Rich’s Sopa De Mariscos (Mexican Seafood Soup)

"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!"
 
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photo by Ill Give It A Whirl photo by Ill Give It A Whirl
photo by Ill Give It A Whirl
Ready In:
1hr 30mins
Ingredients:
17
Serves:
6
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ingredients

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directions

  • With a mortar and pestle (or molcajete if you have one!), crush cumin seed. Add chopped garlic and chopped jalapeño and crush into a paste. Add a little water to free the spices.
  • Add olive oil to a heavy-bottom cooking pot or Dutch oven. Saute onions. Add tomatoes and peppers and continuing sauteing until tender.
  • Add all the rest of the ingredients except seafood and cilantro. Bring to full boil, cover, and simmer gently for 40 minutes.
  • Add fish and cilantro, and gently simmer an additional 15-20 minutes. Serve hot with chips and salsa.

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Reviews

  1. I was craving a Seafood Soup with a light tomato base and stumbled on this recipe and thought I would give it a whirl. I used 5 humongo Shrimp and 3 petite Lobsters I picked up at the Farmer's Market. The woman at the market said to drop the shell fish it the broth for a few seconds and remove them and shell them then simmer the shells in the broth for 20 minutes. I then strained the broth, added the saute'd vegetables and added the Shell Fish, Cilantro and half an Avocado at the end. I had a big bowl with crackers and had to fight not to eat the rest. Can't wait for tomorrow where it will be even better. Thanks L'ecole definitely a keeper!
     
  2. I had to skip chili and jalapeño (cannot eat spicy food). Everything else - according to the recipe. It is OK but I won't call it yummy.
     
  3. This was great! Having just returned from Baja CA and eating fantastic fish soup by the fishing docks, I wanted to find an authentic recipe to make at home. I used a combo of halibut and scallops. The fish cooked in less than 5 minutes, so my only advise is to keep your eye on the doneness of the fish so it does not over cook. Going to try to make this with chicken as well. This soup was great the night it was made and AMAZING the following day!
     
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RECIPE SUBMITTED BY

I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
 
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