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A steaming bowl of Sopa de Mariscos, a flavorful seafood soup with fresh shellfish, vegetables, and herbs.

Sopa de Mariscos

Sopa de Mariscos, a traditional Mexican seafood soup, is a flavorful dish that combines the richness of fresh fish, shrimp, mussels, and scallops with a robust broth made from tomatoes, spices, and white wine. Perfect for family gatherings or a cozy evening meal, this dish reflects the vibrant coastal cuisine of Mexico.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Cuisine Mexican
Servings 6
Calories 278 kcal

Equipment

  • Large pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Wooden spoon
  • Ladle
  • Strainer (for cleaning clams and mussels)

Ingredients
  

  • For the Broth:
  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 2 celery stalks diced
  • 1 cup white wine
  • 1 can 14 oz crushed tomatoes
  • 4 cups fish or chicken stock
  • 2 dried chiles guajillo or ancho, deseeded and rehydrated
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 bay leaf
  • Seafood:
  • 1 lb white fish fillets e.g., cod, tilapia, or snapper, cut into chunks
  • 1 lb shrimp peeled and deveined
  • 1/2 lb scallops
  • 1/2 lb mussels cleaned
  • 1/2 lb clams cleaned
  • Garnishes and Sides:
  • Fresh cilantro chopped
  • Lime wedges
  • Sliced avocado
  • Warm corn tortillas or crusty bread

Instructions
 

  • Step 1: Prepare the Broth
  • Heat olive oil in a large pot over medium heat. Sauté onions, garlic, and celery until softened, about 5 minutes.
  • Add the dried spices (chili powder, cumin, paprika, and bay leaf) and cook for 1 minute.
  • Pour in the white wine and simmer until reduced by half, about 3–4 minutes.
  • Stir in the crushed tomatoes, rehydrated chiles, and fish stock. Simmer for 15–20 minutes to allow the flavors to meld.
  • Step 2: Cook the Seafood
  • Add mussels and clams to the simmering broth. Cover and cook for 5–6 minutes until they open. Discard any unopened shells.
  • Gently add the white fish chunks and simmer for 8–10 minutes until flaky.
  • Add shrimp and scallops last, cooking for 5–7 minutes until they are pink and firm.
  • Step 3: Final Touches
  • Taste the broth and adjust the seasoning with salt and lime juice.
  • Garnish with fresh cilantro and serve with lime wedges, avocado slices, and warm tortillas or bread.

Notes

Seafood Options: Substitute or add your favorite seafood, like squid or crab, for variety.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the seafood.
Spice Level: Adjust the heat by adding or reducing chili powder and dried chiles.
Clay Pots: For an authentic touch, cook the soup in a traditional Mexican olla (clay pot) if available.