Skip to Content

Easy Mexican Seafood Stew: (Sopa de Pescado)

Easy Mexican Seafood Stew: (Sopa de Pescado)
Home » Diets » Low carb Mexican recipes » Mexican Seafood Stew

Probably the most forgiving dish you can make if you want robust flavor, easy cooking and a recipe that is low carb or keto adaptable is a Mexican Fish Stew (aka Sopa de Pescado but also called Caldo de Mariscos). I used a typical white fish (cod), but I also added some mussels and scallops. Frozen fish or seafood works very well in this recipe.

Clay bowl of Mexican Seafood Stew with carrots, tomatoes, mussels and white fish.
Mexican Seafood Stew

Jump to: RECIPE | Which Spices? | Step by Step Directions | What to Serve With

This post may contain affiliate links, and you can read our disclosure information here– 

Best Fish or Seafood to Use in a Mexican Fish Stew

I live in Minnesota and happen to have a friend that does a lot of ice fishing, so it was easy to get my hands on some fresh white fish the first time I made this. Any kind of white fish is great to use, with cod or red snapper being some classics.

I added some small scallops and some frozen mussels to the fish and the result was a mixtures of textures and tastes that made it feel like fancy restaurant food.

The next time I made this dish I left out the scallops as they had become very expensive and went with tilapia, cod and mussels. It did not suffer in flavor whatsoever!

Is Mexican Seafood Stew Spicy?

After deciding on the seafood I then added a spicy Mexican chile pepper blend for fish , along with some sautéed vegetables.

The DIY version of the spicy fish seasoning that I used is detailed in the recipe card.

You can customize the heat level of Mexican food in general by the type of spice or chile peppers you use. For a less spicy version of this soup, or stew, you could use a smoky blend of pasilla, ancho and chipotles.

I made a second version of this seafood stew with the smoky spice blend. The cilantro and lemon brightened it up considerably and the result was a complex, robust stew with smoky notes as well as bright fresh notes.

Ingredients for Mexican Fish Stew.
Ingredients for Mexican Seafood Stew (missing the spice blends)

Step by Step for Mexican Fish Soup

Step #1: Chop all the veggies; chile peppers, carrots, celery and onions

Chopped chile peppers, carrots, celery and onions ready to caramelize for Mexican fish soup.
Step #1: chop all the veggies; chile peppers, carrots, celery and onions

Step #2: Caramelize the veggies by cooking in oil for 7-10 minutes

Veggies cooking in a dutch oven for the first step of the seafood stew.
Step #2: Caramelize the veggies by cooking in oil for 7-10 minutes

Step #3: Add tomatoes, cilantro, broth, wine and spices to the caramelized veggies and cook for 15 minutes.

Tomatoes, cilantro, chicken broth, wine, and spices ready for adding to soup.
Step #3: Add tomatoes, cilantro, broth, wine and spices to the caramelized veggies and cook for 15 minutes.

Step #4: Cut the fish into bite-sized pieces and add to the pot.

Mussels, Maui Maui, halibut and tilapia chopped into bite-sized pieces.
Step #4: Cut the fish into bite-sized pieces and add to the pot. Cook for ~ 5 minutes.

Step #5: Cook everything together over medium heat for 5 minutes, or until fish is no longer translucent

Mexican fish stew - Sopa de Pescado
Step #5: Add fish to the pot an cook ~ 5 minutes or until fish is translucent

Breads & Accompaniments

Since this is a Mexican stew, the most common accompaniment would be corn tortillas. I have served it with tortillas, toast, and sometimes with rice or grains.

If you are leading a low carb lifestyle, you could serve it with Ezekiel bread. The bread you see with the fish stew photo above was Ezekiel bread.

No bread is really completely low carb (aka keto), but Ezekiel bread is pretty low in carbs and very healthy. You will usually find it in the cooler or frozen bread section of the grocery store.

There are also some low carb tortilla alternatives available now, both pre-made and DIY recipes.

If you’re craving authentic homemade Mexican corn tortillas, this recipe and video tutorial will help.

