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    You are in: Home / Recipes / Mexican Fish Soup Recipe
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    Mexican Fish Soup

    Mexican Fish Soup. Photo by DenniseAlejandra

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Kathy228's Note:

    This is a delicate fish soup that is slightly stew-like. I discovered this soup while eating in a Mexican restaurant in Chicago. I believe I've "hooked" the recipe or pretty close. Please NOTE: I use Snow's brand of clam juice - it's not too salty. If you use another brand you may have to omit the salt in the recipe.*

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    Units: US | Metric

    • 1 medium carrot, sliced diagonally into 6 to 8 pieces
    • 2 (9 ounce) bottles clam juice (Snow's brand)
    • 1 large onion, sliced then halve the slices
    • 3 tablespoons butter or 3 tablespoons oil, of choice
    • 1/2 teaspoon salt (depending on clam juice) (optional)
    • 1/2 teaspoon pepper
    • 1/2 teaspoon garlic powder
    • 2 lbs firm white fish fillets (such as cod, hake, sea bass cut into chunks)
    • 1/2 cup chopped fresh cilantro
    • fresh cilantro (to garnish)


    1. 1
      In a saucepan, mix clam juice and carrots.
    2. 2
      Simmer 'til carrots are crunchy-tender.
    3. 3
      Meanwhile in a large saucepan, fry onions in oil 'til transparent.
    4. 4
      Add the seasonings and optional salt - and fry another 4 minutes.
    5. 5
      Stir the clam juice and carrots into the onions and simmer 5 minutes.
    6. 6
      Add the fish and cilantro and simmer 8-10 minutes or 'til fish is of desired doneness.
    7. 7
      Add water if needed and adjust seasonings.
    8. 8
      Garnish with cilantro leaves or parsley and serve.
    9. 9
      Salsa and hot sauce can be present on the table.

    Ratings & Reviews:

    • on December 22, 2012

      I recently have been into this whole mexican cuisine recipe search. I have found it very difficult to make up my own recipe for a fish stew/soup so, I decided to take the dare and challenge myself. I actually did not use any salt what so ever. Clam juice is very salty. I used cod, worked out great. Fast recipe, family loved it. A

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    • on August 13, 2011


      I live in Mexico in a small town and could not get a couple of things so I improvised by substituting clamato for clam juice and adding some ginger and dried chiltepin peppers (you could use dried Thai). I used flounder as the fish. loved it!

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    • on March 27, 2007


      This was quick, easy and tasty. I did not add the salt, because the clam juice was salty. I would use a little water with it next time. I used tilapia, which holds together well in soup. Don't skimp on the pepper, because that gives it it's bite! Thanks for posting this!

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    Read All Reviews (4)


    Nutritional Facts for Mexican Fish Soup

    Serving Size: 1 (421 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 365.9
    Calories from Fat 107
    Total Fat 11.9 g
    Saturated Fat 6.0 g
    Cholesterol 175.2 mg
    Sodium 714.8 mg
    Total Carbohydrate 19.4 g
    Dietary Fiber 1.7 g
    Sugars 6.5 g
    Protein 43.1 g

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