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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • 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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    • on April 15, 2004

      This is pretty close..the only thing better is fresh fish.We used to make huge pots and have fish parties. Regardless, if you like fish soup, it's worth it..I also prefer the parsley to the cilanto, but that is preference. Thnks for sharing.

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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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