Peruvian Seafood Soup

• Gluten free

• Seafood

  • 1 lb Fish, white
  • 900 ml Fish stock
  • 1 lb Shrimp, medium

• Produce

  • 1/4 cup Cilantro
  • 2 cloves Garlic
  • 2 Jalapeno peppers
  • 1 Lime
  • 1 lb Little red potatoes, large
  • 1 Onion, medium
  • 2 sprigs Thyme, fresh

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Canola oil

Found on noshingwiththenolands.com

Description

Ingredients

• 1 Tbsp. canola oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 jalapeno peppers, seeds and veins removed and minced
• 1 lb. little red potatoes, large diced
• 900 ml. (30 oz.) fish stock
• Salt to taste
• 2 sprigs fresh thyme or ½ tsp. dried thyme
• 1 lime
• 1 lb. white fish, like halibut, seabass or cod, cut into 1 pieces
• 1 lb. medium shrimp
• ¼ cup cilantro, chopped

Directions

• In a large saucepan, heat the canola oil over medium heat and add the onion and cook until translucent about 5-7 min. Stir in garlic and jalapenos and cook for about 1 min. Add the potatoes, fish stock, salt, and thyme sprigs. Bring up to boil and then reduce to a simmer and cook for 10 min.
• Cut lime in half and the other half into 4 wedges, set aside. Add the lime half and fish to the soup. Cover and cook for 5 min. Add the shrimp and continue to cook for 3-5 min. more or just until shrimp are opaque and cooked through.
• Remove the lime half and squeeze the juice into the soup. Sprinkle each serving with cilantro and serve with a lime wedge.