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Spanish Seafood Soup [Sopa de Marisco] Recipe

In this article, 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.

spanish seafood recipe
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Background of the dish

Although for thousands of years humans have eaten shellfish, it was only in the 19th century that it began to be consumed in a soup. 

This is thanks to the fact that the coastal towns had the great idea of ​​cooking seafood in broth, in order to make it cook faster and feel fuller.

On the present day, it is still extremely popular in Andalusia and is one of the favorite dishes to get through the cold winter days.

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Are you looking for the best Spanish seafood soup recipe? This is one of the most popular Spanish seafood recipes of all time. It's an easy and warming seafood soup from Spain that keeps you warm during the cold days. It's healthy as it comes with plenty of benefits for your body. Indeed, Spanish seafood soup boasts many minerals and vitamins. This recipe can also be used for Spanish seafood stew. Bring a piece of Spain to your home with this tasty Spanish soup. #spanishsoup #spanishseafoodsoup
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Things You’ll Need to Make Sopa de Marisco

Fortunately, this recipe is very simple to make and requires very little equipment. You will only need a bowl and a pan, something that can be found in all houses.

Vegetables are also basic ones and are sold all over the world. In case you don’t get all the seafood, there are many replacements you can make!

If you love seafood flavors, I’m sure you’ll like our Spanish fish soup recipe.

spanish sopa de marisco

Ingredients

  • 2 tablespoons olive oil
  • 1 onion (chopped)
  • 3 garlic cloves
  • 1 teaspoon smoked paprika
  • 4 cups (900gr)  fish stock
  • 2 cups (450gr) water
  • 2 tomatoes (seeded, chopped)
  • 1 teaspoon saffron
  • 1 lemon, juiced
  • 300gr white fish fillet (skinless, boneless, cubed)
  • 12 green prawns (peeled, chopped)
  • 12 mussels (scrubbed, debearded)
  • 350gr baby octopus (cleaned)

How to make Spanish Seafood Soup – Step by Step Guide

spanish seafood marisco soup
  1. In a bowl put the octopus with the lemon juice. Cover it and set it aside to make the octopus reach a tender texture.
  2. In a large skillet, heat the oil over medium heat. Saute the garlic for 4 minutes until they get a translucent or golden color. Add the paprika and keep stirring for 1 more minute so they receive its flavor and color.
  3. After that add the chopped tomatoes and cook for 4 minutes, mixing constantly, letting it add all its juices to the other vegetables
  4. Put the stock, water, and saffron in the pan and bring it to a boil on high heat. Then reduce the heat to low and simmer for 20 minutes.
  5. Pour the octopus, mussels, green prawns, and white fish fillet into the pan and cook for 6 minutes. You will realize that the fish is cooked when it has a flaky texture and the mussels open by themselves. To finish the recipe, season your soup to taste and serve.

Substitution of ingredients

man chopping garlic, Substitution of ingredients

This Spanish seafood soup recipe can go through a large number of ingredient changes, and still be delicious.

For example, you can remove the onion and garlic, and add any type of pepper that you like.

Another change that you can make in this Spanish soup recipe is to change the fish broth for a vegetable broth, or whatever you like the most. Also if you remove the tomato and add chopped ​​parsley you will get a delicious clear seafood soup.

At the same time, you can look for inspiration in other Spanish soup recipes to add or replace ingredients in your dish.

You could completely replace seafood with chicken for a Spanish chicken soup, or add lots of vegetables like carrots and peppers for a delicious Spanish vegetable soup.

If you liked this recipe and want to try more Spanish soups, do not hesitate to make the recipes for Spanish lentil soup, Spanish garlic soup, Spanish shrimp soup, and Spanish garbanzo bean soup.

Tips on Serving

sopa de marisco soup recipe

This soup is generally served as a main dish, and because it is quite light it can be consumed without a problem during lunch or dinner. Also if you serve it in smaller plates they can be served as a starter.

If you find yourself looking for what to eat in Malaga, you will see that it is commonly served with a delicious toast with olive oil and garlic, which creates a contrast between the crunchy texture and the soup.

Finally, do not hesitate to add grated cheese on top of the soup, as it gives it a great flavor that blends well with the fish.

If you love seafood and you are looking for a healthy and easy salad recipe, make sure to try our Spanish grilled octopus salad recipe, perfect for spring or summer times.

How to store

food storage fridge, How to store spanish seafood soup

Although the idea is to eat the soup once it is made, there are numerous tips to achieve successful storage and preserve its flavor.

Whether you want to store it in the fridge or freezer, what you should do is bring it down to room temperature once you finish cooking it.

This is essential since the steam from the hot soup inside your refrigerator can damage other foods or the fridge itself.

Fortunately, you can keep it in the freezer and freeze it for up to a month! A tip that can help you is to write down the date of preparation on a label and put it on the container in which you will keep the soup, so you will know how long you have to consume it.

If you want to store it in the refrigerator, you can do it by putting it in a closed bowl, and it will last approximately 3 days.

Recipe Card: Spanish Seafood Soup

Yield: 4

Spanish Seafood Soup Recipe - Sopa de Marisco

spanish seafood marisco soup

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.

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour

Ingredients

  • 2 tablespoons olive oil
  • 1 onion (chopped)
  • 3 garlic cloves
  • 1 teaspoon smoked paprika
  • 4 (900gr) cups fish stock
  • 2 (450gr) cups water
  • 2 tomatoes (seeded, chopped)
  • 1 teaspoon saffron
  • 1 lemon, juiced
  • 300gr white fish fillet (skinless, boneless, cubed)
  • 12 green prawns (peeled, chopped)
  • 12 mussels (scrubbed, debearded)
  • 350gr baby octopus (cleaned)

Instructions

  1. In a bowl put the octopus with the lemon juice. Cover it and set it aside to make it tender.
  2. 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.
  3. After that add the chopped tomatoes and cook for 4 minutes, mixing constantly.
  4. 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.
  5. 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.

Notes

You can change this Spanish food recipe by replacing the seafood with any other ingredient of your choice, adding more or fewer vegetables. You can also change the fish stock by vegetable stock if desired.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 808Total Fat 23gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 13gCholesterol 331mgSodium 1944mgCarbohydrates 30gFiber 1gSugar 3gProtein 114g

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.

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