Soup "quarter hour", with seafood and rice


  • 1 liter of fish or seafood broth
  • 100 gr. Serrano ham
  • 1 leek
  • 300 gr. grated natural red tomatoes
  • 100 gr. shrimp
  • 200 gr. clam
  • 200 gr. clean white fish
  • 50 gr. of rice
  • fresh parsley
  • saffron threads
  • olive oil
  • pepper
  • shawl

Not even having the fish soup previously prepared it would take fifteen minutes to prepare this soup. The "quarter of an hour" refers to the time it takes to boil the rice, skipping to the bullfighter the preparation of the sauce and the cooking of the fish and shellfish. Anyway, the soup is much more delicious and complete than complicated.


1. Cut the leek into very fine julienne strips. Sauté it in a saucepan with a bottom of oil until tender. So, we add the ham and add a little pepper. We let the sauce brown a little.

2. Cut the fish into small cubes and add it to the sauté together with the peeled prawns and clams. Season again very lightly. Sauté the fish for a few minutes and then add the grated tomato and saffron. We let the clams open and the tomato remains concentrated and red. We add chopped fresh parsley.

3. Return half of the hot broth to the saucepan and leave the soup over low heat.

4. Cook the rice aside in the other half of the boiling broth for 12-15 minutes or until just cooked.

5. Just before serving the soup, add the rice to the pot and serve.

How to prepare the fish broth ?: He here our recipe so that your fumet comes out perfect.

Image: Grow Happy

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  1.   Lopez Brea said

    Let's not go back: We capsized.

    Thank you for the recipe.