Sopa de mariscos (spanish seafood soup)

CategoryDifficultyAdvanced

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
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, 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.

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.

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

Directions

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, 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.

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.

Sopa de mariscos (spanish seafood soup)

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