Ingredients with Measurements:
- 1 lb. mixed seafood (shrimp, scallops, squid, crab meat, clams, and mussels)
- 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 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. smoked paprika
- 1 bay leaf
- 6 cups fish stock
- 1 cup dry white wine
- 2 tbsp. olive oil
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1 lime, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, red and green bell peppers, and jalapeño pepper. Sauté for 5 minutes, or until the vegetables are soft.
2. Add the cumin, oregano, smoked paprika, and bay leaf. Stir to combine.
3. Add the tomatoes and cook for 5 minutes, or until the tomatoes have broken down and released their juices.
4. Add the fish stock and white wine. Bring to a boil, then reduce the heat and simmer for 15 minutes.
5. Add the mixed seafood and cook for 5-7 minutes, or until the seafood is cooked through.
6. Season with salt and pepper to taste.
7. Remove the bay leaf and discard.
8. Ladle the soup into bowls and garnish with chopped cilantro and parsley.
9. Serve with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 12g
Protein: 28g
Sodium: 800mg
Substitutions for ingredients:
- Instead of fish stock, you can use chicken or vegetable stock.
- Instead of mixed seafood, you can use any combination of seafood that you like.
Variations:
- Add diced potatoes or corn to the soup for a heartier version.
- Use coconut milk instead of fish stock for a creamy version.
- Add saffron threads for a more complex flavor.
Tips and tricks:
- Make sure to clean the seafood thoroughly before adding it to the soup.
- Don't overcook the seafood, as it can 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 colorful bowls with a sprinkle of chopped cilantro and parsley on top.
Garnishes:
Chopped cilantro and parsley
Pairings:
Crusty bread, white wine
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
If the soup is too thin, simmer it for a few more minutes to reduce the liquid. If it's too thick, add more fish stock or water.
Food safety advice:
Make sure to cook the seafood to the recommended temperature to avoid foodborne illness.
Food history:
Sopa de Pescado Siete Mares, or Seven Seas Fish Soup, is a traditional Mexican seafood soup that originated in the coastal regions of Mexico.
Flavor profiles:
Savory, smoky, spicy
Serving suggestions:
Serve the soup as a main course for a seafood dinner party.
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Region: Spanish