Cómo hacer Sopa de Marisco

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Sopa de Marisco belongs to the everyday cooking of the Cantabrian and Mediterranean coasts, where it is made often enough that nobody needs the recipe written down. This home version keeps the seasoning direct and the portions generous, the way a Spanish family cook puts it on the table.

Sopa de Marisco is a staple along the Cantabrian and Mediterranean coasts, seamlessly woven into the daily rhythm of Spanish coastal life. Family kitchens know this dish by heart, crafting it with the bounty of the sea, brought fresh from the local markets. This home-style version reflects that tradition, with a straightforward approach to seasoning and an abundance of seafood that speaks to the generosity inherent in Spanish cooking. The soup captures the essence of the ocean with every spoonful. Sweet mussels and briny clams mingle with tender shrimp and firm chunks of monkfish or hake, all enveloped in a rich broth tinged with saffron's golden hue and the smoky warmth of pimentón. A hint of dry white wine adds depth, making each bite a celebration of the sea's flavors.