Fish Soup

Too few ratings

Roberto Frías Nerio

Community Member

“Traditional mexican fish soup, ideal for cold days.”

Difficulty

Easy 👌
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
tomatoes
9 cloves garlic
onion
jalapeño
chipotle pepper
2 tbsp parsley
2 tbsp dried oregano
1 tsp ground cumin
1 tsp ground pepper
100 g whole cilantro
2 leaves bay leaves
2 stalks celery
carrots
potatoes
cod fillets
250 g shrimp
3 stalks green onion

Utensils

  • pot
  • blender
  • Step 1/6

    • tomatoes
    • 9 cloves garlic
    • onion
    • jalapeño
    • chipotle pepper
    • 2 tbsp parsley
    • 2 tbsp dried oregano
    • 1 tsp ground cumin
    • 1 tsp ground pepper
    • pot

    Chop tomatoes, garlic, and onions. Add to pot with hot cooking oil. Add parsley, salt, ground pepper, cumin, and oregano. Mix and sauté at medium heat for around 10 minutes. Chop and add the jalapeño and chipotle peppers, add to mixture and cook for another 5 minutes.

  • Step 2/6

    • blender

    Transfer to a blender and blend into a purée.

  • Step 3/6

    • 100 g whole cilantro
    • 2 leaves bay leaves

    Transfer purée back to the pot, add around 3 liters of water and bring to a boil. Add fresh cilantro and bay leaves. Let simmer for 10 minutes. Afterwards, remove cilantro and bay leaves.

  • Step 4/6

    • 2 stalks celery
    • carrots
    • potatoes

    Chop potatoes, carrots and celery sticks into small pieces. Add to the pot and simmer until almost tender, around 30 minutes.

  • Step 5/6

    • cod fillets
    • 250 g shrimp

    Cut cod fillets into small pieces. Add fish and shrimp to the pot, and simmer until cooked through, around 5 to 10 minutes. Afterwards, turn off heat and serve.

  • Step 6/6

    • 3 stalks green onion

    Optional: Chop green onion into thin slices and use as topping/garnish.

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