Sopa de Mariscos, also known as Seven Seas Soup, is a symphony of flavors that captures the essence of the ocean in every spoonful. This vibrant and nourishing dish hails from Mexico, where it’s a beloved staple in coastal communities and beyond. The name “Sopa de Siete Mares” translates to “Soup of the Seven Seas,” alluding to the abundant array of seafood that graces this culinary masterpiece.
Embark on a culinary adventure as we delve into the world of Sopa de Mariscos, exploring its rich history, delectable ingredients, and the step-by-step process of crafting this seafood extravaganza. Prepare to tantalize your taste buds and immerse yourself in the vibrant flavors of Mexico’s culinary heritage.
Sopa de Mariscos is more than just a soup; it’s an embodiment of the vibrant flavors and culinary traditions of Mexico. With its rich broth, medley of seafood, and aromatic garnishes, this dish is sure to tantalize your taste buds and leave you craving for more. Whether you’re a seasoned seafood enthusiast or a novice explorer of culinary delights, Sopa de Mariscos promises an unforgettable culinary journey. So gather your ingredients, invite your loved ones, and embark on a flavorful adventure into the depths of Mexican cuisine.
Sopa de Mariscos Recipe
Ingredients
For the Broth
- 4 1/2 quarts 4.25 L water
- Reserved shells from peeled shrimp
- 1 stalk green onion
- 1 medium carrot
- 1 medium celery stick
- 1 small bunch of fresh cilantro
- 5 to 7 cloves fresh garlic
- 2 Tbsp chicken bouillon powder
For the Soup
- 3 quarts 2.8 L broth
- 1 lb 454 g cod fish (cut into bite-sized pieces)
- 8 oz 227 g extra jumbo shrimp (12 shrimp)
- 8 oz 227 g bay scallops
- 8 oz to 1 lb 227 g to 454 g Dungeness crab legs
- 8 oz 227 g seafood mix
- 1/2 cup 118 ml tomato puree
- 1 Tbsp Louisiana hot sauce or hot sauce of your choice
- Salt to taste
Garnishes
- Chopped scallions
- Chopped fresh cilantro
- Fresh lime wedges
- Chopped jalapeño pepper optional
- Fresh avocado slices optional
- A scoop of steamed white rice optional
- Extra dash of hot sauce optional
Instructions
Making the Broth
- In a large pot, combine the water, reserved shrimp shells, green onion, carrot, celery, cilantro, garlic, and chicken bouillon powder.
- Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, skimming off any foam that forms on the surface.
- Strain the broth through a fine-mesh sieve into a clean pot. Discard the solids.
Cooking the Seafood
- Bring the strained broth to a simmer over medium heat.
- Add the cod fish, shrimp, bay scallops, crab legs, and seafood mix. Cook for 10 minutes, or until the seafood is cooked through.
- Stir in the tomato puree and hot sauce. Season with salt to taste.
Assembling and Serving
- Ladle the hot soup into individual serving bowls.
- Garnish with chopped scallions, cilantro, lime wedges, jalapeño pepper (if using), avocado slices (if using), and a scoop of steamed white rice (if using).
- Serve immediately with an extra dash of hot sauce on the side, if desired.
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