Next, choose a time

Mexican Seafood Soup

Mexican Seafood Soup
Preparation time is 30minutes
Cook time is 30minutes
Total time is 1hours
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4

13 Ingredients

Number of servings
4
  • 300grams ling fillet
  • 500grams whole medium green prawns
  • 1 small avocado, diced
  • 1 medium carrot, diced
  • 1/4 cup coriander leaves
  • 1 medium white onion, finely chopped
  • 1 small zucchini, diced
  • 1 lime, quartered (to serve)
  • 1/4teaspoons ground sumac
  • 400grams can chickpeas, drained, rinsed
  • 1L salt-reduced chicken stock
  • 2tablespoons green jalapeno chilli sauce (to serve)
  • 1tablespoons vegetable oil

Nutrition per serving

1960 Kilojoules or 470 Calories
23% of daily energy intake*
Protein
23.8grams
Fat
16.0grams
Carbs
18.9grams
Sugars
6.5grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Peel and devein prawns, reserving the shells. Cut prawns in half. Cut ling into 2cm pieces.

Step 2 of 4

Place stock into a large saucepan and add the prawn shells. Cover and bring to a gentle boil over medium-high heat. Simmer for 5 minutes. Strain stock into a bowl. Discard shells.

Step 3 of 4

In the same pan, heat oil over medium heat. Add onion, carrot and rice and cook, stirring, for 5 minutes or until carrot is soft. Return stock to pan. Add 1 cup water. Bring to the boil, reduce heat to low and simmer, covered, for 15 minutes. Increase heat to medium. Add zucchini and chickpeas. Cover and simmer for 3 minutes. Add fish and prawns and cook for a further 4 minutes. Season with salt to taste.

Step 4 of 4

Ladle soup evenly between bowls. Top with coriander, avocado and chilli sauce. Serve with lime quarters.

You might also like


Disclaimer

Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.