Ingredients
Saffron Broth
- ¼ teaspoon saffron threads
- 2 tablespoons extra-virgin olive oil
- 8 large shrimp shells
- 2 medium carrots, cut in half
- 2 celery stalks, cut in half
- ½ yellow onion, cut in half
- 3 cloves garlic
- ¼ cup fresh parsley leaves
- 2 quarts Kettle & Fire Chicken Broth
- 2 bay leaves
- 1 teaspoon kosher salt, plus more as needed
- ½ teaspoon black peppercorns
Sopón Marinero
- 2 tablespoons extra virgin olive oil
- ½ medium onion, diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 1 jalapeño pepper, finely chopped (optional, omit for mild version)
- Kosher salt, to taste
- 1 teaspoon paprika (substitute 1 teaspoon achiote powder)
- 2 tablespoons tomato paste
- 3 cloves garlic, finely chopped
- Reserved Saffron Broth (from above)
- 12 little neck clams
- 1 pound fresh mussels
- 8 ounces grouper, cubed (substitute any firm white fish such as cod, monkfish, haddock, or halibut)
- ½ pound 16/20 shrimp, peeled and deveined
- ¼ cup finely chopped fresh cilantro, for serving
- 2 limes, cut into wedges, for serving
- Steamed rice, for serving
Instructions
- Prepare the Saffron Broth: In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the saffron threads and toast them briefly to release flavor. Add the shrimp shells and sauté until fragrant. Add the carrots, celery, yellow onion, garlic, and parsley leaves, stirring for a few minutes to combine all flavors.
- Add Broth and Simmer: Pour in 2 quarts of chicken broth, along with bay leaves, kosher salt, and black peppercorns. Bring the mixture to a boil, then reduce heat and let it simmer gently for 30 to 40 minutes to develop a deep, flavorful saffron broth. Strain the broth, discarding solids, and set aside the liquid for the soup.
- Sauté Aromatics: In a separate large pot or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the diced onion, red bell pepper, green bell pepper, and optional jalapeño. Season with kosher salt and cook until vegetables are softened, about 5 minutes.
- Add Spices and Tomato Paste: Stir in paprika (or achiote powder), finely chopped garlic, and tomato paste. Cook for another 2 to 3 minutes to integrate the flavors and slightly caramelize the tomato paste.
- Add Reserved Saffron Broth: Pour the strained saffron broth into the pot with the sautéed vegetables and stir well. Bring the broth back to a gentle simmer.
- Cook Seafood: Add the clams and mussels to the simmering broth. Cover and cook until they start to open, about 5 minutes. Then add the cubed grouper and shrimp. Continue cooking until the shrimp are pink and opaque and the fish is cooked through, another 3 to 5 minutes. Discard any unopened shellfish.
- Serve: Spoon the seafood soup into bowls, garnish with finely chopped fresh cilantro, and offer lime wedges on the side for squeezing. Serve hot alongside steamed rice for a complete and hearty meal.
Notes
- Omitting the jalapeño will result in a milder soup, perfect for sensitive palates.
- Substitute firm white fish such as cod, monkfish, haddock, or halibut if grouper is unavailable.
- Ensure seafood is fresh for the best flavor and safety.
- Straining the saffron broth is key to a clear and flavorful base.
- Leftover soup can be refrigerated and reheated gently, but seafood is best consumed fresh.
- Use gluten-free chicken broth to maintain gluten-free status.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Latin American
- Diet: Gluten Free
