Spain on a Fork > All Recipes > Soups & Salads > CREAMY Spanish Seafood Soup | Packed with GOODNESS & Easy to Make
All Recipes, Soups & Salads / February 26, 2024

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.

CREAMY Spanish Seafood Soup
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.

CREAMY Spanish Seafood Soup
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.

CREAMY Spanish Seafood Soup

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.

CREAMY Spanish Seafood Soup

Key Ingredients & Cookware I used in this Recipe:
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

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


  • 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


  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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  1. Charlotte

    Can you substitute the red bell pepper for another vegetable? If so, what vegetable would you recommend? Can’t have red bell pepper do to allergies

    29 . Feb . 2024
    • Spain on a Fork

      You can use other bell peppers, or even zucchini or mushrooms 🙂 Much love

      29 . Feb . 2024
  2. Ernesto

    Creamy? Where is the cream??

    27 . Feb . 2024
    • Spain on a Fork

      Creamy is a texture not an ingredient, the creaminess comes from blending the ingredients together, you can add some cream to it if you like 🙂 Much love

      28 . Feb . 2024
  3. Jim

    Could this be made with a different fish? Not shellfish (allergies in this house), perhaps cod or something similar?

    26 . Feb . 2024
    • Spain on a Fork

      Absolutely! You can use any type of seafood you like here 🙂 Much love

      28 . Feb . 2024

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