Sopa de Mariscos (Seafood Soup)

This Tex-Mex inspired sopa de mariscos, or seafood soup, combines littleneck clams, mussels, shrimp, and cod flavored with tomatoes, corn, and spices.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 35 mins
• Calories: 278 Calories

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 tablespoon chili powder
• 1 medium onion, chopped
• 3 medium carrots, diced
• 1 ear fresh corn, kernels cut from cob
• 1 avocado, peeled and sliced
• 1 pound fresh mussels
• 1 stalk celery, halved and diced
• 6 cups chicken stock (such as Swanson®)
• 1 ancho chile pepper, diced
• 1 pound fresh littleneck clams
• 1 pound fresh cod, cut into bite-sized pieces
• 1 (10 ounce) can diced tomatoes with green chile peppers, lime, and cilantro (su
• 0.75 pound fresh shrimp, peeled and deveined
• 0.25 cup fresh cilantro, chopped, or to taste

Recipe Instructions

Step 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.

Step 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.

Step 3

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

Step 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.