Sopa de Marisco

9m
Prep Time
60m
Cook Time
1h 9m
Ready In

Recipe: #30366

September 18, 2018



"Mexican fish stew"

Original is 8 servings

Nutritional

  • Serving Size: 1 (474.7 g)
  • Calories 208.9
  • Total Fat - 6.9 g
  • Saturated Fat - 1 g
  • Cholesterol - 100.9 mg
  • Sodium - 895.3 mg
  • Total Carbohydrate - 16.2 g
  • Dietary Fiber - 3 g
  • Sugars - 7.1 g
  • Protein - 22.8 g
  • Calcium - 89.2 mg
  • Iron - 1.6 mg
  • Vitamin C - 24 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Cut fish in two inch pieces

Step 2

Marinate fish in juice of limes

Step 3

Meanwhile in stock pot

Step 4

Heat oil add onion

Step 5

Add garlic, carrots, spices, stock, tomatoes and bay leaf

Step 6

Simmer for 30 minutes

Step 7

Add fish and juice

Step 8

Simmer 10 more minutes

Step 9

Add shrimp, pico de gallo and zucchini

Step 10

Simmer 10 more minutes

Step 11

Remove bay leaf

Step 12

Serve in shallow soup bowl

Step 13

Garnish with cilantro

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Be sure to use fresh tilapia fish fillets for the best flavor.
  • If you cannot find fire-roasted tomatoes, use regular canned tomatoes and add a pinch of cayenne pepper for a similar flavor.

  • Instead of tilapia fish fillets, use cod fillets. The benefit of this substitution is that cod is a firmer fish than tilapia, and will hold together better in the stew.
  • Instead of shrimp stock, use vegetable stock. The benefit of this substitution is that it makes the dish vegetarian, and allows for a wider range of dietary restrictions to be accommodated.

Vegetarian Sopa de Marisco Substitute 1 pound of firm tofu for the fish. Marinate the tofu in the juice of limes. Omit the shrimp stock and use vegetable stock instead. Add 1 can (15 ounce) of black beans. Simmer for the same amount of time. Garnish with avocado and chopped cilantro.



Mexican-Style Rice - This dish is the perfect accompaniment to the Mexican Fish Stew. The combination of flavors from the stew and the rice is sure to make for a delicious meal. The rice is lightly seasoned with cumin, garlic and onion, and it's cooked to a fluffy perfection.


: Mexican-Style Refried Beans

: Refried beans are a classic Mexican side dish that pairs perfectly with Mexican-Style Rice. The beans are cooked in a flavorful broth and mashed to a creamy consistency. Refried beans are a great source of protein and fiber, making them a nutritious addition to any Mexican-style meal.




FAQ

Q: How long should I simmer the fish and shrimp?

A: Simmer the fish for 10 minutes and the shrimp for 10 more minutes. This will ensure that the fish and shrimp are cooked through.



Q: What temperature should I cook the fish and shrimp at?

A: The ideal temperature for cooking fish and shrimp is between 140-145°F (60-63°C). Be sure to use a thermometer to check the temperature of the fish and shrimp before serving.

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Fun facts:

The Mexican fish stew recipe, Sopa de Marisco, is said to have originated in the Yucatán Peninsula. It is believed to have been created by the Mayan people, who used local ingredients like limes, chili powder, and cilantro to make the stew.

This recipe has been made famous by the renowned Mexican chef, Rick Bayless. The chef has been featured on several television shows, including Top Chef Masters and Mexico: One Plate at a Time. He is known for his interpretations of traditional Mexican dishes, such as Sopa de Marisco.