Spanish Fish and Shellfish Soup
spanish fish and seafood soup

Spanish Fish and Shellfish Soup

Total time: 40 minutes
Servings: 6
spanish fish and seafood soup

Lisa and Tony’s Spanish fish and shellfish soup combines fish, clams and prawns with white wine and rice for a rich and really tasty dish.

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🇪🇸 En español: Sopa de Pescado y Marisco

spanish fish and seafood soup

Spanish Fish and Shellfish Soup

Sopa de Pescado y Marisco combines fish, clams, and shrimp with white wine and rice for a rich and flavorful dish
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Course: Tapas
Cuisine: 🇪🇸 Spanish
Keyword: fish, shellfish, Spanish, tapas
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 388kcal
Author: Lisa and Tony Sierra


For the Stock:

  • 1 fish-head
  • 1 cup rice
  • ½ cup olive oil
  • 1 yellow onion

For the Soup:

  • 1 carrot
  • 1 Tomato
  • 2 bay leaves
  • 12 littleneck or venus clams
  • 1 lb. shrimp 20 to 25 per lb.
  • 1 cup white wine
  • Salt and pepper to taste


  • In a medium saucepan or pot, pour 4 cups of water, bay leaves, fish head and clams. Simmer for approximately 15 minutes. Add the shrimp and simmer another 5 minutes.
  • Chop the onion, tomato, and carrot. Heat the olive oil in a large open frying pan. Add the onion, tomato, and carrot when hot. Sauté until the onion is translucent, then add the wine and simmer for 5 minutes.
  • Pour the vegetable-wine mixture in a large pot. Strain the broth and pour into the pot. Stir.
  • Now that you have removed the shrimp and fish head, shell the cooked shrimp (optional) and set aside. De-bone the fish head and set the fish meat aside. Discard the bones. Place the pot on the stove and turn the heat on medium high.
  • When the soup starts to boil, add the rice and simmer for 15 minutes, or until rice is cooked. Add salt and pepper to taste. When ready to serve, add back the fish meat and shrimp.


Calories: 388kcal | Carbohydrates: 29g | Protein: 19g | Fat: 19g | Saturated Fat: 3g | Fiber: 1g | Sugar: 2g

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