Sailor’s Soup Made Easy: Weeknight Seafood Comfort
A briny, tomato-kissed sailor-style seafood soup with tender shrimp, flaky white fish, and steam-opened mussels in a bright, paprika-garlic broth—made in one pot with a short simmer.
Equipment
- Wide pot or Dutch oven
- Small saucepan (optional, for shell infusion)
- Fine-mesh strainer (optional)
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 small yellow onion finely chopped (about 150 g / 1 cup)
- 1 small red bell pepper finely chopped (about 120 g / 3/4 cup)
- 3 garlic cloves minced
- 1 tsp sweet paprika (pimentón dulce)
- 1 pinch saffron threads optional
- 1 tbsp tomato paste
- 1/2 cup dry white wine
- 2 tbsp brandy or cognac optional
- 4 cups fish stock or a mix of 2 cups fish stock + 2 cups bottled clam juice
- 1 bay leaf
- 8 oz skinless white fish cut into 1-inch cubes (cod, halibut, or hake)
- 12 oz large shrimp shell-on if possible
- 1 lb mussels or small clams scrubbed and debearded
- 4 oz squid rings optional
- 1 small slice crusty bread torn (optional)
- salt to taste
- freshly ground black pepper to taste
- 2 tbsp fresh parsley chopped
- lemon wedges for serving
Instructions
- Prep the seafood first: scrub mussels/clams, remove beards, and discard any with cracked shells or that don’t close after a firm tap. Peel shrimp if desired (save shells). Pat fish dry and cut into even cubes. Keep seafood chilled until needed.
- Optional quick boost (5 minutes): warm a small saucepan over medium with a drizzle of olive oil. Add shrimp shells and cook about 2 minutes until pink and fragrant. Pour in 1 cup (240 ml) stock, simmer 3 minutes, then strain back into the remaining stock.
- Build the sofrito: heat the olive oil in a wide pot or Dutch oven over medium. Add onion and red pepper with a pinch of salt and cook 6–8 minutes, stirring, until translucent and softened. Stir in garlic and paprika and cook about 30 seconds until aromatic; crumble in saffron now if using.
- Add tomato and deglaze: stir in tomato paste and cook 1 minute. Add white wine and brandy (if using) and simmer 2–3 minutes, scraping the pan, until reduced by about half.
- Build the broth: add fish stock (or the stock/clam juice blend), bay leaf, and torn bread (if using). Bring to a gentle boil, then reduce to a lively simmer for 8–10 minutes, skimming foam if needed. Taste and season with salt and pepper before adding seafood.
- Cook seafood in stages: if using squid rings, add first and simmer very gently about 10 minutes. Add mussels/clams, cover, and cook 4–6 minutes (shaking once or twice) until shells open; discard any that stay closed. Add fish and shrimp and simmer uncovered 2–3 minutes, until fish is opaque and flakes and shrimp are pink and just firm.
- Finish and serve: remove from heat and stir in chopped parsley. Taste and adjust seasoning; add a squeeze of lemon to brighten. Ladle into warm bowls and serve with lemon wedges and crusty bread for dipping.
Nutrition
Calories: 420kcalCarbohydrates: 16gProtein: 42gFat: 16gSaturated Fat: 3gCholesterol: 210mgSodium: 980mgPotassium: 980mgFiber: 2.5gSugar: 5gVitamin A: 900IUVitamin C: 55mgCalcium: 140mgIron: 4.2mg
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