Sopa de Mariscos

Name: Sopa de Mariscos
Yield: Serves four
Cuisine: Spanish
Ingredients: 675 g/1½ lb raw prawns (shrimp), in the shell; 900 ml/1½ pints/3¾ cups cold water; 500 g/1¼ lb cockles (small clams) or mussels, cleaned; ½ large green (bell) pepper, finely chopped; 45 ml/3 tbsp chopped fresh parsley; juice of 1 lemon; salt and ground black pepper; 5 ml/1 tsp paprika; 1 celery stick, chopped; 1 onion, chopped; 45 ml/3 tbsp olive oil; 1 bay leaf; 1 small onion, finely chopped; 2 slices stale bread, crusts removed; 2 large tomatoes, halved; 1 large garlic clove, chopped

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

This hearty seafood soup contains all the colours and flavours of the Mediterranean. It is substantial enough to serve as a main course, but can also be diluted with a little white wine and water, to make an elegant appetizer for six.

Ingredients

675 g/1½ lb raw prawns (shrimp), in the shell
900 ml/

Europe
Spain
Fish course
Starter
Pescatarian
Soup
Mediterranean

Method

Pull the heads off the prawns and put them in a pan with the cold water. Add the onion, celery and bay leaf and simmer for 20–25 minutes.
Peel the prawns, adding the shells to the stock as you go along.

Ingredients

Method

Photos