Galicia is the home of great seafood soups. Full of fresh seafood and spices. Filling, warming and wonderful. Not difficult to make yourself, so here is a recipe for you to try. Lots of ingredients to plan and play with but well worth the time and trouble.


  • 675 grams of raw prawns
  • 900 ml of cold water
  • Juice of a lemon
  • 3 tablespoons of chopped fresh parsley
  • 1 teaspoon of paprika
  • Salt and black pepper
  • 1 chopped onion
  • 1 chopped celery stick
  • 1 bay leaf
  • 45 ml of olive oil
  • 1 large garlic clove, chopped
  • 2 large tomatoes, halved
  • Half a large green bell pepper, finely chopped
  • 500 grams of mussels


Pull the heads off the prawns and put them in a pan with cold water. Add the onion, celery and bay leaf and simmer for 20-25 minutes. Peel the prawns, adding the shells to the stock. Heat the oil in a large pan and fry the bread slices quickly, then reserve them. Fry the onion until it is soft, adding the garlic towards the end. Scoop the seeds out of the tomatoes and discard. Chop the flesh and add to the pan with the green pepper. Fry briefly, stirring occasionally. Strain the stock into the pan and bring to the boil. Check over the mussels and throw away any that are already open or damaged. Add half the mussels to the stock. When they open, transfer some of them on to a plate. Remove the mussels from the shells. Discard the shells. Repeat the process to cook the remaining mussels. Return the mussels to the soup and add the prawns. Add the bread, torn into little pieces, and the lemon juice and chopped parsley. Season to taste with paprika, salt and pepper and stir gently to mix in the bread.