MEXICAN SEAFOOD SOUP

INGREDIENTS

■ 1/4 cup (60ml) olive oil

■ 500g good-quality seafood marinara mix

■ 1 teaspoon smoked paprika (pimenton)

■ 1 onion, finely chopped

■ 2 garlic cloves, sliced

■ 1 red capsicum, thinly sliced

■ 2 jalapeno or long green chillies, seeds removed, finely chopped

■ 1/2 teaspoon dried oregano

■ 3 teaspoons ground coriander

■ 1 teaspoon chilli flakes (optional) ■ 3 teaspoons ground cumin

■ 2 x 400g cans chopped tomatoes

■ 500ml Massel chicken style liquid stock

■ 2 corn cobs

■ Zest and juice of 1 lime

■ Sour cream, to serve

■ Chopped avocado, to serve

■ Coriander leaves, to serve

■ Chargrilled tortillas, to serve

METHOD Step 1

Heat oil in a large pan over high heat. In a bowl toss the seafood with half the paprika, then season and cook, turning, for 2-3 minutes until seafood is lightly seared and just cooked. Remove seafood from pan and set aside.

Step 2

Add onion to pan and cook, stirring, for 1-2 minutes until softened. Add garlic, capsicum, chilli, dried herbs, spices and remaining 1/2 teaspoon paprika and cook, stirring, for 2 minutes until soft. Reduce to medium-low heat, then add tomato and stock. Simmer for 12-15 minutes, stirring occasionally, until slightly thickened.

Step 3

Cut kernels off corn cobs. Add kernels to soup with cooked seafood. Simmer for 2 minutes to heat through. Remove from heat and stir in lime zest and juice. Season.

Step 4

Divide soup among 4 bowls and serve with sour cream, avocado, coriander and warm tortillas.