Mariscada Seafood Soup

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A hearty coastal Salvadoran seafood soup brimming with shrimp, white fish, squid, and mussels simmered in a fragrant tomato and bell pepper broth. Each spoonful is brightened with fresh lime and cilantro, making it a beloved dish for seaside family gatherings and Sunday lunches.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 13 gFat
• 2 gSaturated Fat
• 22 gCarbs
• 4 gFiber
• 7 gSugar
• 48 gProtein
• 890 mgSodium
• 980 mgPotassium
• 160 mgCalcium
• 4 mgIron
• 48 mgVitamin C
• 125 mcgVitamin A

Ingredients

For the seafood

• 1 lb medium shrimp, peeled and deveined, tails on
• 12 oz white fish fillets (tilapia or red snapper), cut into 1.5-inch chunks
• 8 oz cleaned squid rings and tentacles
• 1 lb fresh mussels, scrubbed and debearded
• 2 tbsp olive oil

For the vegetable base

• 1 large yellow onion, finely diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 2 ripe Roma tomatoes, diced
• 2 tbsp tomato paste

For the broth and seasoning

• 6 cups fish or seafood stock
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp ground achiote (optional, for color)
• 1 dried bay leaf
• 1/2 cup fresh cilantro, chopped, plus more for garnish
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For serving

• Crusty toasted French bread or steamed white rice
• Lime wedges
• Extra cilantro sprigs

Directions

1. Heat olive oil in a large heavy pot over medium heat. Add onion and both bell peppers and cook until softened, about 5 minutes.
2. Stir in garlic, diced tomatoes, and tomato paste; cook for 3 to 4 minutes until the tomatoes break down and the mixture thickens slightly.
3. Add cumin, paprika, achiote (if using), and the bay leaf. Stir for 30 seconds to bloom the spices.
4. Pour in the fish stock, season with salt and pepper, and bring to a gentle simmer. Let it cook uncovered for 10 minutes to concentrate the flavors.
5. Add the fish chunks and squid rings first; simmer gently for 4 to 5 minutes so the fish begins to flake.
6. Add the shrimp and mussels, cover the pot, and cook for 5 to 6 minutes until the shrimp turn pink and the mussels open fully.
7. Discard any mussels that remain closed. Stir in the lime juice and chopped cilantro, then taste and adjust the seasoning.
8. Remove the bay leaf and ladle the soup into warm bowls, dividing the seafood evenly.
9. Serve immediately with toasted bread or rice on the side, topped with extra cilantro and a wedge of lime.

Cook’s Notes

• Choose the freshest seafood you can find; the flavor of the broth depends heavily on it.
• Add delicate seafood like shrimp and mussels last so they stay tender and don't overcook.
• Achiote paste is traditional and gives the soup its signature warm reddish hue, but paprika alone works in a pinch.
• For a richer broth, simmer the shrimp shells and fish trimmings in the stock for 20 minutes before straining.
• Serve with plenty of crusty bread to soak up the flavorful broth, El Salvador style.

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