Sopa de Pescado (Spanish Fish Soup with Saffron)
A fragrant tomato and saffron soup with chunks of white fish and prawns, finished with lemon and parsley.
Made with Spanish sofrito. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £2.66 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the olive oil in a large pan over a medium heat. Add your ready made sofrito (see the base recipe) and stir for 2 minutes until sizzling.
- 2
Pour in the water. Add the saffron and bay leaf and bring to the boil. Simmer for 15 minutes to blend the flavours.
15 min - 3
Season well with salt and pepper. Add the cod chunks and simmer very gently for 4 minutes.
4 min - 4
Add the prawns and cook for 2 to 3 minutes, until pink and opaque all the way through.
2 min 30 s - 5
Remove the bay leaf. Stir in the lemon juice and parsley and serve in warm bowls with crusty bread.
Tips
- Do not boil the soup once the fish goes in. A gentle simmer keeps the cod in large flakes.
- If you have fish stock, use it instead of some of the water for a richer soup.
- Soak the saffron in 2 tablespoons of hot water for 10 minutes first to draw out more colour.
Storing and freezing
Best eaten the day it is made. Keeps in the fridge for up to 1 day, cooled within 1 to 2 hours. Reheat gently until steaming hot all the way through. Do not freeze with the fish in.
Questions
Can I use other fish?
Yes. Haddock, hake, pollock or monkfish all work well. Use firm white fish and add a little more time for thicker pieces.
Can I thicken the soup?
Yes. Blitz half the sofrito and water before adding the fish for a thicker broth, or stir in a handful of cooked rice at the end.
Is this suitable for coeliacs and dairy free diets?
Yes, as written it is gluten free, dairy free, egg free and nut free. It contains fish and shellfish, so it is not suitable for those allergies.
More made with spanish sofrito
Pollo al Chilindrón (Aragonese Chicken with Peppers and Tomato)
DFEFNFCanelones de Carne (Catalan Meat Cannelloni with Béchamel)
NFCanelones de Sant Esteve, Catalan Cannelloni
EFNFJudías Verdes Estofadas con Patatas (Spanish Green Beans and Potato Stew)
VGVDFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.