Fish Soup (Sopa de Mariscos) Recipe

Serves/Makes: 6 – 8

Ingredients:

• 2 pounds fish fillets (any white ocean fish will do – snapper, haddock, flounder, etc.)
• 1/2 pound medium-size shrimps, shelled and deveined
• 30 clams
• 1/2 pound squid (calamari), sliced into 1/2-inch-thick rings
• 2 cups fresh or frozen crab meat, cooked
• 1/2 cup minced onion
• 3 cups water
• 1 cup chopped leeks
• 1 onion, quartered
• 1 cup tomato sauce
• 1/4 cup olive oil
• 1 teaspoon sugar
• 2 tablespoons minced garlic
• 1/4 cup croutons
• 2 tablespoons raw rice
• Salt and freshly ground pepper to taste
• 2 hard-boiled eggs, sliced (to garnish)
• 2 tablespoons minced parsley (to garnish)

How to cook Fish Soup (Sopa de Mariscos):

• In a small pot, boil fish fillet in water with the onion and leeks. Strain and set aside the stock. Cut fish into chunks. Set aside.
• In a small pot, boil clams in enough water to cover until they open. Strain and set aside clam stock. Remove clams from their shells.
• In a small skillet, saute onion and tomato sauce in 1 tablespoon of olive oil. Season with salt, pepper and sugar. Set aside.
• In a large saucepan, heat the rest of the olive oil and brown the garlic. Remove garlic and set aside. Fry the croutons in the same oil. Remove and set aside. Add the rice, squid and shrimps. Pour in all of the fish stock and simmer for 20 minutes. Add clam broth if more liquid is desired. Add the fish, clams, crab meat and tomato sauce and garlic bits. Mix everything well, adding more clam broth as needed. Season with salt and pepper. Add croutons.
• Transfer to a serving dish. Serve the fish soup hot, garnished with egg slices and parsley.

This recipe for Fish Soup (Sopa de Mariscos) serves/makes: 6 – 8

The Fish Soup (Sopa de Mariscos) recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.

Main Ingredient: Seafood Mix 
Preparation Method: Soup/Stew
Cuisine: Filipino