Paila Marina - Ecuadorian Seafood Soup

Ingredients

• 500g (1.1 lb) mixed seafood (shrimp, fish fillets, mussels, squid) 500g (1.1 lb) mixed seafood (shrimp, fish fillets, mussels, squid)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 4 cups (950ml) fish or seafood broth 4 cups (950ml) fish or seafood broth
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 38g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced tomatoes, bell pepper, carrot, and celery to the pot. Cook for a few minutes until the vegetables start to soften.
3. 3.
   Add the mixed seafood to the pot and cook for another 2-3 minutes, stirring occasionally.
4. 4.
   Pour in the fish or seafood broth and add the ground cumin, paprika, bay leaf, salt, and pepper. Stir well to combine.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the seafood is cooked through and the flavors have melded together.
6. 6.
   Remove the bay leaf from the soup and taste for seasoning, adjusting as needed.
7. 7.
   Serve the Paila Marina hot, garnished with fresh cilantro and accompanied by lime wedges for squeezing over the soup.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the soup. Cook the seafood just until it is tender and cooked through to avoid overcooking and maintaining its delicate texture.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes or a finely chopped chili pepper to the soup.
• Serve the Paila Marina with crusty bread or rice on the side to make it a more substantial meal.
• Feel free to customize the seafood selection based on your preferences and availability.
• To enhance the flavor, let the soup sit for a while before serving to allow the flavors to meld together.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of broth if needed.

Serving advice

Serve the Paila Marina in individual bowls, garnished with fresh cilantro and accompanied by lime wedges for squeezing over the soup. Provide crusty bread or rice on the side for a complete and satisfying meal.

Presentation advice

Present the Paila Marina in a vibrant and colorful manner by arranging the seafood and vegetables beautifully in the bowl. Drizzle a swirl of olive oil on top and sprinkle some additional chopped cilantro for an added touch of freshness.