📝 About This Recipe
Transport your senses to the sun-drenched shores of the Mediterranean with this authentic Sopa de Marisco. This elegant Spanish classic is built upon a foundation of deep, saffron-infused fumet and a rich 'sofrito' of sweet peppers and tomatoes. It is a luxurious celebration of the sea, combining succulent prawns, tender hake, and briny mussels into a soul-warming bowl that defines Spanish coastal hospitality.
🥗 Ingredients
The Seafood
- 12-16 pieces Large Prawns or Shrimp (shell-on, heads intact for the stock)
- 500 grams Fresh Mussels (cleaned and debearded)
- 400 grams Firm White Fish (Hake, Monkfish, or Cod) (cut into 1-inch bite-sized cubes)
- 250 grams Squid or Calamari (cleaned and sliced into rings)
The Aromatic Base (Sofrito)
- 4 tablespoons Extra Virgin Olive Oil (Spanish Picual variety recommended)
- 1 large Brown Onion (very finely diced)
- 1/2 piece Red Bell Pepper (finely minced)
- 3 pieces Garlic Cloves (minced)
- 2 large Ripe Tomatoes (grated, discarding the skin)
- 1 teaspoon Spanish Sweet Pimentón (Paprika) (ensure it is not the spicy variety)
The Liquid and Seasoning
- 1.5 liters Homemade Fish Stock (Fumet) (hot)
- 150 ml Dry White Wine (Albariño or Verdejo) (high quality)
- 1 pinch Saffron Threads (toasted and crushed)
- 1 handful Fresh Parsley (finely chopped)
- to taste Salt and White Pepper
👨🍳 Instructions
-
1
Begin by peeling the prawns. Reserve the meat in the fridge, but keep the heads and shells. In a small pot with a splash of oil, sauté the shells and heads for 3 minutes until bright red, then crush them with a wooden spoon to release their juices.
-
2
Add 200ml of your fish stock to the shells, simmer for 5 minutes, then strain this concentrated 'essence' through a fine-mesh sieve and set aside to add to the main soup later.
-
3
In a large heavy-bottomed pot or 'cazuela', heat the olive oil over medium-low heat. Add the onion and red pepper, sautéing slowly for 10-12 minutes until translucent and soft.
-
4
Stir in the minced garlic and cook for 1 minute until fragrant. Add the grated tomato and cook for another 8 minutes until the liquid has evaporated and the mixture is thick and jammy.
-
5
Remove the pot from the heat momentarily and stir in the pimentón. Return to heat and immediately pour in the white wine, scraping the bottom of the pan to deglaze.
-
6
Pour in the remaining fish stock and the prawn shell essence. Bring to a gentle boil, then reduce heat to low and simmer for 15 minutes to allow flavors to meld.
-
7
While the soup simmers, bloom your saffron threads in a tablespoon of warm water for 5 minutes, then stir it into the pot.
-
8
Add the squid rings to the pot and cook for 5 minutes, as they require slightly more time than the other seafood.
-
9
Gently slide the fish cubes and the peeled prawn meat into the simmering liquid. Cook for 3-4 minutes.
-
10
Finally, add the mussels. Cover the pot with a lid for 2-3 minutes until the mussels have opened wide. Discard any that remain closed.
-
11
Taste the broth and adjust the seasoning with salt and a pinch of white pepper. Stir in the fresh parsley just before serving.
💡 Chef's Tips
Always use homemade or high-quality fish stock; a bouillon cube will never achieve the same depth of flavor. Don't overcook the seafood—add the fish and prawns last so they remain tender and succulent. Toasting the saffron threads in a dry pan for 30 seconds before crushing them releases significantly more aroma. If you prefer a thicker soup, you can blend a small portion of the finished sofrito with a few fried almonds and bread before adding the stock. Always clean your mussels thoroughly and remove the 'beard' just before cooking to ensure the broth stays grit-free.
🍽️ Serving Suggestions
Serve in wide, shallow bowls with a generous slice of toasted sourdough rubbed with garlic. Pair with a crisp, chilled Spanish white wine like an Albariño or a dry Sherry (Manzanilla). A side of 'Alioli' (garlic mayonnaise) can be swirled into the soup for a richer, creamier texture. Follow the meal with a light green salad to balance the richness of the seafood. Garnish with an extra drizzle of high-quality extra virgin olive oil and a lemon wedge on the side.