Catalan Style Fish Soup

 

Catalan Style Fish Soup (Sopa de Peix a la Catalana) 🐟🍅
A comforting and aromatic Mediterranean soup from the coast of Catalonia, this traditional dish bursts with the flavors of the sea, saffron, garlic, and olive oil. It’s hearty yet light — perfect for seafood lovers seeking a warm, rustic meal that captures the spirit of Spanish coastal cuisine.

Ingredients:

• 1 ½ lbs (700 g) firm white fish fillets (hake, cod, monkfish, or snapper)
• ½ lb (225 g) mussels or clams, cleaned
• ½ lb (225 g) shrimp or small prawns, peeled and deveined
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 1 medium leek, white part only, sliced
• 2 cloves garlic, minced
• 1 large ripe tomato, grated or finely chopped
• 1 tbsp tomato paste
• 6 cups (1.5 L) fish stock or seafood broth
• 1 bay leaf
• ½ tsp smoked paprika
• A pinch of saffron threads (optional but authentic)
• 1 tsp salt, or to taste
• Freshly ground black pepper
• 1 tbsp chopped parsley
• 1 slice crusty bread, toasted
• 1 small clove garlic (for the bread)
• Lemon wedges, for serving

Instructions:

1. Prepare the base:
   Heat olive oil in a large pot over medium heat. Add the chopped onion and leek, cooking until softened and translucent, about 5 minutes. Stir in the minced garlic and cook another minute until fragrant.

2. Build the flavor:
   Add the grated tomato and tomato paste. Stir well, allowing it to simmer until the tomato reduces and darkens slightly, about 8–10 minutes. Sprinkle in smoked paprika, saffron threads, bay leaf, salt, and pepper.

3. Simmer the broth:
   Pour in the fish stock and bring to a gentle boil. Lower the heat and simmer for about 15 minutes to let all the flavors blend beautifully.

4. Add the seafood:
   Add the mussels (or clams) first, cooking until they start to open. Then gently add the fish chunks and shrimp. Let simmer 5–7 minutes, or until the fish is tender and the shrimp are pink and cooked through. Remove any unopened shells.

5. Make the Catalan “picada”:
   Rub the toasted bread with the small clove of garlic. Break it into pieces and crush it in a mortar and pestle (or food processor) with chopped parsley and a drizzle of olive oil to make a thick paste. Stir this into the soup to thicken it slightly and add a rustic, garlicky aroma.

6. Finish and serve:
   Taste and adjust seasoning. Ladle the soup into bowls, making sure each serving gets a mix of fish and shellfish. Garnish with extra parsley and serve with lemon wedges and crusty bread for dipping.

Chef’s Notes:

This soup is traditionally served as both a starter and a main meal in Catalan coastal homes. For a richer touch, drizzle a bit of extra virgin olive oil over each bowl just before serving. You can also add small cubes of potato or a few noodles (like fideos) for a heartier version.

Warm, aromatic, and full of Mediterranean soul, Catalan-Style Fish Soup is a bowl of pure comfort — the perfect way to bring a taste of the Spanish coast to your kitchen.