Dive into a vibrant culinary adventure with this Spicy Shrimp, Fish & Vegetable Soup recipe, a fiery fusion of Mexican flavors that will tantalize your taste buds. Imagine a fragrant broth brimming with succulent shrimp and flaky white fish, complemented by a medley of colorful vegetables bursting with freshness and a delightful kick of spice. This isn't your average soup; it's a comforting yet exciting meal, perfect for a chilly evening or a light yet satisfying lunch. The rich depth of flavor comes from a carefully balanced blend of authentic Mexican spices, creating a symphony of taste that's both invigorating and incredibly satisfying.
This recipe expertly combines the sweetness of corn and carrots with the zest of lime and the heat of chili peppers, all while maintaining a perfect balance that avoids being overwhelmingly spicy. Ready to embark on this culinary journey and create this delicious and healthy soup? Let's get started with the simple step-by-step instructions outlined below.
Tools Needed
- Blender
- Pot
- Strainer
- Knife
- Cutting board
Ingredients
- Shrimp (medium): 500g
- Tilapia fillets: 4
- Tomatoes: 3
- Garlic cloves: 2
- Puya chilies: 5
- Guajillo chili: 1
- Chipotle chili in adobo: 1
- Oregano: 1/4 teaspoon
- Dried shrimp: 4
- Celery sticks: 3
- Cilantro: 1 bunch
- Cabbage: 1/4
- Carrots: 2
- Chayote: 1
- Potato: 1
- Water: null
- Salt: null
- Oil: null
Step-by-Step Instructions
Step 1. Prepare Ingredients & Base
- Clean the shrimp, removing the intestine.
- Cut the tilapia fillets into small pieces.
- Boil the dried shrimp for 10 minutes to soften. Let cool before blending.
- Roast the tomatoes, garlic, puya chilies, guajillo chili, and chipotle chili until well roasted.
- Blend the roasted chilies, tomatoes, and garlic with a cup of water to make a sauce.
- Cut the vegetables (celery, carrots, chayote, cabbage, potato) into small pieces.
Step 2. Build the Broth & Cook Vegetables
- Heat oil in a pot and add the blended sauce. Cook the sauce.
- Blend the cooked dried shrimp and shrimp together and strain.
- Add the blended shrimp mixture to the sauce in the pot.
- Add about a liter and a half of hot water to the pot, plus oregano.
- Add the carrots, celery, chayote, and potato. Boil until vegetables are cooked.
Step 3. Add Protein & Final Touches
- Add cilantro and cabbage. Season with salt to taste.
- Add more hot water if needed.
- Add the clean shrimp and the cut fish. Boil for 7 minutes.
Step 4. Serve
- Serve hot, optionally with chopped onions, cilantro, and lemon.
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- Remove the eyes from the dried shrimp to prevent bitterness.
- Roast the tomatoes well for a richer flavor.
Nutrition
- N/A
FAQs
1. Can I substitute the shrimp and fish?
Yes! Feel free to use other seafood like cod, tilapia, or even scallops. You can also omit the seafood entirely for a vegetarian version.
2. How can I make this soup spicier?
Add more chili powder, or a diced jalapeño or serrano pepper for extra heat. You can also use a spicier chili variety.
3. Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
This Authentic Mexican Shrimp, Fish & Vegetable Soup is a testament to the vibrant flavors of Mexican cuisine, offering a healthy and delicious meal that's surprisingly easy to make. Enjoy the satisfying warmth and bold tastes of this flavorful soup, perfect for any occasion. Buen provecho!