Fish Comforting Entrees

Mexican seafood soup

Name: Mexican seafood soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
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 good-quality fish or chicken stock; 2 corn cobs; Grated zest & juice of 1 lime; Sour cream, chopped avocado, coriander leaves & chargrilled tortillas, to serve

Rate now

05m

30m

Jump to recipe

by Jessica Brook

Oct 03, 2015

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

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 good-quality fish or chicken stock
2 corn cobs
Grated zest & juice of 1 lime
Sour cream, chopped avocado, coriander leaves & chargrilled tortillas, to serve

Method

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.