Monégasque-style Seafood Soup

Ingredients

In this Monégasque adaptation, the traditional Mexican Sopa de gato is transformed into a seafood-centric soup that reflects the coastal flavors of Monégasque cuisine. The original dish, which typically includes chicken, beef, and vegetables, is replaced with a variety of fresh seafood such as shrimp, mussels, and fish. The spices and seasonings are adjusted to complement the seafood, creating a distinctively Monégasque flavor profile. We alse have the original recipe for Sopa de gato, so you can check it out.

• 500g (1.1 lb) mixed seafood (shrimp, mussels, fish fillets) 500g (1.1 lb) mixed seafood (shrimp, mussels, fish fillets)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 leek, sliced 1 leek, sliced
• 1 bay leaf 1 bay leaf
• 1 sprig of thyme 1 sprig of thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrot, celery, and leek. Sauté until the vegetables are softened.
2. 2.
   Add the bay leaf, thyme, paprika, and saffron threads. Stir well to coat the vegetables with the spices.
3. 3.
   Add the diced tomatoes and cook for a few minutes until the tomatoes start to break down.
4. 4.
   Pour in the fish or vegetable broth and bring to a simmer.
5. 5.
   Add the mixed seafood to the pot and cook for about 5-7 minutes, or until the seafood is cooked through.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove the bay leaf and thyme sprig from the soup.
8. 8.
   Serve the Monégasque-style seafood soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the soup. Cook the seafood just until it is opaque and cooked through to maintain its tenderness.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the soup while simmering.
• Serve the soup with crusty bread to soak up the delicious broth.
• Feel free to customize the seafood selection based on your preferences and availability.

Serving advice

Serve the Monégasque-style seafood soup as a starter or a light main course. Accompany it with a fresh green salad and crusty bread for a complete meal.

Presentation advice

Garnish the soup with a sprinkle of fresh parsley and a drizzle of olive oil for an elegant touch. Serve it in individual bowls to showcase the vibrant colors of the seafood and the aromatic broth.