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Tex-Mex Seafood Soup

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PREP TIME
30 min
COOKING TIME
65 min
TOTAL TIME
95 min
SERVINGS
10 servings
Dinner Tex-Mex
Tex-Mex Seafood Soup
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 1 ear fresh corn, kernels cut from cob
  • 1 stalk celery, halved and diced
  • 6 cups chicken stock (such as Swanson®)
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 (10 ounce) can diced tomatoes with green chile peppers, lime, and cilantro (such as RO*TEL®)
  • 1 ancho chile pepper, diced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 pound fresh littleneck clams
  • 1 pound fresh mussels
  • 1 pound fresh cod, cut into bite-sized pieces
  • 3/4 pound fresh shrimp, peeled and deveined
  • 1/4 cup fresh cilantro, chopped, or to taste
  • 1 avocado, peeled and sliced
Instructions
1
Heat the olive oil in a large cooking vessel over an intermediate temperature. Introduce the onion into the pot and cook until it becomes clear, taking around 5 to 7 minutes. Next, add the garlic and cook until its aroma is released, approximately 1 minute.
2
Add the carrots, corn, and celery to the pot and cook until they become tender, roughly 5 minutes. Then, introduce the chicken stock, tomatoes, ancho chili, chili powder, and cumin into the pot. Bring the mixture to a rolling boil before reducing the heat, covering it, and letting it simmer for 45 minutes.
3
In a separate process, place the clams and mussels in a container of cold water to remove any impurities. Drain the clams and mussels, then add them to the soup. Stir in the cod and shrimp. Cover the pot and bring the mixture to a boil until the cod is white and flaky, the mussels and clams are open, and the shrimp has turned pink, taking around 5 to 10 minutes.