Spanish Shrimp Soup With Potatoes, Peas, and Smoked Paprika | Sunbasket

Name: Spanish Shrimp Soup With Potatoes, Peas, and Smoked Paprika | Sunbasket
Ingredients: 1 organic yellow onion; ½ pound organic gold or red new potatoes; 1 organic red or other bell pepper; 1 bay leaf; 1 cup diced fire-roasted tomatoes; Sunbasket bagna càuda (extra virgin olive oil - anchovy paste - garlic - kosher salt - black pepper); Seafood options:; 8 ounces wild Gulf shrimp; 10 ounces wild jumbo shrimp; 10 ounces wild sea scallops; 2 wild Alaskan halibut fillets (about 5 ounces each); 2 teaspoons sweet smoked paprika; ½ cup shelled peas

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Thinking about paella but craving soup? Us too. Here’s the recipe for you: it’s a smoky, savory Spanish bowl topped with the subtle sweetness of pan-seared seafood.

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Ingredients

1 organic yellow onion
½ pound organic gold or red new potatoes
1 organic red or other bell pepper
1 bay leaf
1 cup diced fire-roasted tomatoes
Sunbasket bagna càuda (extra virgin olive oil - anchovy paste - garlic - kosher salt - black pepper)
Seafood options:
8 ounces wild Gulf shrimp
10 ounces wild jumbo shrimp
10 ounces wild sea scallops
2 wild Alaskan halibut fillets (about 5 ounces each)
2 teaspoons sweet smoked paprika
½ cup shelled peas