For this Traditional Mexican Seafood Soup the cook's work is quite simple. This Seafood Soup Recipe is a medley of fresh seafood floating in tomato flavored broth. It is filled with a variety of tastes and textures, from flaky fish to meaty shrimp and tender squid or octopus.
Servings:6 | Calories:386 | Total Fat:4g | Chol:340mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 4g
Sat Fat 1g
Total Carb 29g
49% Others combined
16% Fish fillets
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
1 gallon water 1 cup white wine 3 large carrots cut into 1 inch cubes 3 leeks, quartered 1 stalk celery, cut into 1 inch slices 1/2 sweet red pepper cut into inch cubes 1 white onion, halved 8-10 ripe medium-size tomatoes, roasted then peeled 3 garlic cloves, peeled 2 small white onions 1 pound squid 1 pound shrimp 1 pound boneless fish fillets (grouper, snapper, halibut, catfish, sea bass or the like) cut into 1 inch cubes 1 pound octopus 2 to 3 large sprigs fresh epazote (or a handful of fresh cilantro or parsley sprigs, if no epazote is at hand) 4 bay leaves 1 teaspoon black pepper 2 chicken bouillon cubes
Directions : View recipe directions on moms-mexican-recipes.com