As temperatures drop, our cravings for hearty and rich meals increase, and the best way to satisfy them is with Spanish soup recipes.
These come in all shapes and forms, but if you’re looking for one that works for lunch or dinner while still being healthy, then the seafood soup with chorizo is just what you need.
This recipe combines the best of Andalusia in one dish, and if you read our article, you’ll learn how to make it from scratch, with helpful tips on serving, storing, and customizing the ingredients.
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Background of the Dish
Since the beginnings of its culinary tradition, southern Spain has been known for its seafood soup recipes and its popular chorizo stew, both made with ingredients that are abundant in the region.
As with any tradition, there comes a time when people seek to refresh their recipes and give them a new twist.
This is how the seafood coup with chorizo came to life: it brings together the best elements of both dishes, offering a perfect balance and taking it to the next level.
This recipe is perfect for winter, as the blend of cod, shrimp, chorizo, and vegetables will keep you warm and full throughout the day (or before bed), however, we encourage you to enjoy it all year round.
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Things You’ll Need for Seafood Soup with Chorizo
To prepare this fantastic seafood soup with chorizo you will need fish broth, cod, shrimp, chorizo, tomatoes, cherry tomatoes, canned beans, garlic, onion, and celery as the main ingredients.
Similar to other shrimp and chorizo recipes, the only kitchen equipment that you need is a pot and a sharp knife to chop the ingredients.
Ingredients
- 300gr cod fillet
- 130gr chorizo
- 250gr clean frozen shrimp
- 4 cups (1l) fish or vegetable broth
- 1 onion
- 1 celery stick
- 3 garlic cloves
- 1 cup (150gr) cherry tomatoes
- 1 can (400gr) tomatoes
- 1 can (400gr) white beans
- 2 tablespoons oil
- 1 lemon
How to Make Seafood Soup with Chorizo – Step by Step Guide
- To start, peel and chop the onion and celery into small pieces. Peel and mince the garlic cloves. Cut the cherry tomatoes in half. Chop the canned tomatoes. Set them aside.
- Now, slice the chorizo or chop it into your preferred shape. Grab a pot and put a few tablespoons of olive oil, then take it over medium heat and fry the chorizos. Cook for 2 minutes and add the celery and onion, then continue cooking for 8 minutes while stirring.
- Then, lower the heat and stir in the fish or vegetable broth, minced garlic, the cherry and canned chopped tomatoes. Open the can with the white beans, drain the excess liquid and add them to the fish soup. Cover and simmer for 15 to 20 minutes.
- Meanwhile, chop the cod into chunks. If needed, remove any skin or fishbone that may be left. Submerge the pieces into the tomato and chorizo soup, cover again and simmer for 10 minutes.
- After that, season the seafood soup with chorizo with salt and pepper. Zest one lemon and add it to the soup as well. Add the clean frozen shrimp and cook for 5 more minutes to blend the flavours.
- As a key step in this shrimp and chorizo recipe, test the soup and adjust the seasoning if needed.
- For the final step, simply serve the seafood soup with chorizo warm and enjoy.
Substitution of Ingredients
There are plenty of ways to customize the seafood soup with chorizo, and the first one is to add your favourite kind of veggies and beans to the mix.
If you want to make this soup more filling, then draw inspiration from the Spanish chorizo rice and add some white rice to the mix, providing a more complex and hearty dish.
Apart from that, you can turn it into a seafood chowder soup recipe, by simply adding 2 cups of cream and removing one of the broth, achieving the perfect chowder-like consistency.
Now, to turn it into a Spanish seafood stew with chorizo, remove one cup of the broth and optionally thicken it with a bit of flour or cornstarch.
Ready to experiment with chorizo and Andalusian flavors? Then, you have to check some of our best Spanish chorizo recipes, like the Spanish bean soup with chorizo and the Spanish clams with Chorizo.
Tips on Serving Seafood Soup with Chorizo
The seafood soup with chorizo is the perfect hearty dish to serve for dinner or lunch on a cold winter day: you will have a nutritious plate with an amazing flavour combination.
