Mexican Seafood Soup

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 pound (450g) mixed seafood (shrimp, fish fillets, clams, mussels) 1 pound (450g) mixed seafood (shrimp, fish fillets, clams, mussels)
• 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): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced bell pepper and carrot to the pot, and cook for another 3-4 minutes until they begin to soften.
3. 3.
   Stir in the ground cumin, paprika, and dried oregano, and cook for an additional minute to release their flavors.
4. 4.
   Add the diced tomatoes and fish or vegetable broth to the pot, and bring the mixture to a simmer.
5. 5.
   Gently add the mixed seafood to the pot, and cook for about 5-7 minutes until the seafood is cooked through and tender.
6. 6.
   Season the soup with salt and pepper to taste.
7. 7.
   Serve the Mexican Seafood Soup 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 to avoid overcooking and maintaining its delicate texture.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño to the soup.
• Serve the soup with warm crusty bread to soak up the flavorful broth.
• Feel free to customize the seafood selection based on your preferences and availability.
• If you prefer a thicker soup, you can blend a portion of the soup before adding the seafood.
• 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 Mexican Seafood Soup as a main course, accompanied by warm tortillas or crusty bread. Offer lime wedges on the side for squeezing over the soup to enhance the flavors.

Presentation advice

Present the Mexican Seafood Soup in individual bowls, garnished with a sprinkle of fresh cilantro. The vibrant colors of the seafood and vegetables will make the dish visually appealing. Serve it alongside warm tortillas or crusty bread for an inviting presentation.