Ingredients
10
10 servings
- •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
- •0.75 pound fresh shrimp, peeled and deveined
- •0.25 cup fresh cilantro, chopped, or to taste
- •1 avocado, peeled and sliced
Instructions
- 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.
Nutritional Facts
Per 10 servings
- Calories: 278
- Carbohydrate: 16g
- Fat: 10g
- Fiber: 4g
- Protein: 33g
- Sugar: 2g
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