Dive into a bowl of culinary bliss with our Tortilla Soup Seafood Bisque, a vibrant Mexican delight that’s sure to tantalize your taste buds! Imagine succulent shrimp and tender white fish swimming in a rich, flavorful broth, perfectly complemented by crispy tortilla strips and fresh cilantro. This dish not only warms the soul but also brings a fiesta of flavors to your dinner table. Whether you’re looking to impress guests or simply indulge in a comforting meal, this recipe is your ticket to a culinary adventure that will leave everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb white fish, cubed
- 4 cups seafood stock
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- Corn tortillas, cut into strips
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by chopping onions, mincing garlic, and cutting corn tortillas into thin strips. Pat shrimp and white fish dry with paper towels.
- Heat a large heavy-bottomed pot over medium heat. Add a splash of olive oil and sauté chopped onions until translucent, approximately 3-4 minutes.
- Add minced garlic, chili powder, and cumin to the pot. Stir and cook for 30 seconds to release their aromatic oils, being careful not to burn the spices.
- Pour in diced tomatoes and seafood stock. Bring the mixture to a gentle simmer and let it cook for 10 minutes to develop flavor depth.
- Add cubed white fish to the pot and cook for 3-4 minutes until it begins to turn opaque.
- Carefully add shrimp and cook for an additional 2-3 minutes until they turn pink and are just cooked through. Avoid overcooking to maintain tenderness.
- While soup is simmering, crisp tortilla strips in a separate skillet with a little oil until golden brown and crunchy.
- Taste the soup and adjust seasoning with salt and pepper as needed. If desired, add a squeeze of fresh lime juice for brightness.
- Ladle soup into serving bowls, top with crispy tortilla strips, and garnish with fresh chopped cilantro.
- Serve immediately while hot, offering additional tortilla strips on the side for extra crunch.
Tips
- Fresh Ingredients Matter: Use the freshest shrimp and fish you can find for the best flavor and texture. If possible, buy from a local fish market.
- Customize Your Spices: Feel free to adjust the chili powder and cumin to suit your spice preference. Adding a pinch of smoked paprika can also enhance the depth of flavor.
- Crisp Tortilla Strips: For the perfect crunchy topping, make sure your oil is hot enough before frying the tortilla strips. This will ensure they crisp up nicely without absorbing too much oil.
- Simmer for Flavor: Allow the soup to simmer for a bit longer if you have the time. This will help meld the flavors beautifully, making each spoonful even more delicious.
- Garnish Generously: Don’t skimp on the fresh cilantro! It adds a burst of freshness that elevates the entire dish. A squeeze of lime juice just before serving can also brighten up the flavors.
- Make It Ahead: This soup can be made ahead of time. Just reheat gently before serving, adding the shrimp and fish just before serving to keep them tender.
- Serve with Sides: Pair your soup with a side of avocado slices or a fresh green salad for a complete meal that’s both satisfying and healthy.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 30g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 180mg
