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Mexican seafood soup

Mexican seafood soup
Recipe type: soups
Cuisine: Mexican
Serves: 4
Prep time:
Cook time:
Total time:
For a midweek meal with wow-factor, look no further than our spicy Mexican seafood soup.
  • ¼ cup (60ml) olive oil
  • 500g good-quality seafood marinara mix
  • 1 tsp 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
  • ½ tsp dried oregano
  • 3 tsp ground coriander
  • 3 tsp ground cumin
  • 1 tsp chilli flakes (optional)
  • 2 x 400g cans chopped tomatoes
  • 500ml good-quality fish or chicken stock
  • 2 corn cobs
  • Grated zest and juice of 1 lime
  • Sour cream, chopped avocado, coriander leaves and chargrilled tortillas, to serve
  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 ½ tsp 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.
Smoked paprika (pimenton) is a from gourmet food shops and delis.
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