Spanish Quick Soup with Mussels
4 servings
30 minutes
Spanish quick mussel soup is the essence of Mediterranean cuisine, where the freshness of seafood combines with the warmth of aromatic vegetables and spices. This soup embodies the spirit of Spanish cooking: rich, vibrant, and nourishing. The dish's origins trace back to traditional fish soups enjoyed by Spanish fishermen after a long day at sea. It features a rich seafood flavor, a light sweetness from vegetables, and a spiciness from ham, creating a unique balance. Perfect for a quick dinner when you want to immerse yourself in the atmosphere of Spain's coastal towns. It is recommended to serve with crispy baguette and a glass of white wine for full enjoyment of the taste.
1
Boil the egg and mussels in different pots. Cook the mussels until the shells open.
- Chicken egg: 1 piece
- Mussels: 300 g
2
Strain the mussel broth and set it aside — we will need it later. Remove the mussels from their shells. Peel the egg and cut it into wedges.
- Mussels: 300 g
- Chicken egg: 1 piece
3
Peel the tomatoes and remove the seeds, then cut them into wedges.
- Tomatoes: 2 pieces
4
Wash the pepper, cut into half rings, remove the seeds.
- Sweet pepper: 1 piece
5
Clean and chop the cod and shrimp.
- Cod: 250 g
- Shrimps: 250 g
6
Pour some olive oil into a deep pot, add finely chopped onion and diced ham, and sauté for 2 minutes.
- Olive oil: to taste
- Onion: 1 piece
- Ham: 50 g
7
Add tomatoes with pepper and simmer for another 3 minutes.
- Tomatoes: 2 pieces
- Sweet pepper: 1 piece
8
Salt, pepper, and pour in the mussel broth. Add water if necessary (there should be about one and a half liters of liquid in total). Add rice, peas, shrimp, and fish. Cook for 15 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Water: 1.5 l
- Rice: 2 tablespoons
- Green peas: 100 g
- Shrimps: 250 g
- Cod: 250 g
9
At the very end, add mussels and sliced egg to the soup.
- Mussels: 300 g
- Chicken egg: 1 piece