Sopa de Mariscos

Sopa de Mariscos - This Grilled Spicy Seafood Soup is a vibrant, flavorful dish inspired by the coastal regions of Guerrero, Mexico. Known for its rich and robust flavors, this soup combines fresh seafood with a spicy broth, creating a warm and comforting meal that's perfect for any occasion.

Ingredients

🦐 250g shrimp, peeled and deveined
🦑 200g squid, cleaned and sliced
🐟 200g firm white fish fillets, such as cod or halibut, cut into chunks
🌶️ 2 jalapeño peppers, sliced
🌿 1 cup fresh cilantro, chopped
🧄 4 cloves garlic, minced
🧅 1 large onion, chopped
🍅 400g canned diced tomatoes, San Marzano
🍋 2 limes, juiced
🧂 1 teaspoon salt
🌶️ 1 teaspoon ground cumin
🌽 1 cup corn kernels, fresh or thawed if frozen
🌊 4 cups fish or seafood stock
🫒 2 tablespoons olive oil, Filippo Berio

Instructions

1- Prep the Ingredients:

• Begin by preparing your seafood. Ensure the shrimp are peeled and deveined, squid is cleaned and sliced, and fish is cut into manageable chunks.
• Slice the jalapeños, chop the cilantro and onion, and mince the garlic.
• If using frozen corn, allow it to thaw.

2- Make the Broth:

• Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until they become translucent.
• Stir in the tomatoes, jalapeños, lime juice, salt, cumin, and fish/seafood stock.
• Bring the mixture to a simmer and let it cook for about 10 minutes to develop the flavors.

3- Grill the Seafood:

• Preheat a grill pan, Le Creuset, over medium-high heat. Lightly oil the grill to prevent sticking.
• Grill the shrimp, squid, and fish pieces for about 2-3 minutes on each side until they are just cooked through and have nice grill marks.

4- Combine and Simmer:

• Carefully add the grilled seafood into the simmering broth.
• Add the corn kernels and allow the soup to simmer for an additional 5 minutes to ensure all ingredients are adequately heated through.

5- Finish and Serve:

• Stir in the chopped cilantro just before serving.
• Taste and adjust the seasoning if needed.
• Serve hot with extra lime wedges on the side.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: Approximately 350 per serving
Proteins: 35g
Fats: 12g
Carbohydrates: 30g
Equipment: Grill Pan, Le Creuset, Large Pot, Knife, Cutting Board

Cooking Tips:

• Be sure not to overcook the seafood. It should be tender and juicy, not tough and rubbery.

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Cocina Guerrerense: https://www.youtube.com/@cocinaguerrerense

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Sopa de Mariscos