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This Sailor’s Seafood Soup (Sopón Marinero) is loaded with a variety of fresh seafood cooked in a rich and savoury saffron broth. There are countless variations of seafood soups along coastal regions throughout Latin America and the Caribbean with recipes varying from family to family. This one keeps things very simple with an emphasis on the broth and offers a base recipe that can be adjusted depending on the catch of the day. The soup can be enjoyed on its own to keep things Whole30 and Paleo or with some crispy fried plantains and a side of rice.

Ingredients You Need for Sopón Marinero
- Seafood: I like to use a variety of shellfish and fish but you can substitute for things you like and omit the things you don’t. This recipe includes clams, mussels, fish and shrimp. You can substitute lobster, calamari or crab depending on what you like or have. The important thing is to consider the time each seafood takes to cook and when to add them to the pot so they don’t overcook or undercook. Whatever you use, try your best to get the best quality seafood you can find. It will make a big difference in terms of taste and texture.
- Saffron Broth: See below for ingredients needed to make your own saffron broth.
- Aromatics: A combination of onion, red bell pepper and green bell pepper form the aromatic base of this Sopón Marinero. Some versions will call for building an even more flavourful soup by sautéing some sofrito first. This recipe just keeps things very simple.
- Garlic: As always, measure this ingredient with your heart and don’t let anyone tell you there’s such a thing as too. much!
- Tomato Paste: This will give the soup some colour and depth of flavour. I like to use tomato paste because it gives the broth a more concentrated flavour without overpowering the colour and turning everything deeply red.
- Achiote: For best results, use achiote (ground annatto) to give the soup a deep, red colour. If you can’t find achiote, you can substitute paprika, which is what I did.
- Lime: This seafood soup is best served with some lime wedges for squeezing. The acidity will bring all the flavours in the soup to life.
- Fresh Cilantro: I like to garnish the soup with some finely chopped fresh cilantro at the very end. If you don’t like cilantro you can substitute parsley.

Ingredients You Need for Homemade Saffron Broth
- Chicken Broth: One of the secrets to this Sopón Marinero is to cook the seafood in a saffron-spiked chicken broth. It may sound unconventional to mix seafood with chicken but trust me, it works.
While most recipes will call for using packets of dehydrated chicken bullion, which is almost always loaded with artificial colourings, preservatives and MSG, I prefer to use Kettle & FIre Chicken Broth. It’s all-natural, free of junky fillers and gives the seafood soup a much more savoury, umami-packed flavour than using plain water. - Saffron: Another key ingredient for this Sopón Marinero is saffron. It adds a delicate aroma and flavour, and gives the broth a beautifully vibrant and golden-yellow colour. Not all saffron is created equal or even authentic for that matter. Only purchase it from reputable sources and look for high-quality saffron with vibrant red threads. Avoid saffron with yellow or white parts, as these may be less potent.
- Shrimp Shells: I always try to buy shrimp with the shells on so that I can use them to make a quick and easy homemade broth. You can also add lobster or crab shells to the broth for even more flavour.
- Aromatics: A combination of carrot, celery, onion and garlic form the aromatic base for the seafood broth.
- Extra-Virgin Olive Oil: It’s not absolutely necessary, but you can gently sauté the shrimp shells and aromatics first before adding the water. It will result in a slightly more flavourful broth, but I’ve also made it by skipping this step and it’s still delicious.
- Fresh Parsley: A handful of fresh parsley, with the stems, will give a beautiful aroma and flavour to your broth.
- Bay Leaves: A couple of bay leaves will help flavour the broth.
- Whole Peppercorns: For a cleaner looking finished product, I like to use whole peppercorns to season the seafood broth.
- Kosher Salt: You can always add more salt at the end so season the broth in stages and taste along the way, adjusting as desired.


Types of Seafood To Use
You can make this Sopón Marinero with any variety of seafood you like. I kept things fairly simple this time. Normally I would add calamari and lobster tails for even more flavour and texture. What’s important is the order in which the seafood is added to the broth. Clams and calamari, for example, usually take longer to cook so those should be added first. More delicate things, such as shrimp and fish, only need a few minutes to poach in the broth so those can be added towards the end of the cooking process.
- Shrimp (Gambas): Try to buy shell-on shrimp so you can use the shells to flavour the broth. I like larger shrimp (16/20 size) because they’re meatier and have less chance of overcooking.
- Mussels (Mejillones): Mussels contribute a rich, briny taste and add a distinct flavour to the soup. They should be thoroughly cleaned and debearded before use. Discard any mussels that are open or broken before cooking or have remained closed after cooking.
- Clams (Almejas): Clams bring a mild, sweet flavour to the sopoón marinero. Like mussels, they should be cleaned well and checked for freshness. I also recommend soaking the clams in a bowl of salted water for at least 30 minutes so that they purge some of the sand inside their shells. Discard any clams that are open or broken before cooking or have remained closed after cooking.
- Calamari or Cuttlefish (Calamares or Sepia): Calamari or cuttlefish add a unique seafood flavor and a slightly chewy texture to the soup. You can use pre-sliced calmari or slice the tubes into discs yourself before adding them to the soup.
- Crayfish or Lobster: For a more luxurious version, you can include crayfish or lobster. They impart a rich, sweet taste to the seafood soup.
- Fish Fillets: When I’m in Miami I usually make this soup with grouper filets, but you can substitute any white fish like, such as cod, halibut, orange roughy or haddock. Just be sure to cut the fish into bite-sized pieces.

