Serves: 8
Total Calories: 1,148

3/4 pound medium shrimp in the shell (14 to 17)
3 green onions, , cleaned and cut into 1-inch pieces
1 rib celery, cut into 1-inch pieces
1 medium carrot, cut into 1-inch pieces
1 sprig parsley
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1 bay leaf
1/2 cup dry white wine
1/2 teaspoon salt
3 tablespoons olive oil
1 large white onion, chopped
6 cloves garlic (medium), thinly sliced
4 medium tomatoes, peeled, seeded, and finely chopped
1 teaspoon Maggi seasoning extract or Worcestershire sauce
2 small new potatoes, peeled and cut into 1/2-inch dice
1 jalapeño pepper, seeded, veins removed, and finely chopped
2 (14 1/2-ounce) cans reduced-sodium chicken broth
1 pound white fish fillets, such as cod, snapper, or sea bass, cut into 1-inch pieces
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
Chopped fresh cilantro
2 fresh limes, cut into wedges

1. Peel the shrimp and reserve the shells in a medium nonreactive saucepan. Devein the shrimp, and cut each shrimp crosswise into thirds. Put the cleaned shrimp into a bowl, cover and refrigerate. To the pan with the shrimp shells, add the scallions, celery, carrot, parsley, oregano, bay leaf, wine, salt, and 2 1/2 cups of water. Bring to a boil, uncovered, over high heat. Reduce the heat to low, and simmer, covered, 10 minutes. Pour the broth through a strainer placed over a medium bowl, pressing on solids to extract all the juices. Discard the solids. Set the broth aside.

2. In a large saucepan, heat the oil over medium heat. Add the onion and garlic. Cook, over medium heat, stirring, until the onion begins to brown, 3 to 4 minutes. Add the tomatoes and Maggi. Cook, stirring frequently, until the tomato juices have cooked away, 4 to 5 minutes.

3. Add the potatoes, jalapeño, chicken broth, and the reserved shrimp broth. Partially cover, and cook over medium-low until the potatoes are tender, 6 to 8 minutes. Add the fish and shrimp. Cook until the fish is opaque, and the shrimp are pink and curled, 3 to 4 minutes. Add the salt and pepper. Serve the soup sprinkled with cilantro. Pass lime wedges at the table.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 1,148
Calories from Fat: 107

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Soups
Alphabet Soup for Children
Asparagus Soup
Avocado Soup
Basic Chicken Stock
Basic Fish Stock
Bean and Tomato Soup
Black Bean Soup
Carrot Soup
Carrot, Chickpea, and Tomato Soup
Catfish Soup
Cauliflower and Onion Soup
Cauliflower and Pecan Soup
Celery and Corn Soup
Chayote Soup
Cheese in Tomato Broth
Chicken Broth with Chickpeas
Chicken and Avocado Soup
Chicken and Rice Soup
Chicken and Tomato Broth with Vermicelli Pasta
Chicken and Vegetable Soup
Chicken in Red Chile-Tomato Broth
Chickpea and Cabbage Soup with Sausage
Chickpea and Corn Soup
Chickpea, Potato, and Tomato Soup
Chilled Zucchini-Cilantro Soup
Coastal Seafood Soup
Cold Chayote Soup
Concepción Bay Scallop Chowder
Corn and Chicken Soup
Corn, Onion, and Jalapeño Soup
Corn, Squash Blossom, and Zucchini Soup
Cream of Fresh Corn and Poblano Chile Soup
Cream of Poblano Chile and Potato Soup
Cream of Spinach Soup
Creamed Onion Soup
Creamy Onion and Meatball Soup
Fava Bean Soup
Fava Bean and Cactus Soup
Green Chile and Tomatillo Soup
Hearts of Palm Soup
Juan’s Garlic and Cactus Soup
Leek Soup
Leek and Rice Soup
Lentil Soup
Maria’s Tomato Gazpacho
Meatball Soup
Mexican Gazpacho
Mixed Vegetable Soup
Mushroom and Onion Soup, Puebla Style
Mushroom and Tomatillo Soup
Onion and Cheese Soup
Oyster Soup
Poblano, Carrot, and Cauliflower Soup
Pork Sparerib Soup
Pork and Red Chile Hominy Soup
Potato, Cactus, and Carrot Soup
Potato, Garlic, and Chipotle Soup
Purée of Chickpea Soup
Puréed Pea Soup
Red Chile Broth with Chicken and Epazote
Richard Sandoval’s Tortilla Soup
Seven Seas Soup
Shredded Beef Soup
Shrimp Tortilla Soup
Shrimp and Hominy Soup
Shrimp in Green Broth
Shrimp in Red Chile Broth
Sonoran Cheese Soup
Spinach Soup Cuauhtemoc
Spinach and Macaroni Soup
Squash Blossom Soup
Sweet Potato Soup
Sweet Potato and Red Pepper Soup
Tarascan Bean Soup
Tomato and Red Bean Tortilla Soup
Tortilla Soup
Tortilla Soup with Pork and Vegetables
Tripe Soup
Turkey Tortilla Soup
Vegetarian Pinto Bean Soup
Walnut Soup
White Bean Soup
White Onion Soup
Winter Squash Soup
Yucatán Lime Soup
Zucchini and Onion Soup
Zucchini, Corn, and Green Chile Soup