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Sopa de Mariscos (Seafood Soup)
Sopa de Mariscos (Seafood Soup)
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
"Zesty Tex-Mex seafood soup with littleneck clams, mussels, shrimp, and cod in a tomato and corn broth."
Ingredients:
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 1 ear fresh corn, kernels cut from cob
  • 1 stalk celery, halved and diced
  • 6 cups chicken stock (such as Swanson®)
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 (10 ounce) can diced tomatoes with green chile peppers, lime, and cilantro (such as RO*TEL®)
  • 1 ancho chile pepper, diced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 pound fresh littleneck clams
  • 1 pound fresh mussels
  • 1 pound fresh cod, cut into bite-sized pieces
  • 0.75 pound fresh shrimp, peeled and deveined
  • 0.25 cup fresh cilantro, chopped, or to taste
  • 1 avocado, peeled and sliced
Instructions:
  • In a stockpot over medium heat, sauté onion in olive oil until translucent, for 5 to 7 minutes. Stir in garlic and cook until fragrant, for about 1 minute.
  • Sauté carrots, corn, and celery until tender, approximately 5 minutes. Stir in chicken stock, tomatoes, ancho chili, chili powder, and cumin. Bring to a boil then simmer covered for 45 minutes.
  • Place the clams and mussels in a bowl of cold water to naturally filter out any sand.
  • Prepare the clams and mussels by draining them before adding them to the soup. Mix in the cod and shrimp. Cook covered until the cod turns white and flaky, and the mussels and clams open up, and the shrimp turns pink, around 5 to 10 minutes. Serve right away with a sprinkle of fresh cilantro and avocado on top.

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