📝 About This Recipe
Transport your senses to the sun-drenched shores of Latin America with this vibrant, soul-warming Sopa de Mariscos. This authentic seafood soup features a complex, saffron-infused tomato broth that perfectly balances the sweetness of fresh shrimp, the brininess of mussels, and the delicate flake of white fish. It is a celebration of the ocean's bounty, enriched with aromatic herbs and a touch of smoky chili for a truly unforgettable culinary experience.
🥗 Ingredients
The Seafood
- 1 pound Large Shrimp (peeled and deveined, tails left on; shells reserved for stock)
- 1 pound Mussels or Clams (scrubbed and debearded)
- 1 pound Firm White Fish (Cod or Halibut) (cut into 2-inch chunks)
- 1/2 pound Squid Rings (cleaned and sliced)
The Aromatic Base
- 3 tablespoons Olive Oil (extra virgin)
- 1 large Yellow Onion (finely diced)
- 1 large Bell Pepper (Red or Orange) (seeded and diced)
- 4 cloves Garlic (minced)
- 3 large Roma Tomatoes (finely chopped)
- 2 tablespoons Tomato Paste
The Broth & Seasoning
- 6 cups Seafood or Fish Stock (high quality or homemade)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
- 1 pinch Saffron Threads (crushed)
- 1 teaspoon Smoked Paprika
- 2 pieces Bay Leaves
- 1/4 cup Fresh Cilantro (chopped)
For Garnish
- 2 pieces Lime (cut into wedges)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 loaf Crusty Bread (sliced and toasted)
👨🍳 Instructions
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1
If you have reserved shrimp shells, heat 1 tablespoon of oil in a large pot and sauté the shells for 3-4 minutes until pink. Add the seafood stock, simmer for 15 minutes, then strain and set the liquid aside. This creates a much deeper flavor profile.
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2
In a large heavy-bottomed pot or Dutch oven, heat the remaining olive oil over medium heat.
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3
Add the diced onion and bell pepper. Sauté for 6-8 minutes until the onions are translucent and the peppers have softened significantly.
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4
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly to prevent burning, until the paste turns a deep brick red.
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5
Add the chopped Roma tomatoes. Cook for 5 minutes, mashing them slightly with your spoon until they release their juices and form a thick sauce.
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6
Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3 minutes.
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7
Pour in the seafood stock (or your shell-infused stock). Add the bay leaves, smoked paprika, and the crushed saffron threads.
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8
Bring the broth to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes to allow the flavors to marry and the saffron to bloom.
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9
Taste the broth and season with salt and black pepper as needed. Remove the bay leaves.
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10
Add the firm white fish chunks to the pot. Simmer for 3 minutes.
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11
Add the shrimp and the mussels. Cover the pot and cook for 4-5 minutes. The shrimp should turn opaque and the mussels should open wide.
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12
In the final 2 minutes, stir in the squid rings. Squid cooks very quickly and will become rubbery if left too long.
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13
Discard any mussels or clams that have not opened after 6 minutes of cooking.
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14
Stir in the fresh cilantro and remove the pot from the heat immediately to preserve the herb's bright color.
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15
Ladle the soup into deep bowls, ensuring everyone gets a generous mix of all the seafood. Serve immediately with lime wedges on the side.
💡 Chef's Tips
Use the freshest seafood available; if a specific fish isn't fresh, swap it for another firm variety like snapper or sea bass. Do not overcook the seafood; it should be added in stages based on cook time to ensure the shrimp stay juicy and the fish remains intact. For a spicier kick, add a finely chopped jalapeño or a teaspoon of red pepper flakes during the onion sautéing stage. If the broth feels too thin, you can mash a small boiled potato into the base before adding the seafood for a natural thickening effect. Always scrub your shellfish thoroughly under cold running water to remove any sand or grit that could ruin the broth.
🍽️ Serving Suggestions
Serve with warm, buttery toasted baguette or sourdough to soak up the aromatic broth. Pair with a chilled glass of Albariño or a dry Rosé to complement the briny sweetness of the shellfish. A side of avocado slices seasoned with lime and sea salt provides a creamy contrast to the light soup. Offer a small bowl of 'Ají' or hot sauce on the table for those who enjoy extra heat. Finish the meal with a light citrus sorbet to cleanse the palate after the rich seafood flavors.