Mexican Seafood Soup

Picture yourself by the ocean, the soothing aroma of simmering seafood wafting through the air.

Mexican Seafood Soup is a comforting, simple delight that transports your senses to a coastal paradise.

With fresh shrimp, white fish, and vibrant cilantro, each ingredient melds beautifully in a rich, flavorful broth.

This easy-to-make dish promises warmth and satisfaction in every spoonful. Let’s bring this savory Mexican tradition to life in your kitchen!

Kitchen Tools Required

• 1 large pot
• 1 cutting board
• 1 chef’s knife
• 1 ladle
• 1 wooden spoon

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and chopped
• 1 teaspoon ground cumin
• 4 cups seafood stock
• 1 can (14.5 ounces) diced tomatoes
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound white fish, cut into bite-sized pieces
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper, to taste

Cook & Prep Time

To efficiently manage your time while preparing and cooking Mexican Seafood Soup, you can follow this timeline:

1. Reading and Preparation (5 minutes)
   • Read through the entire recipe and instructions to familiarize yourself with the steps and ingredients.
   • Gather all the necessary equipment and ingredients.
2. Preparation (10 minutes)
   • Chop the onion, garlic, and jalapeño.
   • Peel and devein the shrimp.
   • Cut the white fish into bite-sized pieces.
   • Chop the cilantro.
   • Juice the lime.
3. Cooking (30 minutes)
   • Minute 0-2: Heat 2 tablespoons of olive oil in a large pot over medium heat.
   • Minute 3-7: Add the chopped onion, garlic, and jalapeño to the pot. Sauté until the onion is translucent.
   • Minute 8-9: Stir in 1 teaspoon of ground cumin and cook for 1 minute.
   • Minute 10-12: Pour in 4 cups of seafood stock and 1 can of diced tomatoes. Bring the mixture to a boil.
   • Minute 13-18: Reduce the heat to a simmer and add the shrimp and white fish to the pot.
   • Minute 19-25: Cook for 5-7 minutes until the seafood is opaque and cooked through.
   • Minute 26-27: Stir in the chopped cilantro and lime juice.
   • Minute 28-29: Season the soup with salt and pepper to taste.
4. Resting (5 minutes)
   • Remove from heat and allow the soup to rest for 5 minutes before serving.

Adjust the timeline as needed based on your cooking speed and preferences.

Recipe Instructions

Heat the olive oil in a large pot over medium heat.

Add the chopped onion, garlic, and jalapeño to the pot and sauté until the onion is translucent.

Stir in the ground cumin and cook for 1 minute.

Pour in the seafood stock and diced tomatoes, bringing the mixture to a boil.

Reduce the heat to a simmer and add the shrimp and white fish to the pot.

Cook for 5-7 minutes until the seafood is opaque and cooked through.

Stir in the chopped cilantro and lime juice.

Season the soup with salt and pepper to taste.

Remove from heat and allow the soup to rest for 5 minutes before serving.

Serving Tips

• Crusty Bread: Serve with a slice of crusty bread to soak up the flavorful broth.
• Avocado Slices: Add fresh avocado slices on top for a creamy contrast.
• Tortilla Chips: Pair with tortilla chips for added crunch and texture.
• Lime Wedges: Provide extra lime wedges on the side for guests to adjust the citrusy kick to their liking.
• Mexican Rice: Serve alongside or underneath the soup for a heartier meal.

Storage

To store Mexican seafood soup, refrigerate in an airtight container for up to 3 days.

For longer storage, freeze for up to 3 months.

Reheat thoroughly before serving.

Freezing

To freeze Mexican Seafood Soup, let it cool completely.

Transfer it to airtight containers and store in the freezer for up to three months.

Thaw overnight in the refrigerator before reheating.

Reheating

To reheat Mexican seafood soup, gently warm it on the stovetop over medium heat.

Stir occasionally until hot.

Avoid microwaving to prevent overcooking the seafood. This can make it rubbery.

Final Thoughts

Mexican Seafood Soup is a delightful dish that captures the vibrant flavors of Mexican cuisine.

It’s perfect for a cozy meal, offering a balance of rich seafood taste and zesty spices.

Adjust the heat level to your preference by modifying the amount of jalapeño.

For an elevated experience, try using homemade seafood stock.

Always remember to taste and adjust the seasoning before serving.

Enjoy this delicious soup with a side of crusty bread or tortilla chips for a complete meal.

Frequently Asked Questions

Can I Use Frozen Seafood Instead of Fresh?

You can definitely use frozen seafood. Thaw it first to preserve texture and flavor. In Mexican cooking, fresh ingredients are ideal, but frozen seafood offers a convenient alternative while maintaining the essence of the dish’s vibrant taste.

What Are Some Good Side Dishes to Serve With This Soup?

You’ll love pairing this dish with warm corn tortillas, adding a traditional touch. Try a tangy cabbage slaw for crunch or a revitalizing avocado salad. Don’t forget a squeeze of lime to enhance those vibrant flavors!

How Can I Make the Soup Spicier?

To spice it up, add extra jalapeños or try serrano peppers for more heat. Incorporate a pinch of cayenne or chipotle powder. These additions bring a fiery kick while enhancing the soup’s vibrant Mexican flavors.

Are There Any Vegetarian Alternatives for Seafood?

You can swap seafood with hearty mushrooms or firm tofu for a vegetarian twist. Use umami-rich vegetable broth and smoky chipotle for depth. Enhance the authentic Mexican essence with corn, beans, and a squeeze of lime.

What Wine Pairs Well With Mexican Seafood Soup?

You’ll want to pair a crisp, chilled Sauvignon Blanc or a revitalizing Albariño. These wines complement the zesty lime and spicy jalapeño, enhancing the soup’s vibrant flavors while balancing the seafood’s richness. Serve slightly chilled for perfection.

Mexican Seafood Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Course Main

Cuisine Mexican

Servings 4 servings

Equipment

• 1 Large pot
• 1 Cutting board
• 1 Chef's knife
• 1 Ladle
• 1 Wooden spoon

Ingredients

  

1x2x3x

• 2 tablespoon olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 jalapeño seeded and chopped
• 1 teaspoon ground cumin
• 4 cups seafood stock
• 1 can (14.5 ounces) diced tomatoes
• 1/2 pound shrimp peeled and deveined
• 1/2 pound white fish cut into bite-sized pieces
• 1/2 cup fresh cilantro chopped
• 1 lime juiced
• Salt and pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat.
• Add the chopped onion, garlic, and jalapeño to the pot and sauté until the onion is translucent.
• Stir in the ground cumin and cook for 1 minute.
• Pour in the seafood stock and diced tomatoes, bringing the mixture to a boil.
• Reduce the heat to a simmer and add the shrimp and white fish to the pot.
• Cook for 5-7 minutes until the seafood is opaque and cooked through.
• Stir in the chopped cilantro and lime juice.
• Season the soup with salt and pepper to taste.
• Remove from heat and allow the soup to rest for 5 minutes before serving.

Notes

To enhance the flavors, consider using homemade seafood stock if available, and adjust the heat level by adding more or less jalapeño to suit your taste. For a richer flavor, you can also add a small amount of smoked paprika or chipotle powder. Always taste and adjust the seasoning before serving to ensure the perfect balance.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.