Recreate the Mediterranean: A seafood soup for expats in Spain

by Lorraine Williamson
seafood soup recipe

Living in Spain offers a rich tapestry of culinary delights, especially for seafood lovers. If you’re an expat longing to bring a taste of the Mediterranean to your home kitchen, this traditional seafood soup is perfect for you.

It’s a favourite of our editor’s husband and, while not the cheapest dish, it’s brimming with goodness and can last for several days. Here’s how to make this delightful Mediterranean Seafood Soup.

Also read: Mediterranean diet and a good sex life

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  • Seafood Stock: Available at most supermarkets and fishmongers in glass jars. If unavailable, ordinary fish or chicken stock (caldo) works fine.
  • Vegetables: Choose what’s fresh and in season. Common choices include:
    • Potatoes
    • Carrots
    • Celery
    • Onions
    • Garlic
  • Herbs: Fresh parsley and cilantro are excellent additions.
  • Tomatoes: Use chopped fresh tomatoes and a bit of tomato frito.
  • White Wine: A generous splash to enrich the flavour.
  • Seafood: Use your favourites. A frozen soup/paella mix is a great base. Additional suggestions include:
    • Large uncooked langostinos (king prawns)
    • A large fillet of rosada or cod, cut into chunks
    • Mussels (in or out of shell)
    • Salmon
  • Seasoning: Salt, pepper, and optional chili flakes for a kick.


  1. Defrost and Clean Seafood: If using frozen fish, defrost it. Peel and clean the langostinos, removing heads and tails (the heads can be saved for another dish, like pil pil). Scrub and prepare mussels if needed. Cut all fish into similar-sized chunks.
  2. Prepare Vegetables: Peel and chop the vegetables. Dice the onions and garlic finely.


  1. Sauté Vegetables:
    • Heat olive oil in a large pot.
    • Add the chopped onions and garlic, sauté until soft.
    • Add small chunks of carrots, cooking for a few more minutes.
    • Incorporate other vegetables (except potatoes and tomatoes) and let them sweat for a few minutes.
  2. Add Seafood and Liquids:
    • Add the chunks of fish to the pot.
    • Pour in the stock, white wine, tomato frito, and chopped tomatoes.
  3. Add Potatoes:
    • Peel and chop the potatoes into large chunks and add them to the soup (these will break up as the soup cooks).
  4. Simmer:
    • Heat the soup to a medium temperature, allowing some air to escape from the pot.
    • Once it reaches a boil, reduce the heat and simmer for 30-40 minutes.
    • Stir occasionally and check for seasoning, adjusting salt, pepper, and chili flakes to taste.

Serving Suggestion:

Serve this hearty soup with crusty bread and spicy green pickled chillies from a glass jar for an authentic Mediterranean touch.

Enjoy creating this traditional seafood soup, and savour the flavours of Spain in the comfort of your own home! You can use as many short cuts as you want, or make it as authentic as you need. It´s a pleaser!

Also read: Bring the taste of the chiringuito home

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