Catherine Marie

Recently I was in Washington DC and had the most delicious soup in a very popular Mexican Restaurant. This was a seafood soup and the chef would not part with the recipe but the waitress said that it did have saffron, cream, and Bay Shrimp in it. There was also 2 mussels, a hunk of white fish, a shrimp, a few scallops and some other seafood. The broth was reddish in colour and was only a little thick but it was like tasting silk- smooth, yummy, perfectly spiced. Does this sound anything like an authentic Mexican/Central American recipe?