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.
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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