Spicy Tomato Seafood Soup
Servings: 4
Calories: 544kcal
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: 544kcal | Carbohydrates: 31g | Protein: 40g | Fat: 21g | Saturated Fat: 2g | Cholesterol: 243mg | Sodium: 1719mg | Potassium: 1587mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1883IU | Vitamin C: 38mg | Calcium: 195mg | Iron: 6mg