Can I use frozen seafood?
Yes, you can use frozen mixed seafood. Thaw it completely before adding to the soup to ensure even cooking.
DINNER
Creamy Salvadoran Seafood Soup with Fresh Cilantro
Experience the comforting flavors of El Salvador with this exquisite seafood soup. A luxurious blend of fresh, succulent seafood simmers in a rich, creamy broth, brightened by the vibrant aroma of fresh cilantro. This Sopa de Mariscos is a true taste of Salvadoran culinary tradition.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add 1 cup of finely chopped yellow onion and cook until softened, about 5 minutes.
02
Stir in 2 cloves of minced garlic and cook for 1 minute more until fragrant.
03
Pour in 4 cups of fish broth and 1 can of undrained diced tomatoes. Bring the mixture to a simmer over medium-high heat.
04
Reduce the heat to medium-low, cover, and let it simmer for 15 minutes to allow the flavors to meld.
05
Add 1 pound of mixed seafood (shrimp, calamari, and firm white fish fillets) to the simmering broth. Cook for 5-7 minutes, or until the seafood is opaque and cooked through.
06
Stir in 1/2 cup of heavy cream, 1/4 cup of chopped fresh cilantro, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Heat through for 2 minutes, but do not boil after adding the cream.
07
Taste and adjust seasonings as needed. Serve hot.
About This Recipe
Experience the comforting flavors of El Salvador with this exquisite seafood soup. A luxurious blend of fresh, succulent seafood simmers in a rich, creamy broth, brightened by the vibrant aroma of fresh cilantro. This Sopa de Mariscos is a true taste of Salvadoran culinary tradition.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, you can add a pinch of saffron threads to the broth during the simmering stage. If you prefer a thicker soup, mash some of the cooked tomatoes against the side of the pot before adding the seafood.
Easy Substitutions
Feel free to use other types of seafood such as mussels, clams, or scallops. For a dairy-free version, substitute coconut milk for heavy cream. Vegetable broth can be used instead of fish broth for a different flavor profile.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, being careful not to boil, especially if it contains cream. Freezing is not recommended as seafood can become rubbery.
Serving Suggestions
Serve this Salvadoran Seafood Soup with warm tortillas or crusty bread for dipping. A side of white rice can also complement the rich broth. Garnish with extra fresh cilantro and a lime wedge for a zesty finish.
Common Mistakes
Overcooking the seafood will make it tough and rubbery; add it only for the last few minutes. Boiling the soup after adding cream can cause it to curdle; gently heat through instead. Not seasoning adequately can result in a bland soup; taste and adjust salt and pepper before serving. Using pre-cooked seafood can also lead to overcooking; always use raw seafood for best results.
Frequently Asked Questions
What kind of white fish is best?
Firm white fish like cod, snapper, or mahi-mahi work well in this soup as they hold their shape during cooking.
Can I make this soup spicy?
Absolutely! Add a pinch of red pepper flakes or a finely diced jalapeño with the onions for a spicy kick.
MORE TO KNOW
The key to a great seafood soup is not to overcook the seafood. Add it towards the end of the cooking process and remove from heat as soon as it's done. This ensures tender, succulent seafood. The fresh cilantro added at the end brightens the entire dish, providing a crucial aromatic finish that is characteristic of many Salvadoran dishes.
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