Paradores Recipes: Hake and King Prawn Soup with Traditional Garlic and Paprika Sauce

Caldeirada is one of Galicia's most traditional dishes. Prepared using local market fresh ingredients, it is the perfect meal to enjoy during the autumn and winter months. You can sample this fish and seafood soup at our restaurant at the Parador de Santiago de Compostela.

Caldeirada de merluza Parador de Santiago de Compostela


Ingredients (serves 10)

  • 3.2 kg hake
  • 400 g king prawns
  • 350 g mussels
  • 500 g onion
  • 300 g red pepper
  • 300 g green pepper
  • 300 g peas
  • 300 g potatoes
  • 300 g extra virgin olive oil
  • 50 g paprika
  • Tbsp. salt
  • 3 bay leaves
  • 30 g garlic


  • Clean and divide the hake into 0.18 kg portions.
  • Make a fumet with the bones.
  • Peel the prawns and set aside.
  • In a pot, fry a mirepoix of half the onion and half the peppers over low heat. Add 2 g of pepper and continue to fry. Stir in the fumet, one bay leaf and salt. Allow to cook and then blend.
  • Cook the peas.
  • Brunoise cut onion and peppers and fry them in sauté pan over low heat with one bay leaf. Add the peas.
  • Cut the garlic cloves in half, leaving the skin on, and lightly caramelize them with onion and one bay leaf. Remove from the heat and add the paprika. When it foams, add the vinegar and set aside. Filter the sauce.
  • Steam the hake for 7 minutes.
  • Lightly grill the prawns.


Arrange the fried onion and peppers on a dish and place the hake on top, with the prawns and mussels beside it. Dress with some of the soup broth and finish with a few drops of the garlic and paprika sauce.

Serve with cooked potatoes.