Blog Image

Sopa de Mariscos Seafood Soup

A Tex-Mex inspired seafood soup with a rich broth for a satisfying Sunday meal.

Ingredients

    • 2 tablespoons olive oil
    • 1 medium onion, chopped
    • 2 cloves garlic, minced
    • 3 medium carrots, diced
    • 1 ear fresh corn, kernels cut from cob
    • 1 stalk celery, halved and diced
    • 6 cups chicken stock (such as Swanson®)
    • 1 (10 ounce) can diced tomatoes with green chile peppers
    • 1 (10 ounce) can diced tomatoes with green chile peppers, lime, and cilantro (such as RO*TEL®)
    • 1 ancho chile pepper, diced
    • 1 tablespoon chili powder
    • 2 teaspoons ground cumin
    • 1 pound fresh littleneck clams
    • 1 pound fresh mussels
    • 1 pound fresh cod, cut into bite-sized pieces
    • ¾ pound fresh shrimp, peeled and deveined
    • ¼ cup fresh cilantro, chopped, or to taste
    • 1 avocado, peeled and sliced

Directions

  1. Heat olive oil in a stockpot over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Add carrots, corn, and celery and cook until softened, about 5 minutes. Add chicken stock, tomatoes, ancho chili, chili powder, and cumin and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.
  3. Meanwhile, place clams and mussels in a bowl of cold water to filter out sand.
  4. Drain clams and mussels; add to the soup. Stir in cod and shrimp. Cover and boil until cod is white and flaky, mussels and clams are open, and shrimp is pink, 5 to 10 minutes. Serve immediately, topped with cilantro and avocado.