Classic Spanish Fish Soup | Authentic Flavors & Done in 30 Minutes

fish stock

🥗Healthier: vegetable stock

💰Cheaper: water + fish bouillon

Vegetable stock is lower in calories and can be made at home.

saffron

🥗Healthier: turmeric

💰Cheaper: curry powder

Turmeric adds color and flavor at a lower cost.

fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein option, while canned tuna is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Heat a large fry pan or stockpot over medium heat.

Add 3 tablespoons of extra virgin olive oil to the pan.

Finely chop 1 small onion, roughly chop 4 cloves of garlic, thinly slice 1 celery stick, and roughly chop 1 peeled carrot.

Add the chopped vegetables to the pan with the hot olive oil and mix to coat them evenly.

Sauté the vegetables for about 4 minutes until lightly cooked but not browned.

Add 1/2 teaspoon of sweet smoked Spanish paprika and 1/2 teaspoon of dried thyme, season with sea salt and freshly cracked black pepper, and mix well.

Pour in 4 cups of fish broth and add 1/4 teaspoon of saffron threads and 2 bay leaves; mix everything together.

Increase the heat to high and bring the broth to a boil.

Once boiling, measure out 1/2 cup of fideos and add them to the pan.

Prepare the seafood by patting dry 2 cod fillets and seasoning them with sea salt and black pepper; cut into small bite-sized pieces.

Add 12 raw jumbo shrimp (peeled and deveined) without cutting them.

After cooking the fideos for 5 minutes, add the cod and shrimp to the pan, checking the pasta package instructions for timing.

Cover the pan with a lid and reduce the heat to low medium, cooking for 2-3 minutes until the seafood is fully cooked and the fideos are al dente.

Remove the pan from heat and transfer some soup into a shallow bowl.

Squeeze fresh lemon juice over the soup and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens