Sopa De Mariscos
Sopa de Mariscos, or seafood soup, is one of those comforting dishes that transports you straight to the coast with its fresh flavors and hearty ingredients. This vibrant and aromatic soup is packed with white fish and shrimp, simmered in a flavorful broth that’s simply irresistible. Whether you’re serving it as a starter or a main course, Sopa de Mariscos is sure to impress your family and friends. Let’s dive into how to create this delicious dish that warms the soul and tantalizes the taste buds!
Why It’s My Go-To
Sopa de Mariscos is my go-to recipe when I want to bring a taste of the sea to my kitchen. It’s not only satisfying but also incredibly versatile. The combination of fresh fish and shrimp creates a delightful seafood medley that’s perfect for any occasion. Plus, it’s a fantastic way to incorporate plenty of vegetables into your meal. Each bowl is a burst of flavor, and the best part? It comes together in under an hour!
Gather These Ingredients
To make a delicious Sopa de Mariscos, you’ll need the following 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
Must-Have Equipment
To prepare this delectable soup, you will need:
- Large pot or Dutch oven – This is essential for simmering the soup.
- Cutting board and knife – For chopping your vegetables and fish.
- Ladle – Perfect for serving the soup into bowls.
- Measuring cups and spoons – To ensure you get the proportions just right.
- Spoon – For stirring the ingredients together.
Directions: Sopa De Mariscos
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Then, add the minced garlic and continue to sauté for another minute until fragrant.
Step 2: Add the Vegetables
Next, stir in the chopped tomatoes and minced jalapeño pepper. Cook for about 3-4 minutes, allowing the flavors to meld together. Add the diced carrots and cubed potatoes, stirring well to combine.
Step 3: Pour in the Broth
Pour in the low-sodium chicken broth and add the bay leaf and dried oregano. Season with salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes and carrots are tender.
Step 4: Add the Seafood
Once the vegetables are cooked through, add the chunks of white fish and shrimp to the pot. Let the soup simmer for an additional 5-7 minutes, or until the fish is cooked through and the shrimp are pink and opaque.
Step 5: Finish with Lime and Cilantro
Stir in the lime juice and chopped cilantro. Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
Step 6: Serve and Garnish
Ladle the Sopa de Mariscos into bowls and garnish with extra cilantro. Serve hot with lime wedges on the side for an extra zesty kick!
Customize for Your Needs
Sopa de Mariscos is wonderfully adaptable. Here are some ways to customize it according to your preferences:
- Substitute different seafood – Try adding scallops or crab for a different flavor profile.
- Make it spicy – If you love heat, add more jalapeño or even a dash of hot sauce.
- Vegetarian option – Replace the fish and shrimp with hearty vegetables like zucchini and mushrooms for a vegetarian twist.
- Herb substitutions – Experiment with fresh herbs like parsley or dill instead of cilantro for a different flavor.
If You’re Curious
Sopa de Mariscos is a traditional dish in many Latin American countries, often enjoyed on special occasions or during family gatherings. It’s a celebration of the ocean’s bounty, embracing a variety of flavors and textures. The combination of seafood and vegetables not only makes it delicious but also packs a nutritional punch, making it a wholesome meal option.
Keep It Fresh: Storage Guide
To keep your Sopa de Mariscos fresh, follow these storage tips:
- Refrigerate leftovers in an airtight container for up to 3 days.
- For longer storage, you can freeze the soup for up to 2 months. Be sure to let it cool completely before transferring it to a freezer-safe container.
- To reheat, thaw in the refrigerator overnight and warm gently on the stove over low heat.
FAQ
Can I use frozen seafood for this recipe?
Yes! Frozen seafood works great in Sopa de Mariscos. Just ensure it’s completely thawed before adding it to the soup.
What can I serve with Sopa de Mariscos?
This soup pairs wonderfully with crusty bread, tortilla chips, or a fresh green salad for a complete meal.
Can I make this soup ahead of time?
Absolutely! You can prepare the soup a day in advance. Just store it in the refrigerator, and the flavors will deepen overnight.
Is Sopa de Mariscos spicy?
The level of spiciness can be adjusted based on your preference. The jalapeño adds a mild heat, but you can always add more or omit it altogether if you prefer a milder soup.
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Save & Share
If you love this recipe for Sopa de Mariscos as much as I do, don’t forget to save it and share it with your friends and family! Whether it’s a cozy dinner at home or a gathering with loved ones, this soup is sure to make a splash.
With its rich flavors and comforting warmth, Sopa de Mariscos is more than just a meal; it’s an experience. So, roll up your sleeves, gather those ingredients, and get ready to enjoy a bowl of this delightful seafood soup. Your taste buds will thank you!
Sopa De Mariscos
Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Then, add the minced garlic and continue to sauté for another minute until fragrant.
- Next, stir in the chopped tomatoes and minced jalapeño pepper. Cook for about 3-4 minutes, allowing the flavors to meld together. Add the diced carrots and cubed potatoes, stirring well to combine.
- Pour in the low-sodium chicken broth and add the bay leaf and dried oregano. Season with salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes and carrots are tender.
- Once the vegetables are cooked through, add the chunks of white fish and shrimp to the pot. Let the soup simmer for an additional 5-7 minutes, or until the fish is cooked through and the shrimp are pink and opaque.
- Stir in the lime juice and chopped cilantro. Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
- Ladle the Sopa de Mariscos into bowls and garnish with extra cilantro. Serve hot with lime wedges on the side for an extra zesty kick!
Notes
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze the soup for up to 2 months; let it cool completely before freezing.
- Thaw in the refrigerator overnight and warm gently on the stove.
