📝 About This Recipe
Transport your senses to the sun-drenched shores of Northern Spain with this deeply aromatic Sopa de Pescado. This isn't just a quick soup; it is a labor of love that utilizes the slow-braising method to extract every ounce of umami from toasted shrimp shells, saffron, and firm white fish. The result is a velvety, copper-hued broth that carries the soul of the Mediterranean in every spoonful.
🥗 Ingredients
The Aromatics & Base
- 1/4 cup Extra Virgin Olive Oil (Spanish Picual or Arbequina preferred)
- 1 large Yellow Onion (finely diced)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 4 pieces Garlic Cloves (minced)
- 3 pieces Roma Tomatoes (grated, skins discarded)
The Braising Liquid & Spices
- 6 cups Homemade Fish Stock (or high-quality bottled clam juice mixed with water)
- 1/2 cup Dry White Wine (such as Albariño or Sauvignon Blanc)
- 1/2 teaspoon Saffron Threads (crushed and bloomed in a tablespoon of warm water)
- 1 teaspoon Smoked Paprika (Pimentón de la Vera) (sweet or bittersweet)
- 2 pieces Bay Leaf (dried)
The Seafood
- 1.5 pounds Monkfish or Halibut (cut into 2-inch chunks)
- 12 pieces Large Shrimp (peeled and deveined, shells reserved for the broth)
- 1 pound Manila Clams or Mussels (scrubbed and debearded)
Finishing Touches
- 1/4 cup Fresh Parsley (finely chopped)
- 4 slices Day-old Baguette (toasted and rubbed with garlic)
- to taste Sea Salt and Black Pepper
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or deep braiser, heat 2 tablespoons of olive oil over medium heat. Add the reserved shrimp shells and sauté for 3-5 minutes until they turn bright pink and fragrant. This 'toasts' the shells to deepen the broth's flavor.
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2
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half, then add the fish stock. Bring to a simmer, cover, and let it infuse for 15 minutes. Strain the liquid into a bowl, discard the shells, and wipe out the pot.
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3
Return the pot to medium-low heat with the remaining olive oil. Add the onions and leeks with a pinch of salt. Cook slowly for 10-12 minutes until soft and translucent, but not browned.
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4
Stir in the minced garlic and smoked paprika. Cook for just 1 minute until the spice releases its aroma, being careful not to burn the garlic.
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5
Add the grated tomatoes and cook for another 5-7 minutes, stirring occasionally, until the mixture thickens into a jam-like consistency (the 'sofrito').
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6
Pour the infused seafood stock back into the pot. Add the bay leaves and the bloomed saffron with its liquid. Season with a teaspoon of salt and a crack of black pepper.
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7
Bring the liquid to a gentle boil, then reduce heat to low. Cover and let the base braise for 25 minutes. This allows the flavors to marry and the texture to become silky.
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8
Taste the broth and adjust seasoning. Gently nestle the chunks of white fish into the liquid. Cover and simmer for 4 minutes.
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9
Add the shrimp and the clams (or mussels) to the pot. Cover again and cook for an additional 4-5 minutes, or until the shrimp are opaque and the clams have opened wide.
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10
Discard any clams or mussels that have not opened. Remove the bay leaves.
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11
Stir in the fresh parsley and a final drizzle of high-quality olive oil. Let the soup rest off the heat for 2 minutes before serving.
💡 Chef's Tips
Always use a firm-fleshed white fish like monkfish, cod, or halibut; delicate fish like tilapia will fall apart during the braising process. To intensify the broth, you can blend a portion of the cooked vegetables (before adding seafood) and stir them back in for a thicker body. Never boil the seafood vigorously; a gentle simmer ensures the shrimp stay tender and the fish remains succulent. If you have extra time, make the broth base (steps 1-7) a day in advance to let the saffron and aromatics fully develop. Always scrub your shellfish under cold running water to ensure no sand ruins your beautiful braise.
🍽️ Serving Suggestions
Serve in wide, shallow bowls with a garlic-rubbed toasted baguette slice submerged halfway in the broth. Pair with a chilled glass of Spanish Albariño or a crisp Rosé to cut through the richness of the saffron. A side of Allioli (garlic mayonnaise) can be swirled into the soup for a creamy, pungent kick. Follow the meal with a light citrus sorbet to cleanse the palate after the deep seafood flavors.