CREAMY Spanish Seafood Soup | Packed with GOODNESS & Easy to Make

This Creamy Spanish Seafood Soup, known as crema de mariscos, is packed with flavors, easy to make and all done in about 30 minutes. Serve it next to a crunchy baguette and a bottle of Spanish red wine, more specifically from the region of Alicante, for a complete and delicious meal.

To make this creamy soup, I used a combination of onions, garlic, red bell peppers, carrots and tomatoes. You can mix it up and use other types of vegetables. To puree the veggies I used a hand blender, but you can also use a food processor or a stand-up blender.

What really flavors this soup is the fish broth. Make sure to use a great fish broth. If you cannot find any in your area, you can also use chicken broth, vegetable broth or even water. Just make sure to season accordingly if using water. As broth contains added salt.

TIPS & TRICKS to Make this Recipe: I topped off the creamy soup with sauteed shrimp. But you can also top it off with some scallops or even pieces of fish. The soup will hold for up to 3 days in the fridge and freeze for up to 3 months.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA (25% OFF Your Order if you Purchase through this Link)

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Watch the Video Below on How to Make this CREAMY Spanish Seafood Soup

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CREAMY Spanish Seafood Soup | Crema de Mariscos

Course Soup

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 247 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 4 tbsp extra virgin olive oil 60 ml
• 1 onion
• 5 cloves garlic
• 1 red bell pepper
• 1 carrot
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 tsp dried thyme .50 grams
• 4 tomatoes
• 1/2 cup dry white wine 120 ml
• 1/2 cup fish broth 120 ml
• 1/2 lbs raw jumbo shrimp (peeled & deveined) 225 grams
• sea salt & black pepper
• handful chopped fresh parsley

Instructions

1. Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

2. While the oil is heating, roughly chop the onion, garlic, red bell pepper and carrot (peeled)

3. Add the chopped vegetables into the hot fry pan, mix every 1 to 2 minutes so everything evenly cooks

4. In the meantime, roughly chop the tomatoes

5. After about 5 minutes and the vegetables are lightly sauteed, add the chopped tomatoes, cook for another 5 minutes, mixing every 1 to 2 minutes, then add in the paprika, dried thyme and season with sea salt & black pepper, mix together, then add in the white wine, mix together and then simmer

6. Once the alcohol has been cooked off, about 3 minutes, remove the pan from the heat and let it slightly cool, then add everything into a tall plastic cylinder, using a hand blender, puree the ingredients, you can also use a food processor

7. Add the puréed vegetables back into the same fry pan, heat with a medium heat and slowly add in the fish broth while whisking continuously, then simmer on a medium heat

8. While the soup is simmering, heat a separate fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

9. Add the shrimp over some paper towels and pat dry, then season with sea salt & black pepper

10. Add the shrimp into the hot fry pan, all in a single layer, cook for 1 minute per side or until fully cooked through, then remove from the heat

11. Transfer the simmering soup into shallow bowls, top off with the sauteed shrimp and some chopped fresh parsley, enjoy!

Recipe Notes

Get the Spanish Paprika I used to make this Recipe (25% OFF Your Order if you Purchase form this Link)

Nutrition Facts

CREAMY Spanish Seafood Soup | Crema de Mariscos

Amount Per Serving

Calories 247 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 71mg24%

Sodium 440mg19%

Potassium 577mg16%

Carbohydrates 13g4%

Fiber 3g13%

Sugar 7g8%

Protein 10g20%

Vitamin A 4736IU95%

Vitamin C 59mg72%

Calcium 78mg8%

Iron 1mg6%

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

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