Mexican Seafood Soup

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

The ingredient of Mexican Seafood Soup

• 1 4 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
• 1 2 tsp dried oregano
• 3 tsp ground coriander
• 3 tsp ground cumin
• 1 tsp 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

The Instruction of mexican seafood soup

• 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
• 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
• 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
• divide soup among 4 bowls and serve with sour cream avocado coriander and warm tortillas

Nutritions of Mexican Seafood Soup

fatContent: 440 477 calories
saturatedFatContent: 20 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 23 grams carbohydrates
fibreContent: 13 grams sugar
proteinContent: n a
cholesterolContent: 39 grams protein
sodiumContent: 131 milligrams cholesterol

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