Serves: 6
Total Calories: 214
1. Prepare the fish stock, if making homemade. Then, in a large pot, heat the oil over medium heat and cook the onion, partially covered, stirring frequently, until tender, about 6 to 8 minutes. Add the garlic, broth, tomatoes, wine, oregano, cumin, salt, and crushed pepper. Bring to a boil, reduce the heat to low, cover and simmer 20 minutes to blend the flavors.
2. Add the clams to the soup. Cover the pot and cook until the shells open, about 8 minutes. Discard any that do not open. Add the shrimp, fish pieces, and scallops. Simmer until the seafood is just cooked through, 4 to 5 minutes. Stir in the cilantro. Adjust seasoning. Serve with lime wedges.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Seven Seas Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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