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Main course · Mexican

Veracruz-Style Mixed Seafood Soup (Sopa de Mariscos)

40 min Serves 4 ~149 kcal/serving ~£12.50 (£3.13/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 250 g raw king prawns
  • 300 g fresh mussels, scrubbed and debearded
  • 150 g cleaned squid rings
  • 400 g plum tomatoes
  • 1 onion
  • 3 garlic cloves
  • 900 ml fish stock
  • 15 g fresh coriander

Nutrition (per serving)

Calories
149 kcal
Protein
22 g
Carbohydrate
9.4 g
of which sugars
5.4 g
Fat
2 g
of which saturates
0.5 g
Fibre
1.7 g
Salt
2.32 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the onion and garlic cloves in a large pan for 5 minutes.

  2. 2

    Add the plum tomatoes and cook for 8 minutes until thickened, then pour in the fish stock and simmer for 10 minutes.

  3. 3

    Add the mussels, cover and cook for 4 minutes until they open.

  4. 4

    Add the prawns and squid rings and cook for a further 3-4 minutes until all the seafood is cooked through, discarding any mussels that stay shut.

  5. 5

    Scatter with fresh coriander and serve in deep bowls.

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