📝 About This Recipe
This soul-warming Sopa de Pescado is a cornerstone of Spanish coastal gastronomy, capturing the deep, briny essence of the Mediterranean in every spoonful. Built upon a foundation of a rich homemade fumet and a vibrant 'sofrito' of peppers and tomatoes, this soup is elevated by a hint of smoky pimentón and luxurious saffron. It is a versatile, elegant dish that balances the delicate sweetness of white fish with the robust aromatics of traditional Iberian cooking.
🥗 Ingredients
The Homemade Fumet (Stock)
- 500 grams Fish bones and heads (cleaned, from white fish like hake or cod)
- 1.5 liters Water (cold)
- 1 piece Leek (green part only)
- 2-3 sprigs Fresh Parsley
The Sofrito Base
- 4 tablespoons Extra Virgin Olive Oil (Spanish Picual or Arbequina preferred)
- 1 large Onion (finely diced)
- 1 piece Green Bell Pepper (finely diced)
- 3 pieces Garlic Cloves (minced)
- 2 medium Ripe Tomatoes (grated, skins discarded)
- 1 teaspoon Pimentón de la Vera (Sweet Smoked Paprika) (high quality)
The Heart of the Soup
- 500 grams White Fish Fillets (Hake, Monkfish, or Cod, cut into bite-sized chunks)
- 250 grams Shrimp or Prawns (peeled and deveined)
- 200 grams Clams or Mussels (scrubbed clean)
- 1/2 cup Dry White Wine (like Albariño or Rueda)
- 1 pinch Saffron Threads (toasted and crushed)
- Salt and White Pepper (to taste)
Garnish and Finish
- 2 tablespoons Fresh Parsley (finely chopped)
- 4-6 pieces Toasted Bread Slices (rubbed with garlic)
👨🍳 Instructions
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1
Start by preparing the fumet: In a large pot, combine fish bones, heads, leek greens, parsley, and cold water. Bring to a gentle simmer over medium heat.
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2
Skim off any foam that rises to the surface. Simmer for exactly 20 minutes (longer will make the stock bitter). Strain through a fine-mesh sieve and set aside.
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3
In a clean, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-low heat. Add the onion and green pepper with a pinch of salt.
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4
Sauté the vegetables slowly for about 10-12 minutes until they are soft and translucent, but not browned.
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5
Add the minced garlic and cook for 1 minute until fragrant. Stir in the grated tomato and cook for 5-7 minutes until the liquid has evaporated and the oil begins to separate from the sauce.
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6
Remove the pot from the heat briefly and stir in the pimentón. This prevents the paprika from burning and turning bitter.
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7
Return to heat and pour in the white wine. Increase heat to medium-high and let it bubble for 2 minutes to cook off the alcohol.
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8
Pour the prepared fish fumet into the pot. Add the crushed saffron threads. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to marry the flavors.
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9
Taste the broth and season with salt and white pepper. Remember that the seafood will add its own saltiness shortly.
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10
Add the fish chunks to the simmering broth. Cook for 2 minutes.
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11
Add the shrimp and the clams/mussels. Cover the pot with a lid for 3-4 minutes, or until the shellfish have opened and the fish is opaque and flakes easily.
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12
Discard any clams or mussels that have not opened. Turn off the heat and let the soup rest for 2 minutes.
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13
Ladle the hot soup into deep bowls, ensuring everyone gets a generous portion of seafood. Garnish with fresh parsley and serve immediately with a side of garlic-rubbed toasted bread.
💡 Chef's Tips
Use the freshest fish possible; monkfish is excellent as it holds its shape perfectly in the broth. Never boil the fish stock for more than 20-25 minutes, as the calcium in the bones can create a chalky, bitter taste. For an even deeper flavor, sauté the shrimp shells in the oil before making the sofrito, then remove them before adding the onions. If you prefer a thicker consistency, you can blend a small amount of the sofrito with a piece of fried bread and stir it back into the soup. Always toast your saffron threads lightly in a dry pan for 30 seconds before crushing to release the full aroma.
🍽️ Serving Suggestions
Serve with a chilled glass of Albariño or a dry Rosado wine from Navarra. Pair with 'Pan de Cristal' or a crusty baguette to soak up the precious broth. Offer a side of Allioli (Spanish garlic mayo) for guests to stir into their soup for added richness. A simple green salad with a sharp lemon vinaigrette provides a refreshing contrast to the savory soup. Finish the meal with a light dessert like Crema Catalana or fresh seasonal fruit.