Sopa de Pescado y Marisco: Ingredients and Recipe

Sopa de pescado y marisco is a Spanish-style seafood soup with a savory tomato-and-aromatic base, tender fish, shellfish, and a light fish broth. This version cooks the broth from shrimp shells for extra flavor, then adds the seafood near the end so it stays tender; ingredients vary by region and household.

Ingredients

12 oz (340 g) firm white fish fillets, such as cod, hake, or pollock, skin and pin bones removed
8 oz (225 g) raw shell-on shrimp, peeled and deveined; reserve the shells
8 oz (225 g) mussels, scrubbed and debearded, or additional peeled shrimp if mussels are unavailable
2 tbsp (30 ml) extra-virgin olive oil
1 medium yellow onion, about 1 cup (150 g), finely chopped
1 small leek, white and light-green parts, about 1 cup (100 g), rinsed and thinly sliced
1 medium carrot, about ½ cup (65 g), finely diced
2 garlic cloves, finely chopped
1 tbsp (16 g) tomato paste
1 medium ripe tomato, about 1 cup (150 g), grated or finely chopped
½ tsp (1 g) sweet paprika
⅛ tsp (0.3 g) saffron threads, optional
6 cups (1.4 L) water, divided
1 small bay leaf
½ tsp (3 g) fine salt, plus more to taste
¼ tsp (0.5 g) freshly ground black pepper
1 tbsp (15 ml) fresh lemon juice, plus lemon wedges to serve
2 tbsp (8 g) chopped fresh parsley

Instructions

Cut the fish into 1-inch (2.5 cm) pieces and refrigerate it while preparing the broth. Rinse the mussels under cold running water, scrub the shells, and remove any beards. Discard mussels with cracked shells or those that remain open when tapped. Keep all seafood chilled until needed.
Make a quick shrimp broth. Heat 1 teaspoon of the olive oil in a medium saucepan over medium heat. Add the reserved shrimp shells and cook for 2 minutes, stirring, until they turn pink and smell fragrant. Pour in 5 cups (1.2 L) of the water, add the bay leaf, and bring to a boil. Reduce to a gentle simmer for 15 minutes, then strain into a heatproof bowl and discard the shells and bay leaf. Keep the broth hot. If using saffron, steep it in 2 tablespoons (30 ml) of the hot broth for 5 minutes.
While the broth simmers, heat the remaining olive oil in a large heavy pot over medium heat. Add the onion, leek, and carrot. Cook for 8 minutes, stirring occasionally, until softened but not browned. Add the garlic and tomato paste; cook for 1 minute. Stir in the grated tomato and cook for 4 minutes, until its liquid has reduced and the mixture looks thick.
Stir in the paprika and saffron with its soaking liquid. Pour in the strained shrimp broth and the remaining 1 cup (240 ml) water. Add the salt and black pepper. Bring to a gentle boil, then lower the heat and simmer uncovered for 10 minutes so the flavors combine.
Add the fish pieces and mussels to the gently simmering soup. Cover and cook for 3 minutes, then add the peeled shrimp and cook for another 2 to 4 minutes, just until the fish is opaque and flakes easily, the shrimp are pink and firm, and the mussels have opened. Check a thick piece of fish with a food thermometer: the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). Discard any mussels that do not open during cooking. Avoid a hard boil, which can break up the fish and toughen the shrimp.
Turn off the heat. Stir in the lemon juice and parsley, taste the broth, and add salt or pepper if needed. Let the soup stand for 2 minutes, then ladle into warm bowls and serve promptly.

Tips

Choose sturdy fish: Cod, hake, pollock, and haddock hold their shape better than very delicate fillets. Cut the pieces evenly so they finish cooking together, and avoid stirring vigorously after adding the seafood.
Use a substitute thoughtfully: If you cannot find mussels, use 8 oz (225 g) extra peeled shrimp, small scallops, or firm fish. Mussels add briny flavor, so the soup will taste a little less like the sea without them; a small pinch of salt can help, but taste first.
Keep the simmer gentle: A rolling boil can make seafood rubbery and cause fish to fall apart. Add seafood only when the broth is hot and simmering, and remove the pot from the heat as soon as it is cooked through.
Plan for shells and leftovers: Strain the shell broth carefully to remove fragments. Refrigerate soup within 2 hours of cooking; for best texture, cook only the seafood you expect to serve and add fresh seafood when reheating reserved broth.

Serving Suggestions

Serve the soup hot in shallow bowls with crusty bread for dipping and lemon wedges for anyone who wants extra brightness. A simple green salad dressed with olive oil and vinegar makes a fresh side without competing with the seafood. If serving bread, offer it separately so it does not soak up the broth before the soup reaches the table.

Variations

For a more filling soup, add 1 cup (150 g) diced waxy potato to the vegetables and simmer it in the broth until tender before adding the seafood; allow about 12 to 15 extra minutes of cooking. Clams can replace mussels, but discard any that remain closed after cooking. For a richer broth, replace 1 cup (240 ml) of water with bottled clam juice and reduce the added salt until you have tasted the finished soup.

Saffron is traditional in many Spanish-style seafood soups but can be expensive or difficult to find. It is optional here; leaving it out gives a less floral, less golden broth. A tiny pinch of turmeric can add color, though it will not reproduce saffron’s aroma. For a mild smoky note, use smoked paprika in place of sweet paprika.

Storage and Reheating

Cool leftovers promptly and refrigerate them in a covered container within 2 hours of cooking. Keep the soup refrigerated at 40°F (4°C) or below and use it within 3 to 4 days. Seafood can become firmer after storage, so the best texture comes from refrigerating the broth separately when possible and adding freshly cooked seafood later.

Reheat soup in a saucepan over medium-low heat, stirring gently, until it reaches 165°F (74°C) throughout; check with a food thermometer. Do not repeatedly cool and reheat the same portion. For longer storage, freeze cooled soup for up to 2 months for best quality, preferably without the seafood; thaw in the refrigerator overnight and add freshly cooked seafood while reheating. Frozen soup that already contains seafood is safe to freeze when handled properly, but the seafood may be softer after thawing.

Frequently Asked Questions

Can I use frozen fish or shrimp?
Yes. Thaw seafood in the refrigerator, not on the counter, and pat it dry before adding it so it does not dilute the broth. If using frozen mussels, follow the package directions and add them at the time recommended for their cooked or uncooked state.

Can I make the soup ahead?
Yes. Prepare the vegetable-and-broth base up to 2 days ahead and refrigerate it promptly. Reheat the base until steaming, then add the fish and shellfish shortly before serving and cook them until they meet the doneness cues and fish temperature in the instructions.

What if I do not have shrimp shells for the broth?
Use 6 cups (1.4 L) of good-quality, low-sodium fish stock instead, or use water for a lighter soup. Taste before adding the listed salt, since prepared stock and clam juice can already be salty.

How can I tell when mussels are safe to eat?
Cook mussels until their shells open. Discard mussels that stay closed after cooking, and discard any with broken shells before cooking. Keep raw mussels cold and separate from ready-to-eat foods while preparing them.

Can I make this without shellfish?
Yes. Use an extra 8 oz (225 g) of firm fish and replace the shrimp-shell broth with fish stock or water. The result will be fish soup rather than a mixed fish-and-shellfish soup, with a milder, less briny flavor.

Why is my seafood tough?
It is usually overcooked or boiled too vigorously. Keep the broth at a gentle simmer, add the seafood near the end, and check it promptly; fish should reach 145°F (63°C), while shrimp should be opaque and firm.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).