Ingredients with Measurements:
- 1 lb mixed seafood (shrimp, scallops, mussels, clams, squid, octopus, and any other seafood of your choice)
- 1 lb langostinos (large shrimp)
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño pepper, seeded and chopped
- 1 cup white wine
- 8 cups fish stock
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Ladle
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and peppers and cook until softened, about 5 minutes.
2. Add the tomatoes, wine, fish stock, and spices. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Add the mixed seafood and langostinos to the pot and cook for an additional 5-7 minutes, or until the seafood is cooked through.
4. Remove the bay leaf and use a ladle to transfer the soup to a blender or use an immersion blender to blend the soup until smooth.
5. Serve hot with a lime wedge on the side.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 15g
Protein: 45g
Substitutions for ingredients:
- Any seafood can be used in place of the mixed seafood
- Red or yellow bell peppers can be used in place of the green bell pepper
- Chicken or vegetable stock can be used in place of the fish stock
Variations:
- Add a can of coconut milk for a creamy version of the soup
- Add diced potatoes or corn for a heartier soup
- Use different spices, such as cumin or coriander, for a different flavor profile
Tips and tricks:
- Be sure to clean the seafood thoroughly before adding it to the soup
- Don't overcook the seafood, as it will become tough and rubbery
- Serve with crusty bread 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 with a lime wedge on the side.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Sour cream
Pairings:
- Crusty bread
- White wine
Suggested side dishes:
- Green salad
- Grilled vegetables
Troubleshooting advice:
- If the soup is too thick, add more stock or water to thin it out
- If the soup is too thin, let it simmer for a bit longer to reduce and thicken
Food safety advice:
- Be sure to cook the seafood to the appropriate temperature to avoid foodborne illness
- Store leftover soup in the refrigerator promptly to avoid bacterial growth
Food history:
Sopa de Pescado Siete Mares con Langostinos is a traditional Mexican seafood soup that is typically made with a variety of seafood and served with lime wedges and crusty bread.
Flavor profiles:
This soup is savory, slightly spicy, and has a rich seafood flavor.
Serving suggestions:
Serve the soup as a main course for a hearty and satisfying meal.
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Region: Mexican