Seafood broth has various versions and is sometimes referred to as a seafood casserole, particularly when served in small clay pots. Some variations include adding Manchego cheese, which melts from the broth’s steam, creating a delicious and creamy cheese layer.


  • 400g piece of fish, cut in half (you can use any fish or even steak)
  • 500g clean jaiba (crab), cut in half or left whole
  • 150g clean prawns (with shell but no heads)
  • 300g jitomates (tomatoes)
  • 30g chile jalapeño
  • 150g white onion
  • 50g garlic cloves
  • 10g golden corn tortilla (fried in oil)
  • 10g epazote (can be substituted with cilantro)
  • 20ml vegetable oil
  • Salt to taste
  • Pepper to taste
  • Water as needed
  • (Optional) Octopus: If using, cook beforehand in boiling water with laurel leaves, salt, and black pepper until tender, then cut into bite-sized pieces.


  1. In a medium frying pan over medium heat, add half of the oil. Seal the fish on both sides for a few seconds to prevent it from falling apart and to enhance the flavor. Remove and set aside.
  2. In the same pan, roast the jitomates, garlic, and onion until the skin of the jitomates appears burnt. Set aside.
  3. Fry the tortilla until golden (be careful not to burn it). This will help thicken the broth. (Optional)
  4. Blend the roasted jitomates, garlic, onion, and jalapeño with a bit of water (you can use fish or seafood broth). Add salt and pepper to taste, then add the tortilla and blend again.
  5. Pour the thick sauce into a pot with a bit of oil. Cook over medium-high heat until it starts to boil and darkens slightly, about 3 minutes.
  6. Add the seafood, starting with the ones that have thick shells (e.g., river shrimp or prawns and jaibas). Cook over medium-low heat for 10 minutes until they start to release their flavor. When they change from blue to a red tone, they are cooked.
  7. Add water to the pot, cover, and let it boil for 20 minutes.
  8. Add the rest of the ingredients, such as fish, shrimp, and octopus (if using). Continue to cook for another 10 minutes.
  9. Adjust seasoning to taste. Serve with handmade tortillas, Mexican sauce (pico de gallo or your preferred type), and lemon juice.

Enjoy your seafood soup!

Leave a Comment