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. Finely dice the onion and garlic and sweat in olive oil for 4 min until translucent; add the grated tomatoes and cook for 5 min.
2. Deglaze with white wine and reduce briefly.
3. Add the fish stock and saffron and simmer at gentle heat for 20 min; season with salt.
4. Cut the fish into cubes, season and add with the prawns and mussels.
5. Poach at a gentle simmer for 5 min; discard mussels that stayed closed.
6. Serve with toasted white bread.