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    Seafood soup with jalapeño, coriander & lime

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    Seafood soup with jalapeño, coriander & lime

    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.

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes

    Serves: 4


    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.

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