Mexican fish soup recipe:Homemade and easy fish recipe

A Mexican chowder recipe to kick off fall isn’t usually terrible, is it? It’s hard to pass up the opportunity from the beginning of the school year to blog, but we don’t give up and we stand firm until the end! This fish recipe is essential to the Mexican clam chowder recipe adventure.

Wanting to please guests, increasing the aversion to wasting even a piece of fish, I discovered how to make clam chowder in a genuinely conservative and delicious way. Find out below now and enjoy this homemade Mexican fish soup.

mexican-fish-soup-recipe

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  • New delicious fish recipes

  • Mexican fish soup recipe

mexican-fish-soup-recipe

Details ¿ How to make easy and delicious Mexican fish soup recipe ?

  • Preparation time: 20 minutes
  • Cook time: 30 minutes
  • Total time: 50 minutes
  • Difficulty: beginner
  • Calories / serving: 330
  • Ingredients

  • 600 g thick fillets of white fish (red mullet (cod, hake…))
  • 1 red bell pepper
  • 300g canned peeled tomatoes
  • 2 gousses Ail
  • 2 tablespoons oregano _
  • 1 half a bunch of coriander
  • 1 green citron
  • 2 long green peppers not very strong
  • 4 tablespoons tablespoons of oil
  • How to make Mexican fish soup recipe easy and fast

  1. Rinse the pepper, open it, and then you need to remove the stem, white partitions and seeds. Cut the pulp into cubes. Chop and core the peppers. Peel the garlic and press it. Squeeze the lemon once.
  2. Rinse the fish fillets, put them in a deep plate. Then you should add the lemon juice to give more flavor, the chopped coriander and a little salt to taste. Mix and reserve.
  3. Heat the oil on a plate and melt the peppers, 7 min. Add the peeled tomatoes, cover half to avoid splashing and cook for 5 minutes over high heat. Add the chopped peppers, the squeezed garlic, the oregano and 30 cl of water. Salt, mix (keeping the pieces small) and cook for 5 minutes.
  4. Add the fish pieces and continue cooking for 12 minutes. Garnish with cilantro and serve hot. Enjoy it.

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