Sopa de Pescado

Name: Sopa de Pescado
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 tbsp olive oil; 1 yellow onion, diced; 4 garlic cloves, minced; 1 can canned diced tomatoes; 4 cups fish stock; 1 pinch saffron threads, crushed; 1 lb cod fillet, cubed; 2 tbsp fresh parsley, chopped

A comforting Spanish fish soup with rich saffron broth, aromatic garlic, and tender cod fillets.

35 minEasyServes 4240 cal/serving

SpanishSoupStovetopPescatarianMediterraneanLow CarbHigh ProteinGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

Ingredients

2 tbsp olive oil
1 yellow onion, diced
4 garlic cloves, minced
1 can canned diced tomatoes
4 cups fish stock
1 pinch saffron threads, crushed
1 lb cod fillet, cubed
2 tbsp fresh parsley, chopped

Instructions

1

Heat 2 tbsp 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 can canned diced tomatoes, 4 cups fish stock, and 1 pinch crushed saffron threads, then bring to a simmer for 10 minutes.
4

Add 1 lb cubed cod fillet and simmer gently for 6 minutes until the fish reaches an internal temperature of 145 degrees F.
5

Stir in 2 tbsp chopped fresh parsley and serve hot.

Questions

How long does Sopa de Pescado 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 Pescado?

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.

Serve it with

Pan Rústico side
Ensalada de Pulpo salad
Air Fryer Corn Ribs with Chili Lime side

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