Soup of the Day: Spanish Seafood Soup

4 months ago

Heirloom recipes from the Alba kitchen


Sopa De Mariscos (Spanish Seafood Soup)

1/4 cup Olive oil

1 Tbsp Garlic, chopped

3 Tbsps Onion, chopped

100g Squid rings, chopped

100g Shrimps, peeled and diced

80g Clams, boiled

120g Lapu-lapu fillet, cubed

1 tsp Spanish paprika

1 cup Tomato salsa

1/2 cup White wine

2 Tbsps Flour, sifted

8 cups Fish broth

1 pinch Saffron

Salt, pepper

2 pcs Hard-boiled eggs, chopped

Parsley, for garnish


  1. In a medium sauce pot, sauté garlic and onions in olive oil.
  2. Add squid and shrimps then cook for 1 minute.
  3. Add clams, fish, paprika, tomato sauce, and wine. Cook for another minute.
  4. Add flour and continuously stir for 1 minute then pour in the broth. Bring to a boil for about 8-10 minutes. Add saffron and season with salt and pepper. Transfer to individual soup bowls. Garnish with egg and parsley on top.


Recipes by Señor Anastacio de Alba and Chef Miguel de Alba from The Alba Cookbook

Photographed by Mark Jacob of Studio 100

Art Direction by Regine Paola Velilla 

Sitting editor Yllaine Sabenecio

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