Peruvian Seafood Soup
This is a fabulous treat for seafood lovers, it has a little heat from jalapenos but ends with fresh lime and cilantro flavors!
Servings: 4 -6 servings
Ingredients
- 1 Tbsp. canola oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 jalapeno peppers seeds and veins removed and minced
- 1 lb. little red potatoes large diced
- 900 ml. 30 oz. fish stock
- Salt to taste
- 2 sprigs fresh thyme or 1/2 tsp. dried thyme
- 1 lime
- 1 lb. white fish like halibut, seabass or cod, cut into 1" pieces
- 1 lb. medium shrimp
- 1/4 cup cilantro chopped
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.