Description
A Tex-Mex inspired seafood soup with a rich broth for a satisfying Sunday meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 1 ear fresh corn, kernels cut from cob
- 1 stalk celery, halved and diced
- 6 cups chicken stock (such as Swanson®)
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 (10 ounce) can diced tomatoes with green chile peppers, lime, and cilantro (such as RO*TEL®)
- 1 ancho chile pepper, diced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 pound fresh littleneck clams
- 1 pound fresh mussels
- 1 pound fresh cod, cut into bite-sized pieces
- ¾ pound fresh shrimp, peeled and deveined
- ¼ cup fresh cilantro, chopped, or to taste
- 1 avocado, peeled and sliced
Instructions
- Heat olive oil in a stockpot over medium heat. Add onion and cook until translucent
- 5 to 7 minutes. Add garlic and cook until fragrant
- about 1 minute.
- Add carrots
- corn
- and celery and cook until softened
- about 5 minutes. Add chicken stock
- tomatoes
- ancho chili
- chili powder
- and cumin and bring to a boil. Reduce heat
- cover
- and simmer for 45 minutes.
- Meanwhile
- place clams and mussels in a bowl of cold water to filter out sand.
- Drain clams and mussels; add to the soup. Stir in cod and shrimp. Cover and boil until cod is white and flaky
- mussels and clams are open
- and shrimp is pink
- 5 to 10 minutes. Serve immediately
- topped with cilantro and avocado.
Prep Time: 30 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 35 mins
Servings: 10