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a vibrant Mexican seafood soup in a wide bowl, shrimp and white fish in a red tomato-chipotle broth, topped with cilantro, diced avocado, and lime wedges, on a colorful tiled table, natural light, shallow depth of field, landscape orientation

Mexican Sopa de Mariscos

Shrimp and white fish served in a spicy tomato-chipotle broth with a fresh lime squeeze.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion diced
  • 1 jalapeño minced
  • 4 cloves garlic minced
  • 1 chipotle in adobo minced
  • 1 can fire-roasted tomatoes 14 oz
  • 5 cups seafood stock
  • 1 tsp ground cumin
  • 1 lb shrimp peeled
  • 0.75 lb white fish cubed
  • cilantro, avocado, and lime for serving
  • salt to taste

Method
 

  1. Heat the oil in a pot and cook the onion and jalapeño for 5 minutes, then add the garlic, chipotle, and cumin for 1 minute.
  2. Stir in the fire-roasted tomatoes and cook 4 minutes until slightly thickened.
  3. Pour in the seafood stock, bring to a simmer, and cook 12 minutes to build flavor.
  4. Add the cubed white fish and simmer 3 minutes.
  5. Add the shrimp and cook 3 more minutes until pink and the fish flakes easily, then season with salt.
  6. Ladle into bowls and top with cilantro, diced avocado, and a big squeeze of lime.

Notes

A handful of crushed tortilla chips on top adds the perfect crunch.