20-Min Seafood Broth
A quick Mexican seafood soup with shrimp and white fish in a vibrant tomato-cilantro broth. Ready in 20 minutes with lime, jalapeño, and fresh herbs.
- Total time
- 20 min
- Servings
- 4
- Calories
- 185
- Protein
- 32g
freshlightmexicanshrimpfishtenderjuicyweeknight
Ingredients
- ¾ lb shrimp, peeled and deveined
- ¾ lb white fish fillet (halibut or cod), cut into 2-inch chunks
- 1 can (14.5 oz) canned diced tomatoes
- 4 cups fish or chicken broth
- 1 whole jalapeño, sliced
- 1 whole lime (juiced)
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat broth in a large pot over medium-high until steam rises, about 3 minutes.
- 2
Add tomatoes, jalapeño, and a pinch of salt. Stir and bring to a gentle boil.
- 3
Slide in the fish chunks. Simmer 4 minutes without stirring until edges turn opaque.
- 4
Add shrimp and cook 2 minutes more until pink and cooked through.
- 5
Squeeze lime juice over top. Taste and adjust salt. Stir in cilantro.
- 6
Ladle into bowls. Serve hot with lime wedges and tortillas on the side.
Tools you’ll need
- large pot (4-quart minimum)
- cutting board and knife
- wooden spoon
- ladle
- microplane or citrus juicer
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