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Seafood soup


(Votes count 504)

(Rating average 2,99)

A classic dish in our grandmothers' kitchens, which is the star of important dinner celebrations in Asturias.


Once mussels are cleaned, place them on heat in a pan until shells open. Remove them from their shells, cut them up and reserve. Drain mussels water, preferably with a cloth over a colander to release sand and also reserve. Bring one litre of water to boil with bay leaf and salt. Meanwhile, heat, clean and remove bones from monkfish, thinly cutting it up.

When water boils, incorporate monkfish bone, bring it boil and remove from heat. Sauté onion and thinly chopped garlic. When it begins to brown, add diced tomatoes, stir gently and put grated breadcrumbs. Remove from heat, and then it is time to put in paprika. Add about half the water that had been cooked with monkfish bone and bay leaf, finally pass through a chinois.

Add the remaining water and bring to boil with the thinly cut monkfish. Let it cook for half an hour; then add peeled shrimps, clams, mussels, mussels´ water, and thinly chopped parsley. Bring to boil again and as soon as it boils, add brandy, allowing it to cook for about thirty minutes.
Seafood soup
  • 1/2 kg. shrimps.
  • 1/2 kg. de monkfish, from the middle.
  • 1/2 kg. mussels.
  • 350 gr. clams.
  • 1 medium-sized onion.
  • 2 cloves of garlic.
  • 2 medium-sized tomatoes.
  • 1 teaspoon of paprika.
  • 1 sprig of parsley.
  • 1 bay leaf.
  • 4 level spoons of breadcrumbs.
  • 4 tablespoons of oil (for sauté).
  • 1 l. water.
  • 1/2 glass of brandy.
  • Salt.