CREAMY Spanish Seafood Soup | Packed with GOODNESS & Easy to Make

EPISODE 991 – How to Make a Creamy Spanish Seafood Soup | Crema de Mariscos Recipe

FULL RECIPE HERE:

CREAMY Spanish Seafood Soup | Packed with GOODNESS & Easy to Make

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As always it is so great to have you here and I  hope you’re staying safe and healthy out there   anyways today we’re making a Spanish soup that’s  perfect for any time of the year as you can serve  

It chilled on a hot summer’s day or even warm on  a winter’s night either way it’s the kind of food   that’s going to fill you with so much goodness  we’re talking a creamy Spanish seafood soup this  

Is known as Crema de Mariscos and let me tell you this soup  has layer upon layer of so many great flavors it’s   made with the simplest ingredients and the best  part it’s all done in about 30 minutes folks  

Serve this creamy soup next to a crunchy baguette  and of course a bottle Spanish red wine but more   specifically from the region of Alicante and you’re  going to have yourself an instant trip to the   Spanish Mediterranean coast alright let’s just  dive right into this I’m going to heat a large  

Fry pan with a medium heat and add in a generous  2 tbsp of of extra virgin olive oil which is 35 ml while the oil is heating I’m going to  roughly chop one medium sized onion roughly   chop five cloves of garlic roughly chop one red  bell pepper and cut one large carrot that’s  

Been peeled into small pieces it’s okay if the  vegetables are not perfectly cut as we’re going   to puree them later on in the recipe then  we’ll add the chopped vegetables into the fry pan and we’ll mix them round that way  they’re all coated in the olive oil  

And since we cut the vegetables into  larger chunks you don’t have to mix   this around continuously but do  get under there every minute or so while the vegetables are cooking I’m going  to grab four tomatoes and roughly chop them  

You can substitute this for about 3/4 of a cup  of canned tomato sauce or passata which is 180 grams but   let me tell you by using fresh tomatoes here  is what gives this soup that authentic Spanish touch after cooking the vegetables for  about 5 minutes and the onion is nice and  

Translucent and the rest of the vegetables  lightly sauteed we’ll add in the chopped tomatoes and we’re going to continue to  cook this for another 4 to 5 minutes and   once again you don’t have to mix this around  continuously but do get into every minute or so

After sauting the tomatoes for about  5 minutes and they’re lightly sauteed   I’m going to add in half a teaspoon of  sweet smoked Spanish papra which is 1.25 grams half a teaspoon of dried thyme which is half a gram and season everything with  sea salt and freshly cracked black pepper

And we’ll give it a mix until  everything’s well mixed together as   always the Spanish paprika I’m using is  from Kiva link where you can get some in   the description box below and if you buy it  from that link you’ll also get 25% off your order  

Then we’ll add in half a cup of dried white  wine which is 120 ml you can substitute this   for any broth of your choice with a squeeze of  fresh lemon juice or half the amount of white wine vinegar

And we’ll give it a mix until  it’s well mixed and then simmer for a few minutes after about 3 minutes and the alcohol  has been cooked off in the wine we’ll remove   the pan from the heat and we’re going to let  this sit here at room temperature just for a  

Few minutes that way the ingredients can  slightly cool off after about 5 minutes   and the ingredients are cool enough to  handle I’m going to transfer them into a   tall plastic cylinder to puree the vegetables you  can also use a food processor or even a standup blender

And you want to blend everything  together until you end up with a smooth puree then we’ll transfer the  puree back to the same fry pan and heat it with a low medium heat and we’ll slowly whisk in between half a cup to 1  

Cup of fish broth which is 120 to 240 ml or until we end up with a beautiful   creamy texture important to use a great fish  broth here as this is what truly flavors the   entire dish link where you can get the Spanish  one I’m using in the description box below

Once all the fish broth has been added we’re  going to continue to simmer this while we make   the final element to put this dish together  I’m going to heat a separate fry pan with a   medium heat and add in 2 tbsp of extra  virgin olive oil which once again is 30 ml

In the meantime I’m going to add  half a pound which is 225 grams of raw jumbo   shrimp that have been peeled & deveined  over some paper towels and pat the shrimp   completely dry I’m using red Argentinian  shrimp here that I bought frozen and thawed 

Out but you can use whatever shrimp you like  and then we’ll season the shrimp with a kiss   of sea salt and some freshly cracked black  pepper and you just have to do this on one side once the olive oil is nice and  hot in the fry pan we’ll start adding  

In the shrimp and you want to  make sure they’re on a single layer and we’re going to go for about 1 minute  per side here or until the shrimp are just cooked through after a total cooking time of 2 minutes on  

The shrimp and they’re perfectly cooked  through we’ll remove the pan from the heat   then we’ll transfer some of our  simmering creamy soup into a shallow bowl top it off with some of the sauteed shrimp and sprinkle with some chopped fresh  parsley check it out Crema de Mariscos a  

Beautiful creamy Spanish seafood soup easy to  make done in about 30 minutes and truly the   kind of food that’s going to fill you with so much  goodness let’s give it a try and see how it turned out you know folks it’s dishes like this  that truly excite me to cook in the  

Kitchen because we grabbed such basic ingredients and  we created this beautiful looking dish here we go it is absolutely delicious but for me  the winner here is that incredible   creamy texture in there and we didn’t use any  creamier the fish broth really shining through  

And of course the sauté shrimp taking this to the  next level you saw this easy to make packed with   Spanish goodness once again serve it next to  a crunchy baguette and a bottle Spanish red wine   from the region of Alicante and you’re going to  have yourself an instant trip to the Spanish  

Mediterranean coast really quick before I go  a shout out to a couple of my patreons Steven   Riggs, John Kochanowski, John Dayan and Juan Iturri again guys thank you so much for being patreons   of Spain on a fork you know how much I  appreciate you if you enjoyed today’s video  

Hit that like button leave me a comment below  and if you’re not subscribed don’t forget to   smash that subscribe button and click on the  bell icon that way you can get notified every time   I release new content and to become a part  of the Spain on a fork family till the next time

Hasta luego!