2jalapeno peppersseeds and veins removed and minced
1lb.little red potatoeslarge diced
900ml.30 oz. fish stock
Salt to taste
2sprigs fresh thyme or 1/2 tsp. dried thyme
1lime
1lb.white fishlike halibut, seabass or cod, cut into 1" pieces
1lb.medium shrimp
1/4cupcilantrochopped
Instructions
In a large saucepan, heat the canola oil over medium heat and add the onion and cook until translucent about 5-7 min. Stir in garlic and jalapenos and cook for about 1 min. Add the potatoes, fish stock, salt, and thyme sprigs. Bring up to boil and then reduce to a simmer and cook for 10 min.
Cut lime in half and the other half into 4 wedges, set aside. Add the lime half and fish to the soup. Cover and cook for 5 min. Add the shrimp and continue to cook for 3-5 min. more or just until shrimp are opaque and cooked through.
Remove the lime half and squeeze the juice into the soup. Sprinkle each serving with cilantro and serve with a lime wedge.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.