Sopa peruana de mariscos

Ingredientes

• 1 Tbsp. canola oil
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 2 jalapeno peppers (seeds and veins removed and minced)
• 1 lb. little red potatoes (large diced)
• 900 ml. fish stock (30 oz. )
• Salt to taste
• 2 sprigs fresh thyme (or 1/2 tsp. dried thyme)
• 1 lime
• 1 lb. white fish (like halibut, seabass or cod, cut into 1" pieces)
• 1 lb. medium shrimp
• 1/4 cup cilantro (chopped)

Preparación

1. 1

   In a large saucepan, heat the canola oil over medium heat and add the onion and cook until translucent about 5-7 min. Stir in garlic and jalapenos and cook for about 1 min. Add the potatoes, fish stock, salt, and thyme sprigs. Bring up to boil and then reduce to a simmer and cook for 10 min.

2. 2

   Cut lime in half and the other half into 4 wedges, set aside. Add the lime half and fish to the soup. Cover and cook for 5 min. Add the shrimp and continue to cook for 3-5 min. more or just until shrimp are opaque and cooked through.

3. 3

   Remove the lime half and squeeze the juice into the soup. Sprinkle each serving with cilantro and serve with a lime wedge.