Red Snapper Soup Veracruz

Total Time
38 min
18 min
20 min
Native olives and fiery peppers—introduced to Mexico by early Spanish settlers—are central to the cooking of Veracruz, Mexico’s principal seaport.


olive oil

2 tsp

uncooked onion(s)

1 medium, chopped

garlic clove(s)

2 medium clove(s), minced

jalapeño pepper(s)

1 medium, seeded and finely chopped (wear gloves to prevent irritation)

green pepper(s)

1 medium, seeded and chopped

all-purpose flour

1 Tbsp

fat free vegetable broth

3 cup(s), or fish broth, or bottled clam juice

canned stewed tomatoes

14½ oz

ground cinnamon


ground cloves


frozen corn kernels

2 cup(s), or fresh

uncooked tilapia fillet(s)

1 pound(s), or red snapper, cod, haddock, or halibut fillets, cut into 1-inch pieces


¼ cup(s), fresh, chopped


1 oz, stuffed pimento variety (about 2 Tbsp)

fresh lime juice

2 Tbsp


  1. Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion, garlic, and jalapeño pepper. Cook, stirring frequently, until softened, about 3 minutes. Add the bell pepper and cook, stirring frequently, until softened, about 5 minutes.
  2. Sprinkle in the flour and cook, stirring constantly, until the flour is lightly browned, 1–2 minutes. Gradually stir in the broth, tomatoes, cinnamon, and cloves. Cook, stirring constantly, until the mixture bubbles and thickens slightly.
  3. Add the corn and fish; return to a boil. Reduce the heat and simmer, uncovered, until the fish is just opaque in the center, about 5 minutes. Stir in the cilantro, olives, and lime juice. Yields scant 2 cups per serving.


A touch of cinnamon and cloves amplifies the flavors in this soup. For more fire, use canned diced tomatoes seasoned with jalapeño peppers instead of the stewed tomatoes.

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