“I have adapted this recipe from a Seafood Soup I had a local favorite Mexican restaurant. Served to a large party tonight & kids, adults & in-between raved! Defintely a regular now.”

Ingredients Nutrition


  1. Peel & Devein Shrimp- rinse well.
  2. Add all Stock Ingredients to Large Stock Pot & boil until ready to use (Boil & Simmer for at least 30-45 minutes.) Strain Stock into large saucepan & reserve for later use.
  3. Place Large Stock Pot on Medium High.
  4. Add Olive Oil.
  5. Add 1st 6 ingredients & sauté until tender; approximately 10 minutes.
  6. Add Chorizo & Sauté – about 5 minutes.
  7. Add Garlic, Fresh tomatoes, and smoked paprika.
  8. Sauté until all ingredients are tender & have added good color to soup.
  9. Add wine to deglaze pan; stir well & until well incorporated & alcohol has cooked off.
  10. Add all canned tomatoes.
  11. Add tomato paste; stir well; sauté until tomato paste is well incorporated.
  12. Add Shrimp Stock (approximately 5-6 cups).
  13. Stir Well; bring to boil; reduce to simmer.
  14. Simmer for approximately 20 -30 minutes. While Soup is simmering preheat oven to 400 degrees.
  15. Place sliced baguettes on sheet pan.
  16. Rub edges of bread with garlic clove.
  17. Spread butter evenly onto each slice of bread.
  18. Place in oven & remove after 10 minutes – bread should be golden & crusty.
  19. Remove from oven again rub a garlic clove over each crostini.
  20. Chop fish fillets into ½ -1 inch chunks.
  21. Add herb bundle to soup & stir to incorporate.
  22. Simmer for additional 5-10 minutes.
  23. Add fish chunks & stir well.
  24. Simmer additional 2 minutes.
  25. Add cleaned shrimp.
  26. Simmer 2 minutes.
  27. Add minced parsley, cloves, and lemon zest; squeeze juice fresh from 1 whole lemon & stir well.
  28. Serve immediately with a fresh green salad & warm garlic crostini.

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