Ingredients with Measurements:
- 1 lb mixed seafood (shrimp, scallops, mussels, clams, squid, octopus, and white fish)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 6 cups fish stock
- 1 tsp dried oregano
- 1 tsp ground cumin
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro for garnish
Special equipment needed:
- Large soup pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. In a large soup pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the chopped onion, garlic, green bell pepper, and red bell pepper. Cook for 5 minutes or until the vegetables are soft.
3. Add the can of diced tomatoes, fish stock, dried oregano, ground cumin, salt, and pepper. Bring to a boil.
4. Reduce the heat to medium-low and add the mixed seafood. Cook for 10-15 minutes or until the seafood is cooked through.
5. If desired, use an immersion blender to blend the soup until smooth.
6. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing vegetables, then medium-low heat for simmering soup.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Protein: 30g
Carbohydrates: 10g
Fiber: 2g
Sodium: 800mg
Substitutions for ingredients:
- Use any combination of seafood you prefer.
- Use vegetable stock instead of fish stock for a vegetarian version.
- Use fresh tomatoes instead of canned.
Variations:
- Add a can of coconut milk for a creamy version.
- Add diced potatoes or corn for a heartier soup.
- Add a splash of white wine for extra flavor.
Tips and tricks:
- Make sure to clean the seafood thoroughly before adding it to the soup.
- Don't overcook the seafood or it will become tough.
- Use fresh herbs for extra flavor.
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.
Garnishes:
Fresh cilantro, lime wedges, avocado slices, or croutons.
Pairings:
Serve with crusty bread and a side salad.
Suggested side dishes:
Green salad, garlic bread, or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more fish stock or water.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the seafood thoroughly to avoid foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sopa de Pescado Siete Mares con Tomate is a traditional Mexican seafood soup that translates to "Seven Seas Fish Soup with Tomato." It is typically made with a variety of seafood and vegetables in a tomato-based broth.
Flavor profiles:
This soup is savory, slightly spicy, and full of seafood flavor.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
Related Categories
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Region: Mexican
Taste: Savory, Fishy, Tomato, Salty, Herbal, Spicy, Tomato-Y