More Mexican Seafood Recipes:

Mexican Seafood Stew

Clay bowl of Mexican Seafood Stew with carrots, tomatoes, mussels and white fish.
A quick and easy seafood stew made with your choice of seafood, a tomato base, and a medium-hot Mexican spice blend
4.91 from 10 votes
Prep Time 10 minutes
Cook Time 25 minutes
Servings 5
Calories 235

Ingredients

  • 2 Tablespoon olive oil
  • 1 med onion chopped
  • 3 carrots sliced (about 1/4” thickness)
  • 2 jalapenos or serannos halved lengthwise, seeded and finely chopped
  • 3 med celery stalks sliced (about 1/4” thickness)
  • 4 cloves garlic smashed or minced
  • 1 teaspoon Fish spice blend DIY blend in Notes section
  • 1 teaspoon dried thyme crushed
  • 1 cup dry white wine
  • 4 cups chicken broth
  • ½ cup chopped cilantro
  • 28 ounces Rotel diced tomatoes or 2 cans
  • ½ tsp salt
  • 3 leaves bay
  • 1 ½ lbs. white fish (chopped into 1-inch chunks) can use mix of cod, tilapia, scallops, walleye, etc.
  • 1 lb mussels
  • 2 med limes, cut into wedges optional
  • 1 med lemon ,sliced for garnish

Instructions
 

  • Heat oil over med-high heat in a dutch oven or large pot. Saute onion, carrot, jalapeños and celery in oil for 5-10 minutes until translucent. Add smashed garlic and cook for 1 more minute
    2 Tablespoon olive oil, 1 med onion, 3 carrots, 2 jalapenos or serannos, 3 med celery stalks, 4 cloves garlic
  • Add spices and stir in to the onion mixture to coat.  Add wine, broth, cilantro, tomatoes, salt & bay leaves to pot and simmer together for 15-20 minutes over medium heat. Taste and add more salt if needed.
    1 teaspoon Fish spice blend, 1 teaspoon dried thyme, 1 cup dry white wine, 4 cups chicken broth, 1/2 cup chopped cilantro, 28 ounces Rotel diced tomatoes, 1/2 tsp salt, 3 leaves bay
  • Add all fish to the pot and cook, covered for 3-5 minutes or until mussels open and white fish is opaque.
    1 1/2 lbs. white fish (chopped into 1-inch chunks), 1 lb mussels
  • Ladel into bowls and serve with lime wedges, sour cream and crispy tortilla chips.
    2 med limes, cut into wedges

Video

Notes

DIY fish spice blend:
Stir together
  • 1/2 tsp dried chipotle powder,
  • 1/2 tsp onion powder 
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp white pepper
**NOTE:
You can also change the heat level by the type of spice or chile peppers you use. I went with a mix of pasilla, ancho and chipotles for a smokey, medium heat flavor profile.
The cilantro and lemon brightened it up considerably and the result was a complex, robust stew with smoky notes as well as bright fresh notes.

Nutrition

Calories: 235kcalCarbohydrates: 15gProtein: 36gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 81mgSodium: 1225mgPotassium: 1086mgFiber: 3gSugar: 7gVitamin A: 6530IUVitamin C: 24mgCalcium: 115mgIron: 5mg
Did you make this recipe?If you tried this recipe, please give it a star rating! To do this, just click on the stars above. Comments are always helpful also and I respond to all of them (except rude ones)

Online Diet/Health Coaching:

Although I am not currently taking clients for diet & health coaching, I was a coach for many years with the online service called coach.me. It is a great platform for all kinds of coaching – anything from specific diets, writing a blog, getting up early, or getting rid of that pesky procrastination.  

There are some wonderful coaches and the testimonials will tell you what you need to know.  Contact me at [email protected] to get a referral to some of the tested, experienced online coaches on Coach.me.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

John Dvoracek

Tuesday 27th of July 2021

Near Austin, TX we are blessed with many authentic Mexican restaurants (not Tex-Mex). We were discussing where to go for Caldo de Pescado when we decided to just look for a recipe and cook a pot ourselves. This fish soup/stew turned out BETTER than any we've had in a restaurant! Slight recipe modifications included ground rainbow pepper replacing smoky pepper blend, Hunt's fire roasted diced tomatoes replacing Rotel, 10 oz halibut replacing walleye (not available) and whitefish, and small shrimp replacing mussels (uncooked not available). Two of us added a few drops of Cholula hot sauce, and we accompanied the soup with fresh flour tortillas from our grocery. We highly recommend this recipe.

dorothy stainbrook

Wednesday 28th of July 2021

I’m so happy you enjoyed the recipe John! It’s great that you were able to modify with your preferences and availability and it still turned out good. I’m going to have to try some of your modifications next time I make it!

This site uses Akismet to reduce spam. Learn how your comment data is processed.