Spanish Seafood Pasta Soup | Sopa de Fideos Marineros
Ingredients
- 2 tbsp extra virgin olive oil 35 ml
- 1 small onion
- 5 cloves garlic
- 2 carrots
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1/2 tsp dried thyme .5 grams
- 2 tomatoes
- 5 cups fish broth 1200 ml
- 1/4 tsp saffron threads .17 grams
- 1 cup Spanish fideos (small cut spaghetti) 5 oz / 115 grams
- 2 cod fillets 8 oz / 225 grams each
- 1/2 lbs raw medium sized shrimp (peeled & deveined) 225 grams
- pinch sea salt
- dash black pepper
- fresh parsley
Instructions
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Heat a stock pot with a medium heat and add in the olive oil
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In the meantime, finely chop the onion, roughly chop the garlic and cut the carrots (peeled) into small bite-sized pieces
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Add the cut ingredients into the stock pot with the hot oil, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the paprika and thyme, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer without mixing
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Once the grated tomato has slightly thickened, about 4 minutes, add in the broth and saffron, turn it up to a high heat and give it a gentle mix
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While the broth is heating, add the cod fillets over paper towels and pat dry, then season with salt & pepper and cut into bite-sized pieces, also add the shrimp over paper towels and pat dry, then season with salt & pepper
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Once the broth comes to a boil, add in the fideos (pasta), mix every 1 to 2 minutes
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About 2 minutes before the pasta is cooked al dente, add in the cod and shrimp, mix together, then place a lid on the pan and lower to a low-medium heat, simmer for 2 to 4 minutes or until the seafood is cooked through, then remove from the heat
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Transfer into shallow bowls and garnish with fresh parsley, enjoy!
Recipe Notes
Get the Saffron and Spanish Paprika I used to make this Recipe