Sopa de Pescado

My recipe is based on a soup I had at La Calle Doce, a few googled recipes, and my own experiments. The ingredient measurements are approximate because I don’t usually measure stuff when I’m making up a recipe. Ping me @stealingsand if you have questions or flavor problems…

Variations:

  • Add cancha to the finished soup
  • Use shrimp instead of seafood
  • Cherry tomatoes instead of larger ones
  • Add smoke sauce to taste
  • Cut cilantro, add parsley to Americanize
  • Add a cup of frozen corn kernels with the fish
  • Add 1c fried onions (more umami!)
  • Add more broth or broth concentrate
  • Make it more American-flavored by adding celery

What’s critical here to the “look” is the red-green complementary color. Pretty food is yummy food!

Sopa de Pescado - Mexican-Style Seafood Soup

Ingredients

  • 1 whole onion, chopped
  • 5 medium tomatoes, peeled, seeded and chopped
  • 1 can of Rotel
  • 6 medium red or gold potatoes, peeled and cut into 1" cubes
  • 3 garlic cloves, minced
  • 2 tsp cumin
  • 1 lb cod, cut into 1" squares (any white ocean fish will work)
  • ⅓ c cilantro, chopped
  • 1 tsp oregano
  • 6 Tbsp lime juice (about 1½ limes)
  • 5 c chicken broth (or fish broth)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tbsp olive oil

Instructions

  1. Add olive oil to a heavy-bottom cooking pot or Dutch oven.
  2. Sauté onions until browned.
  3. Add tomatoes and peppers and continuing sautéing until tender.
  4. Add all the rest of the ingredients except seafood and cilantro.
  5. Bring to full boil, cover, and simmer on low for 40 minutes.
  6. Add fish and cilantro, and gently simmer an additional 15-20 minutes.
  7. Serve with fresh lime juice.
http://stealingsand.com/2015/09/sopa-de-pescado/