Mexican tomato fish soup (Sopa de pescado con tomate)

A simple and easy to make mexican soup recipe, with red snapper and tomatoes. Naturally we can replace the red snapper with whatever mind of fish is available in the country, to respect the spirit of this recipe.

| Yield: 4 portions | Preparation: | Cooking time: | Total time: | | by:

Fish soup with tomatoes


* 6 ripe red tomatoes
* 5 cloves garlic, unpeeled
* 2 lb. red snapper in large chunks
* 6 cups of fish stock or water with 1-2 cubes of fish bouillon
* 2-3 tablespoons olive oil
* 1 onion, chopped
* 2 green chiles, for example serrano chiles, seeded and sliced in fine strips
* Lime wedges, to serve with the soup


1) Heat up a heavy-bottomed frying pan without oil, and roast the whole tomatoes and garlic over high heat. You can also do it over a grill. The skin should be scorched, and the flesh, be tender. You can also put the tomatoes and garlic cloves in a pan, and roast in preheated oven at 300 ˚F for about 30-40 minutes.

2) Let the tomatoes and garlic to cool, then peel. Chop not too fine, and mix with the juice that may remain in the pan. Set aside.

3) Blanch the fish in the broth over medium heat, until it becomes opaque and becomes firm. Remove and set aside.

4) Heat oil in a pan and fry the onion until soft. Pour the strained fish stock and then the tomatoes and garlic, stir.

5) Bring the soup to a boil, reduce heat and cook about 5 minutes to blend flavors. Add the chile.

6) Divide the fish pieces among the individual bowls, pour the hot soup over and serve with lime wedges.

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easy mexican recipes