Soup

Sopa de Marisco

Spanish seafood soup builds depth from shrimp shells, tomato sofrito, and brandy, then cooks fish, shrimp, and mussels on separate precise schedules.

What you’ll need

• shrimp: 500 g
• mussels: 700 g
• white fish fillets: 500 g
• fish stock: 1500 ml
• tomatoes: 500 g
• brandy: 60 ml
• onion: 200 g
• olive oil: 60 ml
• garlic: 18 g
• sweet paprika: 5 g
• salt: 10 g

How to make it

1. Peel the shrimp, reserving the shells; devein and refrigerate the meat. Clean the mussels, discarding damaged ones and any that do not close when tapped.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.