Spanish Seafood Soup

RECIPESPLUS
14Ingredients
60Minutes
280Calories

Ingredients

US|METRIC
  • 12 ounces baby octopus (cleaned, quartered)
  • 1 lemon (juiced)
  • 2 tablespoons extra-virgin olive oil
  • 1 onion (large, finely chopped)
  • 3 cloves garlic (thinly sliced)
  • 1 teaspoon hot smoked paprika
  • 2 vine ripened tomatoes (seeded and finely chopped)
  • 1 tablespoon brandy
  • 4 cups fish stock
  • 1 teaspoon saffron threads
  • 10 ounces white fish fillets (firm, cubed)
  • 12 mussels (scrubbed and debearded)
  • 12 medium shrimp (peeled, deveined and coarsely chopped)
  • chopped parsley (to serve)
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    Directions

    1. Mix octopus and lemon juice in a bowl. Cover and let stand to tenderize.
    2. Meanwhile, heat oil in a large saucepan on medium heat. Sauté onion and garlic 3-4 mins, until softened. Add paprika and cook, stirring, 1 min, until fragrant. Add tomatoes and cook, stirring, 3-4 mins, until tender. Add brandy and simmer, stirring, for 1 min more.
    3. Pour stock and 2 cups water with saffron into saucepan. Bring to a boil on high heat. Reduce heat to low and simmer, uncovered, 20 mins.
    4. Mix in drained octopus, fish, mussels and shrimp. Simmer, covered, for 4-5 mins (seafood is cooked when mussels open and fish becomes flaky in texture). Season to taste. Serve with chopped parsley.
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    NutritionView More

    280Calories
    Sodium39% DV930mg
    Fat23% DV15g
    Protein53% DV27g
    Carbs4% DV11g
    Fiber12% DV3g
    Calories280Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol80mg27%
    Sodium930mg39%
    Potassium830mg24%
    Protein27g53%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate11g4%
    Dietary Fiber3g12%
    Sugars3g6%
    Vitamin A25%
    Vitamin C60%
    Calcium15%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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