This seafood, tomato and garlic soup is Mexican-inspired comfort food at its finest - a fragrant broth infused with oregano and thyme, brightened with fresh tomatoes and a kick of jalapeno, loaded with tender white fish, succulent prawns, and delicate squid. It's rustic, satisfying, and full of the bold flavors that make Mexican coastal cuisine so beloved.
In Mexico's coastal towns, soups like this are everyday fare - a celebration of the day's catch simmered with whatever aromatics are on hand. This version captures that spirit while being perfectly achievable in any home kitchen. The combination of three types of seafood creates wonderful variety in texture, while the tomato-garlic broth ties everything together with its bright, spicy warmth.
The Foundation: Building a Flavorful Broth
The secret to great seafood soup isn't the seafood itself - it's the broth you cook it in. Here, we build layers of flavor before any fish hits the pot. Fresh oregano and thyme simmer with onion and generous garlic, creating an aromatic base. Then tomatoes and jalapeno add brightness and heat.
This two-stage simmering approach is crucial. First, the aromatics infuse the stock for 10 minutes. Then the tomatoes join and simmer another 10 minutes. Only after this flavor foundation is established do we add the seafood. This patience pays off in depth of flavor that quick-cooked soups simply can't achieve.
The Mexican Trio of Seafood
Using three types of seafood creates wonderful variety in both texture and flavor:
- White fish: Firm-fleshed fish like snapper or sea bass provides meaty chunks that are satisfying to eat. It absorbs the broth flavors beautifully.
- Prawns: Their sweetness contrasts with the savory broth, and they cook quickly to tender perfection. Leaving the tails on adds visual appeal.
- Squid: When properly prepared, squid adds a delicate, slightly chewy texture that's unlike anything else. The scored pieces curl beautifully as they cook.
Mastering Squid for Soup
Squid intimidates many home cooks, but it shouldn't. The key is understanding that squid follows a peculiar cooking curve: it's tender when cooked under 3 minutes OR over 30 minutes, but rubbery in between. For this soup, we use the quick method.
Score the squid in a cross-hatch pattern about 2mm deep. This serves two purposes: it helps the squid cook evenly and causes it to curl into attractive shapes. Cut into 2cm pieces and add with the other seafood. In 10 minutes of gentle simmering, it will be perfectly tender.
The Jalapeno Factor
Jalapenos are the traditional heat source in Mexican seafood soups, but their spiciness can vary dramatically from pepper to pepper. Taste a small piece before adding to gauge the heat level. For milder soup, remove the seeds and white membranes where most of the capsaicin lives. For more heat, include some seeds or add an extra jalapeno.
Essential Tips for Perfect Seafood Soup
- Fresh herb sprigs: Cook them whole for easy removal and cleaner broth
- Score the squid: Cross-hatch pattern ensures even cooking and beautiful curling
- Don't rush the broth: Two-stage simmering builds essential depth of flavor
- Add seafood at the end: 10 minutes is all it needs - overcooking makes it tough
- Generous garlic: Three cloves is the minimum - feel free to add more
- Fresh coriander finish: Add it right before serving for maximum impact
- Lime wedges: Essential! The acid brightens every bite
Serving Suggestions
This soup is a complete meal in itself - protein-rich and satisfying. Serve it in wide, shallow bowls to showcase the beautiful seafood. Warm corn tortillas or crusty bread are perfect for soaking up the flavorful broth. A cold Mexican beer or a crisp Sauvignon Blanc pairs wonderfully.
For a more substantial meal, serve over steamed rice. The rice absorbs the delicious broth and makes the dish even more filling. Fresh avocado slices on the side add creamy richness that balances the spice.
Variations and Adaptations
- Heartier version: Add diced potatoes with the tomatoes for more substance
- Extra vegetables: Include diced zucchini or corn kernels
- Richer broth: Use fish stock instead of vegetable stock
- Smoky version: Add a chipotle pepper in adobo sauce
- Creamy finish: Stir in a splash of coconut milk at the end
Seafood, Tomato and Garlic Soup
Bold, spicy, loaded with seafood - Mexican coastal cooking at its best.
Nutrition per serving
Ingredients
Instructions
- Simmer the aromatics. Combine vegetable stock, onion, garlic, oregano sprigs, and thyme sprig in a large saucepan. Bring to the boil over high heat. Reduce heat to low, cover, and simmer for 10 minutes to let the flavors infuse the broth.
- Add tomatoes and chilli. Add the diced tomatoes and chopped jalapeno to the broth. Stir to combine. Cover and simmer for another 10 minutes. Taste and season with salt and pepper.
- Cook the seafood. Add the fish pieces, prawns, and squid to the soup. Simmer uncovered for 10 minutes or until the fish flakes easily with a fork, the prawns curl and turn pink, and the squid is opaque and tender. Don't overcook.
- Serve. Remove and discard the herb sprigs. Ladle the soup into warm serving bowls, dividing the seafood evenly. Sprinkle generously with fresh coriander and serve immediately with lime wedges on the side. Serve with warm corn tortillas or crusty bread.
Recipe Notes
- Milder version: Use sweet bell peppers instead of jalapeno, or reduce jalapeno and remove all seeds.
- Add lime: A generous squeeze of fresh lime juice at the end brightens all the flavors.
- Make it heartier: Add 200g diced potatoes with the tomatoes for more substance.
- Make ahead: Prepare the broth through step 2 up to 2 days ahead. Refrigerate and add fresh seafood when serving.
- Scoring squid: Cut diagonal lines 2mm deep in a cross-hatch pattern - this helps it cook evenly and curl beautifully.
Frequently Asked Questions
How do I prepare squid for soup so it doesn't become rubbery?
The secret to tender squid is either very quick cooking (under 3 minutes) or very long cooking (over 30 minutes). For this soup, we use the quick method. Score the squid in a cross-hatch pattern - this helps it cook evenly and curl beautifully. Add it with the other seafood and don't overcook. If your squid is thick, slice it thinner. Well-prepared squid should be tender with a slight chew.
Can I make this seafood soup less spicy?
Absolutely! For a milder version, reduce the jalapeno to 1 tablespoon or omit it entirely. You can substitute with diced bell pepper for color and sweetness without the heat. Another option is to use pickled jalapenos, which are milder than fresh. Remove the seeds and white membranes from fresh jalapenos to reduce heat while keeping flavor.
What's the best white fish for Mexican seafood soup?
You want firm-fleshed white fish that holds its shape when simmered. Traditional choices include sea bass (robalo), snapper (huachinango), or halibut. More affordable options like ling, barramundi, or mahi-mahi work beautifully. Avoid delicate fish like sole or tilapia that will fall apart. Cut the fish into 2cm cubes so pieces cook evenly but stay intact.
Why use whole herb sprigs instead of dried herbs?
Fresh herb sprigs infuse the broth with brighter, more complex flavor than dried herbs. Cooking them on the stem makes removal easy and prevents bits floating in your soup. Fresh oregano has floral, citrus notes that complement the tomatoes and seafood perfectly. If you must substitute, use 1 teaspoon dried oregano and 1/2 teaspoon dried thyme, but fresh is noticeably better.
Can I make this soup ahead of time?
You can prepare the tomato broth (steps 1-2) up to 2 days ahead and refrigerate. The flavors will actually deepen. When ready to serve, bring the broth to a simmer and add the seafood fresh - never add seafood ahead of time as it will overcook when reheated. This makes the soup perfect for entertaining since most of the work is done in advance.