Spain on a Fork > All Recipes > Soups & Salads > Classic Spanish Fish Soup | Authentic Flavors & Done in 30 Minutes
All Recipes, Soups & Salads / October 31, 2022

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.

Classic Spanish Fish Soup
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.

Classic Spanish Fish Soup
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.

Classic Spanish Fish Soup

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.

Classic Spanish Fish Soup

Key Ingredients & Cookware I used in this Recipe:

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

Classic Spanish Fish Soup (Sopa de Pescado)

Course Main Course, Soup
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Calories 385 kcal
Author Albert Bevia @ Spain on a Fork


  • 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


  1. Heat a large fry pan or stock pot with a medium heat and add in the olive oil

  2. Meanwhile, finely chop the onion, roughly chop the garlic, thinly slice the celery and roughly chop the carrot (peeled)

  3. 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

  4. Once the broth comes to a boil add in the fideos, mix together and continue to cook on a high heat

  5. 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

  6. 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

  7. Transfer into shallow bowls, squeeze in a kiss of fresh lemon juice over the soup and garnish with parsley, enjoy!

Recipe Notes

Get the Spanish Paprika & Saffron I used to make this Recipe

Nutrition Facts
Classic Spanish Fish Soup (Sopa de Pescado)
Amount Per Serving
Calories 385 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 118mg39%
Sodium 1184mg51%
Potassium 855mg24%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 3g3%
Protein 35g70%
Vitamin A 2964IU59%
Vitamin C 4mg5%
Calcium 147mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Carlos

    5 stars
    I’ve made this recipe many times and my family loves it. I start by preparing the onion, celery & carrot BEFORE heating the oil. Don’t wait to prep the veggies while the oil is heating up or you’ll scorch the oil. Ask me how I know this! I add the herbs and spices to the sautéing veggies/hot oil about half way through sautéing to better infuse their flavor into the mix. While the veggies are sautéing I add a Tbsp of Better Than Bullion brand Lobster Base to unsalted veggie or chicken broth for DIY fish broth because I can’t get fish broth locally and won’t spend the money for it online. Plus a jar lasts me several months. Do NOT add bullion to salted broth, as it will double the saltiness! I also use a rounded 1/2 Tsp of turmeric in place of the saffron. Remember, in southern Spain this is a simple, inexpensive dish for ordinary people, so feel free to keep it simple and inexpensive!

    Sometimes I convert the recipe to an easy, simple paella by replacing the fideos with a cup of long grain rice. If you do this stir in the rice in just once after adding the fish and shrimp. Cover tightly and turn the heat down to a bare simmer while the rice cooks to let a socarrat (rice crust) form at the bottom of the soup. Don’t disturb it again until the dish is finished and you’re ready to dish it into bowls.


    26 . May . 2023
    • Spain on a Fork

      Sounds great! Glad you all enjoyed it! Much love 🙂

      27 . May . 2023
  2. Classic Spanish Fish Soup | Authentic Flavors & Done in 30 Minutes - Costa Rica Digital News

    […] FULL RECIPE HERE: […]

    15 . Apr . 2023
  3. Sylvia Bisignani

    Oh yay! Made this soup but necessity had me use Tilapia and turmeric since I neither had cod or saffron on hand. I know my tastes and so i only used 1/4 tsp thyme and i used linguine broken up into digit sized pieces….it came out delicious, I’ll share the pot with my friend cross town, gladly!
    She will probably ask for the recipe as well.
    Well done, thanks!

    26 . Feb . 2023
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      27 . Feb . 2023
  4. Jeff Rogers

    5 stars
    loved this soup. best ever. i subbed can of diced tomatoes for carrot and 1tsp italian seasoning for bay. also use a lb of shrimp. Thank you!!!!! Delicious!!

    29 . Jan . 2023
  5. Jeff Rogers

    5 stars
    I loved this soup!!!! I did make a couple of substituions to my wife and my tastes. A can of diced tomotoes, drained instead of the carrot and a tsp of itialian seasoning instead of the bay leaves. Best soup ever. Thank you

    29 . Jan . 2023
    • Spain on a Fork

      Sounds great!! Much love 🙂

      30 . Jan . 2023
  6. Valentina

    5 stars
    Love the recipe, it turned out delicious. I am a fan of your YouTube channel. And thank you for the wine pairing recommendation.

    03 . Jan . 2023
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      04 . Jan . 2023
  7. Cynjayias

    5 stars
    Delicious dinner meal to share with family ~ Not crazy about using fish broth and will substitute vegetable broth. Winter here in West Coast California. What wine would you pare with this dish?

    01 . Nov . 2022
    • Spain on a Fork

      A white Albariño from Galicia will be amazing with this soup 🙂 Much love!

      02 . Nov . 2022
  8. Ramya

    Cant wait to make this soon for me can i use mushrooms and tofu and vegetable broth i never had spanish fish soup before perfect for raining days in Singapore and after office meals love your recipes as always brightens up my day everyday after work

    31 . Oct . 2022
    • Spain on a Fork

      Sounds great Ramya! Much love 🙂

      01 . Nov . 2022

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