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Slow-Cooker Spanish Seafood Soup

By Meaghen Walsh

Published on October 16, 2019

Time

6 to 8 hours on low or 4 to 6 hours on high

Yield

Serves 6

Slow cooker size

4 to 7 quarts

Slow-Cooker Spanish Seafood Soup

Ingredients

1 onion, chopped fine1 red bell pepper, stemmed, seeded, and chopped fine6 garlic cloves, minced2 tablespoons extra-virgin olive oil, plus extra for serving2 tablespoons tomato paste 1 tablespoon paprika Salt and pepper 1 teaspoon saffron threads, crumbled⅛ teaspoon red pepper flakes 1 28-ounce can diced tomatoes 2 cups water 1 (8-ounce) bottle clam juice ¼ cup dry white wine 2 bay leaves 1 pound skinless cod fillets, 1 to 1½ inches thick, cut into 1-inch pieces8 ounces small squid bodies, sliced crosswise into ½-inch-thick rings½ cup panko bread crumbs 2 tablespoons slivered almonds, chopped fine2 tablespoons minced fresh parsley

Before You Begin

Halibut and haddock are good substitutes for the cod. If desired, you can omit the squid in this recipe and increase the amount of cod to 1½ pounds. Serve with crusty bread or garlic toast to dip into the broth.

Instructions

  1. 1. Microwave onion, bell pepper, garlic, 1 tablespoon oil, tomato paste, paprika, ½ teaspoon salt, saffron, and pepper flakes in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker. Stir in tomatoes and their juice, water, clam juice, wine, and bay leaves. Cover and cook until flavors meld, 6 to 8 hours on low or 4 to 6 hours on high.
  2. Season cod and squid with salt and pepper and stir into soup. Cover and cook on high until cod flakes apart when gently prodded with paring knife, 20 to 30 minutes.
  3. Meanwhile, heat remaining 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add panko and almonds and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer panko mixture to bowl and season with salt and pepper to taste; set aside until ready to serve.
  4. Discard bay leaves. Gently stir parsley into soup and season with salt and pepper to taste. Serve, topping individual portions with panko mixture and drizzling with extra oil.
Slow-Cooker Spanish Seafood Soup
Styling by Catrine Kelty.

Slow-Cooker Spanish Seafood Soup

Headshot of Meaghen Walsh
By Meaghen Walsh
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Time

6 to 8 hours on low or 4 to 6 hours on high

Yield

Serves 6

Slow cooker size

4 to 7 quarts

Ingredients

1 onion, chopped fine
1 red bell pepper, stemmed, seeded, and chopped fine
6 garlic cloves, minced
2 tablespoons extra-virgin olive oil, plus extra for serving
2 tablespoons tomato paste
1 tablespoon paprika
Salt and pepper
1 teaspoon saffron threads, crumbled
⅛ teaspoon red pepper flakes
1 28-ounce can diced tomatoes
2 cups water
1 (8-ounce) bottle clam juice
¼ cup dry white wine
2 bay leaves
1 pound skinless cod fillets, 1 to 1½ inches thick, cut into 1-inch pieces
8 ounces small squid bodies, sliced crosswise into ½-inch-thick rings
½ cup panko bread crumbs
2 tablespoons slivered almonds, chopped fine
2 tablespoons minced fresh parsley

Ingredients

1 onion, chopped fine
1 red bell pepper, stemmed, seeded, and chopped fine
6 garlic cloves, minced
2 tablespoons extra-virgin olive oil, plus extra for serving
2 tablespoons tomato paste
1 tablespoon paprika
Salt and pepper
1 teaspoon saffron threads, crumbled
⅛ teaspoon red pepper flakes
1 28-ounce can diced tomatoes
2 cups water
1 (8-ounce) bottle clam juice
¼ cup dry white wine
2 bay leaves
1 pound skinless cod fillets, 1 to 1½ inches thick, cut into 1-inch pieces
8 ounces small squid bodies, sliced crosswise into ½-inch-thick rings
½ cup panko bread crumbs
2 tablespoons slivered almonds, chopped fine
2 tablespoons minced fresh parsley

Ingredients

1 onion, chopped fine
1 red bell pepper, stemmed, seeded, and chopped fine
6 garlic cloves, minced
2 tablespoons extra-virgin olive oil, plus extra for serving
2 tablespoons tomato paste
1 tablespoon paprika
Salt and pepper
1 teaspoon saffron threads, crumbled
⅛ teaspoon red pepper flakes
1 28-ounce can diced tomatoes
2 cups water
1 (8-ounce) bottle clam juice
¼ cup dry white wine
2 bay leaves
1 pound skinless cod fillets, 1 to 1½ inches thick, cut into 1-inch pieces
8 ounces small squid bodies, sliced crosswise into ½-inch-thick rings
½ cup panko bread crumbs
2 tablespoons slivered almonds, chopped fine
2 tablespoons minced fresh parsley

Why This Recipe Works

Chock-full of fish, this tomato-based soup is seasoned with saffron and paprika and finished with a picada, a flavorful mixture of bread crumbs, finely chopped almonds, and olive oil. We began with a sofrito of onion, bell pepper, and garlic, to which we added tomato paste and a large amount of paprika, plus saffron, red pepper flakes, and bay leaves to create a rich foundation for our broth. A bottle of clam juice added the requisite briny seafood flavor, and a little wine added depth. And since the base of our soup was so rich and fragrant, we found that we could simply add water to achieve the right consistency. Adding the seafood at the end ensured that it was cooked perfectly. Finished with the picada and a drizzle of olive oil, this seafood soup tasted rich and hearty. 

Before You Begin

Halibut and haddock are good substitutes for the cod. If desired, you can omit the squid in this recipe and increase the amount of cod to 1½ pounds. Serve with crusty bread or garlic toast to dip into the broth.

Instructions

  1. 1. Microwave onion, bell pepper, garlic, 1 tablespoon oil, tomato paste, paprika, ½ teaspoon salt, saffron, and pepper flakes in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker. Stir in tomatoes and their juice, water, clam juice, wine, and bay leaves. Cover and cook until flavors meld, 6 to 8 hours on low or 4 to 6 hours on high.
  2. Season cod and squid with salt and pepper and stir into soup. Cover and cook on high until cod flakes apart when gently prodded with paring knife, 20 to 30 minutes.
  3. Meanwhile, heat remaining 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add panko and almonds and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer panko mixture to bowl and season with salt and pepper to taste; set aside until ready to serve.
  4. Discard bay leaves. Gently stir parsley into soup and season with salt and pepper to taste. Serve, topping individual portions with panko mixture and drizzling with extra oil.

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