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1
Purge and Scrub the Shellfish
30 Mins • Hands Off
Cold water, about 20°C (68°F)
Put the clams and mussels in a large bowl of cold salted water and leave for 30 minutes so they spit out their sand. Scrub the shells, pull the beards off the mussels, and throw away any shellfish that stays open when tapped — it is dead and must not be cooked.
Change the water once halfway through: the second soak runs clear and the broth stays grit-free.
Done when: The water runs clear and every shell is tightly shut or closes when tapped.
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2
Build the Sofrito
8 Mins • Hands On
Medium heat, about 160°C (320°F)
Heat the olive oil in a wide, heavy pot and cook the onion and red pepper gently for about 5 minutes until soft. Stir in the garlic and paprika and cook for 1 minute more, then add the tomato and cook until it softens into the onion. The base should smell sweet and warm, never browned.
Paprika burns fast — stir it in off the fiercest heat and add the tomato straight after.
Done when: The onion is soft and translucent, the tomato has collapsed, and the oil is brick-red.
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3
Simmer the Broth
10 Mins • Hands On
Simmer, about 95°C (200°F)
Pour in the wine and let it bubble for 2 minutes, then add the fish stock, the potato and half the salt. Simmer gently for about 8 minutes until the potato is just tender. Taste the broth: it should be savoury and briny with a light wine brightness.
Do not boil hard — a rolling boil clouds the broth and toughens what goes in next.
Done when: The potato yields to a fork and the broth tastes savoury, bright and lightly spiced.
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4
Add the Seafood in Order
10 Mins • Hands On
Gentle simmer, about 95°C (200°F)
Lay the fish chunks in the broth first and simmer for 3 minutes. Add the clams and mussels, cover, and cook for 4 minutes, then add the shrimp and squid rings and cook for 2–3 minutes more. The fish is done when it flakes and has reached 63°C (145°F) inside; throw away any shellfish that stay shut.
Add the quick-cooking shrimp and squid last — 2 minutes too long turns them rubbery.
Done when: The fish flakes in large pieces, the shrimp are pink, and every shell has opened.
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5
Finish With Cilantro and Lemon
3 Mins • Hands On
Off the heat
Take the pot off the heat, scatter most of the cilantro over the soup and rest for 2 minutes so the herbs stay green and the broth settles. Ladle into wide bowls or clay pailas, top with the remaining cilantro, and serve with the lemon wedges for squeezing over at the table.
Lemon goes in at the table, not in the pot — cooked lemon juice turns the broth bitter.
Done when: The broth smells bright and herbal, the cilantro is still green, and the soup is steaming.
auto_awesome Finishing Touches & Plating
Ladle the soup into wide bowls — or straight into clay pailas — making sure every bowl gets fish, shellfish and plenty of broth. Scatter the remaining cilantro, set the lemon wedges on the side, and serve at once while it is still steaming.
Chile
35m
