Mexican Fish Soup Recipe

Name: Mexican Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium carrot, sliced diagonally into 6 to 8 pieces; 2 (9 ounce) bottles clam juice (Snow's brand); 1 large onion, sliced then halve the slices; 3 tablespoons butter or 3 tablespoons oil, of choice; 1/2 teaspoon salt (depending on clam juice) (optional); 1/2 teaspoon pepper; 1/2 teaspoon garlic powder; 2 lbs firm white fish fillets (such as cod, hake, sea bass cut into chunks); 1/2 cup chopped fresh cilantro; fresh cilantro (to garnish)

Servings: persons

1 medium carrot, sliced diagonally into 6 to 8 pieces
2 (9 ounce) bottles clam juice (Snow's brand)
1 large onion, sliced then halve the slices
3 tablespoons butter or 3 tablespoons oil, of choice
1/2 teaspoon salt (depending on clam juice) (optional)
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 lbs firm white fish fillets (such as cod, hake, sea bass cut into chunks)
1/2 cup chopped fresh cilantro
fresh cilantro (to garnish)

1
In a saucepan, mix clam juice and carrots.
2
Simmer 'til carrots are crunchy-tender.
3
Meanwhile in a large saucepan, fry onions in oil 'til transparent.
4
Add the seasonings and optional salt - and fry another 4 minutes.
5
Stir the clam juice and carrots into the onions and simmer 5 minutes.
6
Add the fish and cilantro and simmer 8-10 minutes or 'til fish is of desired doneness.
7
Add water if needed and adjust seasonings.
8
Garnish with cilantro leaves or parsley and serve.
9
Salsa and hot sauce can be present on the table.

102

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium carrot, sliced diagonally into 6 to 8 pieces, 2 (9 ounce) bottles clam juice (Snow's brand), 1 large onion, sliced then halve the slices, 3 tablespoons butter or 3 tablespoons oil, of choice, and more.

Yes, Mexican Fish Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Fish Soup

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