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Sopa de Pescado y Mariscos Uruguaya
A hearty and flavorful fish and seafood soup, a staple in Uruguayan coastal cuisine, featuring a rich tomato and saffron broth.
🧂 Ingredienti
- 500 g White fish fillets (e.g., hake, sole)(cut into chunks)
- 250 g Shrimp(peeled and deveined)
- 250 g Mussels(cleaned)
- 200 g Calamari(cleaned and sliced into rings)
- 1 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 medium Red bell pepper(diced)
- 800 g Tomatoes(crushed or pureed)
- 1.5 liters Fish stock
- 200 ml Dry white wine
- 1 pinch Saffron threads
- 1 Bay leaf
- 2 tbsp Parsley(chopped, for garnish)
- 3 tbsp Olive oil
- to taste Salt
- to taste Black pepper
👨🍳 Istruzioni
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add minced garlic and diced red bell pepper. Cook for another 3-4 minutes until fragrant and pepper is tender.
- 3
Stir in the crushed tomatoes, fish stock, white wine, saffron threads, and bay leaf. Bring to a simmer.
💡 Consigli Professionali: Crush saffron threads slightly before adding to release more flavor. - 4
Add the calamari rings and cook for about 5 minutes until they start to soften.
- 5
Gently add the fish chunks and shrimp to the simmering broth. Cook for 3-5 minutes, or until the fish is opaque and shrimp are pink.
💡 Consigli Professionali: Avoid overcooking the seafood. - 6
Add the cleaned mussels. Cover the pot and cook for another 3-5 minutes, or until the mussels have opened. Discard any mussels that do not open.
💡 Consigli Professionali: Mussels cook quickly; ensure the lid is on to trap steam. - 7
Season the soup with salt and black pepper to taste. Remove the bay leaf.
💡 Consigli Professionali: Taste and adjust seasoning carefully, as seafood can be naturally salty. - 8
Ladle the soup into bowls, ensuring each serving has a good mix of fish and seafood. Garnish with fresh chopped parsley.
💡 Consigli Professionali: Serve hot with crusty bread for dipping.
💡 Consigli Professionali
- ✓Use a good quality fish stock for the best flavor base.
- ✓Don't overcook the seafood; it should be tender and moist.
- ✓Adjust the amount of saffron to your preference, but a pinch is usually sufficient for color and aroma.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Add other types of seafood like clams or scallops.
- Include a splash of brandy or sherry for added depth of flavor.
- Serve with a dollop of rouille or aioli.