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Veracruz's long-simmered fish soup with tomatoes, chiles, and fresh herbs from Alvarado. This healthy, protein-rich seafood broth brings fresh Gulf coast flavors to the family table.
Heat the olive oil in a large soup pot over medium heat. Sauté onion, celery, and carrots, stirring occasionally, until softened but not browned, about 5 minutes.
Add the garlic and fresh chiles; cook for 1 minute, until fragrant. Add diced tomatoes and cook over medium-high heat for 7–8 minutes to allow juices to reduce and flavors to meld.
Pour in 6 cups of water and bring to a gentle boil. Add potatoes and cook on medium heat, uncovered, for 15 minutes, ensuring the potatoes are fork-tender but not falling apart.
Lower the heat to a simmer. Add zucchini, fish fillets (cut into large chunks), and shrimp, seasoning with salt and pepper. Cook for 8–10 minutes, monitoring so seafood is just cooked through and remains tender.
Remove from heat. Stir in fresh cilantro, parsley, and a generous squeeze of lime juice. Taste and adjust seasoning. Serve hot, garnished with additional fresh herbs and lime wedges.
