Ingredients with Measurements:
- 1 lb mixed seafood (shrimp, scallops, squid, clams, mussels, fish)
- 1 lb shrimp, peeled and deveined
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 bell peppers, chopped
- 2 tomatoes, chopped
- 1 can tomato sauce
- 1 tbsp olive oil
- 8 cups fish or seafood broth
- 1 tsp dried oregano
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Knife and cutting board
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, and bell peppers, and sauté for 5 minutes until softened.
2. Add the chopped tomatoes and tomato sauce, and cook for another 5 minutes until the tomatoes have broken down.
3. Add the fish or seafood broth, oregano, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes.
4. Add the mixed seafood and shrimp, and cook for another 5-7 minutes until the seafood is cooked through.
5. Serve the soup hot, garnished with fresh cilantro and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing, boiling, and simmering.
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 10g
Protein: 40g
Sodium: 800mg
Substitutions for ingredients:
- Any type of seafood can be used in this recipe, depending on availability and preference.
- Vegetable broth can be used instead of fish or seafood broth for a vegetarian version.
- Fresh tomatoes can be used instead of canned tomatoes and tomato sauce.
Variations:
- Add diced potatoes or corn for a heartier soup.
- Use coconut milk instead of tomato sauce for a creamier soup.
- Add hot sauce or chili flakes for a spicier soup.
Tips and tricks:
- Use fresh seafood for the best flavor and texture.
- Don't overcook the seafood, as it can become tough and rubbery.
- Serve with crusty bread or crackers for dipping.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- Pair with a side salad or steamed vegetables for a complete meal.
Suggested side dishes:
- Crusty bread or crackers for dipping.
- Side salad or steamed vegetables.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the seafood is overcooked, reduce the cooking time or add it later in the recipe.
Food safety advice:
- Always cook seafood to the recommended internal temperature to avoid foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Sopa de Pescado Siete Mares con Camarones, or Seven Seas Fish Soup with Shrimp, is a traditional Mexican seafood soup that originated in the coastal regions of Mexico. It is typically made with a variety of seafood, including shrimp, scallops, squid, clams, mussels, and fish, and is flavored with a blend of spices and vegetables.
Flavor profiles:
This soup is savory and slightly spicy, with a rich seafood flavor and a hint of smokiness from the paprika.
Serving suggestions:
Serve this soup as a main course for a seafood feast or as a starter for a Mexican-inspired meal.
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Region: Mexican