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

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/

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.