SPANISH SEAFOOD SOUP RECIPE - SOPA DE MARISCO
In this recipe, we are going to delve into the famous Andalusian food called Sopa de Marisco, also known as Spanish Seafood Soup. There are many variants of seafood soup recipes in all parts of the world, but here we are on the best seafood soup recipe.
Provided by Paulina
Categories Soup Recipes
Time 1h
Number Of Ingredients 13
Steps:
- In a bowl put the octopus with the lemon juice. Cover it and set it aside to make it tender.
- In a large skillet, heat the oil over medium heat. Saute the onion and garlic for 4 minutes. Add the paprika and keep stirring for 1 more minute.
- After that add the chopped tomatoes and cook for 4 minutes, mixing constantly.
- Put the stock, water, and saffron in the pan and turn the heat to a high until it boils. Then reduce heat to low and simmer for 20 minutes.
- Pour all the seafood into the pan and cook for 6 minutes, the fish should have a flaky texture and the mussels should open. Season to taste and serve.
Nutrition Facts : Calories 808 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 331 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 114 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1944 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
CHEF JOHN'S SPANISH GARLIC SOUP (SOPA DE AJO)
Sopa de Ajo is a wonderfully rustic bread soup spiked with sliced garlic, paprika, and ham. If that wasn't enough to get your attention, it's also topped with eggs poached in a fragrant, brick-red broth. It's like a steaming bowl of breakfast-for-dinner.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread.
- Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.
- Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add ham; cook and stir until heated through, about 1 minute. Add 1 to 2 teaspoons of paprika and cook for 1 minute more. Pour bread into pot and toss to coat with hot oil mixture.
- Pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir. Bring to a boil, reduce heat to medium, and stir in parsley.
- Crack each egg into a small bowl or cup. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top.
Nutrition Facts : Calories 447 calories, Carbohydrate 33.7 g, Cholesterol 201.3 mg, Fat 26.8 g, Fiber 1.7 g, Protein 17.1 g, SaturatedFat 5.2 g, Sodium 2072.9 mg, Sugar 3.3 g
SOPA ESPANOLA (SPANISH SOUP)
This unusual recipe combines the best of Spain, from gazpacho to tapas. With the mix and matching of condiments and garnishes, this makes for a fun evening with friends and family.
Provided by Member 610488
Categories Lunch/Snacks
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 32
Steps:
- Melt butter in a dutch oven over medium low heat. Add olive oil and onions.
- Slowly cook the onions, stirring occasionally until they are limp and slightly golden, about 45 minutes.
- Sprinkle flour over the onions and blend. Gradually stir in the tomato puree, beef broth, garlic, vinegar, Worcestershire sauce, sugar, salt, pepper, oregano, tarragon, Tabasco sauce, and cumin.
- Stir until well blended.
- Bring to a boil over high heat, reduce heat to low and simmer uncovered for 30-40 minutes, stirring occasionally. Serve.
- Allow guest to choose from several of the meat and vegetable condiments and the garnishes as well.
Nutrition Facts : Calories 573.5, Fat 29.4, SaturatedFat 13.6, Cholesterol 223.4, Sodium 2924.8, Carbohydrate 47.7, Fiber 9.1, Sugar 18.5, Protein 33.5
SOPA DE AJO (GARLIC SOUP)
Provided by Food Network
Time 25m
Number Of Ingredients 8
Steps:
- Cut the white bread into cubes. Heat the olive oil in a saucepan and fry the bread cubes in it until golden brown. Add the garlic and let it color a little. Season with the paprika powders and salt and pour on the meat stock. Cover and leave to simmer for about 15 minutes. Fill 4 earthenware bowls with soup. Carefully slip 1 egg into each bowl and leave to cook in a preheated oven at about 390 degree F for around 10 minutes. Serve the soup very hot.
SOPA DE LENTEJAS (ANDALUCIAN LENTIL SOUP)
This is a great soup to have during cold winter months, although it's wonderful anytime of year! It's loaded with fresh veggies and has a hearty flavor anyone will enjoy! Add additional root veggies like carrots if you like.
Provided by Vanessa Moore
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 9h15m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit, 5 to 8 minutes. Add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
- Stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.
- Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.
Nutrition Facts : Calories 288.2 calories, Carbohydrate 36.5 g, Cholesterol 17.3 mg, Fat 9.8 g, Fiber 10.4 g, Protein 15 g, SaturatedFat 2.9 g, Sodium 255.6 mg, Sugar 4.2 g
CALDO DE PESCADO (SPANISH FISH SOUP)
Thanks to ingredients like ground cumin, a generous pinch of saffron and dry white wine, this fish stew is pleasingly aromatic.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 16
Steps:
- In a medium stockpot, heat olive oil over medium-low heat. Add onions and garlic and saute stirring occasionally, until translucent, about 8 minutes. Add stock or water, wine, bay leaves, and cumin. Bring to a boil and immediately reduce heat to low; simmer gently for 10 minutes.
- Add potatoes, tomatoes, and saffron; cover and cook until potatoes are very tender, about 25 minutes. Remove from heat. With a slotted spoon, transfer half the potato mixture to a food processor or food mill. Add paprika; puree Stir puree back into soup; add salt and pepper.
- Bring soup to a slow simmer over medium-low heat. Add red peppers and fish; cook until peppers are tender and fish is cooked through, about 5 to 7 minutes. Divide among bowls and serve garnished with parsley.
Nutrition Facts : Calories 161 g, Cholesterol 37 g, Fat 3 g, Fiber 2 g, Protein 22 g, Sodium 307 g
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