Spanish cuisine · Soups & Stews

Sopa de Pescado

Spanish fish soup with saffron and seafood – grand coastal cooking in a bowl.

Ingredients · for 4 servings

• 400 g white fish (e.g. hake)
• 200 g prawns
• 200 g mussels
• 1 onion
• 2 tomatoes
• 2 garlic cloves
• 1 pinch of saffron
• 100 ml white wine
• 1 litre fish stock
• White bread

Instructions

1. Sauté the onion and garlic, add the grated tomatoes and let them reduce.
2. Deglaze with the white wine, add the stock and saffron, simmer for 20 minutes.
3. Add the fish cubes and seafood, let them poach for 5 minutes.
4. Serve with toasted bread.