To take this Spanish seafood soup recipe to the next level, you can serve it with grated parmesan or manchego cheese on top, for a creamy and cheesy addition.
Just like a Spanish seafood stew with chorizo, you can top it with bread croutons or fresh chopped herbs (dill, rosemary, or parsley), to play with the texture and taste.
We have more Spanish seafood recipes that you can make to revolutionize your meals, such as the summer-classic seafood gazpacho or the filling Spanish seafood stew.
How to Store Seafood Soup with Chorizo
The magic of seafood soup with chorizo lies in its flavors, which deepen and become even more delicious the next day.
Once you finish making the shrimp and chorizo recipe, you should let it cool to room temperature and place it in an airtight, freezer-safe container.
Then, similar to other soups with chorizo, take it to the fridge where it can last up to 3 days, or freeze it for up to one month (add a label with the date so you don’t go over time).
After that, thaw it overnight in the refrigerator, and reheat it on the stovetop over medium heat, stirring occasionally, until warmed through (if it is too thick you can add 1/2 cup of broth or water until it reaches the perfect consistency).
If you are ready to enter your meal-prep Era, then we have more Andalusian recipes for you to make and store this winter season, such as the Spanish tuna stew, the Spanish vegetable stew, and the Spanish fish stew.
Recipe Card: Seafood Soup with Chorizo
Seafood Soup with Chorizo Recipe
As temperatures drop, our cravings for hearty and rich meals increase, and the best way to satisfy them is with Spanish recipes.
These come in all shapes and forms, but if you’re looking for one that works for lunch or dinner while still being healthy, then the Seafood Soup with Chorizo is just what you need.
This recipe combines the best of Andalusia in one dish, and if you read our article, you’ll learn how to make it from scratch, with helpful tips on serving, storing, and customizing the ingredients.
Ingredients
- 300gr cod fillet
- 130gr chorizo
- 250gr clean frozen shrimp
- 4 cups (1l) fish or vegetable broth
- 1 onion
- 1 celery stick
- 3 garlic cloves
- 1 cup (150gr) cherry tomatoes
- 1 can (400gr) tomatoes
- 1 can (400gr) white beans
- 2 tablespoons oil
- 1 lemon
Instructions
- Peel and chop the onion and celery into small pieces. Peel and mince the garlic cloves. Cut the cherry tomatoes in half. Chop the canned tomatoes. Set aside.
- Slice the chorizo or chop it into your preferred shape. Grab a pot and put a few tablespoons of olive oil, then take it over medium heat and start frying the chorizos. Cook for 2 minutes and add the celery and onion, then continue cooking for 8 minutes while stirring.
- Lower the heat and stir in the fish or vegetable broth, minced garlic, the cherry and canned chopped tomatoes. Open the can with the white beans, drain the excess liquid and add them to the fish soup. Cover and simmer for 15 to 20 minutes.
- In the meantime, chop the cod into chunks. If needed, remove any skin or fishbone that may be left. Submerge the pieces into the Spanish chorizo soup, cover again and simmer for 10 minutes.
- Season the Seafood Soup with Chorizo with salt and pepper. Zest one lemon and add it to the soup as well. Add the clean frozen shrimp and continue cooking for 7 more minutes to blend all of the flavours.
- Do a taste test and adjust the seasoning of the chorizo and bean soup if needed.
- To finish making the Spanish seafood soup, serve it warm and enjoy.
Notes
Similar to other Spanish seafood soups, you can use vegetable or fish broth due to the flavour profile, or use water and a bouillon cube.
To turn it into a recipe for shrimp chowder, simply add 2 cups of heavy cream and thicken with flour or cornstarch slurry before adding the shrimp.
You don't like lemon? Then, copy other chorizo soup recipes and flavour them with rosemary, dill, parsley, or other fresh herbs.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 463Total Fat 22gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 15gCholesterol 202mgSodium 1947mgCarbohydrates 24gFiber 4gSugar 9gProtein 44g
All information presented and written are intended for informational purposes only. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of visitsouthernspain.com are not nutritionists or registered dietitians. Statements within this site have not been evaluated or approved by the Food and Drug Administration.
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
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