Recipe FAQs
Can I use frozen seafood?
Yes! You can use frozen seafood for an even more convenient and affordable option. I recommend thawing, rinsing and patting the seafood dry before adding it to soup so that you don’t dilute the flavours.
Can I Prepare the Soup Ahead of Time?
You can prepare the Saffron Broth ahead of time and it can be refrigerated up to 5 days in advance or frozen up to 6 months in advance. However, I do not recommend preparing the Sopón Marinero ahead of time because the seafood will overcook when you try to reheat it.
How long does Sopón Marinero last in the fridge?
This soup tastes best when enjoyed fresh. I don’t recommend cooking the soup ahead of time because it is hard to reheat it without overcooking the seafood. Instead, you can prepare the Saffron Broth in advance and then make the soup with fresh seafood when you’re ready.
Is this dish spicy?
The recipe provided here is intentionally left mild. However, you can make it spicy by sautéing some finely chopped jalapeño along with the bell peppers or you can serve the soup with a fresh chile pepper on the side.


Sailor’s Seafood Soup (Sopón Marinero)
Ingredients
For the Saffron Broth:
- ¼ teaspoon saffron threads
- 2 tablespoons extra-virgin olive oil
- 8 large shrimp shells
- 2 medium carrots, cut in half
- 2 celery stalks, cut in half
- ½ yellow onion, cut in half
- 3 cloves garlic
- ¼ cup fresh parsley leaves
- 2 quarts Kettle & Fire Chicken Broth
- 2 bay leaves
- 1 teaspoon kosher salt, plus more as needed
- ½ teaspoon black peppercorns
For the Sopón Marinero:
- 2 tablespoons extra virgin olive oil
- ½ medium onion, diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 1 jalapeño pepper, finely chopped, optional, omit for mild version
- Kosher salt, to taste
- 1 teaspoon paprika, substitute 1 teaspoon achiote powder
- 2 tablespoons tomato paste
- 3 cloves garlic, finely chopped
- Reserved Saffron Broth
- 12 little neck clams
- 1 pound fresh mussels
- 8 ounces grouper, cubed, substitute any firm white fish such as cod, monk fish, haddock or halibut
- ½ pound 16/20 shrimp, peeled and deveined
- ¼ cup finely chopped fresh cilantro, for serving
- 2 limes, cut into wedges, for serving
- Steamed rice, for serving
Instructions
For the Saffron Broth:
- Add the saffron threads to a mortar and pestle and lightly bash them to a powder. Add 3 ice cubes, stir to incorporate, and let the bowl sit at room temperature for the ice to melt, around 15 minutes. This will help extract a more vibrant colour from the saffron. Set aside until ready to use.
- Preheat a sauce pan over medium heat. Add the olive oil and heat until shimmering. Add the shrimp shells, carrot, celery, onion, garlic and parsley and cook, stirring regularly, until the shrimp shells are golden, around 4 minutes. Add the chicken broth and stir, lifting any brown bits off the bottom of the pot. Add the bay leaves, salt, peppercorns and saffron water. Bring the liquid to a steady simmer, reduce the heat to low, cover with a lid and cook, stirring occasionally, until the broth is golden in colour and flavourful, around 30 minutes. Taste for seasoning and adjust with salt, as desired.
- Pour the broth through a sieve into a large pot or bowl. Discard the shells and vegetables. Set the broth aside until ready to use. Leftover broth can be refrigerated in a sealed jar up to 5 days or frozen up to 6 months.
For the Sopón Marinero:
- Before cooking, rinse the clams under running water to remove surface dirt, place them in a bowl with fresh water, add 1 teaspoon salt and stir to agitate. Transfer the bowl to the fridge and let the clams sit for around 30 minutes so that they purge any sand inside the shells. Discard any clams that are cracked or open. Scrub the mussels clean under cold water and remove any beards poking through the opening of the shells. Discard any mussels that are cracked or open.
- Preheat a large sauté pan or Dutch oven over medium heat. Add the olive oil and heat until shimmering. Add the onion, red pepper, green pepper and jalapeño (if using) and season with a pinch of salt. Cook, stirring, until the vegetables are slightly soft, around 4 minutes. Add the paprika (or achiote) and tomato paste and cook, stirring, around 1 minute. Add the garlic and cook, stirring, until fragrant, around 1 minute. Add the reserved saffron broth, stir to combine and bring to a simmer.
- Add the clams and cook until the shells just begin to open, around 6 minutes. Add the mussels and cook until the shells just begin to open around 2 minutes. Add the grouper and cook until the fish is slightly opaque, around 2 minutes. Add the shrimp and cook until the flesh turns pink on the outside and opaque in the middle, around 2 minutes. Taste the soup for seasoning and adjust with salt as desired.
- Ladle the soup into individual serving bowls, garnish with chopped cilantro and serve with lime wedges for squeezing and a side of rice or crispy fried plantains, if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.

About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
Love this recipe, the saffron broth is light and delicious. Used mahi as my fish and everyone loved it.