This Mexican seafood soup is the kind of meal that wakes up your taste buds and warms you from the inside out. It’s light yet satisfying, bright with lime, and layered with chilies, tomatoes, and herbs. The broth is aromatic and slightly spicy, while the seafood cooks to tender perfection in just minutes.
If you’re craving something comforting without feeling heavy, this is it. It’s weeknight-friendly but special enough for guests.
What Makes This Special
This soup balances bold flavor with a clean, fresh finish. You get the heat of chiles, the sweetness of seafood, and the zing of citrus all in one bowl.
It’s quick to cook and surprisingly flexible—use whatever mix of shrimp, fish, or shellfish you have. Plus, the toppings (lime, avocado, cilantro) turn every bowl into a custom, restaurant-worthy moment.
Shopping List
- Olive oil – for sautéing
- White onion – 1 medium, diced
- Garlic – 4 cloves, minced
- Celery – 2 stalks, diced
- Carrot – 1 medium, diced
- Roma tomatoes – 3, chopped (or 1 can diced tomatoes)
- Chipotle in adobo – 1–2 peppers, minced, plus 1 teaspoon adobo sauce
- Guajillo or ancho chile – 1 dried, stemmed and seeded (optional, for depth)
- Seafood stock or low-sodium chicken/vegetable broth – 6 cups
- Bay leaf – 1
- Oregano – 1 teaspoon (Mexican oregano if possible)
- Ground cumin – 1/2 teaspoon
- Sea salt and black pepper – to taste
- White fish – 1 lb, firm and flaky (cod, halibut, mahi, or snapper), cut in 1.5-inch pieces
- Shrimp – 1 lb, peeled and deveined
- Mussels or clams – 1 lb, scrubbed and debearded if needed (optional)
- Bay scallops or calamari rings – 1/2 lb (optional)
- Russet or gold potato – 1 large, peeled and diced (optional, for body)
- Lime – 2–3, plus wedges for serving
- Fresh cilantro – 1/2 bunch, chopped
- Avocado – 1–2, sliced (for topping)
- Corn tortillas – warmed, or tortilla chips for serving
How to Make It
- Bloom the chile (optional but great): Toast the dried guajillo or ancho in a dry pan for 30 seconds per side until fragrant. Soak in hot water for 10 minutes, then blend with a splash of broth into a smooth paste.
- Sauté the base: Heat 2 tablespoons olive oil in a large pot over medium.
Add onion, celery, and carrot with a pinch of salt. Cook 5–7 minutes until softened. Stir in garlic for 30 seconds.
- Build the flavor: Add chopped tomatoes, chipotle, and adobo sauce.
Cook 3–4 minutes until the tomatoes break down and the mixture darkens slightly.
- Spice it right: Stir in oregano, cumin, and the chile paste (if using). Season with salt and pepper.
- Add the broth: Pour in the stock and add the bay leaf. If using potato, add it now.
Bring to a gentle boil, then lower to a simmer for 10–12 minutes, until potatoes are just tender and flavors meld.
- Seafood time: Add mussels or clams first. Cover and simmer 4–5 minutes until they start to open. Discard any that stay closed after cooking.
- Add shrimp and fish: Gently slide in shrimp, fish, and scallops/calamari if using.
Simmer 3–5 minutes until shrimp are pink and fish flakes easily. Avoid overcooking.
- Brighten: Turn off the heat. Stir in the juice of 1–2 limes and half the cilantro.
Taste and adjust salt, pepper, and lime.
- Serve: Ladle into warm bowls. Top with avocado slices, extra cilantro, and more lime. Serve with warm tortillas or crunchy chips.
How to Store
- Refrigerator: Cool completely, then store in an airtight container for up to 2 days.
Seafood is delicate; shorter storage keeps texture and flavor intact.
- Reheat gently: Warm over low heat just until hot—do not boil or the seafood may toughen.
- Freezing: The broth freezes well for up to 2 months. For best results, freeze the broth without seafood, then add fresh seafood when reheating to serve.
Benefits of This Recipe
- Fast but special: The broth builds deep flavor in under 30 minutes.
- Protein-rich and light: Satisfying without feeling heavy.
- Flexible: Works with mixed seafood, just shrimp, or a simple fish-only version.
- Balanced heat: Chipotle adds warmth and smokiness without overwhelming the seafood.
- Fresh finishes: Lime, avocado, and cilantro keep every spoonful bright.
What Not to Do
- Don’t overcook the seafood: Add it at the end and simmer briefly. Overcooked seafood turns rubbery fast.
- Don’t skip acid: Lime wakes up the whole pot.
Without it, the soup tastes flat.
- Don’t boil vigorously after adding seafood: Keep the heat gentle to protect texture.
- Don’t overcrowd with too many flavors: Stick to a few chilies and herbs. Let the seafood shine.
- Don’t ignore salt: Season in layers—vegetables, broth, then final seasoning.
Recipe Variations
- Tomatillo twist: Swap tomatoes for tomatillos for a tangier, green broth. Add a poblano for mild heat.
- Creamy chipotle: Stir in a splash of crema or coconut milk at the end for a silky, smoky finish.
- Spicy Veracruz-style: Add sliced green olives, capers, and a pinch of cinnamon for a briny, complex note.
- Corn and potato: Add fresh corn kernels and diced potatoes for a heartier soup.
- Chile swap: Use pasilla for depth, or add a fresh jalapeño for a clean, bright heat.
- Budget version: Use only shrimp and a firm white fish; skip shellfish and it’s still excellent.
FAQ
What seafood works best?
Use a mix of firm white fish (cod, halibut, snapper), shrimp, and shellfish like mussels or clams.
Scallops and calamari also work well but cook quickly, so add them at the very end.
How spicy is this soup?
It’s medium by default. For mild, use half a chipotle and skip the dried chile. For spicier, add another chipotle or a diced jalapeño when sautéing the vegetables.
Can I make it ahead?
Make the broth ahead and refrigerate for up to 3 days or freeze for 2 months.
Add seafood when reheating so it stays tender and fresh-tasting.
What if I don’t have seafood stock?
Use low-sodium chicken or vegetable broth and boost seafood flavor with a small splash of fish sauce or a few shrimp shells simmered in the broth for 10 minutes.
How do I prevent fish from falling apart?
Cut fish into larger chunks, slide them in gently, and avoid stirring too much. Simmer, don’t boil, and cook just until the fish flakes.
Can I make it gluten-free or dairy-free?
It’s naturally gluten-free and dairy-free as written. If adding crema for a variation, choose a dairy-free alternative to keep it dairy-free.
What sides go well with it?
Warm corn tortillas, tortilla chips, lime wedges, sliced radishes, and a light cabbage slaw complement the soup perfectly.
How do I know when shellfish are done?
Mussels and clams are ready when their shells open.
Discard any that stay closed after cooking. Shrimp should be pink and opaque; fish should flake easily.
Can I add rice or noodles?
Yes. Add cooked rice to bowls before ladling in the soup, or cook a small handful of thin noodles separately and add them at serving time.
Is this similar to caldo de mariscos?
Yes, this is a home-style take on caldo de mariscos, with chipotle and optional dried chiles for a smoky, modern twist.
Final Thoughts
This Mexican seafood soup proves you don’t need long hours to build big flavor.
With a few pantry chilies, fresh citrus, and good seafood, you get a bowl that’s lively, comforting, and easy to love. Make the broth once, and you’ll find yourself returning to it for weeknights, guests, and cozy weekends alike. Keep limes on hand, and let the toppings do the talking.