Sopa de Mariscos is a traditional Spanish seafood soup that brings the fresh flavors of the Mediterranean coast to your table. Made with a rich tomato-based broth, infused with paprika, garlic, and white wine, this dish is packed with shrimp, mussels, and squid, creating a deeply flavorful and aromatic meal. Serve with toasted bread and a glass of wine for an authentic Spanish experience.
For the Broth
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 bell pepper, diced
1 large tomato, chopped (or 1 cup canned tomatoes)
1 tsp smoked paprika
½ tsp ground cumin
½ tsp red pepper flakes (optional, for heat)
1 bay leaf
1 cup white wine
4 cups seafood stock or fish broth
1 tbsp tomato paste
Salt and black pepper, to taste
For the Seafood
225 g shrimp, peeled and deveined
225 g mussels, cleaned and de-bearded
225 g squid, cleaned and cut into rings
1 small fillet of white fish (cod, hake, or sea bass), cut into chunks
½ tsp salt
½ tsp black pepper
1 tbsp lemon juice
For Garnish and Serving
Fresh parsley, chopped
Lemon wedges
Toasted bread or baguette slices
Drizzle of olive oil (optional)
Prepare the Broth
1
- Heat olive oil in a large pot over medium heat.
- Sauté the onions and garlic until soft and fragrant (about 3 minutes).
- Add the bell pepper and tomatoes, stirring occasionally, and cook for 5 minutes until softened.
- Mix in the smoked paprika, cumin, red pepper flakes, and bay leaf, stirring for 1 minute to release their flavors.
- Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
- Add the seafood stock and tomato paste, then season with salt and black pepper.
- Cover and simmer for 15 minutes, allowing the flavors to develop.
Cook the Seafood
2
- Season the seafood (shrimp, mussels, squid, and fish) with salt, black pepper, and lemon juice.
- Add the fish and squid rings to the simmering broth, cooking for 3 minutes.
- Gently add the mussels and shrimp, covering the pot.
- Cook for another 5 minutes, or until the mussels open and the shrimp turn pink.
- Discard any mussels that do not open.
Serve and Enjoy
3
- Ladle the soup into serving bowls.
- Garnish with fresh parsley and a drizzle of olive oil.
- Serve with lemon wedges and toasted bread on the side.
- Enjoy with a glass of crisp white wine!
Pro Tips
4
- For extra depth of flavor: Roast the tomatoes before adding them to the soup.
- For a creamier texture: Blend half of the broth before adding the seafood.
- For added richness: Stir in a tablespoon of butter before serving.
Ingredients
For the Broth
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 bell pepper, diced
1 large tomato, chopped (or 1 cup canned tomatoes)
1 tsp smoked paprika
½ tsp ground cumin
½ tsp red pepper flakes (optional, for heat)
1 bay leaf
1 cup white wine
4 cups seafood stock or fish broth
1 tbsp tomato paste
Salt and black pepper, to taste
For the Seafood
225 g shrimp, peeled and deveined
225 g mussels, cleaned and de-bearded
225 g squid, cleaned and cut into rings
1 small fillet of white fish (cod, hake, or sea bass), cut into chunks
½ tsp salt
½ tsp black pepper
1 tbsp lemon juice
For Garnish and Serving
Fresh parsley, chopped
Lemon wedges
Toasted bread or baguette slices
Drizzle of olive oil (optional)
Directions
Prepare the Broth
1
- Heat olive oil in a large pot over medium heat.
- Sauté the onions and garlic until soft and fragrant (about 3 minutes).
- Add the bell pepper and tomatoes, stirring occasionally, and cook for 5 minutes until softened.
- Mix in the smoked paprika, cumin, red pepper flakes, and bay leaf, stirring for 1 minute to release their flavors.
- Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
- Add the seafood stock and tomato paste, then season with salt and black pepper.
- Cover and simmer for 15 minutes, allowing the flavors to develop.
Cook the Seafood
2
- Season the seafood (shrimp, mussels, squid, and fish) with salt, black pepper, and lemon juice.
- Add the fish and squid rings to the simmering broth, cooking for 3 minutes.
- Gently add the mussels and shrimp, covering the pot.
- Cook for another 5 minutes, or until the mussels open and the shrimp turn pink.
- Discard any mussels that do not open.
Serve and Enjoy
3
- Ladle the soup into serving bowls.
- Garnish with fresh parsley and a drizzle of olive oil.
- Serve with lemon wedges and toasted bread on the side.
- Enjoy with a glass of crisp white wine!
Pro Tips
4
- For extra depth of flavor: Roast the tomatoes before adding them to the soup.
- For a creamier texture: Blend half of the broth before adding the seafood.
- For added richness: Stir in a tablespoon of butter before serving.
Notes
Visited 1 times, 1 visit(s) today