Seafood Soup (Sopa de Mariscos)

🛒 Ingredients

• Olive Oil 5 g · 45 kcal
• Yellow Onion, diced 25 g · 10 kcal
• Garlic, minced 3 g · 4 kcal
• Red Bell Pepper, diced 20 g · 6 kcal
• Canned Diced Tomatoes (undrained) 60 g · 10 kcal
• Fish Broth (low sodium) 145 g · 9 kcal
• White Fish Fillet (e.g., cod, cut into chunks) 40 g · 35 kcal
• Shrimp (peeled, deveined, medium) 30 g · 27 kcal
• Mussels (cooked, shelled) 20 g · 15 kcal
• Calamari Rings (fresh or frozen) 20 g · 17 kcal
• Lime Juice (freshly squeezed) 5 g · 1 kcal
• Fresh Cilantro, chopped 2 g · 1 kcal
• Serrano Chili, thinly sliced (optional) 3 g · 1 kcal
• Ground Cumin 1 g · 2 kcal
• Smoked Paprika 1 g · 2 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, garlic, and red bell pepper; sauté until softened, about 5-7 minutes.
2. Stir in the canned diced tomatoes, ground cumin, smoked paprika, and serrano chili (if using). Cook for 2-3 minutes, allowing the flavors to meld.
3. Pour in the fish broth and bring to a simmer. Reduce heat to low, cover, and let it gently simmer for 10-15 minutes to develop the base flavor.
4. Add the white fish fillet chunks to the simmering broth. Cook for about 3-4 minutes until the fish starts to flake.
5. Add the shrimp, mussels, and calamari rings. Cook for another 3-5 minutes, just until the shrimp turn pink and opaque, and the mussels open (discard any unopened mussels).
6. Remove from heat, stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning as needed. Serve immediately.