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–+ servings
spicy broth with seafood

Mexican Seafood Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

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

Ingredients
  

  • 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.
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