How to prepare seafood soup, grandma’s recipe that never fails

Now that the cold weather is starting to set in, this seafood soup is the grandmother's recipe you need to prepare.

Click here to read the Spanish version.
Now that the cold weather is slowly arriving, spoon dishes are becoming more and more popular. That’s why today we bring you an infallible proposal that will solve more than one meal. A good seafood soup is the grandmother’s recipe that never fails. Whether for lunch or dinner, it solves any situation. Besides, you can prepare it as a single dish and have enough for several servings. If you dare to cook it, here is a simple step-by-step. Take note!

Seafood soup, grandma’s recipe for the cold weather


  • 2 squid
  • 750 g shrimp
  • 1 monkfish tail
  • 750 g mussels
  • 750 g clams
  • 1 tomato
  • 1 onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 leek
  • Celery
  • 3 rebanadas de pan
  • Olive oil
  • Salt
  • Chopped parsley
  • White wine
  • Sweet paprika


  • First, chop the squid and tentacles and sauté them in a pan with oil. At the same time, clean the mussels and add them to a casserole along with the clams. Cover for two minutes until they open. Reserve in a bowl.
  • On the other hand, also chop the monkfish, season it to taste and put it in the casserole, together with the peeled shrimps (keep the shells for the broth), and sauté for one minute.
  • Next, prepare the broth. To do so, chop the onion and the peppers and sauté them in a frying pan with a little salt. Then, add the tomato, the leek and the celery, all chopped. Pour a dash of white wine and a pinch of sweet paprika. Also, add the fish heads together with the shrimp shells. Let it poach and add the slices of bread.
  • Finally, add water until it covers and let it cook for an hour and a quarter.
  • After this time, remove the heads (extracting their meat), blend the broth and strain it well.
  • Put the stock pot on the heat and add the monkfish, together with the seafood, shrimps, mussels and clams. Let it cook for 10 minutes and serve with a drizzle of oil and chopped parsley.