Rich’s Sopa De Mariscos (Mexican Seafood Soup)
- Reviews 3
Ready In: 1 hr 30 mins
Serves: 6
Ingredients
- 1 cup onion, chopped
- 2 medium tomatoes, peeled, seeded and chopped
- 2 anaheim chilies, seeded, deveined and cut into strips
- 1 jalapeno pepper, seeded, and deveined and minced
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 3 garlic cloves, minced
- 1 teaspoon cumin seed
- 1 lb fish, cut into small pieces (any white ocean fish will do -- snapper, haddock, flounder, etc. You can also use shrimp or a combin)
- 1⁄3 cup cilantro, chopped
- 1 teaspoon oregano
- 6 tablespoons lime juice (about 1-1/2 limes)
- 4 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 bay leaves
- 1 tablespoon olive oil
- water
Directions
- With a mortar and pestle (or molcajete if you have one!), crush cumin seed. Add chopped garlic and chopped jalapeño and crush into a paste. Add a little water to free the spices.
- Add olive oil to a heavy-bottom cooking pot or Dutch oven. Saute onions. Add tomatoes and peppers and continuing sauteing until tender.
- Add all the rest of the ingredients except seafood and cilantro. Bring to full boil, cover, and simmer gently for 40 minutes.
- Add fish and cilantro, and gently simmer an additional 15-20 minutes. Serve hot with chips and salsa.
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