Sopa de Mariscos is one of Spain's most beloved seafood soups. A golden saffron-infused fish stock forms the base, enriched with fresh tomatoes, a hint of smoky paprika, and the warmth of white wine. The soup is loaded with tender white fish, sweet prawns, and delicate squid rings - a true taste of the Spanish coast in every spoonful.
This soup captures everything wonderful about Spanish coastal cuisine: quality seafood cooked simply, aromatic saffron, smoky pimentón, and fresh tomatoes. It's the kind of soup you'd find in a seaside restaurant in Barcelona or Valencia, where the catch of the day goes straight from boat to bowl.
The Essence of Spanish Seafood Cooking
What makes Spanish seafood cooking special is its restraint. Rather than overwhelming ingredients with heavy sauces, Spanish cooks let the natural flavors of the sea shine through. The saffron adds subtle floral notes, the smoked paprika provides depth without overpowering, and fresh tomatoes contribute sweetness and acidity that brightens everything.
The technique is straightforward but requires attention: build flavor in layers, don't overcook the seafood, and finish with a squeeze of lemon to bring it all together.
The Magic of Saffron
Saffron is the soul of this soup. The world's most expensive spice by weight, it's made from the stigmas of crocus flowers - each flower produces only three threads, and it takes about 75,000 flowers to produce a single pound of saffron. Thankfully, a little goes a very long way.
The key technique is blooming the saffron: steeping it in warm liquid for 10-15 minutes before adding to the soup. This releases its color, flavor, and aromatic compounds far more effectively than adding it dry. You'll see the stock turn a beautiful golden color - that's how you know it's working.
About Smoked Paprika (Pimentón)
Pimentón de la Vera is Spanish smoked paprika, named after the La Vera region where peppers are slowly dried over smoldering oak fires. This gives it a distinctive smoky flavor unlike any other paprika. It comes in three varieties:
- Dulce: Sweet and mild - best for this soup
- Agridulce: Bittersweet with medium heat
- Picante: Hot and spicy
If you can't find pimentón, regular sweet paprika works but adds a drop of liquid smoke for that characteristic Spanish flavor.
Choosing Your Seafood
Traditional sopa de mariscos uses whatever's freshest at the market. This recipe calls for:
- White fish: Firm-fleshed fish like snapper, cod, or monkfish that won't fall apart
- Prawns: Green (raw) prawns, peeled with tails intact for easy eating
- Squid: Cleaned tubes cut into rings - cook quickly to stay tender
Feel free to adapt based on availability. Mussels, clams, scallops, or even lobster make excellent additions for special occasions.
Tips for Perfect Sopa de Mariscos
- Quality saffron: It's the star ingredient - invest in the best you can find
- Bloom first: Always soak saffron to release its full potential
- Don't overcook seafood: Add in order of cooking time - fish first, then prawns and squid
- Fresh tomatoes: Peak-season tomatoes make a noticeable difference; use canned in winter
- Finish with acid: The lemon juice at the end brightens everything
Serving Suggestions
In Spain, sopa de mariscos is typically served as a substantial first course or light main with:
- Pan con tomate: Crusty bread rubbed with ripe tomato and drizzled with olive oil
- Aioli: Garlic mayonnaise for dipping bread or swirling into the soup
- Crisp white wine: A Spanish Albariño or Verdejo pairs perfectly
- Fresh parsley: Generously scattered for color and freshness
Make-Ahead Tips
The base (broth with aromatics and tomatoes) can be made up to a day ahead and refrigerated. When ready to serve, bring back to a simmer and add fresh seafood. Never reheat soup with already-cooked seafood - it becomes tough and rubbery.
Sopa de Mariscos
Traditional Spanish Seafood Soup - golden and glorious.
Nutrition per serving
Ingredients
Instructions
- Bloom the saffron. Place saffron threads in a bowl with the fish stock. Set aside for 10-15 minutes to allow the saffron to release its colour and flavour. The stock should turn golden.
- Cook the aromatics. Heat olive oil in a large saucepan or Dutch oven over medium heat. Add onion and cook, stirring occasionally, for 5 minutes until soft and starting to caramelize. Add garlic, chilli, and smoked paprika. Cook, stirring, for 1 minute until fragrant.
- Add wine and reduce. Pour in the white wine and cook, stirring occasionally, for 2-3 minutes until the liquid has mostly evaporated and the alcohol has cooked off.
- Add stock and tomatoes. Add the saffron-infused stock and chopped tomatoes. Bring to the boil, then reduce heat to low. Simmer for 5 minutes to allow flavours to meld.
- Cook the seafood. Add the fish pieces first and cook for 2 minutes. Then add prawns and squid. Cook for a further 3 minutes or until all seafood is just cooked through - fish should flake easily, prawns should be pink and curled, squid should be opaque.
- Finish and serve. Remove from heat. Stir in lemon juice and most of the parsley. Season with salt and pepper to taste. Ladle into warm bowls and sprinkle with remaining parsley. Serve immediately with crusty bread.
Recipe Notes
- Canned tomatoes: Use a 400g can of quality diced tomatoes when fresh aren't in season.
- Add shellfish: Scrubbed mussels or clams added in the last 4-5 minutes are traditional and delicious.
- Serve with: Crusty bread rubbed with garlic and ripe tomato, drizzled with olive oil (pan con tomate).
- Make ahead: Base can be prepared a day ahead; add fresh seafood when serving.
Frequently Asked Questions
What is sopa de mariscos?
Sopa de mariscos is a traditional Spanish seafood soup featuring a saffron-infused broth with fresh tomatoes, smoked paprika, and mixed seafood including fish, prawns, and squid. It's a staple of Spanish coastal cuisine and showcases the Mediterranean approach to seafood cooking.
Why bloom saffron before adding to soup?
Blooming saffron in warm liquid for 10-15 minutes releases its color, flavor, and aroma compounds much more effectively than adding it dry. This step is essential for getting the most from expensive saffron threads and creates that characteristic golden hue in the broth.
What can I substitute for saffron?
While nothing truly replicates saffron's unique flavor, you can use 1/4 teaspoon turmeric for color and a pinch of paprika for earthiness. The soup will still be delicious, just slightly different. If possible, invest in quality saffron - a little goes a long way.
What is smoked paprika (pimentón)?
Pimentón de la Vera is Spanish smoked paprika made from peppers dried over oak fires. It has a distinctive smoky flavor that's essential to Spanish cooking. It comes in dulce (sweet), agridulce (bittersweet), and picante (hot) varieties. Use dulce or agridulce for this soup.
Can I add mussels or clams to sopa de mariscos?
Absolutely! Scrubbed mussels or clams are traditional additions. Add them 4-5 minutes before the soup is done and cover until they open. Discard any that don't open. The shellfish adds extra briny sweetness and makes the presentation even more impressive.