Chilean Seafood Soup

Ingredients

• 500g (1.1 lb) mixed seafood (mussels, clams, shrimp, fish fillets) 500g (1.1 lb) mixed seafood (mussels, clams, shrimp, fish fillets)
• 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 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

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 and red bell pepper to the pot, and cook for a few minutes until they soften.
3. 3.
   Stir in the paprika, cumin, and dried oregano, and cook for another minute to release their flavors.
4. 4.
   Add the mixed seafood to the pot and cook for a few minutes until they start to turn opaque.
5. 5.
   Pour in the fish or vegetable broth and bring the soup to a simmer. Reduce the heat to low and let it cook for about 15-20 minutes, allowing the flavors to meld together.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Chilean Seafood Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the soup. Overcooking the seafood can result in a rubbery texture, so be careful not to cook it for too long.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the soup.
• Serve the soup with a squeeze of fresh lemon juice for a burst of citrus flavor.
• Feel free to customize the seafood selection based on your preferences and availability.
• If you prefer a thicker soup, you can add a tablespoon of flour or cornstarch mixed with water to the broth and simmer until it thickens.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Chilean Seafood Soup in individual bowls, accompanied by crusty bread for dipping into the flavorful broth. Garnish each bowl with a sprinkle of fresh parsley for a pop of color and added freshness.

Presentation advice

To enhance the presentation of the Chilean Seafood Soup, consider serving it in colorful ceramic bowls or soup tureens. Arrange the seafood pieces on top of the soup, allowing them to be showcased. Serve with a side of crusty bread on a wooden cutting board for a rustic touch.