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!
33 Comments
I have made quite a few of your recipes you post. So far they all turn out great! Thank you. I will be trying this one soon.
Yup! A dish for me ❤
That looks good😊
Great recipe! I will skip the shrimp though.❤
I've been watching your show for a while now. You have elevated your content. Also, your editing is excellent. The mix and level are very comforting and easy to listen to and follow. Thank you, young man.
❤😊 una delicia de sopa llena de nutrientes y encima con marisco gracias por tus vídeos y por tus excelentes platos
Delicious 😊
😋🤗
Thank you for all the fantastic food! Many of your recepies are in our weekly rotation and this one will be made on Thursday. It´s a good day when you post a new deliciousnes! Greetings from Sweden <3
Instead of using fish stock, could I make a stock with the shrimp shells?
who else comes here not for the food but to listen to his voice? 🥰🥰🥰
Wow! I want some of hat soup now!
Top job ❤
Cream soup with seafood is something new the tastes of Alicante here
Tasty and easy, gracias
Making that tonight!
I cooked this recipe today. It was very good.
Yes please 😃🥂
It looks delicious.
I truly appreciate your use of both grams AND tsp/tbs in your vids.
Some cooking YTrs only use grams and it drives me bananas.
IMO, Cooking is more an art than a science and imperfect rounding is acceptable.
But baking on the other hand…
Fantastic! Saving this one. Can't wait to make it. Thanks Albert!
Awesome dish for a weeknight dinner. I’m definitely making this.
Thanks for sharing
Outstanding recipe, my friend, very healthy, and I can’t wait to make it!
I JUST bought shrimp 2 days ago, and here you are posting this recipe. It's like you read my mind. Thanks!
My lady just made your Samon Fridders. OMG! Thank you from Napa California
I like your "kiss of salt"😊
It looks extremely savoury and tasty. !
Perfection 😊
😋😋😋👍👍👍27.02.2024
Thanks for another excellent seafood recipe! I make something similar, but use soy sauce instead of salt for an extra umami flavor, and add mussels and clams.
Can I substitute clam juice for fish broth?
I can't wait to try out this recipe.. Thanks and keep it up… Cape Town, South Africa
Perfect for Friday during Lent.