This savory, aromatic seafood soup is perfect for summer, winter, spring, or fall.
I love soup any time of year. There’s no way I’m going to wait until the weather gets cold, especially living in Florida. I’d hardly have any time to enjoy a savory bowl of soup. And, if you’re talking about something as light, bright, and delicious as sopa de mariscos, there’s no bad time to prepare and indulge in this bowl of utter goodness.
Also known as caldo de mariscos, this seafood soup consists of your favorite fish chunks, shrimp, and vegetables in a savory tomato and chicken broth base. Its warming flavors come from jalapeño peppers, garlic, and lime juice. There are many ways to prepare this soup, and you can easily substitute fish stock for the chicken broth. I like to do that because it enhances the fish flavor in the soup. Some people also like to add white wine, and if you do, substitute a half cup for an equal amount of the broth. I’ve made this soup with and without a teaspoon of smoked paprika, and if you like that flavor, I highly recommend adding it. While it’s not necessary, I love the smoky taste it provides.
There are many ways you can customize this soup, such as substituting a can of diced tomatoes with green chiles for the fresh tomatoes. You can also add corn, either off the cob or on the cob. If you want to use corn on the cob, cut each cob into three or four small pieces (depending on the size) and add them when you add the stock. Another popular addition to this soup is diced or sliced avocado at the time of serving.
The many versions of this soup are a testament to its popularity throughout the world. With roots in Spain, you will also find variations in Mexico, Chile, Guatemala, Brazil, and Nicaragua, among others.
Pack even more seafood into your soup!
The one thing I’ve discovered about seafood is that you can never have too much. Whether I’m making Crock-Pot Seafood Chowder, Seafood Risotto, or Seafood Stuffing (I use gluten-free cornbread stuffing mix and breadcrumbs), the more the merrier, I always say. That might include any combination of shrimp, clams, crabs, mussels, lobster, scallops, octopus, squid, and fish. In other words, whatever I can find, I use. Serving the soup with mussels and clams in their shells makes for a beautiful presentation, so give it a try!
How do I store leftovers?
Allow leftover sopa de mariscos to cool to room temperature, and then store it in an airtight container in the refrigerator for up to 3 days. While it can be frozen for up to 3 months in freezer-safe containers or zippered bags, the texture of the seafood and potatoes may change. If you do freeze it, defrost it overnight in the refrigerator. Reheat this soup on the stove over medium-low heat to allow it to warm gently.
Serving suggestions
Sopa de mariscos is a meal in a bowl, but make sure you have some crusty or fluffy bread to go along with it. Some of my recommendations include Pull-Apart Garlic Bread, Potato Bread, and Gluten-Free Hamburger Buns (which can be made smaller for dinner rolls). Some delicious dessert options include Nutella Mug Cake, Pineapple Sunshine Cake, Pineapple Pie, and this quick and easy Cookie In A Mug.
Sopa de Mariscos
Ingredients
- 1 tablespoon olive oil
- 1 cup onion chopped
- 4 cloves garlic minced
- 2 medium tomatoes peeled, seeded, and chopped
- 1 medium jalapeño pepper seeded and minced
- 2 medium potatoes peeled and cut into 1-inch cubes
- 1 cup carrots diced
- 5 cups low-sodium chicken broth
- 1 bay leaf
- 3/4 teaspoon dried oregano
- salt and pepper to taste
- 12 ounces white fish fillets such as cod, snapper or haddock, cut into chunks
- 8 ounces shrimp peeled and deveined
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro chopped, plus more for garnish
Instructions
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Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; cook until the onion becomes translucent, about 3 minutes.
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Stir in the chopped tomatoes and minced jalapeño. Cook for about 3 minutes until the tomatoes soften.
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Add the cubed potatoes and diced carrots to the pot. Pour in the chicken broth and add the bay leaf, dried oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for about 20-30 minutes until the vegetables are tender.
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Gently add the white fish chunks and shrimp. Simmer for 5-10 minutes until the seafood is cooked through.
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Remove the bay leaf. Stir in the lime juice and chopped cilantro. Adjust salt and pepper to taste, then serve the soup hot, garnished with additional cilantro.
Nutrition
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