Classic Spanish Fish Soup | Authentic Flavors & Done in 30 Minutes
This Classic Spanish Fish Soup, known as Sopa de Pescado, is one of the most popular dishes you will find up and down the Spanish Mediterranean coast. Loaded with Authentic Spanish flavors, easy to make and done in about 30 minutes.
Serve this Classic Spanish Fish Soup next to a crunchy baguette, to mop up all that seafood goodness and a bottle of Spanish wine. More specifically from the wine region of La Rioja. Together, you will have yourself an instant trip to beautiful España.
To make this dish I used fideos. Which are basically small cut spaghetti. If you can´t find them in your area, you can use elbow macaroni or even regular spaghetti cut into smaller pieces.
TIPS & TRICKS to Make this Recipe: You want to add in the seafood about 2 minutes before the fideos (pasta) are cooked al dente. That way all the ingredients are perfectly cooked. So make sure to check the package instructions in the pasta you are using.
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Watch the Video Below on How to Make this Classic Spanish Fish Soup
Classic Spanish Fish Soup (Sopa de Pescado)
- 3 tbsp extra virgin olive oil 45 ml
- 1 small onion
- 4 cloves garlic
- 1 carrot
- 1 celery stick
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 tsp dried thyme .50 grams
- 4 cups fish broth 960 ml
- 1/4 tsp saffron threads .17 grams
- 1/2 cup fideos (small cut spaghetti) 112 grams
- 2 cod fillets 7 oz / 200 grams each
- 12 raw jumbo shrimp peeled & deveined
- 2 bay leafs
- 1 lemon
- pinch sea salt
- dash black pepper
- fresh parsley
Heat a large fry pan or stock pot with a medium heat and add in the olive oil
Meanwhile, finely chop the onion, roughly chop the garlic, thinly slice the celery and roughly chop the carrot (peeled)
Add the cut vegetables into the hot pan, mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in the paprika, thyme and season with sea salt & black pepper, quickly mix together, then add in the broth, saffron and bay leaves, raise to a high heat
Once the broth comes to a boil add in the fideos, mix together and continue to cook on a high heat
Meanwhile, pat the cod fillets dry with paper towels, season with sea salt & black pepper and cut each fillet into small bite-sized pieces, pat the shrimp dry with paper towels as well and season with sea salt & black pepper
After cooking the fideos for 5 minutes, 2 minutes shy of being cooked al dente, add in the cod and shrimp, place a lid on the pan and lower to a low-medium heat, simmer for 2 to 3 minutes or until the seafood is fully cooked through, then remove from the heat
Transfer into shallow bowls, squeeze in a kiss of fresh lemon juice over the soup and garnish with parsley, enjoy!
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