Sopa De Mariscos
When it comes to comfort food, few dishes can compare to a steaming bowl of Sopa De Mariscos. This rich and flavorful seafood soup hails from Latin America, and it’s a perfect dish to warm you up on chilly days or to impress guests at your next dinner party. Packed with a medley of tender fish, succulent shrimp, and hearty vegetables, this soup is more than just a meal; it’s an experience. Dive into this recipe for Sopa De Mariscos, and you’ll be transported to a coastal paradise with every spoonful.
Why This Recipe is a Keeper
Sopa De Mariscos is not just delicious; it’s also incredibly versatile and healthy. This recipe is packed with protein, vitamins, and minerals, making it a nourishing option for any day of the week. The combination of fresh ingredients creates a vibrant and refreshing taste that will have your family asking for seconds. Plus, it’s easy to customize based on your preferences or the seafood you have on hand.
Gather These 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
Essential Tools for Success
- Large pot or Dutch oven: Ideal for simmering the soup and allowing flavors to develop.
- Cutting board and knife: For chopping all the fresh ingredients.
- Wooden spoon: Perfect for stirring and mixing the soup without scratching your pot.
- Citrus juicer: To easily extract lime juice for brightening the soup.
Step-by-Step: Sopa De Mariscos
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute, releasing its fragrant aroma.
Step 2: Add the Vegetables
Stir in the chopped tomatoes and minced jalapeño pepper. Cook for another 3-4 minutes, allowing the tomatoes to break down slightly. Next, add the diced potatoes and carrots, stirring well to combine.
Step 3: Create 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 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 tender, gently stir in the chunks of white fish and shrimp. Allow the soup to simmer for another 5-7 minutes, or until the seafood is cooked through and opaque.
Step 5: Finish with Lime and Cilantro
Remove the pot from heat and stir in the lime juice and chopped cilantro. Taste and adjust seasoning if necessary.
Step 6: Serve and Garnish
Ladle the Sopa De Mariscos into bowls and garnish with additional cilantro for a fresh touch. Serve hot and enjoy with crusty bread or tortilla chips for dipping.
Fresh Takes Through the Year
- Seasonal Vegetables: Feel free to swap in seasonal vegetables like zucchini or corn for a twist.
- Herb Variations: Experiment with herbs like parsley or dill for a different flavor profile.
- Spice Level: Adjust the heat by adding more jalapeño or a pinch of red pepper flakes.
- Protein Choices: Try different seafood like mussels, clams, or even crab for a luxurious upgrade.
Chef’s Rationale
The beauty of Sopa De Mariscos lies in its simplicity and the quality of its ingredients. Fresh seafood is the star of this dish, and using a variety of textures and flavors enhances the overall experience. The combination of broth, vegetables, and seafood creates a harmonious dish that warms the soul. Plus, this recipe is flexible enough to accommodate different tastes and dietary preferences by simply switching up the proteins or vegetables.
Freezer-Friendly Notes
Sopa De Mariscos is an excellent candidate for freezing. After cooking, let the soup cool completely before transferring it to airtight containers. It can be frozen for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stove over low heat. Note that the seafood may lose some texture after freezing, so it’s best enjoyed fresh if possible.
Questions People Ask
Can I use frozen seafood in this recipe?
Absolutely! Frozen seafood works well in Sopa De Mariscos. Just ensure it is fully thawed before adding it to the soup to ensure even cooking.
What can I serve with Sopa De Mariscos?
This soup pairs beautifully with crusty bread, tortilla chips, or a fresh green salad. You can also serve it alongside a zesty lime wedge for an extra citrusy kick.
How long will leftovers last in the fridge?
Leftovers of Sopa De Mariscos can be stored in the refrigerator for up to 3 days. Make sure to store it in an airtight container to keep it fresh.
Can I make Sopa De Mariscos spicy?
Yes! If you enjoy a bit of heat, you can add more jalapeño or a splash of hot sauce. Adjust according to your spice tolerance for the perfect kick!
Save & Share
If you love this Sopa De Mariscos recipe, don’t forget to save and share it with your friends and family. Cooking together is a great way to bond and share delicious meals. This seafood soup is sure to become a favorite in your household, so spread the love!
Sopa De Mariscos is not just a meal; it’s a journey to the vibrant flavors of the sea. With its rich broth and fresh ingredients, this soup is a celebration of culinary tradition and creativity. Whether you’re enjoying it on a cozy night in or serving it at a festive gathering, each bowl brings warmth and satisfaction. So grab your ingredients, roll up your sleeves, and get ready to indulge in this delightful dish that embodies the essence of comfort food. Happy cooking!
Sopa De Mariscos
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute, releasing its fragrant aroma.
- Stir in the chopped tomatoes and minced jalapeño pepper. Cook for another 3-4 minutes, allowing the tomatoes to break down slightly. Next, add the diced potatoes and carrots, 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 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 tender, gently stir in the chunks of white fish and shrimp. Allow the soup to simmer for another 5-7 minutes, or until the seafood is cooked through and opaque.
- Remove the pot from heat and stir in the lime juice and chopped cilantro. Taste and adjust seasoning if necessary.
- Ladle the Sopa De Mariscos into bowls and garnish with additional cilantro for a fresh touch. Serve hot and enjoy with crusty bread or tortilla chips for dipping.
Notes
- Feel free to swap in seasonal vegetables like zucchini or corn for a twist.
- Experiment with herbs like parsley or dill for a different flavor profile.
- Adjust the heat by adding more jalapeño or a pinch of red pepper flakes.
