Mexican Fish Soup

READY IN: 40mins
Recipe by Kathy228

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.*

Top Review by DenniseAlejandra

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

Ingredients Nutrition

  • 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
  • 12 teaspoon salt (depending on clam juice) (optional)
  • 12 teaspoon pepper
  • 12 teaspoon garlic powder
  • 2 lbs firm white fish fillets (such as cod, hake, sea bass cut into chunks)
  • 12 cup chopped fresh cilantro
  • fresh cilantro (to garnish)


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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a