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–+ servings

Best Hearty Seafood & Saffron Soup One Pot Recipe

This one pot recipe for hearty seafood and saffron soup combines a rich tomato-based broth with aromatic saffron and spices, creating a deeply flavorful dish.
The slow cooker simplifies the process, resulting in a satisfying seafood soup perfect for a comforting meal.
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Course Soup
Cuisine Mediterranean, Spanish
Servings 4 to 6 people

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

Cook Time: 6 to 7 hours on low or 4 to 5 hours on high, plus 20 to 30 minutes on high
Keyword Cod and squid soup, Easy saffron seafood recipe, One pot seafood soup, Rich tomato seafood stew, Slow cooker Mediterranean soup
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