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Mexican fish stew - Sopa de Pescado
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Mexican Fish Stew

Course Main Course
Cuisine Mexican
Meat & Poultry seafood
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 196kcal

Equipment

Ingredients

  • 2 Tbsp olive oil
  • 1 med onion chopped
  • 1 large carrot sliced thinly
  • 3 med celery stalks sliced thinly
  • 3-6 cloves garlic smashed or minced
  • 1 tsp smoky pepper blend
  • 1/2 tsp dried thyme
  • 1 cup white wine
  • 4 cups chicken broth
  • 1/2 cup chopped cilantro
  • 2 14 oz cans Rotel diced tomatoes
  • 1/2 tsp salt
  • 3 leaves bay
  • 6 oz scallops
  • 7 oz walleye, coarsely chopped
  • 1 lb mussels
  • 3 oz white fish, coarsely chopped
  • 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 and celery in oil for 3-5 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, and tomatoes to pot and simmer together for 15-20 minutes over medium heat. Add salt to taste.
  • Add all fish to the pot and cook, covered for about 5 minutes or until mussels open and white fish is opaque.
  • Add sliced lemons to the pot and serve.  Optional:  serve with lime wedges that people can squeeze into the soup.

Nutrition

Calories: 196kcal | Carbohydrates: 8g | Protein: 19g | Fat: 7g | Sugar: 2g