Mexican Seafood Soup

Name: Mexican Seafood Soup (Caldo de Mariscos)
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 cup (120 g) chopped onion; 2 medium tomatoes, seeded and chopped; 2 medium zucchini, chopped; ¼ cup (40 g) diced green bell pepper; 3 garlic cloves, crushed; ½ teaspoon ground cumin; ¼ cup (10 g) chopped cilantro; ¼ cup (60 ml) fresh lime juice; 2 tablespoons Mexican Spice Blend (Especias Mexicanas); 2 bay leaves; 1 teaspoon dried Mexican oregano, or to taste; ½ teaspoon salt; 2 pounds (910 g) snapper fillets, cut into 2-inch (5 cm) pieces; corn tortillas (Tortillas de Maíz)

Caldo de Mariscos

Preparation info

Serves
4

Difficulty
Easy

Appears in

Healthy Easy Mexican

By Velda de la Garza

Published 2021

About

Caldo de Mariscos is a popular soup in South Texas. Different types of fish and sometimes shrimp are added to the soup for variation. Adding vegetables makes it rich in vitamin C as well as fiber.

Ingredients

1 tablespoon olive oil
1 cup (120 g) chopped onion

Americas
Mexico
United States
Fish course
Soup
Gluten-free
Pescatarian
Texas

Method

Heat the oil in a Dutch oven or large pot over medium heat. Sauté the onion until translucent, 5 to 6 minutes. Add the tomatoes, zucchini, and pepper and sauté until tender, about 5 minutes. Add the garlic and cumin and cook for about 1 more minute.
Add the cilantro, lime juice, spice blend, bay leaves, oregano, and salt along with 4 cups (960 ml) water and bri