Mexican Seafood Soup

How to make a Mexican Seafood Soup.

Ingredients: Serves 4-6

For the broth:

  • 3 large carrots cut into 1 inch cubes
  • 3 leeks, quartered
  • 1 stalk celery, cut into 1 inch slices
  • ½ sweet red pepper cut into 1 inch cubes
  • 1 white onion, halved
  • 4 garlic cloves, peeled
  • 1 gallon water
  • 1 cup white wine

For the sauce:

  • 10 ripe medium-size tomatoes, roasted then peeled
  • 6 guajillo peppers, seeded and kept in hot water until soft
  • 3 garlic cloves, peeled
  • 2 small white onions
  • ⅓ cup olive oil

Seafood Ingredients:

  • 1 pound squid
  • 1 pound shrimp
  • 1 pound boneless fish fillets cut into 1 inch cubes
  • 1 pound octopus
  • 10 cleaned clams

Ingredients for flavour, aroma and seasoning:

  • 3 large sprigs fresh epazote or a handful of fresh cilantro or parsley sprigs
  • 4 bay leaves
  • 1 teaspoon black pepper
  • 2 chicken bouillon cubes


  1. In a large pot bring the 8 ingredients for the broth to a boil.
  2. In order to make the sauce, use a blender for the tomatoes, garlic, onion and guajillo pepper.
  3. Strain this mixture and fry it in the olive oil.
  4. Add the fried tomato sauce to the broth.
  5. Partially cover the pot and simmer over medium heat until the vegetables are tender.
  6. Raise the heat a little and add the fish cubes.
  7. When the broth returns to a gentle boil, add the rest of seafood ingredients: squid, shrimp, octopus and clams and let it cook for about 3 minutes.
  8. Add the 4 ingredients for the flavour, aroma and seasoning and let it cook for 1 minute before turning off the heat.
  9. For a better presentation remove the onion halved, the 4 garlic cloves and the bay leaves.
  10. Serve and enjoy!
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