Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A Tex-Mex inspired seafood soup with a rich broth for a satisfying Sunday meal.

Recipe Summary

30 mins
1 hr 5 mins
1 hr 35 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a stockpot over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.

  • Add carrots, corn, and celery and cook until softened, about 5 minutes. Add chicken stock, tomatoes, ancho chili, chili powder, and cumin and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.

  • Meanwhile, place clams and mussels in a bowl of cold water to filter out sand.

  • Drain clams and mussels; add to the soup. Stir in cod and shrimp. Cover and boil until cod is white and flaky, mussels and clams are open, and shrimp is pink, 5 to 10 minutes. Serve immediately, topped with cilantro and avocado.

Cook's Notes:

If desired, save shrimp tails and shells, wrap up in cheesecloth, and add to the simmering soup. Remove from soup before adding seafood.

You can substitute snapper or tilapia for cod, if desired.

Nutrition Facts

278 calories; protein 33.2g; carbohydrates 15.5g; fat 9.5g; cholesterol 112mg; sodium 925.3mg. Full Nutrition