Sopa de mariscos (spanish seafood soup)

Sopa de mariscos (spanish seafood soup)

By

Sopa de mariscos (spanish seafood soup)

The ingredient of Sopa de mariscos (spanish seafood soup)

  1. Large pinch of saffron threads
  2. 1.5L (6 cups) fish inventory
  3. 2 tablespoons olive oil
  4. 1 brown onion, halved, thinly sliced
  5. 3 garlic cloves, finely chopped
  6. 1 long fresh crimson chilli, seeded, finely chopped
  7. 1 teaspoon smoked paprika
  8. 125ml (half of cup) white wine
  9. 650g ripe truss tomatoes, peeled, coarsely chopped
  10. 400g skinless firm white fish fillets, cut into 3cm portions
  11. 250g peeled green prawns, tails intact, deveined
  12. 1 (approximately 180g) wiped clean squid tube, cut into 2cm portions
  13. 1 tablespoon lemon juice
  14. Chopped sparkling continental parsley, to serve

The instruction how to make Sopa de mariscos (spanish seafood soup)

  1. Soak saffron in inventory for 10 minutes.
  2. Meanwhile, warmth the oil in a big saucepan over medium warmth. Cook the onion, stirring, for five mins or until smooth. Add the garlic, chilli and paprika. Cook, stirring, for 1 minute or till fragrant. Add the wine and cook, stirring sometimes, for 2-three minutes or until the liquid evaporates. Add stock aggregate and tomato. Bring to the boil. Reduce heat to low. Simmer for 5 minutes.
  3. Add the fish, prawns and squid. Cook for five mins or until seafood is just cooked thru. Stir in lemon juice. Season. Sprinkle with parsley.

Nutritions of Sopa de mariscos (spanish seafood soup)

fatContent: 246.17 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 6 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 33 grams protein
sodiumContent:

You may also like