Mexican seafood soup

Cooking Fish Mexican seafood soup

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

Lables: Egg free Gluten free Peanut free Sesame free Tree nut free Wheat free
  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.
  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.
  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.
  4. Divide soup among 4 bowls and serve with sour cream, avocado, coriander and warm tortillas.

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1/4 cup olive oil
500g good-quality seafood marinara mix
1 tsp smoked paprika
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 tsp dried oregano
3 tsp ground coriander
3 tsp ground cumin
1 tsp chilli flakes
2 x 400g cans chopped tomatoes
500ml chicken stock
2 corn cobs
Grated zest and juice of 1 lime
Sour cream, chopped avocado, coriander leaves and chargrilled tortillas, to serve

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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