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Sopa Del Mar Recipe

Name: Mexican Margaritas Bar & Grills Sopa Del Mar Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 cups vegetable or fish stock; 1 cup water; 2 cups tomatoes (canned crushed or fresh, blended); 1 cup white onion; 3 tsp garlic cloves, minced; 1 tbsp chipotle pepper in adobo, minced; 1 tsp dried oregano; 1 tsp ground cumin; 1 unit bay leaf; 2 tsp salt; 1 tsp black pepper; 2 tbsp olive oil; 12 unit large shrimp, peeled and deveined; 12 unit scallops, medium (pat dry); 1 lb firm white fish (cod, halibut or snapper), cut into 1-inch pieces; 1 cup zucchini, halved and sliced 1/4-inch; 1 unit roma tomato, diced (optional for texture); 1 cup fresh cilantro, chopped; 1 unit lime (for juice); 2 cups Spanish rice (cooked); 1 unit avocado, sliced; 0.25 cup extra cilantro leaves; 2 unit fresh lime wedges

Inspired by Mexican Margaritas Bar & Grill

Time45m

Serves4

Home style soup cooked with Scallops, shrimp and fish. Cooked with chipotle pepper, onions, cilantro, tomatoes and zucchini. Served with Spanish rice and avocado slices.

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Ingredients

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Soup Base

6 cups vegetable or fish stock

1 cup water

2 cups tomatoes (canned crushed or fresh, blended)

1 cup white onion

3 tsp Garlic cloves, minced

1 tbsp chipotle pepper in adobo, minced

1 tsp Dried oregano

1 tsp Ground cumin

1 unit bay leaf

2 tsp Celtic sea salt

1 tsp black pepper

2 tbsp olive oil

Seafood

12 unit large shrimp, peeled and deveined

12 unit scallops, medium (pat dry)

1 lb firm white fish (cod, halibut or snapper), cut into 1-inch pieces

Vegetables & Herbs

1 cup zucchini, halved and sliced 1/4-inch

1 unit roma tomato, diced (optional for texture)

1 cup Fresh cilantro, chopped

1 unit lime (for juice)

To Serve

2 cups Spanish rice (cooked)

1 unit avocado, sliced

1/4 cup extra cilantro leaves

2 unit fresh lime wedges

Method

Soup Base

Prepare aromatics

Heat a large Dutch oven or heavy pot over medium heat. Add olive oil. When shimmering, add diced white onion and sauté until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add tomato and spices

Stir in the crushed/blended tomatoes, chipotle pepper, dried oregano and cumin. Cook 3–4 minutes, stirring occasionally, to let flavors meld and to slightly reduce the tomato liquid.

Add stock and simmer

Pour in the vegetable or fish stock and 1 cup water. Add the bay leaf, salt and black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes to develop flavor.

Vegetables & Herbs

Cook the vegetables

Add the sliced zucchini and diced roma tomato to the simmering broth. Continue simmering for 5–6 minutes, until zucchini is just tender but not mushy.

Finish with cilantro and lime

Stir in chopped cilantro and the juice of 1 lime. Taste the broth and adjust salt or chipotle (add more minced pepper if you prefer more heat). Keep broth at a gentle simmer.

Seafood

Prepare seafood

Pat shrimp, scallops and fish pieces dry and season lightly with 1/4 tsp salt and a pinch of pepper to help them hold moisture.

Cook in batches

Increase heat so the broth is at a steady simmer (not a rolling boil). Add the fish pieces first and simmer gently for 2 minutes. Then add the shrimp and scallops and simmer another 2–3 minutes, until shrimp are pink and opaque, scallops are just firm and fish flakes easily. Avoid overcooking—total seafood cook time should be about 4–5 minutes depending on size.

Adjust and rest

Turn off the heat. Let the soup sit for 2 minutes to allow flavors to settle. Remove and discard the bay leaf.

To Serve

Ladle the soup into warm bowls. Place about 1/2 cup cooked Spanish rice at the bottom or on the side of each bowl (use 2 cups cooked rice total for 4 servings). Top with equal portions of seafood and spoon broth over.

Garnish each bowl with avocado slices, extra cilantro leaves and a lime wedge. Serve immediately while hot.