Torremolinos Soup

Dive into the vibrant flavors of the Mediterranean coast with Torremolinos Soup, a hearty and aromatic seafood stew that's perfect for a comforting yet elegant meal. This recipe pairs tender shrimp, mussels, and delicate white fish with a savory base of saffron-kissed fish stock, potatoes, and a medley of fresh vegetables, including tomatoes and red bell peppers. Enhanced with garlic, paprika, and a touch of saffron for a luxurious depth of flavor, every spoonful captures the essence of coastal Spain. Ready in just an hour, this one-pot dish is a seafood lover's dream, garnished with a sprinkle of fresh parsley and best served with crusty bread for dipping. Wholesome, flavorful, and easy to make, Torremolinos Soup transforms simple ingredients into a culinary masterpiece that'll transport you straight to the sunny shores of the Mediterranean.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion (diced)
• 3 cloves garlic cloves (minced)
• 1 large red bell pepper (diced)
• 4 medium tomatoes (diced)
• 2 medium potatoes (peeled and diced)
• 1 teaspoon paprika
• 0.25 teaspoon saffron threads
• 6 cups fish stock
• 1 leaf bay leaf
• 0.5 pound shrimp (peeled and deveined)
• 1 pound mussels (cleaned)
• 0.5 pound white fish fillets (such as cod or halibut), cut into bite-sized pieces
• 2 tablespoons parsley (chopped, for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and softened.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the diced red bell pepper and cook for 3-4 minutes, stirring occasionally, until softened.

Step 5

Add the diced tomatoes, potatoes, paprika, and saffron threads. Stir well to combine.

Step 6

Pour in the fish stock and add the bay leaf. Stir and bring the mixture to a boil.

Step 7

Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the potatoes are tender.

Step 8

Season the soup with salt and black pepper, adjusting to taste.

Step 9

Increase the heat to medium and gently add the shrimp, mussels, and white fish pieces.

Step 10

Cook for 5-7 minutes or until the seafood is fully cooked and the mussels have opened (discard any mussels that do not open).

Step 11

Remove the bay leaf and discard it.

Step 12

Ladle the soup into bowls and garnish with chopped parsley.

Step 13

Serve the Torremolinos Soup hot with crusty bread or a side of your choice.

Nutrition Facts

Serving size	3777.4 grams (3777.4g)

Amount per serving	% Daily Value*
Calories	2005

Total Fat 64.60g	83%
Saturated Fat 10.70g	53%
Polyunsaturated Fat 4.00g
Cholesterol 821mg	274%
Sodium 6873mg	299%
Total Carbohydrate 156.40g	57%
Dietary Fiber 22.80g	81%
Total Sugars 35.50g
Protein 209.70g	419%

Vitamin D 859IU	4296%
Calcium 586mg	45%
Iron 28mg	156%
Potassium 6635mg	141%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.4%

Protein: 41.0%

Carbs: 30.6%