Sopa de Marisco (Seafood Soup)

Sopa de Marisco (Seafood Soup) Here's another really quick and simple seafood soup (warming for every day, impressive enough for entertaining too) from my own kitchen.

The recipe is based on a soup I was served once at the restaurant El Rubio in the small seaside village of La Caleta de Interian, near Los Silos on the north coast of Tenerife.

Ingredients:

Assorted seafood (I used prawns and muscles)
1 liter fish stock
a handful (1 tablespoon approx.) rice
Herbs & seasoning to taste

Method:

Put the fish stock into a saucepan and bring to the boil. Add the rice and simmer for about 10 minutes. Add the seafood and cook for five minutes more. Adjust seasoning to taste. Serve with crusty bread.

(NB: This doesn't have to cost an arm and a leg either, because you can be mean and count out the number of muscles or whatever to the exact number of portions. One liter serves 4 approx.)

Of course the fish stock can be made from a cube. Tienda.com have the authentic Pescado, Fish Bouillon cubes from Gallina Blanca. (You'll find them under paella ingredients, but they are just as suitable for this purpose.)