Sopa de Mariscos

Ingredients

Olive oil

2 tablespoons

Onion

1, diced

Garlic

3 cloves, minced

Bell pepper

1, diced (any color)

Tomato

2, diced

Fish stock

4 cups

White fish fillets

1 pound, cut into chunks

Shrimp

1 pound, peeled and deveined

Mussels

1 pound, cleaned

Clams

1 pound, cleaned

Bay leaf

1

Fresh cilantro

1/4 cup, chopped (plus more for garnish)

Lime

1, juiced

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, minced garlic, and diced bell pepper. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the diced tomatoes and cook for an additional 2 minutes until they begin to break down.
4. Pour in the fish stock and bring the mixture to a boil.
5. Carefully add the clams, shrimp, mussels, and white fish chunks to the pot.
6. Incorporate the bay leaf, chopped cilantro, lime juice, salt, and black pepper. Stir the mixture gently to combine.
7. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until all the seafood is cooked through and the flavors meld beautifully.
8. Taste the soup and adjust the seasoning if necessary.
9. Serve the soup hot, garnished with additional cilantro and a squeeze of lime juice for an extra burst of freshness.