Mexican Fish Soup
A bright, simmered seafood broth loaded with white fish and shrimp, finished with lime and fresh cilantro. Ready in 20 minutes, tastes like the coast.
- Total time
- 20 min
- Servings
- 4
- Calories
- 220
- Protein
- 32g
Ingredients
- 1 lb white fish fillets (cod, halibut, or snapper)
- ½ lb large shrimp, peeled and deveined
- 1 can (14.5 oz) diced tomatoes (canned or fresh)
- 4 cups fish or chicken broth
- 1 whole jalapeño, sliced
- 2 whole lime (juiced)
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat olive oil in a large pot over medium-high. Add sliced onion and jalapeño, sauté until fragrant, about 1 minute.
- 2
Pour in broth and tomatoes. Bring to a simmer and add fish fillets. Simmer 5 minutes until fish is just cooked through.
- 3
Add shrimp and stir gently. Cook 2 minutes until shrimp turn pink and opaque.
- 4
Squeeze lime juice over the pot. Taste and season with salt and pepper.
- 5
Ladle into bowls and top with fresh cilantro. Serve hot with lime wedges and crusty bread.
Tools you’ll need
- large pot (5+ quarts)
- wooden spoon
- ladle
- cutting board
- chef's knife
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