Sopa de mariscos (spanish seafood soup)

Sopa de mariscos (spanish seafood soup)

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  • 0:20 Prep
  • 0:20 Cook
  • 6 Servings
  • Advanced

Ripe tomatoes add freshness and flavour to this succulent seafood soup.

Featured in
Soup recipes, Main recipes


  • Large pinch of saffron threads
  • 1.5L (6 cups) fish stock
  • 2 tablespoons olive oil
  • 1 brown onion, halved, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 long fresh red chilli, seeded, finely chopped
  • 1 teaspoon 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
  • 1 tablespoon lemon juice
  • Chopped fresh continental parsley, to serve


  • Step 1
    Soak saffron in stock for 10 minutes.
  • Step 2
    Meanwhile, heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until soft. Add the garlic, chilli and paprika. Cook, stirring, for 1 minute or until aromatic. Add the wine and cook, stirring occasionally, for 2-3 minutes or until the liquid evaporates. Add stock mixture and tomato. Bring to the boil. Reduce heat to low. Simmer for 5 minutes.
  • Step 3
    Add the fish, prawns and squid. Cook for 5 minutes or until seafood is just cooked through. Stir in lemon juice. Season. Sprinkle with parsley.

  • High protein
  • Low carb
  • Low fat
  • Low kilojoule
  • Lower gi


  • 1030 kj


  • 8g

    Fat Total

  • 1g

    Saturated Fat

  • 2.5g


  • 33g


  • 6g

    Carbs (total)

All nutrition values are per serve
  • Author: Sonja Bernyk
  • Image credit: Ben Dearnley
  • Publication: Australian Good Taste



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