Description
A delicious and hearty seafood soup featuring fresh cilantro and spices.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow or white onion, diced
- 1 fresh green ancho chili (or poblano), deseeded, chopped
- 1 green bell pepper, chopped (optional)
- 6 cloves garlic, roughly chopped
- 1 tablespoon coriander
- 2 teaspoons cumin
- 4 cups fish stock or chicken stock
- 3 cups water, divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups small diced potatoes
- 2 cups diced carrots
- 2 whole bunches cilantro, including small stems
- 2 lbs mixed seafood (shrimp, scallops, mussels, fish, or sub cooked chicken or chickpeas)
- juice of 2–3 limes (add to taste)
- Garnish: cilantro, thinly sliced jalapeño, dollop sour cream, crusty bread for dipping
Instructions
- Heat oil in a large, heavy bottom pot or Dutch oven over medium-high heat. Add onion, and saute for 2-3 minutes, stirring often.
- Add ancho chili and bell pepper. Turn heat to medium and saute until tender, about 10 minutes, stirring often.
- Add garlic and spices and cook for two or three minutes or until fragrant.
- Scrape this all into a blender. To the blender add the two whole bunches of cilantro, small stems and all. I usually cut or twist off 1-2 inches off the stems, leaving the rest. Add 2 cups water to the blender. Blend everything until VERY smooth, at least 45 seconds!
- Set this aside.
- In the same pot, add 4 cups chicken broth or chicken stock, plus 1 cup water, add the salt and pepper, and bring to a boil.
- Add the small diced potatoes and carrots and simmer over medium heat until just tender, about 10 minutes.
- Once the potatoes and carrots are tender, add all the seafood and simmer gently until desired doneness, or about 3-5 minutes.
- When seafood is cooked to your liking, stir in the blended cilantro mixture from the blender.
- Heat to a gentle simmer – but do not boil or you will lose the lovely green color!
- Squeeze in lime juice to taste. Taste and adjust salt and lime juice, adding more of each to your taste.
- Serve in bowls with cilantro sprigs, optional jalapeño slices, lime wedges, sour cream (optional), and crusty bread.
Notes
- This soup can be made with a variety of seafood, including shrimp, scallops, mussels, and fish.
- For a vegetarian option, substitute chickpeas for the seafood.
- Adjust the level of spiciness by adding more or less ancho chili.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 80mg