Cancun Pescado Stew

READY IN: 30mins
Recipe by Ginny Sue

This is one of my favorite soups. It has everything going for it: it's delicious, easy to make and pretty healthy, too.

Top Review by Vina7737

I've been on a low carb diet, so was very excited to find this soup recipe. I made it the first time exactly to recipe and found it to be okay, but bland. I added some hot sauce and bouillon granules and liked it much better. This time I made it with chicken broth, 3 large cloves of garlic, and simmered it for 20 minutes before adding the fish. At this time I also added about 1/2 T of Louisiana hot sauce. I'm on my second bowl and loving every drop. This is my favorite low-carb recipe so far. Thanks, Ginny Sue!

Ingredients Nutrition


  1. Heat oil in large saucepan.
  2. Add onion and garlic and cook until tender, about 2 to 3 minutes.
  3. Add tomato sauce, water, salt, bay leaf, carrots and cabbage.
  4. Bring to a boil.
  5. Reduce heat and simmer for 5 minutes.
  6. Add fish and simmer 5 minutes or until fish is cooked.
  7. Garnish each serving with parsley, if desired.

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