Richs Sopa De Mariscos Mexican Seafood Soup
Dive into the bold and comforting flavors of Rich’s Sopa de Mariscos, a traditional Mexican seafood soup that's brimming with fresh, ocean-inspired ingredients and authentic spices. This hearty dish features a medley of shrimp, tender white fish, baby clams, squid, and mussels, all simmered to perfection in a robust broth made from fish stock, roma tomatoes, and dried guajillo chilies. Enhanced with aromatic garlic, onion, cumin, and oregano, every spoonful delivers a harmonious blend of warmth and zest. Perfect for family gatherings or chilly evenings, this dish is garnished with vibrant cilantro and served with a squeeze of lime for a burst of citrusy brightness. Easy to make in just one pot, this recipe brings a taste of coastal Mexico straight to your table in under an hour!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 4 medium roma tomatoes, diced
- 3 chilies dried guajillo chilies, stemmed, seeded, and soaked
- 8 cups fish stock
- 2 leaves bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound medium shrimp, peeled and deveined
- 1 pound white fish fillets (e.g., cod or tilapia), cut into bite-sized pieces
- 1 pound baby clams, rinsed
- 0.5 pound squid, cleaned and sliced into rings
- 1 pound mussels, cleaned and debearded
- 0.5 cup fresh cilantro, chopped (for garnish)
- 4 pieces lime wedges (for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Blend the soaked guajillo chilies and diced tomatoes until smooth in a blender or food processor. Add the mixture to the pot with the onions and garlic and cook for 5 minutes, stirring occasionally.
Pour in the fish stock and stir to combine. Add the bay leaves, ground cumin, oregano, salt, and black pepper. Bring to a boil, then reduce the heat to a simmer and let cook for 15 minutes to develop flavors.
Add the shrimp, fish fillets, baby clams, squid rings, and mussels to the pot. Gently stir and cover the pot. Allow the seafood to cook for 6-8 minutes, or until the clams and mussels have opened and the shrimp turns pink and opaque.
Discard any clams or mussels that have not opened after cooking.
Taste the soup and adjust salt and pepper as needed.
Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve hot with lime wedges on the side for squeezing over the soup.
Nutrition Facts
Calories |
2949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2057 mg | 686% | |
| Sodium | 9888 mg | 430% | |
| Total Carbohydrate | 116.6 g | 42% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 22.6 g | ||
| Protein | 428.5 g | 857% | |
| Vitamin D | 53.1 mcg | 265% | |
| Calcium | 1214 mg | 93% | |
| Iron | 97.6 mg | 542% | |
| Potassium | 7215 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
