SOPA DE MARISCO RECIPES

SOPA DE MARISCOS (SEAFOOD SOUP) RECIPE | ALLRECIPES

Sopa de Mariscos (Seafood Soup) Recipe | Allrecipes image

A Tex-Mex inspired seafood soup with a rich broth for a satisfying Sunday meal.

Provided by Rob

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

Total Time 1 hours 35 minutes

Prep Time 30 minutes

Cook Time 1 hours 5 minutes

Yield 10 servings

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 medium carrots, diced
1 ear fresh corn, kernels cut from cob
1 stalk celery, halved and diced
6 cups chicken stock (such as Swanson®)
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10 ounce) can diced tomatoes with green chile peppers, lime, and cilantro (such as RO*TEL®)
1 ancho chile pepper, diced
1 tablespoon chili powder
2 teaspoons ground cumin
1 pound fresh littleneck clams
1 pound fresh mussels
1 pound fresh cod, cut into bite-sized pieces
¾ pound fresh shrimp, peeled and deveined
¼ cup fresh cilantro, chopped, or to taste
1 avocado, peeled and sliced

Steps:

Heat olive oil in a stockpot over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
Add carrots, corn, and celery and cook until softened, about 5 minutes. Add chicken stock, tomatoes, ancho chili, chili powder, and cumin and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.
Meanwhile, place clams and mussels in a bowl of cold water to filter out sand.
Drain clams and mussels; add to the soup. Stir in cod and shrimp. Cover and boil until cod is white and flaky, mussels and clams are open, and shrimp is pink, 5 to 10 minutes. Serve immediately, topped with cilantro and avocado.

Nutrition Facts : Calories 278.2 calories, CarbohydrateContent 15.5 g, CholesterolContent 112 mg, FatContent 9.5 g, FiberContent 3.8 g, ProteinContent 33.2 g, SaturatedFatContent 1.5 g, SodiumContent 925.3 mg, SugarContent 2.4 g

RICH’S SOPA DE MARISCOS (MEXICAN SEAFOOD SOUP) RECIP…

Rich’s Sopa De Mariscos (Mexican Seafood Soup) Recip… 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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