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Sopa de Pescado, or Classic Spanish Fish Soup, is a fragrant and comforting dish that captures the essence of Spain’s Mediterranean coastline. This light yet flavorful soup features a rich broth infused with saffron, smoked paprika, and a savory sofrito base, combined with tender pieces of white fish and succulent shrimp. Ready in about 35 minutes, it’s an approachable recipe for home cooks that delivers authentic Spanish flavors using simple, fresh ingredients. Perfect as a starter or light main course, it serves 4 generously and brings a touch of coastal warmth to any table.
### Ingredients (Serves 4)
– 3 tablespoons extra virgin olive oil (45 ml)
– 1 small onion, finely chopped
– 4 cloves garlic, roughly chopped
– 1 carrot, peeled and roughly chopped
– 1 celery stick, thinly sliced
– 1 teaspoon sweet smoked Spanish paprika (pimentón dulce)
– ½ teaspoon dried thyme
– 4 cups fish broth (960 ml; homemade fumet preferred)
– ¼ teaspoon saffron threads, optionally soaked in hot broth
– ½ cup fideos (small cut spaghetti or vermicelli; substitute with broken spaghetti or elbow macaroni if needed)
– 2 cod fillets (about 7 oz / 200 g each), or other firm white fish such as hake or monkfish, cut into bite-sized pieces
– 12 raw jumbo shrimp, peeled and deveined
– 2 bay leaves
– Sea salt and freshly ground black pepper, to taste
– 1 lemon, for serving
– Fresh parsley, chopped, for garnish
**Optional variations:** Add clams or mussels for extra seafood flavor, a splash of white wine in the base, crushed tomato or potato chunks for more body, or serve with toasted bread croutons alongside or instead of pasta.
### Instructions
1. Heat the olive oil in a large frying pan or stockpot over medium heat.
2. Add the chopped onion, garlic, carrot, and celery. Sauté for about 4 minutes until the vegetables are softened and fragrant.
3. Stir in the smoked paprika, thyme, salt, and pepper. Cook for 30 seconds, then pour in the fish broth, saffron, and bay leaves. Bring to a boil over high heat.
4. Once boiling, add the fideos and cook according to package instructions, stirring occasionally.
5. While the pasta cooks, pat the cod pieces and shrimp dry and season them with salt and pepper.
6. When the fideos are about 2 minutes from al dente, add the seasoned fish and shrimp. Cover, reduce heat to low-medium, and simmer for 2–3 minutes until the seafood is just cooked through (fish flakes easily and shrimp turn opaque). Do not overcook.
7. Remove from heat, taste, and adjust seasoning if necessary. Discard the bay leaves.
8. Ladle the soup into shallow bowls. Squeeze fresh lemon juice over each serving and garnish with chopped parsley. Serve immediately with crusty bread and a glass of Spanish white wine such as Albariño or Rioja.
**Prep time:** 10 minutes
**Cook time:** 25 minutes
**Total time:** 35 minutes
### Tips for the Best Results
– For deeper flavor, use a high-quality fish broth or prepare a quick fumet from fish heads, bones, and shrimp shells with onion, carrot, and leek.
– Add the seafood at the very end to keep it tender—timing prevents rubbery shrimp or dry fish.
– Saffron provides the signature golden color and aromatic depth; crush the threads slightly or soak them beforehand for better infusion.
– For a thicker, stew-like consistency (similar to some Catalan or Basque versions), partially blend the vegetables before adding the pasta and seafood, or include diced potatoes and reduce the liquid slightly.
– Make it gluten-free by omitting the pasta or using gluten-free noodles. Rice can replace fideos in some regional adaptations for a heartier meal.
– If adding clams or mussels, introduce them with the other seafood and discard any that remain closed after cooking.
This versatile soup is a staple in Spanish coastal homes, often adapted with whatever fresh catch is available that day. Light, healthy, and deeply satisfying, Classic Spanish Fish Soup brings a bright taste of the sea to your kitchen. Whether you’re planning a weeknight dinner or entertaining guests, it’s an elegant yet simple way to enjoy authentic Spanish cuisine.
Enjoy your bowl of Mediterranean sunshine! If you try the recipe, feel free to share how it turned out or request variations for a more stew-like suquet de peix or other regional twists.
