Sopa de Mariscos (Seafood Soup)

A Tex-Mex inspired seafood soup with a rich broth for a satisfying Sunday meal.

Step: 1

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.

Step: 2

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.

Step: 3

Meanwhile, place clams and mussels in a bowl of cold water to filter out sand.

Step: 4

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.

Per Serving: 278 calories; protein 33.2g; carbohydrates 15.5g; fat 9.5g; cholesterol 112mg; sodium 925.3mg.

The word “stew” can refer to 2 time a food and a make dishes method. Stewing involves slowly cooking piece of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being cooked all of it , and the water based material completely covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.