Mexican Shrimp and Fish Soup

I frequent a local Mexican Taqueria probably twice a week. Please don’t judge me. There is something about the vibe, the people, and the food that completes my day. I often kick myself when I leave from these lunch spots because I typically default to tacos. I love tacos, and again, please don’t judge me. But while I wait for my tacos, which doesn’t take long at all, I gaze at what others are ordering, and then I question my order. One particular week I was just stunned by this bowl of soup that a couple of locals ordered and I had to question my waitress as to what they ordered. As I always do, I make every attempt to use the Mexican language that I took for about 10 years of my life, and found out that it was a Mexican shrimp and fish soup.

Heck, I did not even pay attention to my tacos during my lunch. I was paying attention to the soup that these locals were slurping, and eating. They were pulling out whole, cooked, shrimp while at the same time slurping on this delicious broth and taking down tender vegetables. I was all over that stuff and decided to make this Mexican shrimp and fish soup for my weekly soup.

Mexican Fish and Shrimp Soup Recipe
Mexican Fish and Shrimp Soup Recipe

This soup reminds me of comfort and simplicity, and it is loaded with this awesome seafood flavor. It’s a true delight.

Ingredients:

  • 1 tbsp canola oil
  • 8 cloves of garlic, minced
  • 1 whole onion, diced
  • 6 Mexican pulla peppers, seeds and stems removed
  • 14 oz can of fire roasted tomatoes, diced
  • 6 cups of vegetable stock
  • 3 whole carrots, cleaned and cut into bite-sized chunks
  • 3 yukon gold potatoes, cleaned, and cut into bite-sized chunks
  • 3 tilapia fillets
  • 15 whole shrimp, deveined
  • 1 lime, juiced
  • salt and pepper to taste
  • 1/4 cup of fresh cilantro, chopped
  • Mexican rice, cooked (optional)
  • corn tortillas, warmed (optional)

The soup itself is really simple, but pretty complex in flavors. It actually reminds me of a mix between an Italian cioppino and a Mexican chicken tortilla soup and I love everything about those two!

Start by heating the oil in a soup pot on medium heat. Add in the onions and sweat those down for about 7 minutes, stirring along the way. Toss in the garlic and whole chilies. Give that another good stir, and cook for a few more minutes. Add in the fire roasted tomatoes, and about a cup of stock. Stir, then add this mixture to a blender.

Blend until smooth, and strain the mixture back into the soup pot. This will remove any of the chilies that did not blend.

Mexican Fish and Shrimp Soup Ingredients
Mexican Fish and Shrimp Soup Ingredients

Add in the carrots, potatoes, and fish fillets. Stir, and bring to a boil, then reduce the heat to low, cover, and let this cook until the potatoes are slightly tender.

During this time, make the rice if you are going that route. I always see the locals at the Taqueria eating their soup with some rice, and warm tortillas. They know what’s up so that is the route that I take.

Once the potatoes are tender, add in the whole shrimp, shells and head. Yep, the whole thing. If you are not into that then by all means just use cleaned shrimp. I like the experience and flavor so I keep them whole, but clean them of their dirty vein before throwing them in.

Let those shrimp poach for a few minutes. They don’t take long. Then get your ladle out and get that soup into a bowl. Make sure you get everything. The fish will fall apart so don’t worry. Shower some fresh cilantro and lime juice on top, and serve alongside some hot Mexican rice, and get a few tortillas ready as well.  The result is a soup so comforting on a cool day. It’s really a perfect seafood soup and one that I was glad to gaze at during my lunch last week. I hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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