Mexican seafood soup

Recipes / Fish

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

Recipe «Mexican seafood soup» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.