In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spanish shrimp soup with potatoes, peas, and smoked paprika

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, No Added Sugar, <600 Calories

2 Servings, 450 Calories/Serving

35–50 Minutes

Thinking about paella but craving soup? Us too. Here’s the recipe for you: it’s a smoky, savory Spanish bowl topped with the subtle sweetness of pan-seared seafood.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 organic yellow onion
½ pound organic gold or red new potatoes
1 organic red or other bell pepper
1 bay leaf
1 cup diced fire-roasted tomatoes
Sunbasket bagna càuda (extra virgin olive oil - anchovy paste - garlic - kosher salt - black pepper)
Seafood options:
8 ounces wild Gulf shrimp
10 ounces wild jumbo shrimp
10 ounces wild sea scallops
2 wild Alaskan halibut fillets (about 5 ounces each)
2 teaspoons sweet smoked paprika
½ cup shelled peas

Nutrition per serving

Calories 450, Total Fat 20g (26% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 165mg (55% DV), Sodium 520mg (23% DV), Total Carb. 47g (17% DV), Fiber 9g (32% DV), Total Sugars 13g (Incl. 0g Added Sugars, 0% DV), Protein 23g
Contains: Fish (anchovy)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the vegetables

Peel and coarsely chop the onion.
Scrub the potatoes and cut into quarters.
Remove the stem, ribs, and seeds from the bell pepper. Coarsely chop the pepper.

Start the soup

In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion and potatoes, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the bell pepper and ½ teaspoon [1 tsp] paprika and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.

Add the bay leaf, diced tomatoes, bagna càuda, and 1 cup [2 cups] water and season with salt and pepper. Bring to a boil, then reduce to a simmer, cover, and cook, stirring occasionally, until the potatoes are tender, 15 to 18 minutes.

When the soup is almost done, prepare the seafood.

Prep and cook the seafood

Shrimp:

Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season with salt, pepper, and the paprika.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate.

Scallops:

Rinse and drain the scallops. Pat dry on a paper-towel-lined plate. Season with salt, pepper, and the paprika.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate.

Halibut:

Pat the halibut dry with a paper towel; season with salt, pepper, and the paprika.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate.

Finish the soup

To the pot with the soup, stir in the peas and cook over medium-high heat until heated through, about 1 minute. Remove from the heat and discard the bay leaf. Season to taste with salt and pepper.

Serve

Transfer the soup to individual bowls, top with the seafood, and serve.

Kids Can!

Scrub the potatoes.
Measure the water for the soup.
Time the cooking.

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