Sopa de Marisco

Name: Sopa de Marisco
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 tbsp extra virgin olive oil; 1 yellow onion, diced; 4 garlic cloves, minced; 1 tsp sweet smoked paprika; 1 cup crushed tomatoes; 1/2 cup dry white wine; 4 cups fish stock; 1 lb cod fillet, cubed; 1/2 lb large shrimp, peeled; 1 lb fresh mussels, scrubbed; 1/4 cup flat-leaf parsley, chopped

A rich seafood soup filled with tender fish, shrimp, and mussels simmered in an aromatic tomato and white wine broth.

45 minMediumServes 4280 cal/serving

SpanishSoupStovetopPescatarianMediterraneanHigh ProteinLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeLow-SugarCorn-Free

Ingredients

2 tbsp extra virgin olive oil
1 yellow onion, diced
4 garlic cloves, minced
1 tsp sweet smoked paprika
1 cup crushed tomatoes
1/2 cup dry white wine
4 cups fish stock
1 lb cod fillet, cubed
1/2 lb large shrimp, peeled
1 lb fresh mussels, scrubbed
1/4 cup flat-leaf parsley, chopped

Instructions

1

Heat 2 tbsp extra virgin olive oil in a large pot over medium heat.
2

Add 1 diced yellow onion and 4 minced garlic cloves, cooking for 5 minutes until soft.
3

Stir in 1 tsp sweet smoked paprika and 1 cup crushed tomatoes, simmering for 3 minutes.
4

Pour in 1/2 cup dry white wine and 4 cups fish stock, bringing the liquid to a simmer.
5

Add 1 lb cubed cod fillet, 1/2 lb peeled large shrimp, and 1 lb scrubbed fresh mussels to the pot.
6

Cover and cook for 5 to 6 minutes until the mussels open and cod fillet reaches an internal temperature of 145°F.
7

Garnish with 1/4 cup chopped flat-leaf parsley and serve immediately.

Questions

How long does Sopa de Marisco keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Sopa de Marisco?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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