Mexican Seafood Soup
Recipe type: Soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
Ingredients for the broth:
  • 1 gallon water
  • 1 cup white wine
  • 3 large carrots cut into 1 inch cubes
  • 3 leeks, quartered
  • 1 stalk celery, cut into 1 inch slices
  • ½ sweet red pepper cut into inch cubes
  • 1 white onion, halved
  • 4 garlic cloves, peeled.
Ingredients for the sauce:
  • 8-10 ripe medium-size tomatoes, roasted then peeled
  • 3 garlic cloves, peeled
  • 2 small white onions
  • 6 guajillo peppers, seeded and kept in hot water until soft. You can control how spicy the food will be by the type of chilli peppers and the amount used.
  • ⅓ cup olive oil.
Seafood Ingredients:
  • 1 pound squid
  • 1 pound shrimp
  • 1 pound boneless fish fillets (grouper, snapper, halibut, catfish, sea bass or the like) cut into 1 inch cubes
  • 1 pound octopus
  • 10 cleaned clams.
Ingredients for flavor, aroma and seasoning:
  • 2 to 3 large sprigs fresh epazote (or a handful of fresh cilantro or parsley sprigs, if no epazote is at hand)
  • 4 bay leaves
  • 1 teaspoon black pepper
  • 2 chicken bouillon cubes
  1. In a large pot bring the 8 ingredients for the broth to a boil.
  2. In order to make the sauce, use a blender for the tomatoes, garlic, onion and guajillo pepper. Strain this mixture and fry it in the olive oil.
  3. Add the fried tomato sauce to the broth.
  4. Partially cover the pot and simmer over medium heat until the vegetables are tender.
  5. Raise the heat a little and add the fish cubes.
  6. When the broth returns to a gentle boil, add the rest of seafood ingredients: squid, shrimp, octopus and clams and let cook for about 3 minutes
  7. Add the 4 ingredients for flavor, aroma and seasoning and let cook for 1 minute before turning off the heat.
  8. For a better presentation remove the onion halved, the 4 garlic cloves and the bay leaves.
  9. Serve.
Recipe by Mom's Mexican Recipes at