Seafood Soup Recipe
After moving to Spain, seafood has become a more prominent part of our kitchen. While we didn’t dislike it when living in Turkey, it was less accessible and more expensive. In Spain, you can find fresh or frozen seafood for every budget at every market and supermarket.
In supermarkets, the seafood sold at the fish counter is often just thawed frozen products, so I prefer to buy frozen seafood directly. This way, I can use what I need and keep the rest in the freezer. Since it’s not recommended to refreeze thawed products, I can’t refreeze items I buy from the fresh fish counter. When I want fresh seafood, I turn to local markets.
When a recipe calls for a variety of seafood, as in this seafood soup or seafood paella, I often use ready-made seafood mixes that are specifically sold for such dishes. I did the same for this seafood soup. If you have access to similar products, you can do the same.
If you don’t have this option, you’ll need to buy small amounts of different types of seafood. You can mix and match according to your taste. As I mentioned in the recipe, you can use chopped fish, shrimp, chopped squid, mussels, clams, etc.
For thickening the soup, you can use flour or, if you want a gluten-free option, cornmeal. Cornmeal is not only a good thickener but also adds great flavor to soups. I often use cornmeal because I like how its taste complements the aroma of fish.
In seafood recipes, seafood is usually added directly to the dish. However, this can leave behind unwanted bits and pieces. So, even though it’s a bit more time-consuming, I prefer to skim off the foam and strain the broth through a fine sieve as described in the recipe.
Enjoy the recipe...
Seafood Soup Recipe with Video
Ingredients
- 650 g mixed seafood (chopped fish, shrimp, chopped squid, mussels, clams, etc.),
- 1 onion,
- 1 tomato,
- 1 carrot,
- 1 clove of garlic,
- 2 tablespoons of flour or cornmeal,
- 3 tablespoons of olive oil,
- Salt,
- 1 teaspoon of paprika,
- A handful of chopped parsley,
- 4 cups of boiling water.
Preparation
- Heat the olive oil in a pot, add the finely chopped onion, garlic, and carrot, and sauté until soft,
- Add the peeled and chopped or grated tomato, and cook for a few minutes,
- Place the seafood in a separate saucepan, add water, and leave it to cook over medium heat,
- Skim off the foam that forms on the surface of the seafood with a spoon,
- Remove the seafood from the water using a slotted spoon,
- Add the flour and paprika to the sautéed vegetables and stir until combined,
- Strain the cooking water from the seafood through a fine sieve into the vegetable mixture and blend everything until smooth,
- Season with salt, stir, and add the cooked seafood back into the pot. Bring it to a boil,
- Add the parsley, stir, and remove from the heat.
Enjoy your meal!