Mexican Seafood Soup
Equipment
- large pot or Dutch oven
- medium heat
- 4-6 bowls
- spoon
Ingredients
- 1 lb. shrimp peeled and deveined
- 1/2 lb. fish fillets cod, halibut, or other whitefish, cut into 1-inch pieces
- 8 oz. squid cleaned and cut into rings
- 24 littleneck clams scrubbed
- 24 mussels scrubbed and debearded
- 6-8 cups chicken or seafood stock
- 2 to matoes seeded and chopped
- 1 large onion chopped
- 3 cloves garlic minced
- 1/2 cup chopped fresh cilantro leaves
Instructions
- In a large pot or Dutch oven over medium heat, bring the stock to a simmer. Add the shrimp, fish, squid, clams, mussels, tomatoes, onion, garlic, and cilantro.
- Cover and simmer until the seafood is cooked through, about 10 minutes.
- Serve in bowls with some of the broth. Enjoy!