Mexican seafood soup

title="Mexican seafood soup"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Mexican-seafood-soup.jpg" srcset="https://img.taste.com.au/yZGfXD8q/w720-h480-cfill-q80/taste/2016/11/mexican-seafood-soup-84070-1.jpeg 720w, https://img.taste.com.au/ntBUTOBD/w643-h428-cfill-q90/taste/2016/11/mexican-seafood-soup-84070-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Mexican seafood soup"
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• 
  4 Servings


• Capable cooks

For a midweek meal with wow-factor, look no further than our spicy Mexican seafood soup.

Featured in
Nutrition information, Mexican recipes

Ingredients

• 1/4 cup (60ml) olive oil


• 500g good-quality seafood marinara mix


• 1 teaspoon smoked paprika (pimenton) (see note)


• 1 onion, finely chopped


• 2 garlic cloves, sliced


• 1 red capsicum, thinly sliced


• 2 jalapeno or long green chillies, seeds removed, finely chopped


• 1/2 teaspoon dried oregano


• 3 teaspoons ground coriander


• 3 teaspoons ground cumin


• 1 teaspoon chilli flakes (optional)


• 2 x 400g cans chopped tomatoes


• 500ml Massel chicken style liquid stock (see notes)


• 2 corn cobs


• Zest and juice of 1 lime


• Sour cream, to serve


• Chopped avocado, to serve


• Coriander leaves, to serve


• Chargrilled tortillas, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Heat oil in a large pan over high heat. In a bowl toss the seafood with half the paprika, then season and cook, turning, for 2-3 minutes until seafood is lightly seared and just cooked. Remove seafood from pan and set aside.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Add onion to pan and cook, stirring, for 1-2 minutes until softened. Add garlic, capsicum, chilli, dried herbs, spices and remaining 1/2 teaspoon paprika and cook, stirring, for 2 minutes until soft. Reduce to medium-low heat, then add tomato and stock. Simmer for 12-15 minutes, stirring occasionally, until slightly thickened.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Cut kernels off corn cobs. Add kernels to soup with cooked seafood. Simmer for 2 minutes to heat through. Remove from heat and stir in lime zest and juice. Season.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Divide soup among 4 bowls and serve with sour cream, avocado, coriander and warm tortillas.
  
  
  

Nutrition

• 1843 kj

  Energy




• 20g

  Fat Total




• 4g

  Saturated Fat




• 9g

  Fibre




• 39g

  Protein




• 131mg

  Cholesterol




• 820.84mg

  Sodium




• 13g

  Carbs (sugar)




• 23g

  Carbs (total)

All nutrition values are per serve

Notes

Smoked paprika (pimenton) is a from gourmet food shops and delis.

* This recipe could also use fish stock as an alternative.

• Author: Jessica Brook & Phoebe Wood


• Image credit: Jeremy Simons


• Publication: Taste.com.au

Source: taste.com.au