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Sopa de Peixe do Algarve

Serves 4 to 6 Soup seafood, Soups

Sopa de Peixe do Algarve

Sopa de Peixe do Algarve hails from the sun-drenched coastlines of southern Portugal, where the Atlantic's bounty meets the table with simplicity and pride. This dish is a staple in the Algarve region, often enjoyed as a comforting meal after a morning's work or a leisurely afternoon by the sea. The recipe reflects the ethos of local home cooking—plentiful olive oil, a pinch of salt measured by instinct, and no elaborate presentation.

Expect a rich medley of flavors, where the sweetness of ripe tomatoes and the earthy warmth of sweet paprika embrace the fresh taste of rockfish and shrimp. The soup's aroma is further elevated by a splash of dry white wine and a generous handful of fresh coriander, creating a vibrant and hearty bowl. Serve it steaming hot, with crusty bread to soak up every last drop of this coastal delight.

Ingredients

  • 700 gmixed rockfish — cleaned and cut into chunks
  • 250 gshrimp — peeled, shells kept for the broth
  • 3ripe tomatoes — grated
  • 1onion — finely chopped
  • 1green pepper — diced
  • 4 clovesgarlic — minced
  • 1 tspsweet paprika
  • 120 mldry white wine
  • 1.2 Lfish broth
  • 5 tbspolive oil
  • 4 tbspfresh coriander — chopped
  • to tastefine sea salt

Method

  1. Begin by preparing the vegetables and aromatics. Dice 1 onion, 1 green pepper, and 3 ripe tomatoes into even-sized pieces to ensure uniform cooking. Mince 4 cloves of garlic. This will help the vegetables cook evenly and prevent any from collapsing into a pulp before the others are tender.
  2. In a large pot, heat 5 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, stirring occasionally, until they soften and become translucent. Be careful not to let them brown, as this can make the soup taste bitter.
  3. Remove the pot from the heat and stir in 1 teaspoon of sweet paprika. This step ensures the paprika releases its flavor without turning bitter from direct heat. Return the pot to the heat and add the diced green pepper, cooking until it softens slightly.
  4. Pour in 120 ml of dry white wine, allowing it to simmer for a couple of minutes. This will deglaze the pot and infuse the base with a rich depth of flavor. Add the 1.2 L of fish broth, stirring to combine.
  5. Bring the mixture to a gentle simmer and add 700 g of mixed rockfish, cut into chunks, and 250 g of shrimp. Allow the seafood to cook gently in the broth until the fish is opaque and the shrimp turn pink and firm, indicating they are cooked through.
  6. Taste the soup and adjust the seasoning with fine sea salt as needed. The flavors should be balanced, with the natural sweetness of the seafood complementing the savory broth.
  7. Finish the soup by stirring in 4 tablespoons of freshly chopped coriander. Ladle the soup into bowls, drizzling each with a touch of raw olive oil for a traditional Algarve finish. Serve immediately, enjoying the fresh, coastal flavors.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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