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Shellfish Soup
–very varied–

With just one tiny taste of this delicious soup you will have all the flavor and richness of the Mexican sea in your palate.

The shellfish soup consists of
a tasty tomato broth with chili , of harmonious taste, to which carrots and celery is added to give freshness.

Then as it can be expected the broth is covered with shellfishes,
in this recipe shrimps and clams are used – that give a very interesting flavor. As final touch the soup also has fish chunks that help to diversify the flavor. An authentic delicacy!

This soup can be
served as first dish or you could also start with a salad or an appetizer. And then serve the soup as main course since it is very abundant and very nutritious.

About the Recipe

  • It is a bit complicated to make this soup because it is done in many stages and there are many steps to follow. However everything is explained in detail so you won’t have any problem.
  • To make the soup fish fillets are needed, we recommend buying white fish. Some good options are the red snapper, sea bass, sole, mahi-mahi, etc.
  • In this soup it is indispensable to use fish stock, which you can prepare with us and it will have a better flavor than the bought ones.
  • The chipotle pepper that is used in this recipe can be bought canned or you can also prepare it with us.
  • The total preparation time is of .
  • This recipe serves 6 plates.


  • 17.6 oz of Shrimps
  • 10.5 oz of Clams
  • 14.1 oz of Fish Fillets
  • 4 Guajillo Peppers (1.4 oz)
  • 3 Tomatoes (21.1 oz)
  • 2 Carrots (6.3 oz)
  • 1 Celery stalk (4.4 oz)
  • 1 Chipotle Pepper in Adobo (.3 oz)
  • 1/2 Onion (2.4 oz)
  • 1 Garlic clove (.1 oz)
  • 2 Bay Leaves
  • 1 teaspoon of Thyme
  • 2 qts of Fish Stock
  • 1 tablespoon of Olive Oil
  • Pepper to taste
  • 2 tablespoons of Salt

  • Cookware

  • 1 Saucepan
  • 1 Bowl
  • 1 Blender
  • 1 Chopping Board
  • 1 Kitchen Spoon
  • 1 Turner
  • 1 Mixing Spatula
  • 1 Strainer
  • 1 Peeler
  • 1 Knife

  • Directions

    Clean the Clams

    1. Rinse 10.5 oz of clams, then reserve.
    2. Put in a bowl:
    • The enough Water to cover all the clams that were rinsed.
    • 1½ tablespoons of Salt.

    1. Mix very well the bowl ingredients, with a mixing spatula, until the salt dilutes.
    2. Incorporate in the bowl the clams that were rinsed and leave them soaking for 30 minutes, so the sand is removed.

    While the Clams are Ready...

    1. Cut 1 celery stalk into small chunks, then reserve.
    2. Peel 2 carrots and slice them. Then set aside.
    3. Finely chop 1/4 of an onion (1.2 oz) and reserve.
    4. Clean 14.1 oz of fish fillets and cut them into large chunks; then reserve.
    5. Peel 17.6 oz of shrimps.
    6. Remove the head of the shrimps that were peeled and the vein that is locate in the upper back. Then set aside.

    Prepare the Salsa

    1. Remove the veins and the seeds of 4 guajillo peppers.
    2. Put in a saucepan:
    • The 4 Guajillo Peppers with the ones you worked.
    • The enough water to cover the chilies.

    1. Bring the saucepan water to a boil over high heat and leave the chilies cooking in the boiling water for about 5 minutes, until they soften.
    2. Transfer from the saucepan to a blender, with a kitchen spoon, the chilies that were cooked.
    3. Also add in the blender:
    • 3 Tomatoes.
    • 1 Chipotle Pepper in Adobo.
    • 1/4 of an Onion (1.2 oz).
    • 1 Garlic clove.
    • Pepper to taste.

    1. Blend very well the ingredients, then set aside.

    30 minutes later...

    1. Take from the bowl the clams, with the kitchen spoon and rinse them; then set aside.
    2. Heat in the saucepan over medium heat 1 tablespoon of olive oil.
    3. Put in the saucepan the onion that was minced and fry it for approximately 1 minute, until it looks a bit transparent; stir regularly.
    4. Incorporate in the saucepan:
    • The small chunks of Celery that were cut.
    • The slices of the Carrots that were cut.

    1. Mix the saucepan ingredients and fry them for about 4 minutes, until the celery and the carrots are lightly fried; stir regularly.

    Cook the Ingredients

    1. Add in the saucepan, along with the other ingredients:
    • Strain the Salsa that was blended.
    • 2 Bay Leaves.
    • 1 teaspoon of Thyme.
    • 2 qts of Fish Stock.

    1. Mix the saucepan ingredients and bring the broth to a boil over high heat.
    2. When the broth boils reduce to low heat and incorporate in the saucepan:
    • The Clams that were cleaned.
    • The large chunks of Fish Fillets that were cut.
    • The Shrimps that were peeled.
    • If necessary the enough Water to cover all the ingredients.
    • 1/2 tablespoon of Salt.

    1. Mix the saucepan ingredients and bring the shellfish soup to a boil over high heat.
    2. When the shellfish soup boils reduce to low heat and cook it for about 5 minutes, until the shrimps are well cooked; stir occasionally.

    Don’t cook the shellfishes for a long time because its consistency won’t be good.

    1. When the cooking is done discard the 2 bay leaves.

    An Unbeatable Flavor!

    Shellfish Soup

    Tip: This soup can be accompanied with crackers or with some tostadas.

    Suggestion: You can put some lime to this soup – it gives a very good taste.

    Variation: Since you like the soups and you like the shellfishes you also have to try the crab chilpachole. An amazing Veracruzan dish!

    Did you like the Seafood Soup?

    Other Mexican Dishes that You will Love

    Melted Cheese with Chorizo and Mushrooms
    Tuna Salad
    Spicy Cecina
    Chicken in Red Pipian Sauce
    Green Pozole with Pork

    If you need guajillo peppers buy the Don Enrique they are the best.

    Season the soup with the unbeatable flavor of the organic thyme.

    To cook the seafood soup you will need a large saucepan like the Excelsteel. The advantage of this saucepan is that it is very resistant because it is made of stainless steel and since its base is encapsulated it distributes better the heat.