Mexican fish and shrimp soup

Mexican fish and shrimp soup- one of my favorite answers to the question of what delicious can be cooked from fish. You can cook, in principle, from any fish - but the best is from cod.

Mexican fish and shrimp soup
  • Cooking time - 1 Hr 20 minutes
  • Calories - 400

Preparation of Mexican fish and shrimp soup

It happens, you buy whole fish and then you break your head what to cook from it. Personally, in such cases, 

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I often get Mexican fish and shrimp soup a very simple dish that helps to utilize almost all parts of the fish. It turns out nourishing, tasty and, thanks to saffron, fragrant. I hope my recipe with a photo will come in handy. Good luck!


Cod fish - 800 Grams
Carrots - 200 Grams
Onion - 100 Grams
Celery Root - 200 Grams
Egg White - 1 Piece
Saffron - 1/4 Teaspoon
Potatoes - 300 Grams
Salt - 1 teaspoon
Shrimp peeled - 200 Grams
Dill - 10 Grams

How to make Mexican fish and shrimp soup

@Step – 1 we start with fish. As shown in the photo, we cut off the tail and fin of the fish, separate the loin from the skin and bones.

Mexican fish and shrimp soup

@Step – 2 We postpone the fish fillets and put everything else that remains of butchering in a saucepan and pour water - a little more than two liters. Add peeled vegetables to the pan and bring to a boil, then reduce the heat and cook for another 40 minutes.

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Mexican fish and shrimp soup

@Step – 3 Vegetables and all fish take out of the broth and discard. Add our protein to the broth, stir and bring to a boil How to boil - strain the broth

Mexican fish and shrimp soup

@Step – 4 Cut fish fillets into small pieces.

Mexican fish and shrimp soup

@Step – 5 in the already filtered broth add saffron and diced potatoes in small cubes salt.

Mexican fish and shrimp soup

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@Step – 6 5 minutes before the potatoes are ready, add shrimps and fish fillets. Bring to a boil, remove from heat.

Serve hot Mexican fish and shrimp soup with greens.

Enjoy your meal!

Watch video of Mexican fish and shrimp soup

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