A Tex-Mex inspired seafood soup with a rich broth for a satisfying Sunday meal.
Ingredients
- olive oil: 2 Tbsp
- medium onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- medium carrots: 3 piece (diced)
- ear fresh corn, kernels cut from cob: 1 piece
- stalk celery, halved and: 1 piece (diced)
- chicken stock (such as Swanson®): 6 cups
- tomatoes with green Chili peppers: 1 can (10 ounce can, diced)
- tomatoes with green Chili peppers, lime, and cilantro (such as RO*TEL®): 1 can (10 ounce can, diced)
- ancho chili pepper: 1 piece (diced)
- chili powder: 1 Tbsp
- ground cumin: 2 tsp
- littleneck clams: 1 pound (fresh)
- mussels: 1 pound (fresh)
- cod: 1 pound (cut into bite-size pieces, fresh)
- shrimp: 0.75 pound (peeled and deveined, fresh)
- cilantro: 0.25 cup (chopped, to taste, fresh)
- avocado: 1 piece (sliced)
Metric Conversion
Stages of cooking
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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.
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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.
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Meanwhile, place clams and mussels in a bowl of cold water to filter out sand.
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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.
