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Sopa de Mariscos (Seafood Soup)

Rated as 5 out of 5 Stars
3 made it  |  0 reviews   |  1 photos

"A Tex-Mex inspired seafood soup with a rich broth for a satisfying Sunday meal."
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1 h 35 m servings 278
Original recipe yields 10 servings


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  1. 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.
  2. 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.
  3. Meanwhile, place clams and mussels in a bowl of cold water to filter out sand.
  4. 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

Per Serving: 278 calories; 9.5 15.5 33.2 112 925 Full nutrition

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