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Easy Low Carb Mexican Fish Stew

Easy Low Carb Mexican Fish Stew
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Probably the most forgiving dish you can make if you want robust flavor, easy cooking and low carb or keto adaptable is a Mexican Fish Stew (aka Sopa de Pescado). This light fish stew is one of those dishes that combines great flavor with healthy ingredients and is a snap to get on the table.  I used a mix of white fish, as well as mussels and then spiced it up with a Mexican fish spice blend and some sautéed vegetables. Frozen fish works very well in this recipe.

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Bowl of fish stew made with Mexican spices.
Mexican Fish Stew

Type of Fish 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 (photo below). I added some frozen cod, some small scallops and some frozen mussels to the fresh 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 (photo above). It did not suffer in flavor whatsoever!

Mexican fish stew - Sopa de Pescado
Mexican fish stew – Sopa de Pescado

You can also change it up by the type of spice you use. Since this was a Mexican stew or soup, I went with a mix of pasilla, ancho and chipotles.

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.

By the way, the bread you see with the fish stew was Ezekiel bread. No bread is really keto, but Ezekiel bread is low carb and the healthiest one around in my opinion.

For another delicious Mexican fish dinner that mixes olives, capers and tomatoes with a mix of seafood, this Mexican Fish Veracruz is perfect.

Ingredients for Mexican Fish Stew.
Ingredients for Mexican Fish Stew.

Recipe for Mexican Fish Stew (Sopa de Pescado)

Mexican Fish Stew

Mexican fish stew - Sopa de Pescado
A quick and easy fish stew made with your choice of fish and a medium-hot Mexican spice blend
5 from 5 votes
Prep Time 10 mins
Cook Time 25 mins
Servings 5
Calories 250



  • 2 Tablespoon olive oil
  • 1 med onion chopped
  • 2-3 carrots sliced (about 1/4” thickness)
  • 3 med celery stalks sliced (about 1/4” thickness)
  • 3-6 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
  • 1-2 14 oz cans Rotel diced tomatoes
  • ½ tsp salt
  • 3 leaves bay
  • 1 Lb. white fish (coarsely chopped 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


  • Heat oil over med-high heat in a dutch oven or large pot. Saute onion, carrot and celery in oil for 5-10 minutes until translucent. Add smashed garlic and cook for 1 more minute
  • 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.
  • Add all fish to the pot and cook, covered for 3-5 minutes or until mussels open and white fish is opaque.
  • Garnish with sliced lemons to the pot and serve.  Optional:  serve with lime wedges that people can squeeze into the soup.



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


Calories: 250kcalCarbohydrates: 9gProtein: 25gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 58mgSodium: 1122mgPotassium: 739mgFiber: 1gSugar: 3gVitamin A: 4310IUVitamin C: 21mgCalcium: 63mgIron: 4mg
Did you make this recipe?If you tried this recipe, please give it a 5-star rating! To do this, just click on the stars above. And don’t forget to tag me at @dorothy_stainbrook_heathglen, if you share a picture on Instagram! You can also tag me at #heathglen!

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Recipe Rating

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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!

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