Seafood Soup (Sopa Marinera)

Name: Seafood Soup (Sopa Marinera)
Total time: 7200 s
Yield: Serves 8 servings
Cuisine: American
Ingredients: 1 drizzle of oil; 2 large carrots; 2 medium potatoes; 1 piece white onion; 1 medium tomato; 2 stalks celery; 1 small half head of cabbage or 1/4 if it's large; About 16 cups water (about 4 liters); Salt, to taste; 3 bay leaves; 1 small handful whole peppercorns; 1 small handful dried oregano; 1 can tomato puree; 1 bouillon cube (chicken or seafood); Cilantro, to taste; 2 1/4 pounds mixed seafood (about 1 kilogram); 1 1/8 pounds shrimp (about 1/2 kilogram); 1/2 white onion; 1 medium tomato; 5 serrano peppers; Cilantro, to taste; Juice of 2 limes; Pepper, to taste; Salt, to taste; 1 can tomato puree; Tortilla chips, to taste; Bread with butter, to taste; Limes, to taste

Nena Saldaña Rocha @nenacocinadeliyfacil

Ciudad Juárez, Chihuahua.

I wanted to make Seafood Soup because I always buy it ready-made and wanted to learn how to make it myself. I think it turned out delicious!

Nena Saldaña Rocha @nenacocinadeliyfacil

Ciudad Juárez, Chihuahua.

I wanted to make Seafood Soup because I always buy it ready-made and wanted to learn how to make it myself. I think it turned out delicious!

Saved

Ingredients

2 hours

Serves 8 servings

For the Soup
1drizzle of oil
2large carrots
2medium potatoes
1 piecewhite onion
1medium tomato
2 stalkscelery
1small half head of cabbage or 1/4 if it's large
About 16 cups water (about 4 liters)
Salt, to taste
3bay leaves
1small handful whole peppercorns
1small handful dried oregano
1 cantomato puree
1bouillon cube (chicken or seafood)
Cilantro, to taste
2 1/4 poundsmixed seafood (about 1 kilogram)
1 1/8 poundsshrimp (about 1/2 kilogram)
For the Salsa
1/2white onion
1medium tomato
5serrano peppers
Cilantro, to taste
Juice of 2 limes
Pepper, to taste
Salt, to taste
1 cantomato puree
To Serve
Tortilla chips, to taste
Bread with butter, to taste
Limes, to taste

Saved

Steps

2 hours

1

Peel the shrimp and remove the vein.
2

Cut the shrimp in half. If they are small, you can leave them whole. Prepare the seafood and make sure it is thawed.
3

Place the shrimp and seafood in a bowl, rinse until the water runs clear, and set aside.
4

Heat a large pot with a little oil. Wash and chop the carrots and potatoes.
5

Add them to the pot and stir.
6

Wash and chop the celery.
7

Add it to the pot. Wash the tomato and peel the onion.
8

Chop them and add to the pot, then stir.
9

Wash and chop the cabbage and add it to the pot.
10

Stir and add salt to taste. Stir frequently to prevent sticking. After about 5 minutes from adding the last ingredient, add about 16 cups (4 liters) of water.
11

Add the bay leaves, peppercorns, and oregano. (Adjust amounts as needed depending on size.)
12

Add the reserved seafood and shrimp, and stir.
13

Add the tomato puree and stir.
14

Add the bouillon cube.
15

Wash, chop, and add the cilantro.
16

Stir and bring to a boil. Taste and adjust salt as needed. Cover and let cook until done.
17

While the soup cooks, prepare the salsa. Chop the peppers, tomato, onion, and cilantro and place in a bowl. Add the lime juice.
18

Add a can of tomato puree and salt to taste.
19

Add pepper and a splash of water, just enough to cover.
20

Mix well and adjust salt if needed.
21

Slice the bread, spread with butter, and toast on both sides in a skillet.
22

Serve the soup and enjoy!