Sopa de marisco (Seafood Soup) an easy and heartwarming soup ready in 30 minutes

seafood mix

🥗Healthier: fresh fish

💰Cheaper: canned seafood

Fresh fish can be more nutritious, while canned seafood is budget-friendly.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories, while heavy cream is often more accessible.

Make fish stock by sautéing shrimp peels, parsley, and bay leaves until shrimp peels turn pink

Add 1.5 liters of boiling water to the pot and let it cook for 10 minutes

Set the fish stock aside after 10 minutes

In a pot, heat 2 tablespoons of extra virgin olive oil over medium heat

Add 2 cloves of garlic and sauté until fragrant

Add 1 medium white onion and a little salt, sauté until translucent

Add 1 red pepper and sauté together

Add 3 medium chopped tomatoes, black pepper, and 0.5 teaspoon chili flakes, and mix until softened

Pour in 500 milliliters of the fish stock and simmer for 20 minutes

Blend the mixture until smooth

Return the blended mixture to heat and add 1 tablespoon of tomato paste

Add the remaining fish stock

Add 2 medium potatoes and cook for 5-7 minutes until tender

Add 0.5 kilograms of seafood mix and cook for 5 minutes

Taste for salt and serve the soup

Cooking Techniques

Equipment Needed

Spice Level:

Allergens