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Seafood soup

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Seafood soup

Join us in discovering the essence of Spanish cuisine with our guide to preparing a delicious seafood soup infused with the flavors of Spanish extra virgin olive oil. In this recipe, we'll explore how to combine fresh seafood with the golden richness of Spanish extra virgin olive oil to create a dish that’s both comforting and full of flavor.

Let's dive into the simplicity of ingredients and the magic of Spanish extra virgin olive oil as we craft a soup that will transport you to the coastal charm of Spain with every spoonful. Get ready to savor the taste of the Mediterranean with this easy-to-follow recipe!

How to prepare seafood soup with Spanish extra virgin olive oil

  1. In a large pot, heat the extra virgin olive oil from Spain over medium-high heat. Add the onion, garlic, and red bell pepper, and sauté until tender.
  2. Add the chopped tomatoes and cook for a few minutes until softened.
  3. Place the shellfish in the pot and cook for a few minutes, until they begin to open.
  4. Add the fish broth and bay leaf. Bring the soup to a boil, then reduce the heat and let simmer for about 10-15 minutes to allow the flavors to blend.
  5. Season with salt and pepper. Remove the bay leaf and serve the hot soup, sprinkled with freshly chopped parsley on top.

Enjoy this delicious seafood soup with the distinctive flavor of Spanish extra virgin olive oil. 

30 min
Medium
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Ingredients

  • 1.11 lb of assorted shellfish (clams, oysters, shrimp, lobster, etc.)
  • 2 tablespoons of extra virgin olive oil from Spain
  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • 1 red bell pepper, chopped
  • 2 ripe tomatoes, chopped
  • 32 oz.of fish broth
  • 1 bay leaf
  • 1 teaspoon of salt and pepper
  • 1 tablespoon of freshly chopped parsley for garnish
Servings: 4

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