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