1. Marine Soup (SOPA MARINERA) Back

Can be varied using different shellfish and fish

  • 2 lb clams in their shells
  • 9 cups of water
  • 1 lb river crayfish well washed in their shells
  • 1 1/2 lb prawns unshelled, washed
  • 1/2 lb carrots, grated
  • 3 stalks of celery, chopped finely
  • 1 green pepper, chopped finely
  • 1 lb squid cut in thin slices
  • 1 1/2 lb corvine filets cut in pieces, without bones and skin
  • 1 cup of tomato paste
  • 1 cup of cream

Put the clams in a pan with 1 cup of water and steam for 5 minutes until they open. Through a fine sierve, train the liquid and reserve.

Take the clams our of their shells. DIscard those wich have not opened. Bring the remaining 8 cups of water to the boil and put in the langostinos and the crayfish. Cook for 4 minutes.

Remove from the water and shell them. Put the shells of the shellfish in a processor or blender with 1 cup of the liquid and blend until smooth. Press through a fine sierve if necessary.

Return this purée to the shellfish broth with the chopped vegetables and the sliced squid. Cook for 15 minutes. Fry the tomato sauce ingredients in the hot oil for 15 minutes until thick. Add the boiled langostinos and crayfish, the cut up corvina and the clams. Cook for 5 minutes and add to the shellfish broth with the tomato paste and the reserved liquid from the clams. Simmer for 10 minutes.

Add the wine or sherry. Cook for a further minute. Taste for seasoning. Add the cream and mix well. Do not let the soup re-boil.

Serve in small earthenware dishes.