Seafood Soup with Potatoes and Red Chile | Print |
(7 votes, average 4.86 out of 5)




Makes 6 cups, serving 4 as a main dish


  • 1 tablespoon vegetable or olive oil
  • 1 jar (16-ounces) Frontera Roasted Tomato or Frontera Guajillo Salsa
  • 1 quart rich-tasting chicken or fish broth
  • ½ bottle (6 ounces) Negra Modelo Beer
  • 4 small (about ½ pound) red-skin boiling potatoes, scrubbed and cut into 8 wedges
  • ½ cup chopped fresh cilantro (you’ll need about 1 small bunch)
  • 1 pound (about 3 dozen) tightly closed fresh mussels
  • ½ pound halibut filet, cut into 1 – 1 ¼ inch cubes
  • ½ pound medium-large (about 12) shrimp with tail-on, peeled and deveined
  • Salt, about ½ teaspoon for salted broth, 1 teaspoon for unsalted broth
  • ¼ teaspoon crushed red pepper flakes
  • ½ small white onion, finely chopped
  • A couple of limes, cut into wedges, dipped in crushed red pepper flakes, for garnish


  1. Heat the oil in a large soup pot over medium. Add the salsa and cook, stirring frequently, until reduced to the consistency of tomato paste, 5 to 10 minutes. Stir in broth, beer, and potatoes. Bring to a boil, reduce heat, partially cover and simmer over medium-low heat until the potatoes are just tender, about 15 minutes.
  2. At a simmer, stir in half of the cilantro and the mussels, re-cover and let cook until the shellfish open, about 5 minutes (if the liquid begins to boil too vigorously, reduce the heat a little). Stir in the fish and shrimp, simmer 1 minute, re-cover, remove from the heat and let stand 3 minutes.
  3. While you’re waiting, scoop the onion into a small strainer, rinse under cold water, shake off the excess liquid and mix (still in the strainer) with the remaining chopped cilantro. Taste the shellfish stew and season with salt, then ladle it into warm bowls. Top each serving with a generous sprinkling of the onions and cilantro, and serve with wedges of lime for each guest to squeeze in.