Recipe information
Ingredients for - Sopa de Mariscos (Seafood Soup)
4. Medium carrots, diced - 3
6. Celery, halved and diced - 1 stalk
7. Chicken stock (such as Swanson®) - 6 cups
9. Diced tomatoes with green chile peppers, lime, and cilantro (such as RO*TEL®) - 1 (10 ounce) can
10. Ancho chile pepper, diced - 1
13. Fresh littleneck clams - 1 pound
14. Fresh mussels - 1 pound
15. Fresh cod, cut into bite-sized pieces - 1 pound
18. Avocado, peeled and sliced - 1
How to cook deliciously - Sopa de Mariscos (Seafood Soup)
1. Stage
Heat olive oil in a stockpot over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
2. Stage
Add carrots, corn, and celery and cook until softened, about 5 minutes. Add chicken stock, tomatoes, ancho chili, chili powder, and cumin and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.
3. Stage
Meanwhile, place clams and mussels in a bowl of cold water to filter out sand.
4. Stage
Drain clams and mussels; add to the soup. Stir in cod and shrimp. Cover and boil until cod is white and flaky, mussels and clams are open, and shrimp is pink, 5 to 10 minutes. Serve immediately, topped with cilantro and avocado.
