Can I use frozen fish instead of fresh?

Yes, you can use frozen fish fillets. Thaw them completely in the refrigerator before adding to the slow cooker to ensure even cooking. Add them in the same way as fresh fish during the final 30 minutes

What type of fish works best for this soup?

Firm white fish is ideal for this recipe. Cod, haddock, pollock, sea bass, or halibut all work beautifully. Avoid delicate fish like sole, which can fall apart in the slow cooker. Ask your fishmonger for their recommendation on the day

Can I make this soup without saffron?

Whilst saffron is traditional and adds a beautiful golden colour and subtle flavour, you can omit it if needed. However, it's worth sourcing good quality saffron, as it's essential to the authentic Spanish flavour profile. The soup will still be delicious without it, just slightly less complex

How do I store leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 2 days. The fish will continue to soften, so it's best enjoyed fresh. You can freeze the broth (without the fish) for up to 3 months; simply defrost and reheat gently, then add fresh fish when ready to serve

Classic Spanish Fish Soup | Authentic Flavors & Done in 30 Minutes

by Spain on a Fork

Seafood

Published 1 May 2026Original video

This Classic Spanish Fish Soup is an authentic Spanish recipe that celebrates the fresh, bright flavours of the Mediterranean. Sopa de pescado is a traditional dish that combines quality fish stock with sautéed vegetables, Spanish paprika, saffron, and tender pieces of white fish. The slow cooker adaptation makes this restaurant-quality soup accessible for busy home cooks, whilst maintaining the depth and authenticity of the original recipe. Perfect for a warming lunch or elegant dinner starter, this soup is ready to serve in just a few hours on the slow cooker, with minimal hands-on time. Serve with crusty bread and a squeeze of fresh lemon for the complete Spanish experience

Video thumbnail: Classic Spanish Fish Soup | Authentic Flavors & Done in 30 Minutes

Watch: Classic Spanish Fish Soup | Authentic Flavors & Done in 30 Minutes

Original recipe video — click to play

Original video by Spain on a Fork7k likes on YouTube

20 mins

Prep time

6 hrs

Slow cook (Low)

3 hrs

Slow cook (High)

Serves

6 hrs 20 mins

Total (Low)

Slow cooker setting:Low 6 hours or High 3 hours

Original method: 30 minutes stovetop

Ingredients

Servings:

Units:

Base

1250 ml Spanish fish stock or fish broth
Good quality Spanish fish broth recommended for authentic flavour
1 large onions, diced
4 cloves garlic cloves
, minced
2 stalks celery, diced
400 g tomatoes, canned, diced or fresh, diced

Spices & Seasonings

1 ½ tsp sweet smoked Spanish paprika
Essential for authentic Spanish flavour
¼ tsp saffron threads, soaked in 60ml (2 fl oz) warm water
Adds distinctive golden colour and delicate flavour
½ tsp sea salt
Adjust to taste
¼ tsp black pepper, freshly ground

Main Protein

600 g white fish fillets, cut into chunks
Add in final 30 minutes of cooking to prevent overcooking
Use firm white fish such as cod, haddock, or sea bass

Finishing

15 g fresh parsley
, chopped(optional)
Add just before serving
1 whole fresh lemon, cut into wedges(optional)
Serve on the side
For squeezing over the soup at the table
2 tbsp olive oil
For sautéing vegetables

Method

1
Heat the olive oil in a large frying pan over medium heat. Add the diced onion, celery, and minced garlic. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
~5 mins
Tip: Browning the vegetables first builds deeper flavour for the final soup.
2
Stir in the Spanish paprika and cook for 1 minute until fragrant, being careful not to burn it.
~1 min
Tip: Cooking the paprika briefly releases its flavour.
3
Add the diced tomatoes (fresh or canned) to the frying pan and stir well to combine with the vegetables and paprika.
~2 mins
4
Transfer the sautéed vegetable mixture to your slow cooker pot.
~2 mins
Tip: Scrape out all the flavourful bits from the frying pan.
5
Pour the fish stock into the slow cooker and add the saffron along with its soaking liquid. Season with sea salt and black pepper. Stir well to combine.
~3 mins
Tip: The saffron water adds both flavour and colour to the broth.
6
Cover the slow cooker and cook on Low for 5–5.5 hours, or on High for 2.5–2.75 hours. The broth should be fragrant and the vegetables tender.
~5 hrs 30 mins
Tip: Do not add the fish yet; it will be added near the end.
7
Switch the slow cooker to High setting if you've been cooking on Low. Add the fish chunks, stirring gently to distribute them throughout the soup.
~2 mins
Tip: Fish cooks quickly, so precise timing prevents it from becoming tough.
8
Cover and cook for 30 minutes on High (or 1 hour on Low if continuing from Low), until the fish is opaque and flakes easily with a fork.
~30 mins
Tip: Check the fish at 25 minutes to avoid overcooking.
9
Taste the soup and adjust the seasoning with additional salt and pepper if needed. Stir in the fresh chopped parsley just before serving.
~3 mins
Tip: Fresh parsley adds brightness and colour.
10
Ladle the soup into serving bowls and serve immediately with lemon wedges on the side for squeezing over.
~5 mins
Tip: A squeeze of fresh lemon juice enhances all the flavours.

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, you can use frozen fish fillets. Thaw them completely in the refrigerator before adding to the slow cooker to ensure even cooking. Add them in the same way as fresh fish during the final 30 minutes

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