Sopa De Mariscos, SIMPOL!

fish stock

🥗Healthier: vegetable stock

💰Cheaper: water with fish bouillon

Vegetable stock is lower in calories and can be made easily.

shrimp

🥗Healthier: chicken

💰Cheaper: canned tuna

Chicken is leaner and canned tuna is more affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric adds color and flavor at a lower cost.

mussels

🥗Healthier: oysters

💰Cheaper: canned clams

Canned clams are more accessible and budget-friendly.

Call mom for tips on making sopa de mariscos.

Clean the seafood: salt the clams and mussels to remove sand, devein the shrimp, clean the squid by removing the spine and ink sack, and fillet the fish while keeping the head and bones for stock.

Prepare the seafood stock by simmering the fish bones, head, and entrails with water, onions, and celery for around 30 minutes.

Dice carrots, celery, and onions, and slice garlic without mincing it.

Blend canned tomatoes to make them smooth.

Heat olive oil in a pan and sauté garlic first to infuse the oil with flavor, then add onions, carrots, and celery, seasoning with a little salt.

Add Spanish paprika to the sautéed vegetables without burning it, then pour in white wine and let it cook down.

Add the blended tomatoes and diced red bell pepper to the sautéed mixture and let it stew.

Strain the seafood stock and add it to the vegetable mixture.

Add the cleaned seafood: first the clams and mussels, then the shrimp and fish, and finally the squid, being careful not to overcook the squid.

Season the stew with salt, black pepper, cilantro, and chili flakes.

Prepare garlic bread by slicing a baguette in half, mixing minced parsley with soft unsalted butter and parmesan cheese, and spreading it on the bread.

Toast the garlic bread until golden brown.

Finish the stew with a little lemon zest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens