CREAMY Spanish Seafood Soup | Packed with GOODNESS & Easy to Make

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk adds creaminess with fewer calories.

seafood mix

🥗Healthier: fresh fish

💰Cheaper: canned seafood

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

Heat a large fry pan over medium heat and add 2 tbsp of extra virgin olive oil.

Roughly chop 1 medium onion, 5 cloves of garlic, 1 red bell pepper, and 1 large carrot into small pieces.

Add the chopped vegetables to the fry pan and mix them to coat in olive oil, cooking for about 5 minutes until the onion is translucent.

Roughly chop 4 tomatoes and add them to the pan, cooking for another 4-5 minutes until lightly sautéed.

Stir in 1/2 tsp of sweet smoked Spanish paprika, 1/2 tsp of dried thyme, sea salt, and freshly cracked black pepper, mixing well.

Add 1/2 cup of dried white wine and mix, then simmer for a few minutes to cook off the alcohol.

Remove the pan from heat and let it cool for about 5 minutes.

Transfer the mixture to a tall plastic cylinder or blender and puree until smooth.

Return the puree to the fry pan and heat over low medium heat, whisking in 1/2 to 1 cup of fish broth until creamy.

In a separate fry pan, heat 2 tbsp of extra virgin olive oil over medium heat.

Add 1/2 lb of raw jumbo shrimp, seasoned with sea salt and black pepper, cooking for about 2 minutes until just cooked through.

Transfer some of the creamy soup to a bowl, top with sautéed shrimp, and sprinkle with chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens