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Mexican Fish Soup

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“This is a delicate fish soup that is slightly stew-like. I discovered this soup while eating in a Mexican restaurant in Chicago. I believe I've "hooked" the recipe or pretty close. Please NOTE: I use Snow's brand of clam juice - it's not too salty. If you use another brand you may have to omit the salt in the recipe.*”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 medium carrot, sliced diagonally into 6 to 8 pieces
  • 2 (9 ounce) bottles clam juice (Snow's brand)
  • 1 large onion, sliced then halve the slices
  • 3 tablespoons butter or 3 tablespoons oil, of choice
  • 12 teaspoon salt (depending on clam juice) (optional)
  • 12 teaspoon pepper
  • 12 teaspoon garlic powder
  • 2 lbs firm white fish fillets (such as cod, hake, sea bass cut into chunks)
  • 12 cup chopped fresh cilantro
  • fresh cilantro (to garnish)

Directions

  1. In a saucepan, mix clam juice and carrots.
  2. Simmer 'til carrots are crunchy-tender.
  3. Meanwhile in a large saucepan, fry onions in oil 'til transparent.
  4. Add the seasonings and optional salt - and fry another 4 minutes.
  5. Stir the clam juice and carrots into the onions and simmer 5 minutes.
  6. Add the fish and cilantro and simmer 8-10 minutes or 'til fish is of desired doneness.
  7. Add water if needed and adjust seasonings.
  8. Garnish with cilantro leaves or parsley and serve.
  9. Salsa and hot sauce can be present on the table.

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