Sopa de Pescado

Ingredients

Olive oil

2 tablespoons

Onion

1, diced

Garlic

3 cloves, minced

Tomatoes

2 cups, diced

Fish stock

4 cups

White wine

1 cup

Bay leaf

1

Paprika

1 teaspoon

Saffron threads

1/4 teaspoon

Salt

to taste

Pepper

to taste

White fish fillets

2 cups, cut into chunks

Shrimp

1 cup, peeled and deveined

Mussels

1 cup, cleaned

Clams

1 cup, cleaned

Fresh parsley

for garnish

Lemon

1, sliced for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
3. Stir in the diced tomatoes and cook for an additional 5 minutes, allowing them to break down slightly.
4. Pour in the fish stock and white wine. Add the bay leaf, paprika, saffron threads, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes to meld the flavors.
5. Add the white fish, shrimp, mussels, and clams to the pot. Cook for another 10 minutes, or until the seafood is cooked through and the shells have opened.
6. Remove the bay leaf from the soup and discard it.
7. Serve the Sopa de Pescado hot, garnished with lemon slices and a sprinkle of fresh parsley.