Three fish, four fish, here’s some more fish!

Continuing Slow Fish Month recognition, here’s a recipe from my book Chowders & Soups. It’s got plenty of seasonings and bold flavours, and heat for these cooler autumn nights. Enjoy!

Mexican Seafood Soup

Serves 4-6

If you’re not a hot spice lover, replace the chipotle pepper and hot sauce with chile powder to your taste. You’ll still have the complexity of flavours without the heat.

1 tbsp olive oil
1 /4 cup diced onion
2 garlic clove, minced
1 /2 cup diced carrot
1 /2 cup diced new potatoes, unpeeled
1 cup diced fresh tomatoes
1 chipotle pepper, chopped
2 cups fish stock
1 cup water
1 /2 tbsp lime juice
1 tsp cumin
1 tsp cinnamon
1 /2 tsp hot sauce
1 teaspoon salt
1 /2 tsp black pepper
1 /2 lb haddock fillet, cubed
1 /4 lb raw shrimp, peeled and deveined
1 /4 cup chopped fresh cilantro

Heat oil in a large, heavy bottomed pot over medium heat. Add onion, garlic, carrot, and potato and cook, stirring occasionally, until vegetables are softened. Add tomatoes and chipotle pepper and cook 1 minute more. Add fish stock , water, lime juice, cumin, cinnamon, hot sauce, salt and pepper and bring to a boil. Add haddock and shrimp and turn heat down to simmer. Cook until shrimp turn pink and haddock is just opaque (2-3 minutes). Stir in cilantro, and serve.


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