Fish and Shellfish Soup - Sopa de Pescado y Marisco

Spanish love fish and seafood and no wonder - Spain is surrounded by water on three sides! Sopa de Pescado y Marisco combines fish, clams and shrimp with rice for a rich and flavorful dish. Be sure that the fish and seafood that you buy is fresh and that you use it within a day or two of purchasing it.

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:

• 1 cup rice
• 1/2 cup olive oil
• 1 yellow onion
• 1 carrot
• 1 tomato
• 2 bay leaves
• 1 fish head for broth (ex. salmon heads)
• 12 clams
• 1 lb. shrimp (20-25 per lb.)
• 1 cup white wine
• salt and pepper to taste

Preparation:

This fish and shellfish soup recipe makes 6 servings.

In a medium sauce pan or pot, pour 4 cups of water, bay leaves, fish head and clams. Simmer for approximately 15 minutes. Add the shrimp and simmer another 5 minutes.

Chop the onion, tomato and carrot. Heat the olive oil in a large open frying pan. Add the onion, tomato and carrot when hot. Sauté until the onion is translucent, then add the wine and simmer for 5 minutes.

Pour the vegetable-wine mixture in a large pot. Strain the broth and pour into the pot. Stir.

Now that you have removed the shrimp and fish head, shell the cooked shrimp (optional) and set aside. De-bone the fish head and set the fish meat aside. Discard the bones. Place the pot on the stove and turn heat on medium high. When the soup starts to boil, add the rice and simmer for 15 minutes, or until rice is cooked. Add salt and pepper to taste. When ready to serve, add back the fish meat and shrimp.

Serve Sopa de Pescado y Marisco in wide soup bowls with bread.

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