Sopa De Mariscos (Seafood Soup)

Name: Sopa De Mariscos (Seafood Soup)
Prep time: 30 min
Cook time: 65 min
Yield: 10
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; 3/4 pound fresh shrimp, peeled and deveined; 1/4 cup fresh cilantro, chopped, or to taste; 1 avocado, peeled and sliced

⏱️ Ready in 1h 35m 🥄 Prep 30 min 🔥 Cook 1h 5m 👥 10 servings 👁️ 2 views

Sopa de Mariscos (Seafood Soup) is an impressive soup you can prepare in about 1 hour 35 minutes. Made with 2 tablespoons olive oil, 1 medium onion, chopped, 2 cloves garlic, minced, 3 medium carrots, diced and 1 ear fresh corn, kernels cut from cob, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.

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🔗 Recipe adapted from AllRecipes

#Soup

📊 At a Glance

Prep 30 min

Cook 1h 5m

Serves 10

Difficulty Hard

Nutrition Facts

Servings per recipe 10

Serving size 1 serving

Amount per serving

Calories 278

% Daily Value*

Total Fat 9.5g 12%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 925mg 40%

Total Carbohydrate 15.5g 6%

Dietary Fiber 3.8g 14%

Total Sugars 2.4g

Protein 33.2g 66%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.

Meanwhile, place clams and mussels in a bowl of cold water to filter out sand.

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.