I wrote about this soup last year, but it is soooo good that it is worth repeating. When you eat it, it tastes like it takes hours to make and like it would be a complicated recipe to make. It really isn’t. If you like a little bit of heat, and a little bit of spice, this is a really good soup. And everything in it is naturally gluten free. You’ll say “¡Esta sopa está tan sabroso!
The ingredients are basically the same as for any good vegetable soup, with a few Mexican herbs thrown in. The secret ingredients? Shrimp, cumin, and shrimp bouillon. Don’t be afraid of it because of the jalapenos, two won’t make it hot, just a little warm.
Mexican Seafood Soup
3-4 tablespoons Olive Oil
3-4 stalks of celery, coarsley chopped
1 large onion, chopped
2-4 cloves garlic, minced
2 (or 3 if you dare) jalapenos, seeded and chopped
1 16 oz can diced tomatoes
3 carrots, peeled and cut in chunks
3 medium potatos, washed and cut in chunks
1 zucchini, cut up
3 cubes Shrimp bouillon (Caldo con sabor de camaron) w/ 1 cup water
OR 16 oz seafood stock
6 cups water
2 tablespoons cumin
1 teaspoon basil
1 teaspoon red pepper
1 teaspoon salt
2-3 shakes of tabasco sauce
1 bunch fresh cilantro if desired
1/2 lb tilapia or other firm white fish, cut in bite size pieces
1/2 lb shrimp, peeled and deveined
1 avocado, peeled and sliced
1 lime
Heat the olive oil in a dutch oven. Saute the celery, onion, garlic, and jalapenos until the onions are clear. Add tomatoes, cumin, basil, red pepper, tabasco, carrots, zucchini and potatoes. Put the bouillon cubes in 1 cup of water in a microwave safe container. Microwave for 4 minutes, until the water is boiling. Stir well to make sure the cubes are dissolved. Add to the dutch oven. If using the seafood stock instead, add it now. Add the rest of the water. Bring to a boil, then turn the heat down, cover the pot, and simmer for 40 minutes. Add the fish and shrimp, cover, and simmer another 10 minutes. Slice the avocado and squeeze lime juice over to prevent discoloration.
To serve, fill each bowl with soup, then put some slices of avocado on top, followed by a squeeze of lime juice. ¡Demasiado delicioso ser verdad! I always eat way too much.
“Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset”
I’m so funny about fish. Sometimes this would look so good. Other times I just can’t stand the thought of fish.
this looks pretty good…I would like it, but I doubt Alan would eat it because of the heat. When we get “Hot” wings, he eats Wooose wings….I have to sweat above my lip, under my eyes and across my forehead…bring on the heat baby 😉
Delicioso!
Oh now this is something Emma and I would love! We love fish…have to find something for Peter and my sister to eat.
Ooh that pic of the soup says it all Mmmm Mmmm Mmmmm 🙂
o i can’t wait to make this!! my family is going to love it !!
This looks delicious! Thank you for sharing..I had to pin it so I can try it 🙂
We love Mexican food at our house and this Mexican Soup looks delicious and I would love to make it! Thanks for a wonderful recipe that is easy to make!
My mother in law makes the best Mexican food ever! But I have never seen her make anything like this before. With the cold blast we’re having right now this would be perfect for dinner. I’ll have to make it for her.
Looks delicious
This is so good, I’ve had it with langoustines added
WHAT! This looks so delicious!!!!
Looks yummy! will have to try for me & the hubby.
Wow – now this is a soup you can really enjoy as unique and satisfying and just down right delish! I’d like to try it!
It is delicious! My go to soup. Live in Denver and it’s snowing tonight. Perfect dinner. Love the way my home smells. ?
Have made it several times. Thank you!
Simply DELICIOUS!! Great recipe! I used cod and added tomato paste for a richer broth. New Family favorite. Highly recommend this recipe.