Sopa de Mariscos: Mexican Shrimp and Octopus Delight
Experience the vibrant flavors of the sea with this authentic Sopa de Mariscos, a Mexican shrimp and octopus soup. This delightful dish combines tender octopus and succulent shrimp with a medley of fresh vegetables, all simmered in a richly flavored broth infused with the smoky essence of pasilla peppers. Perfect for sharing with family and friends, this hearty chowder-like soup transports you to the coastal kitchens of Mexico, making it a favorite for any seafood lover. Dive in and savor each bowl filled with the taste of the ocean!
8
Servings
N/A
Calories
12
Ingredients
Ingredients
Water
2 quarts (No preparation required.)
Octopus
2 lbs (Cut into 1-inch pieces.)
Vegetable oil
1 tablespoon (No preparation required.)
Carrots
1 cup (Diced.)
Celery
1 cup (Diced.)
Potatoes
2 cups (Cubed.)
Crushed dried pasilla pepper
1/2 cup (No preparation required.)
Onion
1/2 cup (Chopped.)
Tomatoes
1 cup (Diced.)
Large shrimp
1 1/2 lbs (In shells.)
Fresh corn kernels
1 cup (Optional.)
Salt
To taste (No preparation required.)
Instructions
1
In a large soup pot, pour in 2 quarts of water and bring it to a boil over medium-high heat.
2
Once boiling, carefully add the octopus pieces. Allow the octopus to boil for about 20 minutes until tender.
3
While the octopus is cooking, heat the vegetable oil in a skillet over medium heat. Add the diced carrots, celery, and cubed potatoes. Sauté these vegetables for about 15 minutes, stirring occasionally.
4
In the final minutes of sautéing, add the crushed pasilla pepper, chopped onion, and diced tomatoes to the skillet. Cook until the vegetables are slightly tender but not fully cooked.
5
After the octopus has boiled for 20 minutes, add the large shrimp (in shells) to the pot. Let them boil together for an additional 5 minutes until the shrimp turn pink and are cooked through.
6
Carefully pour the sautéed vegetable mixture into the soup pot with the octopus and shrimp. Season the entire soup with salt to your taste. If using, add the fresh corn kernels at this stage.
7
Lower the heat and let the soup simmer together for 15 minutes, allowing the flavors to meld beautifully. Serve warm and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sopa de Mariscos?
Sopa de Mariscos is a traditional Mexican seafood soup, specifically a shrimp and octopus soup flavored with smoky pasilla peppers.
What are the primary seafood ingredients in this recipe?
The main seafood ingredients are 2 lbs of octopus and 1 1/2 lbs of large shrimp.
How long does it take to cook the octopus?
The octopus pieces are boiled for approximately 20 minutes until they are tender.
Should I peel the shrimp for this soup?
No, the recipe specifies using large shrimp in their shells to enhance the flavor of the broth.
What kind of peppers provide the smoky flavor?
The smoky essence comes from using 1/2 cup of crushed dried pasilla peppers.
How many servings does this recipe yield?
This recipe is designed to serve 8 people.
How should the vegetables be prepared before adding them to the soup?
The carrots, celery, and potatoes should be sautéed in vegetable oil for about 15 minutes before being added to the soup pot.
Can I add corn to Sopa de Mariscos?
Yes, the recipe includes an optional 1 cup of fresh corn kernels for added texture and flavor.
How long do the shrimp need to boil?
The shrimp should be boiled for about 5 minutes until they turn pink and are fully cooked.
What is the base liquid for this soup?
The soup uses 2 quarts of water as its base liquid.
What type of potatoes are used?
The recipe calls for 2 cups of cubed potatoes.
When do I add the pasilla peppers and onions?
Add the crushed pasilla peppers, chopped onion, and diced tomatoes to the skillet during the final minutes of sautéing the other vegetables.
What is the total simmering time after all ingredients are combined?
After combining all ingredients, the soup should simmer for 15 minutes to allow the flavors to meld.
How should the octopus be cut?
The octopus should be cut into 1-inch pieces before boiling.
What is the texture of this Mexican seafood soup?
It is described as a hearty, chowder-like soup filled with seafood and vegetables.
How much vegetable oil is needed?
One tablespoon of vegetable oil is used for sautéing the vegetables.
Are the tomatoes cooked before entering the soup pot?
Yes, the diced tomatoes are sautéed with the onions and peppers before being added to the main pot.
When should I season the soup with salt?
Season the soup with salt to your taste once the sautéed vegetable mixture has been added to the seafood pot.
What kind of heat should be used for boiling the octopus?
The water should be brought to a boil over medium-high heat.
Is this recipe considered spicy?
The pasilla pepper provides a smoky flavor rather than intense heat, but you can adjust the amount to your preference.
What is the serving suggestion for this dish?
It is best served warm and shared with family and friends as a hearty meal.
How much onion is required?
The recipe uses 1/2 cup of chopped onion.
Do I need to cook the vegetables fully in the skillet?
No, they should be sautéed until slightly tender but not fully cooked, as they will finish cooking in the soup.
What are the dimensions for the carrot and celery cuts?
Both the carrots and celery should be diced into 1-cup measurements.
Can I use frozen corn?
While fresh corn kernels are suggested, frozen corn can be used as a substitute if fresh is unavailable.
What tags define this recipe?
It is tagged as Mexican cuisine, shrimp soup, octopus recipe, seafood soup, chowder, coastal flavors, soup recipe, and comfort food.
How much shrimp is used?
The recipe calls for 1 1/2 lbs of large shrimp.
When do the carrots go into the skillet?
The diced carrots are added to the skillet at the beginning of the 15-minute sautéing process along with the celery and potatoes.
What type of pot is best for this recipe?
A large soup pot is recommended to accommodate the 2 quarts of water and all the seafood and vegetables.
How much diced tomato is used?
The recipe requires 1 cup of diced tomatoes.