A HEARTWARMING Fish and Rice Soup for those Cold & Chili Days

This Spanish Fish and Rice Soup, known as Sopa de Pescado con Arroz, is the perfect dish for any occasion. But it´s extra special during the cold winter months, as with that first spoonful, it will instantly warm your soul.

This soup is packed with flavors, easy to make and done in about 45 minutes. But the best part? I used fish I bought frozen and thawed out, which makes this recipe so much more affordable and accessible, but without compromising flavors and textures.

What really flavors this dish is the saffron and fish broth. Make sure to use a high-quality fish broth, as it really takes this soup to the next-level. The one I used is from Spain, and is as good as it gets from store-bought fish broth.

TIPS & TRICKS to Make this Recipe: For the rice, I used Spanish round rice. But you can use any type of rice you like. Either way, you want to add in the seafood into the stock pot about 3 minutes before the rice is fully cooked. In my case I add the seafood after cooking the rice for 15 minutes, as it takes 18 minutes to cook. So make sure to check the package instructions in the rice you are using.

Key Ingredients & Cookware I used in this Recipe:
MY PAELLA PAN
MY CHEF´S KNIFE
SAFFRON I USED
SPANISH FISH BROTH
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make this Spanish Fish and Rice Soup

5 from 2 votes

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Spanish Fish and Rice Soup | Sopa de Pescado y Arroz

Course Main Course, Soup

Cuisine Spanish

Prep Time 10 minutes

Cook Time 40 minutes

Servings 4

Calories 447 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 onion
• 4 cloves garlic
• 1 red bell pepper
• 1 carrot
• 2 slices baguette 1 inch / 2.50 cm thick each
• 5 cups fish broth 1200 ml
• 1/2 cup Spanish round rice 100 grams
• 2 sprigs fresh thyme
• 1/4 tsp saffron threads .17 grams
• 1 lbs cod fillets .50 kg
• 15 raw jumbo shrimp peeled & deveined
• handful fresh parsley
• pinch sea salt
• dash black pepper

Instructions

1. Roughly dice the onion, cut the red bell pepper into bite-sized pieces and thinly slice the carrot (peeled)

2. Heat a stock pot with a medium heat and add in the olive oil

3. After a couple minutes add in the slices of baguette and the cloves of garlic (peeled), fry the ingredients between 2 to 3 minutes or until golden fried all around, then remove from the stock pot and set aside

4. Using the same pan with the same heat, add in the chopped vegetables, mix with the olive oil, after 4 to 5 minutes and they´re lightly sauteed, season with sea salt & black pepper, mix together, then add in the broth and sprigs of thyme, raise to a high heat, once it comes to a boil, add in the rice, mix together, then place a lid on the pan and lower to a low-medium heat

5. Meanwhile, add the fried bread and garlic into a food processor, along with the saffron, 2 tbsp fresh parsley (8 grams) and a pinch of sea salt, pulse until you get a paste-like texture, set aside

6. Pat the cod fillets and shrimp dry with paper towels, season both with sea salt & black pepper, then cut the cod fillets into bite-sized pieces and each shrimp in half

7. After simmering the rice for 15 minutes, remove the lid, add in the bread & garlic mixture, mix together, then add in the pieces of cod, place the lid over the pan, after 2 minutes add in the shrimp and cover, simmer for 2 to 3 more minutes or until all the seafood is cooked through

8. Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, serve at once, enjoy!

Recipe Notes

Get the Saffron I used to make this Recipe

Nutrition Facts

Spanish Fish and Rice Soup | Sopa de Pescado y Arroz

Amount Per Serving

Calories 447 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 143mg48%

Sodium 978mg43%

Potassium 1013mg29%

Carbohydrates 39g13%

Fiber 3g13%

Sugar 4g4%

Protein 40g80%

Vitamin A 3684IU74%

Vitamin C 44mg53%

Calcium 109mg11%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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