Spanish cuisine · Soups & Stews

Seafood Soup

Rich seafood soup of shrimp and clams, whose shells are simmered down and flambéed with brandy.

Ingredients · for 4 servings

• 400 g shrimp (shell-on)
• 1 kg clams
• 300 g monkfish fillet
• 2 onions
• 3 cloves garlic
• 2 tomatoes
• 1 tbsp sweet paprika
• 100 ml brandy
• 150 ml white wine
• 1 pinch saffron threads
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Peel the shrimp, reserving the heads and shells; soak the clams in cold salted water for 20 min. and discard any that are open.
2. Heat 3 tbsp olive oil until very hot, fry the heads and shells hard for 4 min., crushing them with a wooden spoon, add the white wine and 1.2 l water and boil uncovered for 20 min., then strain through a fine sieve.
3. In the remaining oil, sauté the finely diced onions and chopped garlic for 8 min. until soft, add the peeled, diced tomatoes and simmer for 8 min. into a dark sofrito.
4. Stir in the paprika off the heat, deglaze with the brandy and carefully let it cook off for 1 min. until the alcohol has evaporated.
5. Pour in the shell stock, add the crumbled saffron and simmer for 10 min., then add the clams and cook covered for 4–5 min. until they have opened.
6. Add the shrimp and diced monkfish pieces, let simmer over low heat for 3 min. until opaque white, season with salt and pepper and serve immediately.