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.

Sopa de Mariscos

★★★★★ 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

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Description

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

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Ingredients

Units USM Scale 1x2x3x

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

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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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