| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 22g | 3g | 20g |
| sugars | fibre | protein | salt |
| 5g | 6g | 35g | 1.5g |
Why I Love Mexican Fish and Shrimp Soup
Every now and then, I get this overwhelming craving to create something outside of my Southern comfort zone, while still maintaining the warm, homely touch of my traditional roots. One such exploration into unchartered territories led me to the rich and vibrant world of Mexican cuisine, where I discovered love anew in a bowl of Fish and Shrimp Soup. A spicy blend of seafood and earthy vegetables, this soup is one to bring variety and sunshine on those rainy Southern days.
The Inspiration
This recipe is a nod to the culinary genius of Chef Rick Bayless, a champion of Mexican flavors and soulful cooking. While I have always been inspired by the depth and diversity of Mexican cuisine, it was Bayless’s insight and finesse with ingredients that truly fired up my desire to introduce Southern comfort to Mexican spice. As a result, the Fish and Shrimp Soup was born; a delightful amalgamation of coastal Carolina seafood with traditional Mexican flavours.
Similar Flavours
If you’re a fan of Southern-style seafood gumbo, you’ll find that this Fish and Shrimp Soup is a Mexican sibling of this comforting favourite. Though apart in flavour profiles, they convince your palette with the same warm bowl of homely comfort. Furthermore, the soup is a perfect companion to soft, homemade tortilla bread. The rough texture of stone-ground corn, when combined with this soulful sea bounty, makes for an experience that’s hard to forget!>
Now, if you’re drawn towards a fresh coastal flair, a classic South Carolinian shrimp boil would be a great pairing. The natural sweetness of corn and potatoes in the soup is reminiscent of the preserves in a traditional shrimp boil, making them perfect partners in a meal.
What Makes This Soup Special?
Beyond its wonderful medley of flavours, what I’ve found most enticing about this Fish and Shrimp Soup is its simplicity. In its essence, it is a hearty seafood soup heightened by a balance of earthy spices, vegetables and herbs. Its reliance on staple ingredients like onions, bell peppers, cilantro, and tomatoes – coupled with its bold use of jalapenos and a variety of spices – create a blend that lingers on the palate, begging you to return for more.
Admittedly, this isn’t a recipe I’d whip up on a lazy summer day in Charleston. Instead, I reserve this beautiful dish for those gloomy winter evenings when all you need is a bowl of hot soup and a fluffy blanket, with the distant sound of waves crashing in the background. This, in my opinion, truly invites the spirit of the Southern coast into your home, regardless of the miles that separate you.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves of garlic, minced
- 2 jalapenos, finely chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup fresh cilantro, chopped
- 2 large tomatoes, diced
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1.5 lbs white fish fillets (like cod), cut into bite-sized pieces
- 1 lb shrimp, peeled and deveined
- 7 cups seafood or chicken broth
- 2 cups corn kernels
- 2 cups carrots, chopped
- 3 potatoes, diced
- Salt and pepper to taste
- 2 avocadoes, sliced for garnish
- 6 lime wedges for serving
Method
Step One
Heat the olive oil in a large pot over medium heat. Once the oil is warm, add the diced onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant.
Step Two
Add the finely chopped jalapenos and chopped bell peppers to the pot. Stir everything together and cook for a few more minutes, until the peppers are starting to soften.
Step Three
Stir in the chopped cilantro and diced tomatoes. Let everything cook together for another few minutes so that the flavors can meld together.
Step Four
Add the cumin seeds, dried oregano, paprika, and cayenne pepper to the pot. Stir well to evenly distribute the spices throughout the mixture.
Step Five
Add the fish fillets and shrimp to the pot. Stir well to coat the seafood in the spice mixture. Cook until the fish is opaque and the shrimp are pink and curled.
Step Six
Pour the seafood or chicken broth into the pot, along with the corn kernels, chopped carrots, and diced potatoes. Stir everything together.
Step Seven
Bring the soup to a simmer. Let it cook for about 20 minutes, until the potatoes are tender. Adjust the seasoning with salt and pepper to taste.
Step Eight
Serve the soup hot, garnished with sliced avocadoes. Provide lime wedges for squeezing over each serving.
