Spanish Recipes

Spanish Seafood Soup Recipe

Spanish Seafood Soup, or Sopa de mariscos.  This soup has a wonderful flavour and is very quick and easy to make, you can use chilli flakes instead of fresh chilli and use any combination of fish.


6 Servings

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

250g peeled prawns, tails intact, deveined

1 (about 180g) cleaned squid tube, cut into 2cm pieces

Large pinch of saffron threads

1.5L (6 cups) fish stock

2 tablespoons olive oil

1 onion, halved, thinly sliced

3 garlic cloves, finely chopped

1 long fresh red chilli, seeded, finely chopped

1 teaspoon smoked paprika

125ml (1/2 cup) white wine

650g ripe truss tomatoes, peeled, coarsely chopped or one tin chopped tomatoes

1 tablespoon lemon juice

Chopped fresh parsley, to serve


Soak saffron in stock for 10 minutes.

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.

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 cooked through and the prawns are pink. Stir in lemon juice. Season.

Sprinkle with parsley.

Serve with fresh crusty bread.

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