Sopa de Pescado Mexicana
Sopa de Pescado Mexicana is a vibrant and flavorful fish soup that embodies the essence of Mexican coastal cuisine. With succulent chunks of firm white fish gently simmered in a savory broth made from clam juice and enriched with a medley of vegetables, this dish strikes the perfect balance between comfort and freshness. The aromatic profile is enhanced by sautéed onions, a hint of garlic, and the bright taste of cilantro, making every spoonful a delightful experience. This soup is perfect as a light meal or appetizer and can be customized with your favorite hot sauce or fresh salsa served on the side.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Carrot
1 (sliced diagonally into 6 to 8 pieces)
Clam juice
2 (9 ounce) bottles (preferably Snow's brand)
Onion
1 large (sliced and halved)
Butter or oil
3 tablespoons (of your choice)
Salt
1/2 teaspoon (optional, depends on clam juice)
Pepper
1/2 teaspoon (freshly ground)
Garlic powder
1/2 teaspoon
Firm white fish fillets
2 lbs (such as cod, hake, or sea bass, cut into chunks)
Fresh cilantro
1/2 cup (chopped)
Fresh cilantro or parsley
to garnish
Instructions
1
In a medium saucepan, combine the clam juice and sliced carrots. Bring to a gentle simmer and cook until the carrots are crunchy-tender, about 5-7 minutes.
2
While the carrots are simmering, heat the butter or oil in a large saucepan over medium heat. Add the sliced onions and sauté until they become translucent, approximately 5 minutes.
3
Stir in the pepper, garlic powder, and optional salt, and continue to sauté for an additional 4 minutes to allow the flavors to meld.
4
Pour the sautéed onion mixture into the carrot and clam juice saucepan and simmer together for an additional 5 minutes.
5
Carefully add the fish chunks and chopped cilantro to the soup. Let it simmer for 8-10 minutes, or until the fish is cooked through and flakes easily.
6
If the soup is too thick, add a little water to reach your desired consistency. Taste and adjust seasonings as necessary.
7
Ladle the soup into bowls and garnish with fresh cilantro leaves or parsley. Serve hot with salsa and hot sauce on the side for an extra kick.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sopa de Pescado Mexicana?
Sopa de Pescado Mexicana is a vibrant and flavorful fish soup that embodies the essence of Mexican coastal cuisine, featuring white fish in a clam juice broth.
What kind of fish is best for this recipe?
It is best to use firm white fish fillets such as cod, hake, or sea bass, cut into chunks.
What is the base of the broth for this soup?
The broth is primarily made from clam juice, which provides a savory and authentic seafood depth.
How should I prepare the carrots?
The carrots should be sliced diagonally into 6 to 8 pieces before being simmered in the clam juice.
Is there a specific brand of clam juice recommended?
The recipe suggests using Snow's brand clam juice for the best results.
Can I use oil instead of butter for sautéing?
Yes, you can use either 3 tablespoons of butter or an oil of your choice to sauté the onions.
How long should I sauté the onions?
The onions should be sautéed over medium heat for approximately 5 minutes until they become translucent.
What spices are needed for Sopa de Pescado Mexicana?
The recipe uses garlic powder, freshly ground pepper, and optional salt to season the soup.
When should I add the garlic powder?
Add the garlic powder along with the pepper and optional salt to the onions and sauté for an additional 4 minutes.
Is salt always necessary in this recipe?
Salt is optional and depends on the saltiness of the clam juice you use; it's best to taste and adjust at the end.
How long does the fish take to cook in the soup?
The fish should simmer for 8-10 minutes until it is cooked through and flakes easily.
Can I use fresh cilantro in this dish?
Yes, 1/2 cup of chopped fresh cilantro is added directly to the soup, and more can be used as a garnish.
What should I do if the soup is too thick?
If the consistency is too thick, simply add a little water to reach your desired preference.
How should I serve Sopa de Pescado Mexicana?
Serve the soup hot in bowls, garnished with cilantro or parsley, with salsa and hot sauce on the side.
Can I use sea bass for this soup?
Yes, sea bass is one of the recommended firm white fish options for this recipe.
Is this recipe considered healthy?
Yes, this recipe is tagged as a healthy recipe as it focuses on lean fish, vegetables, and a light broth.
What kind of onions should I use?
The recipe calls for one large onion, sliced and halved.
How do I know when the carrots are ready?
The carrots are ready when they are crunchy-tender, which usually takes about 5-7 minutes of simmering.
Can I use parsley as a garnish?
Yes, fresh parsley is a great alternative to cilantro for garnishing the soup.
What is the recommended amount of fish?
The recipe suggests using 2 lbs of firm white fish fillets.
Is this an easy soup to make?
Yes, it is tagged as an easy soup, requiring simple sautéing and simmering steps.
Can I use hake fish for this recipe?
Yes, hake is a suitable firm white fish for this Mexican soup.
How many bottles of clam juice do I need?
You will need two 9-ounce bottles of clam juice.
What gives the soup its Mexican flair?
The combination of cilantro, onions, and serving with salsa and hot sauce provides its distinct Mexican coastal profile.
How do I cut the fish for the soup?
The fish fillets should be cut into bite-sized chunks.
When do I mix the onion mixture with the broth?
After the onions and spices have sautéed, pour the mixture into the saucepan with the carrots and clam juice.
Is cod a good fish for this soup?
Yes, cod is specifically mentioned as an excellent firm white fish choice for this recipe.
Can I add more heat to the soup?
Absolutely, you can customize the heat by serving it with your favorite hot sauce or fresh salsa on the side.
How much garlic powder is used?
The recipe calls for 1/2 teaspoon of garlic powder.
What is the primary vegetable in the broth besides onions?
Carrots are the primary vegetable simmered in the broth alongside the onions.