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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

    1/2 Photos of Mexican Fish Soup

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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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    Ingredients:

    Servings:

    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)

    Directions:

    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.

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    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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 13, 2011

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 27, 2007

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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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
    29%
    Total Fat 11.9 g
    18%
    Saturated Fat 6.0 g
    30%
    Cholesterol 175.2 mg
    58%
    Sodium 714.8 mg
    29%
    Total Carbohydrate 19.4 g
    6%
    Dietary Fiber 1.7 g
    6%
    Sugars 6.5 g
    26%
    Protein 43.1 g
    86%

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