Seafood Delight Soup

Ingredients

While the original Ecuadorian Paila marina typically includes local seafood such as corvina fish, shrimp, and crab, this adapted version of the dish incorporates a wider range of seafood commonly found in specific styles cuisine. The spices and flavor profiles have also been adjusted to suit the target cuisine, resulting in a unique and enticing flavor combination. We alse have the original recipe for Paila marina, so you can check it out.

• 500g (1.1 lb) mixed seafood (shrimp, fish fillets, mussels, calamari) 500g (1.1 lb) mixed seafood (shrimp, fish fillets, mussels, calamari)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) fish or seafood broth 4 cups (950ml) fish or seafood broth
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving) Lemon 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.
   Heat the olive oil in a large pot over medium heat. Add the onion, garlic, red bell pepper, carrot, and celery. Sauté until the vegetables are softened.
2. 2.
   Add the paprika, cumin, dried oregano, and bay leaf to the pot. Stir well to coat the vegetables with the spices.
3. 3.
   Add the mixed seafood to the pot and cook for a few minutes until lightly browned.
4. 4.
   Pour in the fish or seafood broth and tomato puree. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the seafood is cooked through and tender.
6. 6.
   Remove the bay leaf from the soup. Taste and adjust the seasoning if needed.
7. 7.
   Ladle the seafood delight soup into bowls. Garnish with fresh parsley and serve with lemon wedges on the side.

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 to avoid overcooking and maintaining its delicate texture.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the soup.
• Serve the seafood delight soup with crusty bread or garlic bread for a satisfying meal.
• Feel free to customize the seafood selection based on your preferences and availability.

Serving advice

Serve the seafood delight soup hot in individual bowls. Accompany it with lemon wedges for a tangy burst of flavor. Pair it with a side of crusty bread or a fresh green salad for a complete and satisfying meal.

Presentation advice

Garnish each bowl of seafood delight soup with a sprinkle of fresh parsley to add a pop of color. Serve it in beautiful soup bowls or deep plates to showcase the vibrant colors of the seafood and vegetables.