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Seafood soup with jalapeño, coriander & lime
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A vibrant South American-inspired broth to brighten up winter. The prawns and white fish provide a mix of vitamins and minerals, making this high in B12 and selenium, which are important for immune system maintenance.
2 tbsp olive oil
2 onions, fnely chopped
4 cloves garlic, roughly chopped
2 jalapeño chillies, deseeded and roughly chopped
1 tsp ground cumin
1 litre fresh fish stock
200g turnips, cut into 2cm cubes
200g frozen sweetcorn
300g basmati rice, rinsed
80g pack ready washed spinach
25g pack coriander, roughly chopped, reserving a few whole leaves to serve
200g raw king prawns
260g cod loin, cut into 3-4cm chunks
2-3 limes, juice of 1-2, 1 cut into wedges
1 Heat the oil in a large saucepan over a medium-high heat. Add the onions, garlic and a pinch of salt, then fry, stirring regularly, for 6 minutes until starting to soften. Add the chillies and cumin and cook for another 4 minutes. Tip into a large blender; set aside.
2 Return the pan to the heat with 500ml fish stock and the cubed turnips. Bring to a simmer and cook for 8 minutes, then add the sweetcorn and simmer for another 2 minutes. Meanwhile, cook the rice according to pack instructions. Tip the remaining 500ml (unheated) stock into the blender with the spinach and coriander (setting aside the reserved whole leaves). Whizz together until smooth.
3 Tip the contents of the blender into the pan, then bring to a gentle simmer. Add the prawns and cod; simmer for 4-5 minutes or until cooked through and opaque. Add the juice of 1 lime and taste; add more lime juice or salt as needed. Divide the rice between bowls and top with the fish soup, scattering over the reserved coriander and lime wedges.
Typical values per serving:
2 of your 5 a day
This recipe was first published in Mon Dec 13 14:04:00 GMT 2021.