Spain Sopa Marinera (Seafood Soup)
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.
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
- ¼ cup (60 ml) olive oil
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1 tsp (5 ml) Spanish paprika
- 4 tomatoes, peeled, deseeded, and chopped
- 1 cup (240 ml) white wine
- 3 quarts (3 L) water
- 1 lb (450 g) rockfish (snapper, cod, or other firm white-fleshed fish), cut in small pieces
- ½ lb (225 g) shrimp, cleaned, in shells
- ½ lb (225 g) clams, cleaned
- 15 toasted almonds
- 1 small bunch parsley, minced
- 4 slices of fried bread
- Pinch of saffron
Directions
- In a large saucepan over medium heat, heat oil.
- 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.
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