MEXICAN FISH AND SHRIMP SOUP RECIPES

MEXICAN SHRIMP SOUP (CALDO DE CAMARON) RECIPE | ALLRECIPES

Mexican Shrimp Soup (Caldo de Camaron) Recipe | Allrecipes image

The perfect recipe for when you have fish broth to spare. Fresh shrimp are simmered in a fish broth with potatoes and carrots.

Provided by agonzalez

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8 cups

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 small onion, chopped
3 potatoes, peeled and cubed
2 carrots, peeled and cubed
2 quarts fish broth
1 cube shrimp bouillon
1?? pounds uncooked medium shrimp, peeled and deveined
1 pinch salt to taste
1 lime, cut into 8 wedges
2 jalapeno peppers, chopped

Steps:

Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.

Nutrition Facts : Calories 204.1 calories, CarbohydrateContent 18.5 g, CholesterolContent 143.8 mg, FatContent 4.1 g, FiberContent 2.7 g, ProteinContent 22.1 g, SaturatedFatContent 0.8 g, SodiumContent 1201.3 mg, SugarContent 2.3 g

RICH’S SOPA DE MARISCOS (MEXICAN SEAFOOD SOUP) RECIPE ...

Rich’s Sopa De Mariscos (Mexican Seafood Soup) Recipe ... image

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!

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 cup onion, chopped
2 medium tomatoes, peeled, seeded and chopped
2 anaheim chilies, seeded, deveined and cut into strips
1 jalapeno pepper, seeded, and deveined and minced
2 medium potatoes, peeled and cut into 1-inch cubes
3 garlic cloves, minced
1 teaspoon cumin seed
1 lb fish, cut into small pieces (any white ocean fish will do -- snapper, haddock, flounder, etc. You can also use shrimp or a combin)
1/3 cup cilantro, chopped
1 teaspoon oregano
6 tablespoons lime juice (about 1-1/2 limes)
4 cups chicken broth
1 teaspoon salt
1 teaspoon pepper
2 bay leaves
1 tablespoon olive oil
water

Steps:

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.

Nutrition Facts : Calories 134, FatContent 3.5, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 895.5, CarbohydrateContent 20.9, FiberContent 3.1, SugarContent 4.4, ProteinContent 6

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