Sopa de Mariscos

A symphony of flavours from the depths of the ocean. Dive into this seafood soup culinary masterpiece. #SopaDeMariscos #SeafoodSensation.  Indulge in a rich seafood medley, a fusion of prawns, squid, clams, and more in Sopa de Mariscos

Sopa de Mariscos, known by various names such as mariscada, sopa siete mares, or cazuela de mariscos, is a treasure trove of flavours originating from the bountiful waters of different regions. This enticing seafood soup boasts a rich history and a diverse set of ingredients, making it a culinary delight enjoyed across various cultures.

This seafood soup is a harmonious symphony of the ocean’s finest offerings. The ingredients might vary based on the location, but a typical Sopa de Mariscos often features a delectable medley of prawns, squid, fish, clams, mussels, crabs, or oysters. It’s a true celebration of marine delights.

Sopa de Mariscos has made its way through numerous coastal regions, each imbuing it with unique characteristics. The dish’s history is as rich as its taste. Originating from Spain, it’s believed to have travelled across the world due to Spanish colonial influences, evolving and adapting to local palates.

This sumptuous seafood soup isn’t confined to one corner of the world. You can find variations of it across Chile, Mexico, Spain, Brazil, Nicaragua, and Guatemala. While the core ingredients remain seafood-centric, the local touch and regional ingredients infuse each version with distinct flavours and textures.

As a seafood aficionado, encountering Sopa de Mariscos is akin to a gustatory journey into paradise. The amalgamation of various seafood ingredients creates an umami-laden broth that’s comforting, satisfying, and a culinary masterpiece in its own right.

Ripe tomatoes play a vital role in enhancing the flavour profile of Sopa de Mariscos. Their freshness and tanginess lend a vibrant note to the dish, perfectly complementing the seafood’s richness.

In the world of culinary exploration, Sopa de Mariscos stands as a testament to the ocean’s generosity. Its evolution through cultures and continents speaks volumes about the universal appeal of seafood’s delectable charm. Whether you’re savouring a bowl in a coastal town or creating your own version in your kitchen, Sopa de Mariscos promises an unforgettable adventure through the depths of flavours.

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Sopa de Mariscos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Spanish

Description

Indulge in a rich seafood medley, a fusion of prawns, squid, clams, and more in Sopa de Mariscos


Ingredients

Units Scale

Seafood

  • 1 kg clams
  • 300 g monk fish fillet or any white flesh fish, cubed
  • 300 g small squid, sliced
  • 14 large prawns, heads and shells reserved
  • 1 white onion, chopped
  • 4 cloves garlic, minced
  • 2 large Roma tomatoes, chopped
  • 1/2 tsp sugar
  • 1 tbsp smoked paprika
  • freshly ground black pepper
  • salt
  • extra virgin olive oil
  • juice from 1/2 lemon
  • 1/4 cup water
  • chopped parsley, for garnish

Broth

  • 1 1/2 litres of water
  • 1/2 cup white wine
  • 2 carrots, roughly chopped
  • 1 leek, roughly chopped
  • 1 white onion, quartered
  • 4 cloves garlic
  • 2 pcs bay leaves
  • 10 pcs black peppercorns
  • handful of fresh coriander

Instructions

  1. Cook the clams in a saucepan with 1/4 cup of water until they open. Turn off heat, set aside clams, and reserve the liquid.
  2. In a pot, combine all the broth ingredients along with the shrimp shells. Boil and then simmer over medium-high heat for 20 minutes until reduced by half. Turn off heat and set the broth aside.
  3. In another pot, sauté garlic and onions in extra virgin olive oil over low heat until onions are soft.
  4. Add tomatoes, paprika, and sugar. Cook for 2 minutes until tomatoes are soft.
  5. Strain and pour the prepared broth into the pot. Add prawns, squid, and fish. Simmer for 4-5 minutes or until seafood is cooked.
  6. Season with salt, freshly ground black pepper, and lemon juice. Turn off the heat.
  7. Place clams on a serving platter, then pour the soup with seafood on top. Garnish with chopped parsley. Serve.

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11 Responses

  1. Eha Carr says:

    Well, this will make me buy food very economically for the rest of the week under current Australian seafood prices but what a gorgeous dish!!! Cannot wait, absolutely cannot wait to get all the ingredients together . . . how do I know – well, have made very similar dishes before but this has a few extra attractions! A big thank you !!!






    • Raymund says:

      Tell me about it, I was in Sydney last week and had dinner at Fish at the Rocks, it left a big dent on my wallet . Having said that NZ too have expensive seafoods which I cant figure out why? Specially knowing we are all surrounded by water and they just catch them in the ocean for free (apart from the operating cost off course)

  2. This looks really yummy! I love seafood, but the price and varieties of quality seafood here could be overwhelming. Wish I could taste some of yours!

  3. Wow — this is a very special dish with all that seafood! Fish and seafood are probably my favorite foods, and I look forward to making this. The colors are truly stunning, and the combination of seafood and fish is beautiful. Monkfish is very hard to find here but I wonder if it can be found frozen? I know this is early planning, but this would be perfect for Christmas Eve!

  4. Amazing! You obviously have a lot of seafood available to you. Lucky guy! This is beautiful.

  5. suituapui says:

    Looks good. Can’t go wrong with seafood. Love the colours.

  6. I’ve never heard of Sopa de Mariscos but oh wow – this soup looks so luxurious and beautiful. And packed with all this seafood, it’s undoubtedly delicious. I’d enjoy it with some crusty bread!






  7. Hannah says:

    This reminds me of cioppino. Always a popular option for cultures near the coasts; I saw tons of it on menus in San Francisco especially. It’s also pretty similar to a Rhode Island-style clam chowder with the tomato-based broth.

  8. Michelle says:

    Such a beautiful seafood medley — perfect way to enjoy all that freshness!






  9. suituapui says:

    Love the colours! Can’t go wrong with seafood!

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