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Sopa de mariscos (spanish seafood soup)
Sopa de mariscos (spanish seafood soup)
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
"Vibrant tomatoes enhance this delicious seafood soup with Australian prawns, squid, and fish."
Ingredients:
  • Large pinch of saffron threads
  • 1.5L (6 cups) fish stock
  • 1 brown onion, halved, thinly sliced
  • 1 long fresh red chilli, seeded, finely chopped
  • 2.50 gm smoked paprika
  • 125ml (1/2 cup) white wine
  • 650g ripe truss tomatoes, peeled, coarsely chopped
  • 400g skinless firm white fish fillets, cut into 3cm pieces
  • 250g peeled green prawns, tails intact, deveined
  • 1 (about 180g) cleaned squid tube, cut into 2cm pieces
  • 21.00 gm lemon juice
  • Chopped fresh continental parsley, to serve
Instructions:
  • Infuse saffron in stock for 10 minutes.
  • Heat oil in a large saucepan over medium heat. Sauté onion until soft, about 5 minutes. Stir in garlic, chilli, and paprika, cooking until aromatic, about 1 minute. Pour in the wine, cook until the liquid evaporates, about 2-3 minutes. Add stock mixture and tomato, bring to a boil, then reduce heat and simmer for 5 minutes.
  • Combine the fish, prawns, and squid in the pan and cook for 5 minutes or until seafood is cooked through. Stir in fresh lemon juice, season to taste, and finish with a sprinkle of parsley.

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