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A hearty, restorative seafood soup from Sinaloa known as a powerful hangover remedy. This protein-rich broth features shrimp, fish, and vegetables in a robust, family-warming bowl.
In a large heavy pot, heat 1 tbsp olive oil over medium heat. Add onions, garlic, and carrots, sautéing until fragrant and translucent, about 5 minutes.
Add tomatoes and continue to cook for 3 minutes, stirring as tomatoes release their juices. Season with oregano and bay leaves, and continue to cook until mixture thickens.
Pour in 7 cups water, then add potatoes, celery, corn, and bring to a gentle boil. Lower heat, cover, and simmer for 20 minutes until vegetables begin to soften.
Add fish fillets and zucchini, simmering gently for 7 minutes. Keep heat low to prevent the fish from falling apart.
Stir in shrimp, salt, and black pepper, and cook for another 3–4 minutes, just until shrimp turn pink and opaque.
Turn off heat and add fresh cilantro. Adjust salt if needed. Let the soup rest for a couple of minutes before serving.
Serve hot with lime wedges for squeezing over each bowl, and extra cilantro as desired.
