Sopa de Marisco

A deep red broth where hake and shrimp juices blend with the sweetness of bell peppers. Shellfish open under the heat, releasing briny juices into a saffron-scented, thickened soup.

• Prep time: 30 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 514
• Protein: 53 g
• Carbs: 28 g
• Fat: 18 g

Ingredients

• 500 g European hake ( cut into large cubes )
• 12 piece Shrimp ( whole )
• 500 g Mytilus edulis ( cleaned )
• 400 g Clam ( purged )
• 1 piece Onion ( finely sliced )
• 1 piece Red bell pepper ( finely diced )
• 2 piece Garlic ( minced )
• 2 piece Round tomato ( peeled and crushed )
• 150 ml Dry white wine
• 1 tbsp Wheat flour
• 1 tsp Smoked paprika
• 1 pinch Saffron
• 3 tbsp Extra virgin olive oil
• 0.5 piece Flat-leaf parsley ( chopped )
• 1 L Fish stock

Instructions

1. Sear the shellfish

   In a pot, heat the olive oil. Toss in the whole shrimp. When they turn bright pink and the heads start to color, remove and set aside. They should remain firm to the touch.

2. Sweat the aromatics

   In the same oil, add the onion, red pepper, and garlic. Sweat until the onion becomes translucent. Add the crushed tomatoes and smoked paprika. Stir until the tomato water evaporates.

3. Singer and deglaze

   Sprinkle the flour over the vegetables (singer). Mix to cook the flour for one minute without burning it. Pour in the dry white wine and scrape the bottom with a wooden spatula to release the juices. Reduce by half.

4. Add stock and infuse

   Pour in the fish stock and add the saffron. Bring to a boil, then lower the heat. The broth should be a matte red and slightly thickened, coating the back of a spoon.

5. Poach fish and shellfish

   Submerge the cubed hake, mussels, and clams. Cover. When the shells are fully open and the fish flesh flakes with a fork, return the shrimp to the pot. Sprinkle with chopped flat parsley.

Chef's tips

• Don't discard the shrimp heads; press them against the pot sides to extract all the flavorful juices.
• If a mussel remains closed after cooking, discard it immediately.

Storage

Keeps for 24h in the fridge, though shellfish lose their quality. Reheat very gently to avoid toughening the fish.