Seafood, Tomato and Garlic Soup

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