Authentic Spanish Sopa de Mariscos (Seafood Soup)

If you’re looking for a dish that captures the essence of the sea, look no further than this Spanish Sopa de Mariscos. This seafood soup is a delightful blend of fresh seafood, aromatic spices, and a rich broth that will transport you straight to the beautiful coastlines of Spain. Perfect for impressing guests or treating yourself to a special meal, this recipe is a staple in Spanish cuisine.

Imagine a bowl filled with tender shrimp, mussels, and fish, all simmered to perfection in a savory broth. This Sopa de Mariscos isn’t just any seafood soup; it’s a vibrant and flavorful dish that brings warmth and comfort with every spoonful. Whether you’re hosting a dinner party or enjoying a quiet night in, this recipe is sure to please.

A Classic Spanish Seafood Delight

A colorful bowl of seafood soup with shrimp and mussels in a rich broth, garnished with parsley and lemon, on a rustic wooden table.

This Spanish Sopa de Mariscos is a hearty and flavorful seafood soup packed with an assortment of fresh seafood, tomatoes, and spices. The broth is rich, aromatic, and perfectly seasoned, making it a memorable dish that warms the soul.

Ingredients

1 pound mixed seafood (shrimp, mussels, clams, white fish)
1 medium onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
2 medium tomatoes, diced
4 cups fish stock or vegetable broth
1 teaspoon smoked paprika
1/2 teaspoon saffron threads
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish
Lemon wedges for serving

Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
Add Tomatoes: Stir in the diced tomatoes and cook for another 3-4 minutes until they start to soften.
Add Broth and Spices: Pour in the fish stock, then add smoked paprika, saffron, salt, and pepper. Bring to a simmer.
Cook Seafood: Add the mixed seafood to the pot and cook until the seafood is cooked through, about 5-7 minutes.
Garnish and Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve with lemon wedges on the side.