Description
Spanish Fish and Rice Soup (Sopa de Pescado y Arroz) is a rich, comforting soup with tender cod, succulent shrimp, aromatic vegetables, saffron, and Spanish rice, perfect for a hearty main course.
Ingredients
- 3 tbsp extra virgin olive oil
- 1 onion, diced
- 4 cloves garlic, peeled
- 1 red bell pepper, diced
- 1 carrot, thinly sliced
- 2 slices baguette, 1 inch thick
- 5 cups fish broth
- ½ cup Spanish round rice
- 2 sprigs fresh thyme
- ¼ tsp saffron threads
- 1 lb cod fillets
- 15 raw jumbo shrimp, peeled & deveined
- Handful fresh parsley
- Pinch sea salt
- Dash black pepper
Instructions
- Dice onion, bell pepper, and carrot.
- Heat olive oil in a stock pot over medium heat.
- Fry baguette slices and garlic 2-3 minutes until golden; set aside.
- In same pot, sauté vegetables 4-5 minutes; season with salt & pepper.
- Add fish broth and thyme, bring to a boil; add rice, cover, reduce heat to low-medium, simmer 15 minutes.
- Blend fried bread, garlic, saffron, parsley, and pinch of salt into a paste; set aside.
- Pat cod and shrimp dry, season, cut cod into bite-sized pieces, shrimp in half.
- After rice simmers 15 minutes, stir in bread-garlic paste, then add cod; cover 2 minutes, add shrimp, cover 2-3 minutes until seafood is cooked.
- Serve in shallow bowls, garnish with chopped parsley, enjoy immediately.
Notes
- Use high-quality saffron for authentic flavor.
- Serve immediately for best texture.
- Can substitute other firm white fish if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Spanish