Sopa de Mariscos (Seafood Soup)
Description
This Tex-Mex inspired sopa de mariscos, or seafood soup, combines littleneck clams, mussels, shrimp, and cod flavored with tomatoes, corn, and spices.
Ingredients
•
2 tablespoons olive oil
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1 medium onion, chopped
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2 cloves garlic, minced
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3 medium carrots, diced
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1 ear fresh corn, kernels cut from cob
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1 stalk celery, halved and diced
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6 cups chicken stock (such as Swanson®)
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1 (10 ounce) can diced tomatoes with green chile peppers
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1 (10 ounce) can diced tomatoes with green chile peppers, lime, and cilantro (such as RO*TEL®)
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1 ancho chile pepper, diced
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1 tablespoon chili powder
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2 teaspoons ground cumin
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1 pound fresh littleneck clams
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1 pound fresh mussels
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1 pound fresh cod, cut into bite-sized pieces
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3/4 pound fresh shrimp, peeled and deveined
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1/4 cup fresh cilantro, chopped, or to taste
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1 avocado, peeled and sliced
Directions
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.