Dinner for 2

Mexican Seafood Soup

Name: Mexican Seafood Soup
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 14 oz red snapper; 16 oz cleaned blue crab; 6 oz fresh shrimp with their shell; 10 oz cleaned crawfish; 10 oz tomatoes; 1 jalapeño pepper; 5 oz white onion; 2 oz garlic cloves; 1 corn tortilla; 1 sprig epazote; 3/4 tbsp vegetable oil; salt and pepper to taste (optional); water (optional)

Fish, crab, shrimp, and crawfish simmer in a tomato broth flavored with jalapeño, garlic, onion, and epazote.

$19.48per serving $$$$

45 minstart to table

2servings

Mexican Dairy-free High-protein Dinners Lunches Cold-weather comfort Winter

Ingredients

14 oz red snapper
16 oz cleaned blue crab
6 oz fresh shrimp with their shell
10 oz cleaned crawfish
10 oz tomatoes
1 jalapeño pepper
5 oz white onion
2 oz garlic cloves
1 corn tortilla
1 sprig epazote
3/4 tbsp vegetable oil
salt and pepper to taste (optional)
water (optional)

Steps

Heat the oil in a 5-quart pot over medium heat, then toast the tortilla for 2 minutes per side.
Add the tomatoes, onion, garlic, jalapeño, tortilla, salt, pepper, and 3 cups water, then simmer for 12 minutes.
Blend the hot broth until smooth, return it to the pot, and bring it to a gentle boil.
Add the red snapper and simmer for 7 minutes until it reaches 145 F.
Add the shrimp, crawfish, crab, and epazote, then simmer for 6 minutes until the shrimp are opaque and the seafood is cooked through.
Remove the epazote and season the soup with salt and pepper.

Main ingredient on sale this week? See what to make with crab on sale.