Sopa Marinera (Seafood Soup)

Sopa marinera

A mixed seafood soup typical of the coastal areas of northern Spain, sopa marinera is popular throughout the world with different variations and names. In Spain, the amount and type of fish used depends on availability, but the use of almonds and saffron is unique to the Spanish version of sopa marinera. Recipe Serving: Serves 4

Prep Time

5 minutes

Cook Time

1 hour 10 minutes

Total Time

1 hour 15 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1 lb (450 g) rock fish, cut in small pieces
1/2 lb (225 g) shrimp, cleaned, in shells
1/2 lb (225 g) clams, cleaned
1 onion, chopped
3 cloves garlic, crushed
1/4 cup (60 ml) olive oil
1 tsp (5 ml) spanish paprika
4 tomatoes, peeled, seeded, and chopped
1 cup (240 ml) white wine
1 small bunch parsley, minced
4 slices of fried bread
15 toasted almonds
Pinch of saffron

Directions

Heat oil in a large saucepan. Add onion and garlic and sauté until golden.
Add paprika and mix. Immediately add the tomatoes and sauté for 10–15 minutes.
Add the wine and 3 quarts (3 L) water and bring to a boil.
Reduce heat and add the fish and shellfish. Simmer about 15 minutes, until fish is cooked through.
While the fish is cooking, grind almonds, parsley, bread, and saffron to a smooth paste.
Carefully add to broth, stirring constantly until dissolved.
Cook another 15 minutes. Serve immediately.