Spanish Sopa de Mariscos (Seafood Soup)

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

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

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

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

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.

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Spanish Sopa de Mariscos (Seafood Soup)