Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
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A specialty of the Veracruz coast, this Mexican seafood soup is similar to bouillabaisse. Seafood soup--in one variation or another, depending on the catch of the day--is found across Mexico, where it is commonly sold in markets as a hangover remedy. We used green-lipped mussels, but blue mussels will give you the same result.

Lorrie Hulston Corvin
Recipe by Cooking Light October 2004

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Credit: Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro

Recipe Summary

Yield:
8 servings (serving size: 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Cut chiles in half; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a heavy-duty zip-top plastic bag, and seal. Let stand 15 minutes. Peel chiles; discard skins. Finely chop chiles.

  • Cook aniseed and cumin seeds in a saucepan over medium heat 1 minute or until toasted and fragrant. Place in a spice or coffee grinder, and process until finely ground.

  • Heat vegetable oil in a large Dutch oven over medium heat. Add chopped onion and minced garlic; cook 15 minutes or until onion is browned, stirring occasionally. Add the toasted ground spices; cook 1 minute. Add sugar, salt, clam juice, chopped jalapeño peppers, and fire-roasted crushed tomatoes; bring to a simmer. Cook 10 minutes, stirring occasionally. Add chopped poblano chiles, lime juice, tilapia, shrimp, and mussels; bring to a simmer. Cook 5 minutes or until shrimp are done and mussels open; discard any unopened shells. Stir in minced fresh cilantro, and serve with lime slices.

Nutrition Facts

253 calories; calories from fat 24%; fat 6.8g; saturated fat 1.1g; mono fat 1.4g; poly fat 3g; protein 29.5g; carbohydrates 19.8g; fiber 3.4g; cholesterol 126mg; iron 6.1mg; sodium 806mg; calcium 124mg.
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