked paprika

125 ml white wine

650 g ripe truss tomatoes, peeled, coarsely chopped

400 g skinless firm white fish fillets, cut into 3cm pieces

250 g peeled green prawns, tails intact, deveined

180 g cleaned squid tube, cut into 2cm pieces

1 tbsp lemon juice

Chopped fresh continental parsley, to serve

Soak saffron in stock for 10 minutes.

Meanwhile, heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until soft. Add the garlic, chilli 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.

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.

With thanks to taste.com.au

Ingredients