Sopa Del Mar (gf) Recipe

Name: Mexican Margaritas Bar & Grills Sopa Del Mar (GF) Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 12 pieces large raw shrimp, peeled and deveined; 8 pieces scallops, sea (small to medium); 12 oz firm white fish fillet (e.g., cod or tilapia), cut into 1" pieces; 2 tbs extra-virgin olive oil; 1 cup yellow onion, medium, finely diced; 3 cloves garlic, minced; 2 cups ripe tomatoes, diced (or canned fire-roasted tomatoes, drained); 1 cup zucchini, medium, halved lengthwise and sliced 1/4"; 1 tsp chipotle pepper in adobo, finely chopped; 4 cups low-sodium chicken or seafood stock; 1 cup fresh cilantro, chopped; 2 tbs fresh lime juice; 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 1 cup Spanish-style rice (cooked); 0.5 pieces ripe avocado, sliced; 2 tbs extra cilantro leaves for garnish; 2 pieces lime wedges

Inspired by Mexican Margaritas Bar & Grill

Time40m

Serves2

Bowl | 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.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Seafood

12 pieces large raw shrimp, peeled and deveined

8 pieces scallops, sea (small to medium)

12 oz firm white fish fillet (e.g., cod or tilapia), cut into 1" pieces

Soup Base & Vegetables

2 tbs extra-virgin olive oil

1 cup yellow onion, medium, finely diced

3 cloves Garlic, minced

2 cups ripe tomatoes, diced (or canned fire-roasted tomatoes, drained)

1 cup zucchini, medium, halved lengthwise and sliced 1/4"

1 tsp chipotle pepper in adobo, finely chopped

4 cups low-sodium chicken or seafood stock

1 cup Fresh cilantro, chopped

2 tbs Fresh lime juice

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

Garnish & Sides

1 cup Spanish-style rice (cooked)

1/2 pieces ripe avocado, sliced

2 tbs extra cilantro leaves for garnish

2 pieces Lime wedges

Method

Seafood Preparation

Prep seafood

Pat shrimp, scallops and fish pieces dry with paper towels. Season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Set aside chilled while you prepare the soup base.

Soup Base & Vegetables

Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and a pinch of salt; sauté until translucent, about 5–6 minutes.

Add the minced garlic and chopped chipotle pepper; cook 30–45 seconds until fragrant (do not let garlic brown).

Add the diced tomatoes and cook, stirring occasionally, until they break down and release juices, about 6–8 minutes. If using canned fire-roasted tomatoes, cook 3–4 minutes to warm through.

Pour in 4 cups of low-sodium chicken or seafood stock and bring the mixture to a gentle simmer. Scrape any browned bits from the bottom of the pot. Simmer uncovered 8–10 minutes to allow flavors to meld.

Add the sliced zucchini to the pot and simmer 4–5 minutes until just tender but still holding shape.

Stir in 3/4 cup of the chopped cilantro, the lime juice, remaining 1 teaspoon kosher salt and 3/4 teaspoon black pepper. Taste and adjust seasoning as needed.

Finishing with Seafood

Bring the soup to a gentle, steady simmer (do not boil vigorously). Add the prepared fish pieces and cook 2–3 minutes.

Add the shrimp and scallops and simmer until shrimp turn opaque and scallops are firm but tender, about 2–4 minutes more (timing depends on size). Do not overcook.

Once seafood is cooked through, remove the pot from heat. Taste and adjust salt, pepper or chipotle level. Stir in remaining chopped cilantro.

Serve & Garnish

Divide 1 cup of warm Spanish rice into bowls (place to the side in bowl or in the center, per your preference). Ladle the hot sopa del mar over or alongside the rice.

Top each bowl with avocado slices, a sprinkle of cilantro leaves and a lime wedge. Serve immediately so seafood remains tender.

Optional: Offer extra chipotle in adobo, hot sauce, or chopped fresh cilantro at the table.