From the Deep Blue Sea: Catalan Seafood Soup Recipe

6 months ago

catalan seafood soup

From an autonomous community in Spain, Catalan cuisine is known to be the most sophisticated in the country. It’s one of the best cuisines you’ve probably never heard of, with a variety of dishes just like this seafood soup. With a deep and rich flavor, this bowl of stew is guaranteed to satisfy the foodie in you.


Catalan Seafood Soup
Makes 5-6 servings


6 cups Fish stock

  • Large pinch of saffron threads

2 Tbsps Olive oil

1 Brown onion, halved, thinly sliced

3 cloves Garlic, finely chopped

1 Long fresh red chilli, seeded, finely chopped

1 tsp Smoked paprika

2 pcs Chorizo, sliced

½ cup White wine

2 Tbsps Tomato paste

¾ kilo Ripe tomatoes, peeled, coarsely chopped

1 Skinless firm white fish fillets, cut into 3 cm pieces

¼ kilo Peeled green prawns, tails intact, deveined

¼ kilo Fresh mussels, cleaned

1 Cleaned squid tube, cut into 2 cm pieces

1 Tbsp Lemon juice

  • Chopped fresh parsley, for garnish
  • Salt and pepper


  1. Soak saffron in fish stock for 30 minutes.
  2. In a large pot, sauté onions, garlic, chili, Spanish paprika, and chorizo in olive oil for five minutes until onions have softened. Add white wine and reduce until almost all the liquid has evaporated. Add the tomato paste and cook out for 2 minutes.
  3. Add the fresh tomatoes and saffron fish stock and reduce to a simmer for 8-10 minutes.
  4. Just before serving, add the fish, prawns, mussels, and squid then simmer until cooked. Season with salt and pepper. Add lemon juice and chopped parsley. Serve with warm ciabatta bread.


Recipe by Chef Hylton Le Roux
Photographed by Zac Moran


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