Sopa de Mariscos (Seafood Soup!)
Sopa de Mariscos (Seafood Soup!)
Ingredients
- 4 tablespoons olive oil
- 1 yellow onion, sliced
- 1 red bell pepper, sliced
- 2 tablespoons ginger, minced
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 2 tablespoons tomato paste
- 3 tablespoons passata
- 4 cups stock, seafood, chicken, or vegetable
- 1 cup coconut milk
- 1 teaspoon salt, to taste
- 1/2 teaspoon pepper, to taste
- 1/2 cup peas, to 3/4 cup
- 16 mussels
- 8 shrimp, to 10
- 1/4 cup greens, such as pea shoots or chives, for garnish
- 4 slices crusty bread, for serving
Instructions
- 1
In a large pot or Dutch oven, heat 4 tablespoons of olive oil over medium heat. Add the sliced yellow onion and sliced red bell pepper. Sauté for a few minutes until they have softened.
⏱️ 5 min
- 2
Add the 2 tablespoons of minced ginger and 3 cloves of minced garlic to the pot. Stir continuously for another minute until fragrant.
⏱️ 1 min
- 3
Deglaze the pan with 1/4 cup of dry white wine, scraping up any browned bits from the bottom of the pot. Then, stir in 2 tablespoons of tomato paste and 3 tablespoons of passata, mixing them thoroughly with the vegetables.
⏱️ 2 min
- 4
Pour in 4 cups of stock (seafood, chicken, or vegetable). Bring the mixture to a bubble, then reduce the heat to low and let it simmer gently for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 5
Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until the soup is smooth. Return the blended soup to the pot, if using a regular blender. Stir in 1 cup of coconut milk until well combined.
⏱️ 3 min
- 6
Add the 16 mussels to the soup. Cover the pot and cook for about 3-5 minutes, or until the mussels have opened. Discard any mussels that do not open.
⏱️ 5 min
- 7
While the mussels are cooking, heat a separate pan over high heat. Season the 8-10 shrimp with salt and pepper. Sear the shrimp for 1-2 minutes per side until pink and cooked through. Set the seared shrimp aside.
⏱️ 3 min
- 8
Stir the 1/2 to 3/4 cup of peas into the soup.
⏱️ 1 min
- 9
Ladle the hot Sopa de Mariscos into individual bowls. Garnish each serving with the seared shrimp, some fresh greens (such as pea shoots or chives), and a drizzle of olive oil.
⏱️ 2 min
- 10
Serve immediately with crusty bread on the side.
Kitchen Tools
Nutrition Facts (per serving)
Sopa de Mariscos (Seafood Soup!)
- 4 tablespoons olive oil
- 1 yellow onion, sliced
- 1 red bell pepper, sliced
- 2 tablespoons ginger, minced
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 2 tablespoons tomato paste
- 3 tablespoons passata
- 4 cups stock, seafood, chicken, or vegetable
- 1 cup coconut milk
- 1 teaspoon salt, to taste
- 1/2 teaspoon pepper, to taste
- 1/2 cup peas, to 3/4 cup
- 16 mussels
- 8 shrimp, to 10
- 1/4 cup greens, such as pea shoots or chives, for garnish
- 4 slices crusty bread, for serving
Instructions
- 1
In a large pot or Dutch oven, heat 4 tablespoons of olive oil over medium heat. Add the sliced yellow onion and sliced red bell pepper. Sauté for a few minutes until they have softened.
⏱️ 5 min - 2
Add the 2 tablespoons of minced ginger and 3 cloves of minced garlic to the pot. Stir continuously for another minute until fragrant.
⏱️ 1 min - 3
Deglaze the pan with 1/4 cup of dry white wine, scraping up any browned bits from the bottom of the pot. Then, stir in 2 tablespoons of tomato paste and 3 tablespoons of passata, mixing them thoroughly with the vegetables.
⏱️ 2 min - 4
Pour in 4 cups of stock (seafood, chicken, or vegetable). Bring the mixture to a bubble, then reduce the heat to low and let it simmer gently for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 5
Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until the soup is smooth. Return the blended soup to the pot, if using a regular blender. Stir in 1 cup of coconut milk until well combined.
⏱️ 3 min - 6
Add the 16 mussels to the soup. Cover the pot and cook for about 3-5 minutes, or until the mussels have opened. Discard any mussels that do not open.
⏱️ 5 min - 7
While the mussels are cooking, heat a separate pan over high heat. Season the 8-10 shrimp with salt and pepper. Sear the shrimp for 1-2 minutes per side until pink and cooked through. Set the seared shrimp aside.
⏱️ 3 min - 8
Stir the 1/2 to 3/4 cup of peas into the soup.
⏱️ 1 min - 9
Ladle the hot Sopa de Mariscos into individual bowls. Garnish each serving with the seared shrimp, some fresh greens (such as pea shoots or chives), and a drizzle of olive oil.
⏱️ 2 min - 10
Serve immediately with crusty bread on the side.