Sopa de Mariscos (Latin America)

Sopa de Mariscos (Latin America)

Sopa de Mariscos, or seafood soup, is a beloved dish across Latin America, with each country lending its unique touch to the recipe.

Bursting with oceanic flavors, this soup typically features a medley of seafood like shrimp, mussels, clams, and fish, enriched with a savory broth made from tomatoes, aromatic herbs, and spices.

Sopa de Mariscos is hearty and comforting, often garnished with fresh cilantro, a squeeze of lime, and paired with warm corn tortillas. This dish makes a perfect main course, combining robust flavors with a satisfying warmth ideal for any occasion.

Ingredients:

For the Seafood:

• 1 lb shrimp, peeled and deveined (reserve shells for the stock)
• 1/2 lb mussels, scrubbed and debearded
• 1/2 lb clams, scrubbed
• 1/2 lb squid, cleaned and sliced into rings
• 1/2 lb white fish fillets (such as snapper or cod), cut into chunks

For the Stock:

• 2 tablespoons olive oil
• Shrimp shells (from the peeled shrimp)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tomato, chopped
• 1 bay leaf
• 5 cups water or fish stock

For the Soup:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 bell pepper (red or green), chopped
• 2 cloves garlic, minced
• 2 tomatoes, diced
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• 1/4 teaspoon cayenne pepper (optional for a bit of heat)
• Fresh cilantro, chopped, for garnish
• 1 lime, cut into wedges, for serving
• Warm corn tortillas, for serving

Instructions:

Step 1: Prepare the Seafood Stock

Heat Olive Oil – In a large pot, heat the olive oil over medium heat.

Cook the Shrimp Shells – Add the reserved shrimp shells to the pot and cook, stirring occasionally, until they turn pink and fragrant (about 3–4 minutes).

Add Aromatics – Add the chopped onion, garlic, and tomato. Cook until the vegetables are softened, about 5 minutes.

Simmer – Pour in the water or fish stock and add the bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes to develop the flavor.

Strain the Stock – Remove from heat and strain the broth into a bowl, discarding the solids. Set the stock aside.

Step 2: Prepare the Soup Base

Sauté Vegetables – In the same pot, add 2 more tablespoons of olive oil and heat over medium. Add the chopped onion and bell pepper, cooking until softened, about 5 minutes.

Add Garlic and Tomatoes – Stir in the minced garlic, diced tomatoes, and tomato paste, cooking for an additional 3–4 minutes until the tomatoes break down.

Add Spices – Sprinkle in the paprika, cumin, oregano, salt, black pepper, and cayenne pepper (if using). Stir well to combine the flavors.

Step 3: Combine the Stock and Soup Base

Add the Seafood Stock – Pour the reserved stock into the pot with the vegetable mixture, stirring to combine. Bring the soup to a gentle simmer and let it cook for about 10 minutes.

Step 4: Add the Seafood

Cook Seafood – Start by adding the clams and mussels to the pot. Cover and let them cook for 5 minutes until they start to open.

Add Fish and Shrimp – Add the chunks of fish, shrimp, and squid to the pot. Simmer for another 5–7 minutes until the shrimp turn pink, the fish is opaque, and the squid is tender. Discard any mussels or clams that did not open.

Step 5: Serve

Garnish and Plate – Ladle the soup into bowls, ensuring each serving has a variety of seafood. Garnish with chopped fresh cilantro and serve with a lime wedge on the side.

Serve with Tortillas – Enjoy the soup with warm corn tortillas, perfect for dipping or tearing and placing on top.

Chef’s Note:

Seafood Variations: Feel free to use whatever seafood is freshest and most accessible to you. You can add crab, lobster, or even octopus for a more diverse flavor.

Making it Spicy: For a spicier version, add a few slices of fresh jalapeño or serrano pepper to the soup base or increase the cayenne pepper.

Adjusting Consistency: If you prefer a thicker soup, you can add a small peeled and diced potato to the soup base, allowing it to cook and thicken the broth.

Homemade Fish Stock: If you have access to fish heads and bones, simmer them with water, garlic, onion, and bay leaves for an hour to create a rich stock.

Nutrition Information (per serving, based on six servings):

• Calories: ~350 kcal
• Protein: 30g
• Fat: 14g
• Saturated Fat: 2g
• Carbohydrates: 18g
• Fiber: 4g
• Sugars: 6g
• Cholesterol: 120mg
• Sodium: 900mg

Note: Nutritional values are approximate and may vary depending on the ingredients and quantities used.

Rouille Recipe Variations:

For an extra touch of traditional Latin flavor, try adding roasted red pepper puree or a dash of hot sauce.

This hearty and aromatic Sopa de Mariscos is a show-stopping soup that brings the ocean’s bounty to your table. The combination of shrimp, mussels, clams, and squid in a flavorful, tomato-based broth is bound to please both seafood lovers and those looking for a taste of Latin American coastal cuisine.

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