Prep Time:
30 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 35 mins
Servings:
10
Yield:
10 servings
Ingredients
Directions
Heat olive oil in a stockpot over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
Add carrots, corn, and celery and cook until softened, about 5 minutes. Add chicken stock, tomatoes, ancho chili, chili powder, and cumin and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.
Meanwhile, place clams and mussels in a bowl of cold water to filter out sand.
Drain clams and mussels; add to the soup. Stir in cod and shrimp. Cover and boil until cod is white and flaky, mussels and clams are open, and shrimp is pink, 5 to 10 minutes. Serve immediately, topped with cilantro and avocado.
Cook’s Note
If desired, save shrimp tails and shells, wrap up in cheesecloth, and add to the simmering soup. Remove from soup before adding seafood.
You can substitute snapper or tilapia for cod, if desired.
Nutrition Facts (per serving)
| 278 | Calories |
| 10g | Fat |
| 16g | Carbs |
| 33g | Protein |
