📝 About This Recipe
This Sopa de Mariscos is a vibrant, soul-warming treasure from the Latin American coastline, capturing the essence of the ocean in every spoonful. Our version features a rich, aromatic tomato and roasted pepper base infused with smoky chilies and a hint of saffron. It is a celebratory medley of fresh shellfish and tender white fish that transforms a simple meal into a seaside feast.
🥗 Ingredients
The Aromatic Base
- 3 tablespoons Olive Oil (extra virgin)
- 1 large White Onion (finely diced)
- 5 cloves Garlic (minced)
- 1 medium Bell Pepper (red, finely chopped)
- 4 large Roma Tomatoes (blitzed into a puree)
Broth & Seasoning
- 6 cups Seafood Stock (high quality or homemade)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
- 1 teaspoon Smoked Paprika (Pimentón)
- 1 pinch Saffron Threads (crushed)
- 2 pieces Bay Leaf
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
The Seafood Medley
- 1 pound Firm White Fish (Cod, Halibut, or Snapper, cut into 2-inch chunks)
- 1/2 pound Large Shrimp (peeled and deveined, tails on)
- 1/2 pound Clams (scrubbed clean)
- 1/2 pound Mussels (debearded and scrubbed)
- 1/2 pound Squid (cleaned and sliced into rings)
Finishing touches
- 1/4 cup Fresh Cilantro (chopped)
- 2 pieces Limes (cut into wedges)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing for 5-7 minutes until the onion is translucent and the pepper is soft.
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2
Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to let it brown or turn bitter.
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3
Add the smoked paprika, oregano, and crushed saffron threads. Toast the spices in the oil for 30 seconds to release their essential oils.
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4
Pour in the pureed tomatoes and cook for 5 minutes, stirring occasionally, until the mixture darkens slightly and thickens into a 'sofrito'.
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5
Deglaze the pot by pouring in the white wine. Use a wooden spoon to scrape up any flavorful bits stuck to the bottom. Let the wine simmer for 2-3 minutes to reduce.
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6
Add the seafood stock and bay leaves. Bring the liquid to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to meld.
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7
Taste the broth and season with salt and black pepper. Remember that the shellfish will release natural saltiness, so season conservatively at this stage.
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8
Gently add the clams and mussels to the pot. Cover and cook for 3-4 minutes.
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9
Add the chunks of white fish and the shrimp. Simmer for another 3-4 minutes. The fish should be opaque and the shrimp should turn pink and C-shaped.
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10
Finally, add the squid rings. These only need about 1-2 minutes to cook; any longer and they will become rubbery.
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11
Discard any clams or mussels that have not opened during the cooking process.
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12
Turn off the heat. Stir in half of the fresh cilantro and a squeeze of one lime wedge to brighten the entire pot.
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13
Ladle the soup into deep bowls, ensuring everyone gets a generous mix of fish and shellfish. Garnish with the remaining cilantro and serve immediately.
💡 Chef's Tips
Always scrub your clams and mussels under cold running water and discard any with cracked shells before cooking. If you can't find seafood stock, use a light chicken stock diluted with a bit of water and a splash of clam juice. Don't overcook the seafood; it should be added in stages based on how long each type takes to cook to ensure perfect texture. For an extra layer of flavor, sear the fish chunks separately in a pan with butter before adding them to the soup at the very end. To make it spicier, add a finely chopped jalapeño or a dash of hot sauce to the sofrito base.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or a crusty baguette to soak up the delicious broth. A side of fluffy white rice or even yellow saffron rice makes this a very filling main course. Pair with a chilled glass of Albariño or a crisp Mexican lager with a lime wedge. Offer a small bowl of 'Salsa Macha' or chili oil on the side for those who want an extra kick. A simple avocado salad with lime dressing provides a creamy contrast to the acidic broth.