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.
Ingredients
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
Method
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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