Spicy Tomato Seafood Soup
Published Jun 30, 2020
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For a real Italian-style summer soup, this Spicy Tomato Seafood Soup hits the spot.
Spicy Tomato Seafood Soup
Ingredients
- ⅔ pound (300 g) prawns, peeled and deveined
- ½ pound (225 g) cod fillet
- ½ pound (225 g) halibut fillet
- 2 cups (470 mL) dry white wine
- 3 tablespoons (45 mL) canola oil
- ½ teaspoon (3 g) kosher or fine sea salt
- ½ teaspoon (1.2 g) freshly ground black pepper
- 1 teaspoon (2.3 g) sweet paprika
- ⅓ teaspoon (1 g) chili powder
- 1 white or yellow onion, , sliced
- 4 cloves garlic, , minced
- 3 cups (710 mL) tomato passata or tomato puree
- 3 cups (710 mL) vegetable broth
- 1 red chili pepper, , roughly sliced
- 2 tablespoons (30 mL) olive oil
- 4 tablespoons (15 g) fresh cilantro leaves
- 4 tablespoons (8 g) fresh basil leaves
- 2 limes, , cut into wedges
Instructions
- Thoroughly wash the seafood and place in a deep bowl. Add the wine, cover, and set aside for 30 minutes. Drain in a colander and pat dry with paper towels.
- Heat the canola oil in a large, deep pan or skillet over medium heat. Add the seafood and fry for 3-4 minutes until slightly golden. Season with salt, pepper, sweet paprika and chili powder. Add the onion and cook, stirring, for 2 minutes or until translucent. Add garlic and cook for 1 minute. Add tomato passata and vegetable broth. Bring to a boil. Lower the heat and cover. Simmer, stirring occasionally, for 20 minutes. Add sliced chili and stir.
- Divide the soup between four bowls. Drizzle each portion with olive oil and scatter with cilantro and basil leaves. Serve with lime wedges.
Nutrition
Calories: 544kcalCarbohydrates: 31gProtein: 40gFat: 21gSaturated Fat: 2gCholesterol: 243mgSodium: 1719mgPotassium: 1587mgFiber: 5gSugar: 14gVitamin A: 1883IUVitamin C: 38mgCalcium: 195mgIron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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