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Sopa de mariscos is an aromatic Spanish seafood soup loaded with shrimp, mussels, clams, and squid, all simmered in a saffron-scented broth of tomato, white wine, and rich fish stock. Popular along the entire Spanish coastline from Galicia to Valencia, each region insists its version is definitive, though all share the same gloriously perfumed golden broth. The potatoes added to the soup make it a filling one-dish meal, and the fresh parsley scattered at the end provides a bright, clean contrast to the deep oceanic flavors. Crusty bread dunked into the saffron broth is the only accompaniment one needs.
Prep
20 min
Cook
30 min
Total
50 min
Servings
4 srv
Difficulty
Medium
Calories
225 kcal
For 4 serving(s)
Per serving
Purge the clams and mussels in cold salted water for 30 minutes; drain and discard any that do not close when tapped.
Heat olive oil in a large pot and saute diced onion and minced garlic until golden, about 5 minutes.
Add grated tomato, sweet paprika, and saffron; cook until the tomato concentrates into a dark paste, about 5 minutes.
Deglaze with white wine and let reduce by half; add fish stock and diced potatoes, then bring to a boil and cook until potatoes are nearly tender, about 12 minutes.
Add the cleaned squid and shrimp; simmer 3 minutes, then arrange mussels and clams on top.
Cover and cook until all shells open, about 4-5 minutes; discard any that remain closed.
Taste for salt, scatter fresh parsley, and ladle into deep bowls ensuring each bowl gets a full mix of seafood.
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