How to Make Spanish Sopa de Pescado: Traditional Fish Soup Recipe

How to Make Spanish Sopa de Pescado: Traditional Fish Soup

• What is Sopa de Pescado?
• Ingredients for Sopa de Pescado
• Step-by-Step Recipe for Sopa de Pescado
• Tips for Perfect Sopa de Pescado
• Recommended Products from Rubi Spanish Table

Sopa de Pescado is a beloved traditional Spanish fish soup that captures the essence of Mediterranean cooking. Known for its rich and flavorful broth, this soup is made with fresh fish, shellfish, and a variety of aromatic vegetables, often infused with saffron and other herbs. Perfect for a cozy dinner or a light lunch, Sopa de Pescado is a comforting and nutritious dish with a taste of the sea.

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Ingredients for Sopa de Pescado

To prepare a traditional Sopa de Pescado, you’ll need the following ingredients:

• 1 lb white fish fillets (such as cod or haddock)
• 1/2 lb shellfish (shrimp, mussels, or clams)
• 1 onion, chopped
• 2 tomatoes, peeled and chopped
• 2 cloves garlic, minced
• 1 carrot, sliced
• 1 leek, chopped
• 1/4 teaspoon saffron threads (optional but recommended for flavor and color)
• 4 cups fish stock or water
• 1/4 cup dry white wine
• 1 tablespoon olive oil
• 1 bay leaf
• Salt and pepper to taste
• Chopped parsley (for garnish)

Step-by-Step Recipe for Sopa de Pescado

Follow these steps to prepare a delightful Sopa de Pescado:

1. Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, leek, and carrot. Sauté for about 5 minutes until the vegetables soften and become fragrant.
2. Cook the tomatoes: Add the chopped tomatoes to the pot and cook for another 5 minutes, stirring occasionally. The tomatoes should break down and release their juices, creating a rich base for the soup.
3. Add the liquid: Pour in the fish stock (or water) and dry white wine. Stir in the saffron, bay leaf, and salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld.
4. Add the fish and shellfish: Gently add the fish fillets and shellfish (shrimp, mussels, or clams) to the pot. Let the soup simmer for another 8-10 minutes until the fish is cooked through and the shellfish opens. Be careful not to overcook the fish.
5. Final touches: Remove the bay leaf from the soup. Taste and adjust the seasoning with salt and pepper if needed. Ladle the soup into bowls, garnish with fresh chopped parsley, and serve hot.

Tips for Perfect Sopa de Pescado

To ensure your Sopa de Pescado is a hit, here are some tips for a perfect dish:

• Use fresh fish: The quality of the fish is key to making a flavorful soup. Opt for fresh, sustainably caught fish for the best taste.
• Don’t overcook the seafood: Be careful not to overcook the fish and shellfish, as they can become tough and rubbery. Fish should be flaky and shellfish should be tender and fully opened.
• Adjust the saffron: Saffron adds a beautiful color and depth of flavor to the soup, but if you don’t have it, you can substitute with a pinch of turmeric or paprika for a similar hue.
• Serve with crusty bread: This soup is traditionally enjoyed with a slice of crusty bread for dipping. A loaf of rustic Spanish bread, like baguette or pan de pueblo, pairs perfectly with this dish.
• Enhance the broth: For a richer broth, you can add a splash of brandy or sherry in place of some of the wine, adding a bit of complexity to the flavor.

Recommended Products from Rubi Spanish Table

If you’re looking to enhance your Sopa de Pescado experience, visit Rubi Spanish Table for the finest Spanish ingredients. We offer premium fish stocks, saffron, and olive oils that will elevate your dish.

For example, our Premium Spanish Saffron will give your soup an authentic taste and color. Additionally, our Spanish Olive Oil is perfect for sautéing the vegetables and adding depth to the soup's flavor.