Sopa de mariscos (spanish seafood soup) – Fishermen's Co-op
Ripe tomatoes add freshness and flavour to this succulent seafood soup.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
- Citrus press
- Measuring cup
- Mixing bowl
- Spoon
Ingredients
- Large pinch of saffron threads
- 1 1/2 l fish stock
- 2 tbsp olive oil
- 1 brown onion, halved, thinly sliced
- 3 garlic cloves, finely chopped
- 1 long fresh red chilli, seeded, finely chopped
- 1 smoked paprika
- 125 ml white wine
- 650 g ripe truss tomatoes, peeled, coarsely chopped
- 400 g skinless firm white fish fillets, cut into 3cm pieces
- 250 g peeled green prawns, tails intact, deveined
- 180 g cleaned squid tube, cut into 2cm pieces
- 1 tbsp lemon juice
- Chopped fresh continental parsley, to serve
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