A TexMex inspired seafood soup with a rich broth for a satisfying Sunday meal
Prep Time
1 hr 35 mins
Dificult
Medium
Servings
10
Ingredients
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.
Cook’s Note
If desired
save shrimp tails and shells
wrap up in cheesecloth
and add to the simmering soup. Remove from soup before adding seafood.You can substitute snapper or tilapia for cod