Looking for a comforting dish that brings bold flavors to your table with minimal effort? This one pot recipe delivers just that!
The hearty seafood and saffron soup is an ideal choice for anyone craving a warm, rich meal that feels both indulgent and simple to prepare.
Perfect for busy days or when you want to impress guests without the fuss, this slow-cooked delight offers layers of flavor with a Mediterranean-inspired touch.
Why One Pot Recipes Are Perfect for Busy Cooks
One pot recipes like this seafood and saffron soup simplify cooking without sacrificing flavor. By using a single pot, you minimize cleanup and maximize convenience.
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This approach is perfect for anyone juggling a busy lifestyle but still wanting to enjoy homemade, hearty meals.
The slow cooker works wonders in developing the soup’s flavors while giving you the freedom to focus on other tasks.
Tips for Adapting the Recipe
Whether you’re cooking for dietary restrictions or looking to personalize the dish, there are plenty of ways to adapt this recipe:
- Make It Dairy-Free: The recipe is already dairy-free, but you can double-check any add-ons like bread for serving.
- Gluten-Free Option: Use gluten-free breadcrumbs for the optional picada topping or skip it entirely.
- Vegan-Friendly: Swap the seafood for hearty vegetables like chickpeas, potatoes, and zucchini, and replace the clam juice with vegetable broth.
- Spice Level: Adjust the paprika and red pepper flakes to your heat preference. Add a sprinkle of cayenne for an extra kick.
Serving Suggestions for Maximum Enjoyment
This hearty seafood and saffron soup shines on its own, but pairing it with the right sides makes it truly irresistible:
- Crusty Bread: Serve with a slice of crusty artisan bread to soak up every drop of the flavorful broth.
- Garlic Toast: Make quick garlic toast for an extra burst of flavor and crunch.
- Fresh Salad: A light, crisp salad with a lemon vinaigrette balances the soup’s richness.
Serve it in deep bowls, drizzle with extra olive oil, and sprinkle fresh parsley for a restaurant-quality presentation.
Benefits of Slow Cooking This Soup
The slow cooker is a game-changer for recipes like this seafood and saffron soup. Here’s why it works so well:
- Enhanced Flavors: Slow cooking allows the saffron, seafood, and spices to meld together, creating a deeper and richer taste.
- Convenience: Prep everything ahead of time, and let the slow cooker do the work while you go about your day.
- Perfect Texture: The seafood stays tender and flavorful without overcooking, and the broth develops an ideal consistency.
- Hands-Off Cooking: Once everything is in the pot, there’s no need to monitor or stir constantly—just let it simmer to perfection.
Why This Recipe Is Worth Trying
Not only is this one pot recipe practical, but it also transports you to the Mediterranean coast with its robust flavors and soothing aroma. Whether you’re feeding a family or hosting a dinner party, this dish guarantees rave reviews.
The slow cooker does most of the work, and the end result is a meal that feels like a luxurious treat.
Best Hearty Seafood & Saffron Soup One Pot Recipe
Equipment
- Slow cooker
- Microwave
Ingredients
Base
- 1 onion chopped fine
- 1 red bell pepper stemmed, seeded, and chopped fine
- 6 garlic cloves minced
- 2 tablespoons extra-virgin olive oil divided, plus extra for serving
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 3/4 teaspoon table salt divided
- 1/4 teaspoon saffron threads crumbled
- 1/8 teaspoon red pepper flakes
- 1 28-ounce can diced tomatoes
- 2 cups water
- 1 8-ounce bottle clam juice
- 1/4 cup dry white wine
- 2 bay leaves
Seafood:
- 1 pound skinless cod fillets 1 to 1 1/2 inches thick, cut into 1-inch pieces
- 8 ounces small squid bodies sliced crosswise into 1/2-inch-thick rings
- 1/8 teaspoon pepper
Garnish:
- 2 tablespoons minced fresh parsley
- 1 recipe Picada optional; includes breadcrumbs, chopped almonds, and olive oil
Instructions
Prepare the Sofrito:
- Combine onion, bell pepper, garlic, 1 tablespoon olive oil, tomato paste, paprika, ½ teaspoon salt, saffron, and red pepper flakes in a microwave-safe bowl.
- Microwave for about 5 minutes, stirring occasionally, until vegetables soften.
- Transfer mixture to the slow cooker.
Build the Soup Base:
- Add the diced tomatoes (with their juice), water, clam juice, white wine, and bay leaves to the slow cooker.
- Stir to combine. Cover and cook on low for 6 to 7 hours or on high for 4 to 5 hours, until the flavors meld.
Add Seafood:
- Sprinkle cod and squid with the remaining 1/4 teaspoon salt and pepper. Add them to the soup and stir gently.
- Cover and cook on high for an additional 20 to 30 minutes, until the cod flakes apart easily with a knife.
Finish and Serve:
- Discard the bay leaves. Stir in parsley and season with additional salt and pepper to taste.
- Serve with a drizzle of extra olive oil and Picada (if using). Pair with crusty bread or garlic toasts.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.