Mexican Seafood Fiesta Soup
A vibrant and rich seafood soup enjoyed across Mexico, Central, and South America. This hearty and flavorful dish is a celebration of the ocean's bounty and brings together a variety of seafood delicacies. Ideal for brunch or any occasion, this spicy, aromatic soup is sure to transport you to the coastal regions of Latin America with every spoonful.
6
Servings
267
Calories
17
Ingredients
Ingredients
catfish
2 lbs (whole, cut into 3-inch pieces with bones)
shrimp
1 lb (shells and heads intact)
baby octopus
1/2 lb (cleaned)
squid
1/4 lb (cleaned and cut into pieces)
green mussels
1/4 lb (frozen)
blue crabs
4 small (whole)
white onion
1/2 (cut in thirds)
tomato
1 (quartered)
fresh epazote or cilantro
1 bunch (whole)
fresh cilantro
1/2 bunch (minced)
bell pepper
1/4 (use as is)
fish bouillon cubes
3 (use as is)
shrimp bouillon cubes
4 (use as is)
water
8 cups (use as is)
butter
1 tablespoon (use as is)
lime
1 (juice of)
salt
to taste (use as is)
Instructions
1
In a large pot, combine water, fish bouillon cubes, shrimp bouillon cubes, onion, tomato, and bell pepper. Bring to a boil over high heat.
2
Meanwhile, melt the butter in a sauté pan over medium-high heat. Add the pieces of catfish, season with half of the lime juice and salt. Cook for about 4 minutes until the skin starts to peel from the fish. Flip the pieces, season with the remaining lime juice and salt, and cook for an additional 4 minutes.
3
Reduce the heat of the pot to medium. Carefully add in the seared catfish, shrimp, mussels, octopus, crabs, and squid. Sprinkle the minced cilantro and whole epazote over the soup. Gently stir the surface to slightly incorporate the cilantro.
4
Cover the pot and simmer for 15 minutes to let the flavors meld. Turn off the heat and let the soup rest, covered, for 5 more minutes to enhance the flavors.
5
Serve hot with wedges of fresh lime, additional salt, and warm corn tortillas on the side. For garnish, top with diced onions, extra cilantro, and sliced radishes for added texture and freshness.
6
Tip: For convenience, a bag of frozen mixed seafood (containing squid, mussels, octopus, and baby shrimp) can be used, substituting for the fresh seafood except for the large shrimp, blue crabs, and catfish.
Nutrition Information
7.5g
Fat
8g
Carbs
42g
Protein
1.7g
Fiber
500mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Mexican Seafood Fiesta Soup?
Mexican Seafood Fiesta Soup is a vibrant and rich seafood soup enjoyed across Mexico, Central, and South America, featuring a variety of delicacies from the ocean.
What kind of fish is recommended for this recipe?
The recipe calls for 2 lbs of catfish, specifically cut into 3-inch pieces with the bones left in for maximum flavor.
How many servings does this soup recipe make?
This recipe is designed to provide 6 servings.
Is Mexican Seafood Fiesta Soup spicy?
Yes, the recipe describes it as a spicy and aromatic soup traditional to the coastal regions of Latin America.
What types of seafood are included in this soup?
The soup includes catfish, shrimp, baby octopus, squid, green mussels, and blue crabs.
Can I use frozen seafood instead of fresh?
Yes, you can use a bag of frozen mixed seafood (containing squid, mussels, octopus, and baby shrimp) as a convenient substitute for those specific items.
What is the calorie count per serving?
Each serving of this seafood soup contains approximately 267 calories.
How much protein is in one serving?
This dish is high in protein, providing 42g per serving.
What is epazote and how is it used here?
Epazote is a traditional Mexican herb. In this recipe, one whole bunch is used to season the soup along with cilantro.
How long does the soup need to simmer?
The soup should simmer for 15 minutes to allow the flavors to meld, followed by a 5-minute resting period.
Why is the catfish cooked separately first?
The catfish is sautéed in butter and lime juice for about 8 minutes to help the skin peel and to develop a richer flavor before it is added to the broth.
What are the suggested garnishes for serving?
It is recommended to garnish the soup with diced onions, extra cilantro, and sliced radishes for added texture and freshness.
Is this soup suitable for a brunch menu?
Yes, its hearty and flavorful nature makes it an ideal choice for brunch or any special celebration.
What type of bouillon is used for the broth?
The recipe uses a combination of 3 fish bouillon cubes and 4 shrimp bouillon cubes for a deep seafood base.
How much water is needed to make the soup?
You will need 8 cups of water to start the broth base.
How do I prepare the shrimp for this soup?
The shrimp should be used with the shells and heads intact to impart the most flavor into the soup.
What sides should be served with the soup?
The soup is traditionally served hot with fresh lime wedges and warm corn tortillas.
What is the fat content per serving?
There are 7.5g of fat per serving in this recipe.
How much sodium is in each serving?
A single serving contains 500mg of sodium.
Which vegetables are used in the broth base?
The base is flavored with 1/2 of a white onion, one quartered tomato, and 1/4 of a bell pepper.
Do the octopus and squid need cleaning?
Yes, the recipe specifies that both the 1/2 lb of baby octopus and the 1/4 lb of squid should be cleaned before use.
How is lime juice used during the cooking process?
Lime juice is used in two stages: half is used during the first 4 minutes of sautéing the fish, and the rest is used after flipping the fish.
How many crabs are included in the recipe?
The recipe calls for 4 small whole blue crabs.
Can I use minced cilantro if I don't have epazote?
Yes, the recipe suggests a bunch of fresh epazote or cilantro can be used as the whole herb component.
Why must the soup rest for 5 minutes after cooking?
Resting the soup covered after turning off the heat helps to further enhance and deepen the melded flavors.
What is the carbohydrate content of this dish?
There are 8g of carbohydrates per serving.
What kind of mussels are used?
The recipe specifically lists 1/4 lb of frozen green mussels.
Is butter used in the soup broth?
No, one tablespoon of butter is specifically used for sautéing the catfish before it is added to the pot.
How much fiber is in a serving?
There is approximately 1.7g of fiber per serving.
How many total ingredients are required?
This recipe requires a total of 17 ingredients to achieve its complex flavor profile.