Fish/seafood soup
A hearty soup with the rich flavor and nutrition of seafood.
Servings: 4
Ingredients
- 1 Tbsp oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 cups chicken stock low-salt
- 2 potatoes, cubed
- 1 cup assorted vegetables (celery, carrot, peas)
- 2 fillets fish you can use 1 or more types of seafood
- 2 tsps salt or as needed
- 2 tsps mixed herb seasoning no salt
- 1 tomato, cliced
- ¼ cup parsley, finely chopped
- 1 tsp lime juice optional
Instructions
- Heat the oil in a deep, heavy pan.
- Add the onion and garlic and saute until fragrant.
- Add the potatoes and vegetables and saute.
- Pour in the chicken stock, add the seasoning, and bring to a boil.
- Cover and boil for 5 minutes.
- Cut the fish into cubes. Once the vegetables and potatoes are cooked more than halfway through, add the fish.
- Bring to a boil again. Turn down the heat and let the soup simmer until the fish is fully cooked.
- Add the sliced tomatoes and boil for 2 more minutes.
- Serve the soup garnished with parsley, with a dash of lime juice.
Notes
This soup can be made with various fish and shellfish mixed together. If you use more than one kind of fish, check their cooking time. For example, if you mix cod and shrimp, add the shrimp a couple of minutes before the cod as it needs more time to cook.
