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1/1 Photo of Rich’s Sopa De Mariscos (Mexican Seafood Soup)
1 hrs 15 mins
Adapted from "Healthy Mexican Cooking" by Velda de La Garza. This recipe can be made with any combination of seafood (shrimp and fish is typical of South Texas, although we’ve also seen shrimp and octopus, or just fish). It could also be adapted to become a “Caldo de Pollo” by substituting chicken!
Units: US | Metric
Serving Size: 1 (340 g)
Servings Per Recipe: 6
The following items or measurements are not included: