Sopa de mariscos | María Esther López

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk reduces calories while maintaining a creamy texture.

seafood mix

🥗Healthier: fresh fish

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

Heat water in a pot until boiling to prepare a vegetable broth for the seafood soup.

Add 4 halved tomatoes, cilantro leaves, chopped celery, minced garlic, and chopped bell pepper to the boiling water.

Add 1 onion and 1 carrot sliced into rounds, then season with a bit of salt.

Cover and let it cook for about 4-5 minutes.

After 5 minutes, blend the vegetable mixture with some of the hot broth to create a smooth mixture.

Strain the blended mixture back into the pot.

Add the 2.5 liters of pre-heated fish stock to the pot and bring it to a boil.

Add the seafood mix and fish fillets to the pot first, as they will add flavor.

After about a minute, add 1 pound of cleaned shrimp to the pot.

Squeeze in some orange juice for acidity and cover the pot, allowing it to boil for 3 minutes without overcooking the shrimp.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens