Torremolinos Soup
Dive into the vibrant flavors of the Mediterranean coast with Torremolinos Soup, a hearty and aromatic seafood stew that's perfect for a comforting yet elegant meal. This recipe pairs tender shrimp, mussels, and delicate white fish with a savory base of saffron-kissed fish stock, potatoes, and a medley of fresh vegetables, including tomatoes and red bell peppers. Enhanced with garlic, paprika, and a touch of saffron for a luxurious depth of flavor, every spoonful captures the essence of coastal Spain. Ready in just an hour, this one-pot dish is a seafood lover's dream, garnished with a sprinkle of fresh parsley and best served with crusty bread for dipping. Wholesome, flavorful, and easy to make, Torremolinos Soup transforms simple ingredients into a culinary masterpiece that'll transport you straight to the sunny shores of the Mediterranean.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion (diced)
- 3 cloves garlic cloves (minced)
- 1 large red bell pepper (diced)
- 4 medium tomatoes (diced)
- 2 medium potatoes (peeled and diced)
- 1 teaspoon paprika
- 0.25 teaspoon saffron threads
- 6 cups fish stock
- 1 leaf bay leaf
- 0.5 pound shrimp (peeled and deveined)
- 1 pound mussels (cleaned)
- 0.5 pound white fish fillets (such as cod or halibut), cut into bite-sized pieces
- 2 tablespoons parsley (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced red bell pepper and cook for 3-4 minutes, stirring occasionally, until softened.
Add the diced tomatoes, potatoes, paprika, and saffron threads. Stir well to combine.
Pour in the fish stock and add the bay leaf. Stir and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the potatoes are tender.
Season the soup with salt and black pepper, adjusting to taste.
Increase the heat to medium and gently add the shrimp, mussels, and white fish pieces.
Cook for 5-7 minutes or until the seafood is fully cooked and the mussels have opened (discard any mussels that do not open).
Remove the bay leaf and discard it.
Ladle the soup into bowls and garnish with chopped parsley.
Serve the Torremolinos Soup hot with crusty bread or a side of your choice.
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 820 mg | 274% | |
| Sodium | 6873 mg | 299% | |
| Total Carbohydrate | 156.4 g | 57% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 35.5 g | ||
| Protein | 209.7 g | 419% | |
| Vitamin D | 21.5 mcg | 107% | |
| Calcium | 586 mg | 45% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 6635 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
