You can use any seafood really. The cream is optional but a nice addition, and if you don't go overboard it really does not add many calories. It is great with the chipotle, add more if you like it spicy, or leave it out if you don't. Frozen seafood is fine in this recipe, but the flavour will not me the same if you use pre-cooked prawns or scallops etc. Pre-cooked fish seems to be fine too.

Ingredients

1	tbsp olive oil
1/2	c onion
2	cloves garlic
200	g prawns
200	g scallops
200	g white fish
800	ml fish stock
400	g tomatoes
1/2	c coriander
1/4	c chipotle
1/4	c cream

Directions

1. Sweat the onions.
   
   
2. Add the prawns to cook.
   
   
3. When nearly done add the scallops and fish, the garlic and half the coriander.
   
   
4. When cooked (less than 1 minute really) add the tomatoes, the chipotle and the stock.
   
   
5. Let simmer for as long as you can wait. The longer you simmer, the more flavourful the liquid, and the tenderer the prawns will become.
   
   
6. Add remaining coriander and cream just before serving.
   
   

Categories

Fish, Seafood, Tomatoes, Soup, Mexican

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in niacin High in phosphorus High in potassium Very high in selenium High in vitamin A Very high in vitamin B12 High in vitamin C

Bad points High in cholesterol