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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


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


Units Scale


  • 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


  • 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


  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.